448 



CATTLE AND DAffiY FAEMING. 



and the skin rather thick. A cow on the hoof averages 1,000 to 1,200 

 pounds weight. This breed gives a better quality of milk, and a ten- 

 derer beef than the Simmenthaler. The oxen are also much in demand 

 as draft animals, and can be fattened to a weight of 1,800 pounds. 

 Calves when born are generally large and heavy, 



PRICES OP WURTEMBEEG CATTLE. 



The average price at which a bull or a cow of the five breeds above 

 described can be purchased in the localities where they respectively 

 originate is as follows : 



* The mark equals 23.8 cents. 



"WEIGHT 01? WUETEMBEEG CATTLE. 



The average weight of a bull, ox, and cow of the five different breeds, 

 when slaughtered, is as follows: 



CATTLE-BREEDING AT THE AGRICULTURAL SCHOOL AT HOHENHEIM. 



In the preparation of this report I have made it my duty to visit the 

 agricultural school at Hohenheim, about 5 miles to the eastward of 

 this city, and long and widely known throughout all "Europe as one of 

 the foremost institutions of its kind on the continent. The school oc- 

 cupies a large collection of buildings, which were built as a residence 

 for the Duke Karl, of Wurtemberg, about one hundred years ago, and is 

 surrounded by spacious farm lands devoted to the practical exemplifi- 

 cation of the instruction given in the various branches of agriculture. 

 Prominent among the branches to which attention is given is cattle- 

 breeding, which is here carried on systematically and on the latest sci- 

 entific principles. I was much gratified by being enabled to make a 

 personal inspection of the fine collection of Simmenthaler stock, some 

 eighty or ninety in all, forming the finest collection in Wurtemberg and 

 probably one of the finest in Germany. Through the kindness of Pro- 

 fessor Dr. Vossler,_a leading and efBcient member of the faculty, I am 

 so fortunate as to have been placed in possession of a great variety of 

 interesting information on this and kindred subjects. I subjoin here- 

 with Professor Vossler's answers to my various questions as follows, viz : 



