MJANCE. 283 



large bones, with head rather heavy and long, the mouth large, horns 

 crumpled and white as ivory. They are of many colors, but most of 

 them are what we would call "brindle cows." I inclose a cut, which 

 will aid in forming a just estimate of their form and general appear- 

 ance. In my judgment, there are few better cows for dairy purposes 

 to be found in any country than this Cotentin variety. 



THE NORMAN CATTLE PREFERABLE TO THE JERSEYS OR ALDERNEYS. 



The very best cows of this breed are to be found between Caen and 

 Lisieux, where they are sometimes called li vaches de pays? that is to 

 say, cows of the country. I am of opinion that some of these Norman 

 cows could be imported into the United States and advantageously 

 crossed with certain American breeds. They are most excellent milk- 

 ers, of good disposition, and their milk is both abundant and rich. All 

 things considered, they are certainly to be preferred to the English 

 Jerseys or Alderneys. 



NORMANDY BUTTER. 



Probably no other country in the world, of like size, produces more 

 good butter than the department of Calvados. Small villages in this 

 region export to Paris large quantities of butter annually. The town 

 of Isigny alone sends nearly 6,000,000 pounds every year. Gournay 

 also sends 3,000,000 pounds.' 



FRESH VS. SALTED BUTTER. 



We always have the Calvados butter on our own table, and find it 

 excellent. . The French do not use salt in butter, which seems rather 

 strange to an American, but I am inclined to think that our people use 

 too much salt in butter, as well as in many other articles of food. 



MILKING QUALITIES OF THE NORMAN COW. 



An ordinary Korinan cow will give about 20 quarts of milk per day, 

 while in some cases extra fine ones have been known to give 36 quarts 

 in the same length of time. 



I think it will be safe to say that an average Cotentin cow will pro- 

 duce 40 pounds of butter per month. This butter is probably worth in 

 Paris 50 cents per pound the year through. 



The accompanying cuts will give a better idea of the shape and gen- 

 eral characteristics of this breed than any written description I could 

 possibly give. 



This race is sometimes crossed with the Durham, which certainly im- 

 proves the appearance of the stock ; but many of the French people 

 believe, that for dairy purposes, the Cotentin cows cannot be improved 

 by the admixture of any other blood. 



However, there are those who contend that such crossing does not 

 decrease the quantity or the quality of the milk. Some of these young 

 Durham-Norman cows with the first calf have been known to give more 

 than 20 quarts of good milk per day. 



FEEDING AND HOUSING CATTLE IN NORMANDY. 



In summer tkese milch cows feed on various kinds of grasses, includ- 

 ing red clover. They do not run at large, as is the custom in the United 

 States, but they are staked out in rows, across the fields, and can only 

 graze to the end of their tether. After they have eaten everything 

 within reach they are moved to a new position. This process requires 



