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HOLSTEIN-FR1ESIAN CATTLE. 



From the above facts it is evident that the general purpose cow is not only 

 no dream, no humbug, no fraud, but the most useful of all breeds. 



The Holstein-Friesian surpasses all others as a general purpose breed, not 

 only because it is profitable for milk, for butter and for beef, but for the reason 

 it has excelled in each and all of these specialties. 



Without disparaging other breeds, it must be admitted that the Holstein- 

 Friesian has won its way in this country to popular favor in a remarkably short 

 period of time and to a remarkable degree. It has done this in the face of 

 stronger prejudices and fiercer criticisms than any other breed has ever 

 encountered. It could not have done this without possessing peculiar qualities 

 and adaptations that answered to a wide demand. Foremost among these is its 

 ready adaptation to more than one purpose. Theorists may condemn a "general 

 purpose " cow and by such peculiar logic as " that a draft horse cannot be a race 

 horse or a dump cart a trotting sulky," draw the inference that a superior dairy 

 cow cannot be a good beefing animal, but the fact remains that our dairymen 

 are demanding just such an animal, and that the most popular breeds of the 



LAKESIDE CLARISSA, No. 9916 H. H. B.; ADVANCED REGISTRY. 

 Imported. Milk record, 7,776 Ibs. 15 oz, in ten months. Butter record, 12 Ibs. 12 oz. in seven days. 



world have been characterized by this double adaptation, writes S. Hoxie. 

 Such a breed was the original Shorthorns of England and the early Shorthorns 

 of this country, and such are now the most highly- valued breeds of Belgium, 

 France, Switzerland and Germany. Practical dairymen all over the world 

 have a predilection for such breeds, founded on their necessities and experi- 

 ences. The Holstein-Friesian is just such a breed. It is a milk and beef breed, 

 the milking qualities leading. In structure the general type is milk and beef 

 form. This involves the lateral wedge shape of the milk form, with the broad, 

 level loins, hips and rump, and rounded body of the beef form. There is noth- 

 ing in such a body, or in such loins, hips and rump to preclude in the slightest 

 degree the most extraordinary productions of milk or butter. 



Its constitutional vigor has also had much to do with its success. Dairy- 

 men as a class want vigorous cattle as much as the ranchmen. Especially is 

 this the case with those who handle large herds and who push in every available 



