20 HINTS OX DAIRYING . 



nates. In other colors we have not noted such a differ- 

 ence. Viewed fro hi the front, the general shape of the 

 cow should be a little wedging thinner in front and 

 thicker in the rear. Viewed from the side, the cow 

 should taper from rear to front, with the upper and low- 

 er lines generally straight, with little or no slope from 

 the rump to the tail. 



DUTCII-FKIESIAN. 



For general or all purposes, the Dutch-Friesian cow 

 is not excelled. She may be equaled, but where is her 

 superior V We use the name Dutch-Friesian because it 

 expresses precisely what we mean the black and white 

 cattle of Friesian origin which have been bred pure in 

 Friesland or North Holland, and not the cattle called 

 "Holstein " in this country, which have been picked up 

 promiscuously in the different provinces of Germany, 

 because of their peculiar markings, but without reference 

 to their breeding. Some of these may be pure bred, but 

 they are liable to disappoint the honest purchaser, who 

 buys them for and pays the price of pure bloods. The 

 Dutch-Friesian cow is large, readily takes on flesh when 

 not in milk, and therefore makes splendid beef. She is 

 Hardy, docile and easily cared for. No other breed 

 equals her in yield of milk. Her milk is of average 

 richness, and she gives so much of it that it makes her 

 valuable as a butter cow. Microscopists say the fat glob- 

 ules in her milk are very small. This makes it some- 

 what difficult to separate the fats from the milk for the 

 purposes of butter making. Though the fat globules are 

 quite uniform in size, it requires a long time to raise the 



