478 



CATTLE AND DAIRY FARMING. 



In places where the cultivation of grain is carried on to a disproportionate extent 

 or where horse-raising prevails, the neat ,cattlo still suffer for the want of food, as in 

 Ingolstadt, Straubing, and in tho whole Rotthal Valley. 



Breeding : Where the breeders possess sufficient knowledge, and understand the 

 superiority and value of native pure-bred stock, their avocation is lucrative. Numer- 

 ous unions have been formed for the encouragement of improvements in breeding 

 stock. Some years ago a preference existed in favor of tho Siimnentkal cattle from 

 Switzerland, which were frequently crossed with other breeds. Now this method is 

 disappearing, and the conviction prevails that when well cared for and well bred the 

 Bavarian cattle are equal in every way to the Swiss. 



HANDLING CATTLE PRODUCTS IN BAVARIA. 



The most of the Bavarian breeds furnish excellent cattle for working and fattening, 

 and the Bavarian beef is well and favorably known at home and abroad and com- 

 mands a good price. The oxen are tho principal source of income of cattle-breeders, 

 and they are bred with excellent judgment. Being trained to work they are much 

 sought after in tho many cattle markets by dealers from other countries, especially 

 from North Germany, where, after they are three or four years old, they are worked 

 and then fattened. 



The Bavarian oxen are easy going, fast steppers, represented to be better than 

 horses in pace, and are very enduring, tough, good and frugal eaters, fatten quickly, 

 attain heavy weights, and furnish a tender and palatable meat. 



The dairy business is carried on largely only in tho south of Bavaria, but, since the 

 last five years, has been extending. The Allgau cheese now compares favorably with 

 Emmenthal, but, as yet, in quality, is not quite its equal. 



Bavarian table butter from tho centrifugal dairies goes in large quantities, mostly 

 in an unsalted state, to North Germany and, slightly salted, to England. With tho 

 increase of dairies, breeding and fattening of hogs has also increased, both in quan- 

 tity and quality in Bavaria. 



Special statistics of Bavarian cattle. 



* To make 1.1 pounds of fresh cheese it takes from 22 to 2G.4 pounds of rich milk; 28.2 to 33 pounds 

 of half-skimmed milk ; 33 to 37.4 pounds of skimmed milk. 



t For 1.1 pounds of Limburger cheese it takes 7.9 quarts of sour milk ; 4.4 .to 5.2. quarts of good milk -. 

 B.2 to G.I quarts of half-skimmed milk. 



