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it is partly to be attributed that the future milch-cow matures and prospers in spite of 
the great hardships Dutch cattle are subjected to. They are turned out early in the 
spring, and.remain in the field until late in the fall, without once tasting the luxury 
of stabling. And in a climate like that of Holland this is no trifling matter. : 
Here the report of the Paris (1856) International Fair may be referred to, wherein it 
is maintained that Dutch cattle, with proper treatment and breeding, can rival the 
best and noblest cattle-breeds of Europe, irrespective of their qualities as milkers. 
4. As the last quality peculiar to Dutch cattle, their stability of race must be named. 
Artificial as well as natural influences brought to bear upon them during centuries, the 
former with a view to milk-supply, have given them a constancy of outward form and 
physiological characteristics, to such a degree that the same can be traced even after 
many years of propagation upon foreign soil, as, for instance, in England, Normandy, 
Bavaria, and the Weichsel. 
The defects of Dutch cattle are few, and confine themselves exclusively to the out- 
ward form. Dutch cattle lack symmetry of form when compared with some cattle- 
breeds of other countries. Even the several varieties of Dutch cattle, when compared 
with each other, differ in the outward form. One is bony, coarse, and angular, 
while another is, to a degree, smooth and finely built. Yet all possess the one fault in 
common, i.e., disproportion between the bone and soft parts, the former being in ex- 
cess, so that even in fattened animals a certain degree of boniness can be observed. 
It may also be said that, as a general thing, they are provided with too long and too 
heavy a head in comparison to the length and volume of the body. They are further 
frequently too long in the leg, and in but few instances are they well developed about 
the chest. Yet these shortcomings are the natural result of the simple way of keep- 
ing, and of the mode of breeding. 
Butter and milk are the chief products of the Dutch farmer. For centuries past he 
has, in breeding cattle, aimed ata plentiful milk-supply. To obtain this a large udder 
is required. Now, by continually exciting and early exercising the milk-secreting 
organ, its development is aided; and as the udder belongs to the genitals, a free sup- 
ply of blood is necessarily imparted to the balance of the generative organs. In con- 
sequence, the hind part of the body receives more blood than the fore part during the 
period of development, a circumstance which physiologically explains the phenomenon 
of Dutch cattle, as a rule, showing light fore parts, but well developed hind parts. 
Particularly is this the case with the most celebrated cattle of Holland, those of the 
Beemster and Drechterland. Upon these animals the “milk form” has been ingrafted 
to a higher degree than upon any other breed of cattle known. Nowhere can be found 
cattle with broader and more prominent hips and hip-bones, while, in consequence of 
this extraordinary development of the hind parts, the fore parts remain light, letting 
the fore legs appear high, the chest does not attain sufficient depth, and the shoulders 
present a bony aspect. This bodily structure, the result of breeding, must be accepted 
as peculiar to all Dutch cattle. Scientific breeding can easily remove these defects. 
As to the question, “ whether Dutch dairymen give universal preference to black 
and white cattle for dairy purposes, or whether this preference is based upon mere 
fancy,” I must answer that the latter is unquestionably the case. 
With the great majority of Dutch dairymen, this preference for black and white 
cattle does exist, although I have met some of the heaviest breeders of the Beemster, 
Purmer, and of other parts of Holland, who prefer red and white, others silver-gray. 
Yn Friesland, the prejudice against red, gray, and white cattle is great. There rarely 
any other color than black and white is found. But when asked why he prefers black 
and white, the Frieslander is unable to advance any satisfactory reasons. Some, 
indeed, contend that red and white cattle attract the heat too much, thereby impairing 
the quality of milk. However, this assertion being so palpably against all teachings 
of science, refutation would be superfluous. Dutch scientific agriculturists unani- 
mously agree that this preference for black and white cattle is a mere fancy, handed 
down from father to son, just as the Dutch farmer prefers a black coat to a red one. 
in nowise whatever does the black and white color indicate superiority of race. 
I must here touch upon the prevailing and erroneous notion of one or the other 
strain of Dutch cattle being mongrel Holstein breeds. There is no such thing known 
in Holland. It has been clearly shown that Holstein cattle are the distant but direct 
ofispring of Dutch dairy-stock, and as such approach the latter nearer than any other 
breed of cattle. Yet, in milk-supply, they are by no means equal. That the Germans 
entertain the same opinion is evidenced by their heavy importation of Dutch cattle 
for the purpose of improving their dairy-stock. Dutch cows and choice bulls have 
of late been shipped to Germany in such large numbers that high Dutch officials, I 
understand, contemplate the enactment of prohibitory measures against that class of 
exportations. 
Professor Hengeveld hag specially been written to upon the subject of Dutch cattle 
and Holstein cattle. The learned author kindly replied, and I herewith subjoin a 
translation of his remarks. He says: 
“The cattle of the Beemster and Drechterland are not only the best dairy-stock in 
