GERMANY. 475 



. This race is borne-bred, of a grayish-brown color ; tbey are used as 

 work cattle and are good milkers; 24 pounds of milk yield 1 pound of butter; vory 

 little th^ee manufactured, stall-fed. 



Necktr. A hoinc-bred race crossed with Simmenthal, the original coming from 

 Switzerland; they have been bred pure for about lii'ty years. In color they are dap- 

 pled white and yellow, As milkers and butter producers they rank with the Oden- 

 walder, and are used for the same purpos fed. 



The weight of meat at maturity in all of the above is one-half of the live weight. 



The manufacture of cheese is insignificant; only some common cream and hand 

 cheese is made. 



The ordinary method of housing is pursued; hay after-grass, roots, turnips, carrots, 

 potatoes. Timothy, clover, r\ <^.c., grow < ing is at a low 



point, and does not famish a good example for other countries. Products are mostly 

 used for homo consumption. 



BAVARIAN CATTLE. 



REPORT P,T CONSUL HARPER, OF MUNICH. 



The neat cattle of Bavaria are good for the combined purposes of 

 draft, beef, milk, butter, and cheese, but no variety among them equals, 

 the Shorthorn, the Jersey, or the Holstein in its specialty. 



The use of the ox extensively and of the cow occasionally for draft 

 has probably been the main obstacle to the differentiation of superior 

 dairy qualities in Bavaria, as "well as in some other countries of conti- 

 nental Europe. The breeds that would take the highest prizes and 

 command the highest prices for the production of butter, cheese, and 

 beef must not be praised as the Bavarian cattle are for speed and 

 strength in harness. The yoke, if not unknown here, is at least a great 

 rarity. The ox pulls by traces, attached to a stick about 16 to 18 inches 

 long, lying across his forehead and tied to his horns ; and he works 

 either singly or in double team, as occasion requires. 



It is only within a generation or two that the breeding of neat cattle 

 for dairy specialties has been commenced in Bavaria, and if any variety 

 has had time to acquire a definite character with surpassing excellence, 

 the fact has not yet been made known by general reputation. 



Bavaria has no dairy product celebrated for quality or quantity. It 

 has no world-famous brand of butter or cheese. It exports beef cattle, 

 but not in large numbers. It will probably never import much beef or 

 dairy produce from any source ; nor do I see any reason to anticipate 

 that there will ever be any very great increase or decrease of the stock 

 of neat cattle. The dairy breed will doubtless continue to improve for 

 many years to come. 



Since, in my opinion, there are no neat cattle here that can be ex- 

 ported to the United States with profit, I have not thought it desirable 

 to study the methods, routes, and costs of exportation. 



JOSEPH W. HARPEK, 



Consul. 



UNITED STATES CONSULATE, 



MunicJi, January 14, 1884. 



TOPOGRAPHY AND TEM. OF IVVV.v : 



It is impossible to give the < ^rnperature of entire districts, but only 



1 1. name a place which represents tin !' the climate in each district. 



As tho difference of the temperatures in the whole Kingdom of Bavaria is not very 

 great, the average variation of temperature may be stated as inside 0.5, aa. appears 

 from the following table. 



