SECRETARY'S REPORT. 119 



There are two varieties of the pure Hungarian race. One is 

 a pure white, the other of a mixed gray or ashy gray. Both 

 are of a powerful structure and of very long, erect, branching 

 horns. There is no essential difference in the physical struc- 

 ture of the two varieties, and large breeders keep the one or 

 the other as a matter of taste. * 



The Hungarian cattle are hardy in constitution, high and 

 slender in form. The legs and the horns are long, the latter 

 seldom less than three or four feet, often five to six feet from 

 tip to tip. The structure of the head and of the body is 

 regular, beautiful and striking ; the head, in particular, finer 

 and more pointed than on animals of other races. The fore- 

 head is slightly curved, the position of the eyes a little oblique. 

 The look is mild and open, and full of courage ; the chest is 

 full, strong, and formed for work; the dewlap neither largo 

 nor hanging ; the sides are rather flat, the loins strong and 

 broad, the back generally straight. There is an air of nobility 

 in the whole structure of the animal, as if conscious of its long 

 and irreproachable pedigree from the flocks of the early patri- 

 archs ; every movement is one of vigor and agile life. The 

 head is carried high and proudly, the form is lofty ; indeed, 

 all its qualities are very decisively marked. 



To say nothing of the fine taste of its beef and its easy fatten- 

 ing, it is without a rival for work so far as regards power ol 

 draft, vigor, quickness and ability to endure fatigue, among all 

 the herds of Europe. In these respects, indeed, it equals the 

 horse, and it is well known that a good pair of Hungarian oxen, 

 on a good road, can readily take along a load of from 4,000 to 

 5,000 lbs. They are of incomparable mildness, intelligence 

 and docility, and possess the valuable quality of satisfying 

 themselves on common food, of enduring many privations 

 without much suffering, and of fattening easy after eight or 

 nine years of labor. But they are slow to mature, and are hardly 

 fit to be put to work before four or five years old. Still, if they 

 begin late they hold out long. And when done work they fat 

 off easily, and the proportion of tallow to beef, and that of the 

 dressed to the live weight of the animal, is very largely in his 

 favor, as compared with other races. There are cases where 

 the tallow has been 25 to 30 per cent, of that of beef, while the 



