HOLLAND'S BUTTER EXPORTS COMPARISON WITH OTHER BREEDS. 53 



bound with twelve hoops of willow, put on by threes. There are several public 

 market places in the province of Friesland. That at Leeuwarden is one of the 

 finest in the world. Upon this single market upwards of 9,000,000 of pounds 

 are annually sold. This province is about equal in size to Herkimer county in 

 Central New York. 



According to Chambers' Encyclopedia, the amount of butter exported from 

 this province to England in 1874 was 266,041 cwt., or 29,796,592 Ibs. This was 

 an average of 117i Ibs. for every acre of grass land in the whole country. The 

 number of cows for that year is not reported, but we find from other authori- 

 ties that the number in 1879 was 144,802. Assuming an equal number in 1874, 

 the average export per cow was 205f Ibs. We have no data of the home con- 

 sumption, but the population was 321,445. The bearing and force of these 

 statistics will be better understood by a comparison. The number of milch 

 cows in the state of New York in the same year was 1,301,879. The milk of 

 396,772 was carried to factories, and mainly manufactured into cheese. The 

 milk of the remainder, 905,107 cows, produced 107,873,361 Ibs. of butter, an 

 average of 119^ Ibs. per cow. It will be seen by these statements that the 

 Friesian is one of the most important butter making breeds, yet it does not hold 

 this position by the superior richness of its milk, but rather by exceeding pro- 

 ductiveness in quantity. 



The quality for butter production as determined by the Wirtemberg tests 

 was found to rank closely to that of other breeds of large dairy cattle. In these 

 exhaustive trials made under the auspices of the king, its quality, determined 

 from actual butter making, was one thirty-seventh below the Shorthorn, the 

 Yorkshire and the Suffolk, the leading dairy breeds of England. In other 

 words, a given quantity of milk that would make 37 Ibs. from these breeds, 

 from the Friesian breed would make 36 Ibs. 



As compared with the Devon, Hungarian and Hereford breeds, it was two- 

 elevenths below, with the Allgauer and the unnamed breed from Uri, Switzer- 

 land, one-tenth below, with Limburger five-twenty-thirds below, with the 

 Jersey breed a little less than three-tenths below, and with the Swiss breed a 

 little less than one-eighth below. But when quantity of milk was also taken 

 into consideration it excelled all the other breeds in butter production, except- 

 ing the Swiss. Allowing to the Jersey breed the standard yield of 200 Ibs. of 

 butter per annum, the Friesian and Swiss cows would produce 239 Ibs. (drop- 

 ping fractional pounds) and the Canvass cows 216 Ibs. The others would fall 

 below the standard in the following order: Yorkshires, 193 Ibs.; unnamed breed 

 from Uri, Switzerland, 192 Ibs.; Allgauers, 189 Ibs.: Limburgers, 188 Ibs.; Dur- 

 hams, 187 Ibs.; Suffolks, 158 Ibs.; Murzthalers, 138 Ibs.; Devons, 126 Ibs.; Here- 

 fords, 104 Ibs., and Hungarians, 68 Ibs. 



For cheese production it was found equal in quality to the Durham, the 

 Polled Yorkshire and the Polled Suffolk; it was one-twentieth below the Swiss, 

 the Devon, the Hereford, the Canvass, the Allgauer, the Hungarian and 

 unnamed breed from Uri, Switzerland; one-seventh below the Limburger, 

 and one-thirty-ninth below the Murzthaler. But, as in butter making, when 

 quality of milk was also taken into consideration, it excelled all other breeds. 

 Allowing to the Durham breed the standard yield of 500 Ibs., four breeds would 

 go above this standard, led by the Friesians in the following order (dropping 

 fractional pounds): Friesians, 654 Ibs.; Swiss, 606 Ibs.; Canvass, 532 Ibs.; York- 

 shires, 515 Ibs. Below the standard the order would be as follows: Unnamed 

 breed from Uri, Switzerland, 498 Ibs.; Allgauers, 489 Ibs.; Limburgers, 445 Ibs.; 

 Suffolks, 421 Ibs.; Murzthalers, 331 Ibs.; Devons, 295 Ibs.; Herefords, 254 Ibs., 

 and Hungarians, 162 Ibs. 



According to Professor Hengerveld the milk of this breed contains from 8 

 to 16 per cent solids, of which from 2^ to 4| per cent is fat. Much higher 

 analyses have been published in this counry, some of which cannot be regarded 

 as reliable. A few years ago Mr. R. F. McKedzie, assistant chemist of Michigan 

 Agricultural College, published a table of averages of analyses of the different 

 breeds. In this table the average per cent of fat in the milk of this breed is 

 given at 6.84. This is undoubtedly much too high. The table was no doubt 

 correctly calculated, but the analyses must have been obtained from unreliable 

 sources. 



The kind, quality and quantity of food, the state of the weather, the health 

 of the animal and many other things greatly modify the quality of milk pro- 

 duced by any given breed, increasing or decreasing the total solids, as the 



