448 



CATTLE AND DAIRY FARMING. 



and the skin rather thick. A cow on the hoof averages 1,000 to 1,200 

 pounds weight. Tliis breed gives a better quality of milk, and a ten- 

 derer hurt' than the Simmenthaler. Tiie oxen are also much in demand 

 cis draft animals, and can be fattened to a weight of 1,800 pounds, 

 Calves when born are generally large and heavy. 



PRICES OF WTRTKMBEKOr CATTLE. 



The average price at which a bull or a cow of the iive breeds above 

 described can be purchased in the localities where they respectively 

 originate is as follows : 



* The mark equals 23. S cents. 

 WEIGHT OF "WURTEMBKRG- CATTLE. 



The average weight of a bull, ox, and cow of the five different breeds, 

 when slaughtered, is as follows: 



CATTLE-BREEDING AT TILE AGRICULTURAL SCHOOL AT UOHENHEIM. 



In the preparation of this report I have made it my duty to visit the 

 agricultural school at Ilohenheim, about r> miles to the eastward of 

 this city, and long and widely known throughout all Europe as one of 

 the ion-most institutions of its kind on the contuient. The school oc- 

 cupies a large collection of buildings, which were built as a residence 

 for the Duke Karl, of Wurtcmberg, about one hundred years ago, and is 

 surrounded by spi.cious farm lands devoted to the practical excmpliii- 

 cation of the instruction given in the various branches of agriculture. 

 Prominent among the branches to which attention is given is cattle- 

 breeding, which is here carried on systematically and on the latest sci- 

 entitic principles. 1 was much grali{ie<l by being enabled to make a 

 personal inspection of the line collection of Simmenthaler stock, some 

 eighty or ninety in all, forming t ii" li nesi collection in \Vurtemberg and 

 probably on*- of the finest in Germany. Through I he kindness of Pro- 

 fessor Dr. \ ossler, a leading and eilieienf member of the iacultv, I. am 

 so fortunate as to have been placed in possession of a great variety of 

 interesting information on this and kindred subject::. I subjoin here- 

 with Professor Vossler's answers to my various questions as follows, viz: 



