TEE DAIRY BREEDS OF CATTLE 287 



It is not maintained, of course, that the average pure- 

 bred Holstein-Friesian cow or heifer could produce equal 

 records. Probably the best one-third of all those owned 

 in this country could do so if sufficiently well fed, skill- 

 fully cared for and milked three times a day. It is prob- 

 able that in butter- as well as in milk-production, the 

 average cow of this breed would excel the average cow 

 of any other known breed. 



Butter made from the milk of these cows is compara- 

 tively mild in flavor and, if not artificially colored, is of a 

 pale straw-color in summer, when the cows are fed on 

 grass, and of a creamy white in winter when they are fed 

 on hay. In keeping quality it ranks very high. The 

 butter of Friesland has long been recognized as a standard 

 product in the markets of Europe, and the butter of cows 

 of this breed is steadily gaining favor in our own markets. 



318. Other uses of Holstein-Friesian cattle. The 

 milk of Holstein-Friesian cattle makes a very high grade 

 of cheese, and it has been much used for this purpose both 

 in Holland and in America. The milk is rich in solids 

 other than fat. 



This breed combines with its great milk- and butter- 

 producing capacity, valuable veal qualities. Its calves 

 are very large and vigorous at birth, grow rapidly and are 

 exceptionally free from disease, especially from that 

 which is known as white scours. When vealed at the end 

 of four or five weeks they dress 90 to 120 pounds. The 

 veal is of superior color, sweetness and tenderness. 



For crossing on grade cows to increase milk-production 

 the pure-bred bulls of this breed give very satisfactory 

 results. 



319. Feeding and care. The extraordinary vigor of 

 cattle of this breed permits very wide latitude in caring 



