ITALY. 327 



summer is from 18 to 23 Re*aumur, and in winter about 8 Re'aunmr, 

 rarely falling to 3 Re*aurnur. The tufa referred to varies in thickness 

 from 100 to 300 meters in depth, is rich in potash feldspar, and is cov- 

 ered with a luxuriant growth of wild grass. 



Over this tract of land cattle of the buffalo race, the origin of which 

 is unknown, roam in a semi-wild state. . This race has never, to any 

 extent, been crossed in breeding, bub retains many peculiarities that 

 render it exceedingly hard to manage. In color the cattle are black, 

 or reddish black j are shaped somewhat like an ordinary cow, not so 

 evenly, however, with short, round necks, large and curving horns, and 

 with the rump somewhat larger and heavier than that of the ordinary 

 cow. 



The " Terra di Lavoro" contains about 12,000 of these cattle, bred 

 mainly for the purpose of yielding milk for cheese-making. During the 

 period of their milk-giving, and after they become useless for this pur- 

 pose they are used before the plow or for other purposes which have in 

 view the development of the soil. When they become unfit for such 

 purposes they are turned over to the butcher. This occurs when they 

 are about fourteen years old. Some are in the first instance fed for 

 the butcher, and in such cases the meat is of the first quality, but in 

 the majority of cases the meat of cattle whose lives are passed in the 

 manner in which these buffaloes live is neither very tender nor very 

 desirable. 



The cheeses made from the milk of the buffalo cows are called u lat- 

 ticini. 7 ' They are close and heavy in consistency ; are sweet, and are 

 consumed entirely within the limits of their production, being in no 

 wise adapted for exportation. 



There has been during the past ten years a slight increase in the 

 stock of cattle referred to, an increase due in a measure to the increase 

 in the demand for cheese and meat. In the section of the country to- 

 wards Rome there has been a diminution, due to the cultivation of the 

 soil, by reason of which the cattle have lost their natural food and have 

 decreased in numbers, as, I am informed, multiplication depends very 

 much upon the character of the food they receive. 



As a race the buffaloes have never been closely studied. Within the 

 memory of the present proprietors of the cattle lands no improvement 

 has been made in the breed of the animals, and none have been ex- 

 ported, except a few to Sicily yearly. The question of exportation is 

 deemed to be full of difficulties, and the proprietors do not deem it of 

 advantage to them to attempt to send these cattle abroad. They are 

 at times exceedingly wild, and consequently difficult to manage. In 

 spite of this they are productive, and the result is remunerative. In 

 some cases there have been crossings with a breed of Swiss cows from 

 the neighborhood of Bern, Switzerland, which are best adapted to the 

 furnishing of milk for butter-making. These cattle are found in the 

 Piano of Salerno, and are, I learn, exported yearly in large numbers. 



The buffaloes arrive at maturity when about three years of age ; then 

 the size of the buffalo bull i& about 1 meter and 80 centimeters ; that of 

 the ox the same, and that of the cow about 1 meter and GO centimeters. 

 The weights thereof at maturity are about as follows : Bull, 2,000 

 pounds ; ox, 2,000 pounds ; cow, from 1,600 to 1,700 pounds. The yield 

 of milk averages about 14 liters a day from each cow, when the buffalo 

 calf does not draw upon the mother for its supply of nourishment. 

 About 15 liters of milk make 3 kilos of cheese, containing all the butter 

 from the milk and being very rich and exceedingly heavy. The buffa- 

 loes require little care, and in fact they get but little. They are never 



