244 CATTLE AND DAIRY FARMING. 



ter, the race takes the name of "Coteutine," and is remarkable for its 

 lacteal qualities. It is called the "race Augeronne" when it is found in 

 the valleys of Auge, whence the large cattle for the Paris market are 

 largely supplied. " They give the name of "Augeron," however, to all 

 domestic animals of that region. They say "Augeron horses," " Angeron 

 hogs and sheep." I have been thus particular to explain, as buyers 

 might be unnecessarily confused. 



THE MILKINO QUALITIES OF THE NORMANDY BREED. 



The claim is made for this breed, and especially those denominated 

 " Cotentine," that they were the first milking race in the world. How- 

 ever this may be, it is incontestable that they possess admirable milk- 

 ing qualities. We meet with cows all over Normandy which give 35 

 quarts in twenty- four hours, and they have been known to produce 50 

 quarts. The average yield of milk is about 3,000 quarts per year, or 

 about the same as that for the Flam and race. Unfortunately it is a 

 fact well recognized by dairymen that the production of milk is an in- 

 verse proportion to its richness or capability of furnishing butter, and 

 it has been stated that 32 quarts of milk from a cow of the JSTormandy 

 breed produced but 2 pounds of butter (1 kilogram), while it is calcu- 

 lated that from 25 to 27 quarts of milk would suffice ordinarily to make 

 the same amount of butter. The English allow 9 quarts, if the cream 

 and milk are beaten together, for a pound, and 13 quarts if the cream 

 alone is churned. 



But only a limited confidence can be placed in the above figures, as 

 the richness of the milk varies not only according to the nature of the 

 cow, but also is greatly influenced by numerous circumstances, such as 

 the food, the gestation more or less advanced, &c. It is admitted by 

 scientists that the cows which furnish the most milk do not give the 

 most butter ; but, as far as I am able to inform myself, the variety Co- 

 tentiue, of the Norman breed, is an exception to this rule, and produces 

 an abundance of milk, and this inilk yields relatively a quantity of un- 

 exceptionable milk. 



ISIGNY BUTTER. 



The butter of Isigny is undeniably as good as the world produces. 

 Seven and a half millions of pounds of butter of Isigny is annually con- 

 sumed at Paris. If a calculation was based on 35 or even 27 quarts per 

 kilogram (2J pounds), the production of milk would be fabulous for so 

 small a district. However, this is not a sure test, as all the butter called 

 " Isiguy " is not made there. The conclusion that the butter of Isigny 

 is better than any other in the world is an affair of patriotism, for we 

 find the "Flamande" lauded in the same manner; the Hollanders say 

 the same of the race Hollandaise, the Swiss of their admirable races 

 Switz, Fribourgoise, and Bernoise. 



The reputation is, however, merited in this case, and proceeds from 

 three distinct causes the stock, the excellent grass, and skill and care 

 in making the butter. 



The Normand cow is found all over France, and often furnishes only 

 fair butter elsewhere. 



THE NORMANDY AS MEAT CATTLE. 



The race Normande furnishes many of the largest animals for the 

 Paris market, notably an ox of six years weighing 1,970 kilograms 

 (4,335 pounds), but it only returned 2,197^ pounds of net meat and 125 



