SECRETARY'S REPORT. 123 



made to develop their milking qualities to any extent. 

 Neither butter nor cheese is made as a business ; the cows being 

 kept mainly to supply the wants of the household but little 

 importance is attaclied to milking qualities. 



These cows, like most others, do not attain their full yield 

 till after the third calf. A Glaner cow after her first calf will 

 seldom give promise of the great milker she is to make after 

 two or three years' experience. But those who start off moder- 

 ately in life, not creating any great glare of attention by brilliant 

 performances, are quite as likely to bring up well in the end 

 as those who make more of a show at the outset. Besides 

 in the Palatinate the cows have most of the ploughing, harrow- 

 ing and other after culture to do. A small farmer of eight to 

 ten acres, raises a pair of steers perhaps each year, and accus- 

 toms them to the yoke as soon as they are two, keeps them 

 some months at light work and sells them to the larger farmer, 

 who keeps them one summer at work on his place and sells 

 them at a profit to a still larger proprietor, who keeps them six 

 or eight months according to circumstances, then fattens them 

 off". Sometimes they change hands four or five times before 

 they are crammed for the butcher, and each one is sure to 

 make something on them. This constant buying and selling 

 makes tradesmen as well as farmers of them all. Every farmer 

 is ready to sell if he can make a few florins. There are no 

 less than forty-four well frequented cattle markets in the 

 Palatinate. 



The flesh of the Glaner cattle is said to be remarkable for 

 tenderness, superior in this respect to that of the Swiss, while 

 another advantage consists in their ripening up young. A Glaner 

 ox feeds up well at four years, and can be turned for good beef 

 at three. 



The cattle in Franconia, a division in the northern part of 

 Bavaria, are for the most part red and brownish red in color. 

 This breed extends north to the Thuringian forest and east into 

 Bohemia. It is of only average size, the frame is heavy, but 

 rather light behind. The horns are large and beautiful. This 

 is the old native race of that section. The Ansbacher is the 

 most widely known perhaps in the middle of Franconia, and 

 has a high reputation in Germany. This is the result of crosses 

 of the Bernese or spotted cattle with the black and white Dutch 



