SWISS CATTLE — WHAT OUR FARMERS WANT. 445 



which they crop with the goat. They are emphatically the poor 

 man's cows, yielding for their size abundance of milk of a good 

 quality, and fattening rapidly when required. That the poor man 

 appreciates them is proved by the price asked for them, about 

 fourteen pounds ; and we saw poor fellows who tasted meat but 

 once a year who lived on the buttermilk of their product, with po- 

 tatoes and our corn meal, who did not care to sell them for that, 

 the butter being nearly the only article that brought them in any 

 money, save their labor, as. the pig went to pay the rent. Good 

 yielders as they are, we think their size and price will prevent them 

 from making much progress in this country. 



SWISS CATTLE. 



The Swiss cattle have not been largely imported into this coun- 

 try, but they bear a high reputation at home and in France. They 

 are hardy and robust, usually of a dun color, or dun and white, with 

 medium heads, hanging dewlaps, rather coarse shoulders, and 

 broad hips and quarters, with well-developed udders, reminding 

 the observer very much of the Jerseys, though of a coarser build. 

 They bear removal to other cHmates readily, fatten well and are 

 excellent milkers. The best cows yield an average of from ten to 

 twenty quarts daily, and about two hundred and twenty-five pounds 

 of cheese in a season of four months. We should be glad to see 

 them imported, feeling sure they would much improve with richer 

 pasture and be a valuable acquisition. 



WHAT OUR FARMERS WANT. 



We have thus given a short sketch of the most prominent breeds, 

 and as each has some distinctive merit, it is nearly impossible, in 

 deciding which breed will be of the most profit, to satisfy all tastes 

 and judgments ; but as each farmer is apt to have his own favorites 

 or dislikes, as his own experience has caused him to think, perhaps 

 the truest way to arrive at a correct conclusion will be to ascertain 

 what the general farmer needs. 



First. He wants a good-sized animal, which will bring most of its 

 cost when fed off for beef after failing as a milker. 



Second. He wants a cow that will come into profit early. 



Third. He wants a cow that will give plenty of milk, and rich, 

 whether for milk, butter or cheese. 



Fourth. He wants a cow that will consume the least food for 

 the product gained. 



Fifth. If raised for oxen, he wants those that will be tractable, 

 active and docile, and will feed up quickly for the butcher after 

 service. 



