68 THE AMERICAN FARMER. 



Hon. Wm. A. Russell of Lawrence, Mass., reports a cow that in 1875 gave 16,274 Ibs. 

 of milk; in 1876, 12,274 Ibs.; and in 13 months from May 1, 1877, to June 1, 1878, 13,232 

 Ibs. The Unadilla Valley Association reports a cow that gave in two years 26,905 Ibs., the 

 largest record for one year being 14,312 Ibs. 



It will be seen that although the milk of these cows is not as rich as some in the butter 

 element, yet the quantity produced makes up in a great measure for this deficiency. For 

 milk and cheese dairies these cows are much sought, but where richness of milk and cream 

 for the table, or the manufacture of what is termed first-class &quot;gilt-edged &quot; butter is desired, 

 the Jersey or Guernsey breed is usually preferred. 



HolsteillS for Beef. Holsteins fatten quite readily, the oxen frequently attaining 

 the weight of from twenty-five hundred to three thousand pounds, while a well fattened, good- 

 sized cow of this breed will sometimes nearly or quite reach two thousand pounds in weight. 

 They are, of course, not equal to the Short-Horns and Herefords in this respect, the latter 

 being pre-eminently beef breeds, as at present bred, but it cannot be denied that they make, 

 when well fed, excellent beef. The cattle are generally of large size at birth, weighing from 

 seventy to one hundred and twenty pounds, and when fed according to a judicious system, 

 thrive and increase in size rapidly, making excellent veal. 



SWISS CATTLE. 



THESE excellent cattle are becoming quite popular as a dairy breed in the United 

 States. Switzerland has long been renowned for its kine, and their product of cheese 

 and butter, and this breed has a high reputation in many parts of Europe, especially in 

 France, where they are much esteemed for dairy use. In their native country they have been 

 reared and kept for centuries especially for the dairy, where they are wintered in the valleys 

 on the coarsest food. As soon as the snow melts from the southern mountain slopes they are 

 driven to their elevated pastures, which, as the season advances, are gradually changed for 

 the higher ranges. Here they graze among the rocks and rugged steeps, often at an eleva 

 tion of more than 7,000 feet above the level of the sea. For four months during the year 

 they are kept on the most elevated feeding grounds, where a large number will be attended 

 by one man, who combines in himself the office of herder and dairyman. Here they remain 

 feeding, often at the very edge of the snow fields, until the short summer of this region is 

 over, when they descend to the more sheltered pastures and valleys again, being driven down 

 by the autumn storms. 



Cheese is the chief dairy product, and it is said that each cow produces by the end of 

 the season of four months, an average of 225 pounds, and that the best cheese of the country 

 is made upon these elevated pastures, its manufacture being conducted in the most primitive 

 manner in the lonely little chalets perched upon the mountain side. 



In consequence of the surroundings and habits of these cattle, extending through so 

 many successive generations, they have become hardy and vigorous, healthful in constitution, 

 and active, while they are thrifty feeders, although not as particular as to the quality of their 

 food as some races. It is, however, true of this breed as with all others, that the better the 

 quality and quantity of food given, the better the results in milk yields. 



The Swiss cattle of the plains and those near the large towns are for the most part kept 

 confined in close, unhealthy stables. Mr. S. H. M. Byers, the United States Consul at Zurich, 

 says of these stables: 



&quot; The extreme warmth of these stables, in almost every case, was as noticeable as the 



