264 CATTLE AND DAI11Y FARMING. 



Comte", and Yende'e. Those of Normandy can be considered the best 

 for fattening purposes. 



Nievre and Oharolais rank second. The rental of these pastures 

 varies. In Normandy there are three classes or qualities. The first is 

 valued at $2G per aero ; it is estimated that six-tenths of an acre of this 

 land will fatten an ox of 1.200 or 1,300 pounds, live weight. The second- 

 class pastures rent at $21 per acre, which is considered sufficient to 

 fatten an ox of 1,100 pounds, live weight. The third quality rents for 

 $19 per acre, and three-fourths of an acre is considered sufficient for 

 fattening an ox of 900 pounds. 



FATTENING CATTLE IN FRANCE. 



The graziers of Normandy buy at the cattle fairs of Bretagne, Anjou, 

 Maine, Berry, Manche, Touraine, Poitou, and Santonge, towards the 

 last of April, thin cattle of the Breton, Normand, Parthenais, Salers, 

 Mancclle, and mixed Durham breeds. These cattle are turned into the 

 third-class pastures at first, where they rest and refresh themselves. 

 When improvement in their condition is observed they pass succes- 

 sively into the second and first class pastures. One-fourth are ready for 

 sale "in three months, or in the month of August; one-half leave the 

 pastures for the market one month later j the last are sent forward in 

 October. The fattening, therefore, takes about four months. Every 

 fat animal sold is replaced by a thin one. When the feed is too short 

 for cattle, sheep take their place, at the rate of two heads for one of 

 cattle. The pasture is thus occupied from the 1st of May until the 15th 

 of November. Milking cows are pastured the same length of time, and 

 arc stabled for the rest of the year, and fed on hay, carrots, cabbages, 

 pulp of beets, or brewers 7 grains ; to this is added, in the neighborhood 

 of Lille, to cows in full milk, a mash of pulverized beans or oil-cake. 

 Carrots, parsnips rich in sugar, beet-root, potatoes, artichokes, turnips, 

 and rutabagas constitute the winter food of the cattle. Very little grain 

 is fed. 



COST OF FATTENING CATTLE IN FRANCE AND IN THE UNITED STATES. 



The French calculate that it costs $37 per head to fatten cattle in 

 France, and only $2.40 to $2.75 in the United States. 



HOW TO PURCHASE CATTLE IN FRANCE. 



The requirements and deficiencies of this market in regard to meat 

 are evident. A practical man looking over the ground could determine 

 the best manner of importing them, and, as remarked, I am informed 

 that Belgium aifords the cheapest entry, and if the cattle are suffered 

 to rest in the rich pastures of that country the benefit would result in 

 pecuniary profit. 



With a view of answering the interrogatories contained in the cattle 

 circular, I have endeavored to assist in this effort to increase and amelio- 

 rate the native breeds of cattle, which is justly considered one of the 

 most important elements in the general agricultural prosperity of a 

 country. In endeavoring to describe the various breeds of cattle found 

 in France, and delineating the especial value of these breeds in such a 

 manner that the American breeder could determine the advantages, if 

 any, which would follow their introduction, I would merely further add, 

 that the only knowledge absolutely essential to one desirous of buying 



