THE DAIRY BREEDS OF CATTLE 287 
It is not maintained, of course, that the average pure- 
bred Holstein-Friesian cow or heifer could produce equal 
records. Probably the best one-third of all those owned 
in this country could do so if sufficiently well fed, skill- 
fully cared for and milked three times a day. It is prob- 
able that in butter- as well as in milk-production, the 
average cow of this breed would excel the average cow 
of any other known breed. 
Butter made from the milk of these cows is compara- 
tively mild in flavor and, if not artificially colored, is of a 
pale straw-color in summer, when the cows are fed on 
grass, and of a creamy white in winter when they are fed 
on hay. In keeping quality it ranks very high. The 
butter of Friesland has long been recognized as a standard 
product in the markets of Europe, and the butter of cows 
of this breed is steadily gaining favor in our own markets. 
318. Other uses of Holstein-Friesian cattle. — The 
milk of Holstein-Friesian cattle makes a very high grade 
of cheese, and it has been much used for this purpose both 
in Holland and in America. The milk is rich in solids 
other than fat. 
This breed combines with its great milk- and butter- 
producing capacity, valuable veal qualities. Its calves 
are very large and vigorous at birth, grow rapidly and are 
exceptionally free from disease, — especially from that 
which is known as white scours. When vealed at the end 
of four or five weeks they dress 90 to 120 pounds. The 
veal is of superior color, sweetness and tenderness. 
For crossing on grade cows to increase milk-production 
the pure-bred bulls of this breed give very satisfactory 
results. 
319. Feeding and care. — The extraordinary vigor of 
cattle of this breed permits very wide latitude in caring 
