284 CATTLE AND DAIRY FARMING. 



a little more care than we are accustomed to, but it is very important to 

 economize in every way in a country where land is so valuable. In 

 winter they are fed on hay, beets, turnips, carrots, cabbage, &c. A 

 good cow is worth about $75. 



NORMAN BEEF CATTLE. 



The Norman race is esteemed for the bouclierie, but I am sure that it 

 is greatly improved by crossing with the Durham stock. 



The half breeds mature more rapidly, are larger, and of better form 

 than the pure ^Norman. Bullocks for the market are chiefly fattened 

 in the summer on the excellent pastures which abound in this province, 

 and especially in Calvados and the Manche. This part of France pro- 

 duces abundance of beef for home consumption, and bullocks have been 

 sometimes exported, principally to England. 



The upland has a clayey, marly soil, and is well adapted to the vari- 

 ous grasses. In the hilly regions we find abundance of flint, but the 

 soil is quite productive. 



VALUE OF BEEF AND BEEF CATTLE IN NORMANDY. 



A good bullock on foot is worth about $130. Fine specimens will 

 sometimes sell for $200 or more ; but such animals are not often sold in 

 this market. Beef cattle are worth about 10 cents per pound, on foot. 

 This with the addition of octroi and other taxes, of course makes our 

 sirloin steaks rather high priced. For choice cuts from extra fine bul- 

 lock's we sometimes pay from 30 to 40 cents per pound. Good beef can 

 bo had, however, at from 24 to 30 cents per pound. 



FRENCH VS. AMERICAN BUTCHERS AND BUTCHER SHOPS. 



The French butchers handle their meats with the greatest possible 

 care. I- think our American dealers might learn something from the 

 French in this regard. As a rule they are more careful in their selec- 

 tions of animals for the Tjouclierie, and the result is that the beef is more 

 uniformly good. Their'shops are perfect models of neatness, and always 

 as clean as they can possibly bo made ; cleanliness is next to godliness, 

 especially in the dairy and the butcher shop. The French butchers 

 allow their meats to hang much longer before cutting than our Ameri 

 can butchers. I note this custom from the fact that I think it greatly im- 

 proves the texture of the meat. Our American housekeepers ought to 

 bo a little more sparing in the use of salt. A new steak, well salted 

 before broiling, is almost sure to be tough. 



FRENCH VEAL. 



It is not the custom in France to slaughter very young calves. They 

 are rarely killed before they are three or four months old, and many qt 

 these weigh from 140 to 200 pounds net. Veau is always to bo found 

 in the markets, and is greatly esteemed by the French people. 



IMPORTATION OF AMERICAN CATTLE INTO HAVRE. 



Very few, if any, American cattle have been imported into this part 

 of France. The chief difficulty in regard to the business is cost of 



