THE OX AND THE DAIRY. 39 



head and neck, and long pointed horns ; their colour is red, 

 mottled with white. These small native Bourbon cattle are 

 in little esteem ; and a breed, brought from some other pro- 

 vince, is far more valued, and is fattened in Bourbon on 

 hay. 



The Charolais cattle are of moderate stature, weighing from 

 600 to 850 Ibs. ; their contour is short, robust, and massive; 

 the head is well proportioned and plump ; the horns are short 

 and fine, with a slightly green tinge ; the back and loins are 

 almost straight ; the belly is voluminous : the colour is milk- 

 white, sometimes with red spots. 



The oxen of this excellent breed, which is doubtless capable 

 of great improvement, are fattened, after having worked for 

 three years, in the pastures of Charolais, and supply the 

 markets both of Paris and Lyons. 



A smaller breed of very similar cattle is spread throughout 

 the province of Nivernois : these cattle are very gentle, the 

 skin is thin, and the contour less massive than that of the 

 preceding breed. The oxen are used for farm-labour, and 

 afterwards fatted. The best are sent to Morvan for the 

 markets. 



The Burgogne, or Burgundy, breed of cattle are small, and 

 much like the breed of Berri or La Marche : their colour is 

 white. This breed is in little estimation, and is altogether un- 

 cultivated; its hide is inferior in quality; it yields but little 

 suet, and the quality of the flesh is indifferent. 



We now come to the breeds of the second section, " les 

 boeufs de nature." 



An excellent breed of cattle is found in the district around 

 Cholet (Anjou), the oxen often attaining to the weight of 

 900 Ibs. The proportions are very tolerable : the head is broad 

 and short ; the horns are long and white, with black tips ; 

 the shoulders, loins, and rump are on the same level ; the 

 breast is deep ; the dewlap small ; the most common colours 

 are grey, black, or brown. The Cholet cattle are not bred in 

 that district, but in Bas-Poitou, and are afterwards sent to 

 Cholet, where they are fattened on hay, cabbages, &c., and 

 killed at the age of six or seven years. These cattle find good 

 markets in the various provinces ; and numbers are sent to 

 Paris, more particularly between the months of April and July. 

 It is in Bas-Poitou also that a breed called Nantes cattle are 

 reared, and which are afterwards distributed in the environs 

 of the latter place. The oxen are used for farm labour in the 



