272 CATTLE 



Holstein-Friesian milk for cheese is very extensively used in 

 Holland, where large quantities of Edam, Gouda, and other 

 cheeses are made and shipped all over the world. This milk 

 contains a large percentage of solids not fat, and so makes a 

 very nutritious cheese, though its food value would be increased 

 by a greater percentage of fat in the milk. 



Holstein-Friesians as beef producers do not rank well in Amer- 

 ica, any more than do the other dairy breeds. There is too much 

 waste in killing, with too much bone and intestinal fat. Young 



Fig. 119. Kate Spray 5th 67832, first-prize Holstein-Friesian heifer at 

 Ohio State Fair in 1905. Owned by W. B. Smith & Son, Colum- 

 bus, Ohio. Photograph by the author 



Holsteins, however, make excellent veal, and the author has rarely 

 eaten veal in America equal to that commonly served in hotels in 

 Holland. In valuations placed on Holstein beef fed by the Iowa 

 Agricultural College, experts rated it eighth among nine breeds, 

 the Jersey coming last. Holstein-Friesians will gain in weight but 

 will not produce the desired quality of beef to suit the buyers. 



The grade or cross-bred Holstein-Friesian may be an improve- 

 ment over the dam, if a pure-bred bull be used. The wisdom 

 of this breeding, however, depends on the purpose. If for 

 milk production, by means of pure-bred bulls a high-grade, very 



