. GEEMAtJY. 476 



Odenwatder. — This race is bome-brefl, of a gTayisli-browa color ; they are used as 

 ■work cattle and are good milkers ; 24 pounds of milk yield 1 pound of "butter ; very 

 little cheese manufactured. Stall-fed. 



NecMr. — ^A home-bred race crossed with Simmenthal, the original coming from 

 Switzerland ; they have been bred pure for about fifty years. In color they are dap- 

 pled white and yellow. As milkers and butter producers they rank with the Odeu- 

 walder, and are used for the same purposes. Stall-fed. 



The weight of meat at raat.urity in all of the above is one-half of the live weight. 



The manufacture of cheese is insignificant ; only some common cream and baud 

 cheese is made. 



The ordinary method of housing is pursued; hay after-grass, roots, turnips, carrots, 

 potatoes. Timothy, clover, rye, grass, &c., grow everywhere. Breeding is at a low 

 point, and does not furnish a good example for other countries. Products are mostly 

 used for home consumption. 



BAVARIAN CATTLE. 



HEPORT BY CONSUL MABPEIt, OF UUNIOB. 



The neat cattle of Bavaria are good for the combined purposes of 

 draft, beef, milk, butter, and cheese, but no variety among them equals 

 the Shorthorn, the Jersey, or the Holstein in its specialty. 



The use of the ox extensively and of the cow occasionally for draft 

 has probably been the main obstacle to the differentiation oi superior 

 dairy qualities in Bavaria, as well as iu some other countries of conti- 

 nental Europe. The breeds that would take the highest prizes and 

 command the highest prices for the production of butter, cheese, and 

 beef must not be praised as the Bavarian cattle are for speed and 

 strength in harness. The yoke, if not unknown here, is at least a great 

 rarity. The ox pulls by traces, attached to a stick about 16 to 18 inches 

 long, lying across his forehead and tied to his horns ; and he works 

 either singly or in double team, as occasion requires. 



It is only within a generation or two that the breeding of neat cattle 

 for dairy specialties has been commenced in Bavaria, and if any variety 

 has had time to acquire a definite character with surpassing excellence, 

 the fact has not yet been made known by general reputation. 



Bavaria has no dairy product celebrated fot quality or quantity. It 

 has no world-famous brand of butter or cheese. It exports beef cattle, 

 but not in large numbers. It will probably never import much beef or 

 dairy produce from any source ; nor do I see any reason to anticipate 

 that there will ever be any very great increase or decrease of the stock 

 of neat cattle. The dairy breed will doubtless continue to improve for 

 many years to come. 



Since, in my opinion, there are no neat cattle here that can be ex- 

 ported to the United States with profit, I have not thought it desirable 

 to study the methods, routes, and costs of exportation. 



JOSEPH W. HARPER, 



Consul. 



Uniteb States Consulate, 



Munich, January 14, 1884. 



TOPOGRAPHY AND TBMPERATtJRE OF BAVARIA. 



It is impossible to give the exact average temperature of entire districts, but only 

 to name a place which represents the temperature of the climate in each district. 



As the difference of the temperatures in the whole Kingdom of Bavaria is not vin> 

 great, the average variation of temperature may be stated as inside 0.5°, as appcarn 



