CHAPTER VIII. 

 HOLLAND CATTLE. 



" Dairy farming," says an interesting traveller, " became a highly 

 important branch of industry at a very early date in Holland, and a 

 large and valuable race of dairy cattle existed there long before the 

 efforts of modern breeders began in England, the attention of farmers 

 being for a great number of years devoted especially to the dairy, and 

 ihe manufacture of but.er and cheese. They used to support themselves 

 to a considerable extent upon this branch of farming, and hence it 

 was held in the highest respect, and carried to a greater degree of 

 exactness and perfection, perhaps, than in any other country in the 

 world. They were especially particular in the breeding, keeping, and 

 care of milk cows, as on them very much ot their success depended. 

 The color of the early North Dutch cattle was mostly variegated. 

 Cows with only cne color were not favoured. Red or black, varie- 

 gated, gray and blue variegated, roan, spotted, yellow and white 

 variegated, were especially liked. 



" The principles on which they practised in selecting a co\v to b'reed 

 from were as follows : Should have considerable size, a finely-formed 

 head, with forehead or face somewhat concave ; clear, large, mild, and 

 sparkling eyes, yet with no expression of wildness ; tolerably large 

 and stout ears, standing out from the head ; fine, well-curved horns ; 

 a rather short than long, thick, broad neck, well set against the chest 

 and withers. The front part of the breast and the shoulders must be 

 broad and fleshy ; the low hanging dewlap must be soft to the touch ; 

 the back and loins must be properly projected, somewhat broad, the 

 bones not too sharp, but well covered with flesh. The animals should 

 have long, curved ribs, which form a broad breast bone ; the body 

 must be round and deep, but not sunken into a hanging belly ; the 

 rump must not be uneven, the hip-bones should not stand out too 

 broad and spreading, but all the parts should be level and well filled 

 up ; a fine tail, set moderately high up and tolerably long, but hanging 

 down below the hocks ; the legs must be short and low, but strong 

 in the bony structure ; the knees broad, with flexible joints ; a hide 

 covered with fine glossy hair, must be soft and mellow to the touch, 

 and set loose on the body. A large, rather long, and loose udder, 

 extending well back, with four long teats ; large and prominent milk 

 veins, must extend from the navel back to the udder ; the belly of a 

 good milk cow should not be too deep or hanging. There should be 

 no white below the knees or hocks. 



<: The practice in Holland is to remove the calf from the mother 

 even before it has been licked, and to take it into another building 

 out of the cow's sight and hearing, put it upon soft dry straw, and 

 rub it dry with some hay straw, when its tongue and gums are slightly 

 rubbed with salt, and the mucus and saliva removed from the nostrils 

 and lips. After this has been done the calf is made to drink the milk 

 first taken from its mother. It is fed at first from four to six times 

 a day or even oftener; but soon only three times, at regular intervals 

 Its food for two or three weeks is clear milk, as it comes warm and 

 fresh from the cow. This is never omitted, as the milk during the 

 most part of that time possesses certain qualities which are necessary 

 to the calf and which cannot be effectually supplied by any other food. 

 In the third and fourth week the milk is skimmed, but warmed to the 

 degree of fresh milk ; though as the calf grow., a little older the 

 is given coW, or about Sodeg. Fahr. 



'"At three weeks old, or thereabouts, ihe calf will begin to eat a 

 little sweet, fine hay, and potatoes cut fine, and it very soon becomes 

 accustomed to this food. Many now begin to give linseed meal mixed 



148. 



