576- CATTLE AND DAIRY FARMING. 



MEXICO. 



CATTLE-BREEDING IN NORTHERN MEXICO. 



BEPOKT BY OONSJJLGENEBAL SUTTON; OF MATAMOBOS. 



Preliminary.— A detailed and reliable account of the breeding-cattle 

 in Northern Mexico, as called for in the circular and memoranda, is a 

 very difScult task. No previous data being available, I have had to visit 

 the"''ranchos" and inquire directly of " rancheros." Having selected the 

 cattle I desired, they were photographed, measured, and weighed, and as 

 full a description given as possible. 



Origin.— In all the histories of Mexico and of individual States which 

 I have examined, they are spoken of as the cattle of the country de- 

 scended from those brought over by the Spaniards. 



Breeds.— ^ongWy speaking, there is only one breed, but in this there 

 arc variations, showing that at least three breeds were originally im- 

 ported, the Longhorns, the Shorthorns, and the Polled cattle. 



In Northern Mexico the first is the most common, and is, so to speak, 

 the general class. In the same herds with the Longhorns are to be 

 found a considerable number of shorter-horned cattle, and occasionally a 

 few Polled cattle. The first are very large-boned, immense, gaunt 

 beasts. The Shorthorned are a little shorter and broader. The Polled 

 cattle are nearly like the Longhorned in general build. 



Uses. — These cattle, as a whole, arc only good for and only used for, 

 beef and labor. Milk and cheese are only made in small amounts for 

 local consumption. 



Milk. — In this city cow's milk is sold along with goat's milk, and 

 rather exceeds the latter in quantity. In most of the other cities and 

 towns of Northern Mexico, cow's milk is usually scarcer and more goat's 

 milk is used. Tbe increase of foreign population has increased the de- 

 inand for cow's milk. I know of no attempt to increase the milk-pro- 

 ducing qualities of cows. The cows are " corraled" at night, milked in 

 the morning, and herded during the day on the open pastui'es. 



A fair average cow will give about 4 quarts of milk i)er day for three 

 months. After three months the amount diminishes and the quality 

 deteriorates, so that milking is finally stopped at about si-x or eight 

 months after the calf was dropped. 



The milk in good seasons seems to produce a light cream, and is rea- 

 sonably good if got [)ure and clean. Venders of milk sell it at so many 

 cupfuls for G cents. The number of cups varies with the season, but 

 the price averages from 5 to ID cents per quart. It lacks the taste and 

 quality found in good American cow's milk produced from the rich and 

 juicy grasses in the United States. 



Butter. — Butter making is almost unknown, although, there are some 

 " ranchos " u])-river where American " rancheros" have dairies and make 

 considerable butter for local consumption. 



Cheese.— -A small amount of a sort of cheese is made and has a limited 

 sale. It is usually made into round flat cakes weighing about a pound. 

 It resembles what is locally called " Dutch cheese" in some parts of the 

 United States. The general get up of the article was not inviting 



