406 



CATTLE AND DAIRY FARMING. 



Live weight of Algau cow is from 400 to 450 kilograms. Those I 

 saw a few days ago in a stable here were said to weigh as much as 

 500 to 600 kilograms. They are also excellent for labor and fattening. 



A good Algau cow will yield 2,500 to 2,800 cans of milk yearly, which 

 is only a little less than the best Holland cows are capable of producing. 

 The trade in these cattle is pretty lively, and the market is held at 

 Southofen (2,249 feet above the sea-level) in the middle of September 

 and at the end of October. The first is the most important. 



The Algau beed is very widely distributed over Germany. Excel- 

 lent breeds of cattle are to be found all over Germany, principally in 

 Wurtemberg, Bavaria, Thuringia, Ehineland, and Schleswig-Holstein, 

 which may be classified as follows : 



I.— Wurtemberg : (1) Alb, (2) Teok, (3) Neckar, (4) Sohwabisoh Hall, (5) Limburg. 



11.— Bavaria, Thwringia, and Bhmeland : (a) (1) Upper Main, (2) Itz Main, (3) Ox- 

 enfurth, (4) Scheinfeld. (6) (1) Glan (riverGlau), Fig. 6, (2) Donnersberg, (3) Birk- 

 enfokl. (c) Native Bavarian cattle: (1) Miesbach, (2) Kellhoim, (3) Spesshardt, (4) 

 Rohn Mountain, (d) Hessen Nassau : (1) Vogelsberg, (2) Westerwald. 



III.— Schleswig-Holstein :' Marshland: (1) Eiderstedt, (2) Ditmarsh, (3) Breiten- 

 berg, (4) Wilstermarsli. Alluvial soil: (1) Angel, (2) Tondern. 



FATTENING CATTLE IN GERMANY. 



Beet-root food. — A great source of agricultural economy to Germany 

 is the culture of the beet-root. Here it has not only proven valuable 

 in the manufacture of sugar, but also for fattening cattle, and dairymen 

 estimate it very highly for feeding purposes. The pressed beets from 

 the factories {i. e., the residue left after the juice has been removed) fur- 

 nish also highly nutritious materials for food. For all practical pur- 

 poses the nourishing value of this residue may be estimated in propor- 

 tion to the amount of protine or nitrogenous substances it contains. 

 In general there is in every 100 parts of the fresh or 30 parts of the 

 dried substance 2 parts albuminoids, 18 parts non-nitrogenous matter, 

 6 per cent, pure fiber, and 3.4 per cent, ash ; the fat may be reckoned 

 as 2 per cent. 



According to an analysis by Gohren, pressed beets contain : 



, Pel cent. 



Water 73.668 



Ash 1.544 



Albuminoids , 1.599 



Carbohydrates 18.383 



Fiber 4.575 



Fat 221 



Nutritive value, 1: 1],4. 



Heidepriew gives, as the results of his analyses of the clean ash of the 

 residue from three different factories, the following figures : 



* These ca,ttle are very largely exported to England for beef. 



