THE DAIRY BREEDS OF CATTLE 311 
dairying is a specialty, and no doubt the offspring would 
show increased vigor over the dams, and in many cases 
the cows would yield milk richer in butter-fat. 
350. Management.— One of the most remarkable 
things about French-Canadian cattle is the degree of excel- 
lence as dairy cattle which they have retained under 
generations of unskilled selection, bare pastures in sum- 
mer, and, as a rule, a winter ration of nothing but straw. 
But they respond readily to more liberal treatment. The 
application of well-known principles of breeding, and the 
following of a judicious system of feeding, should render 
the French-Canadian a really prominent dairy breed. 
351. Distribution. — As might be expected, the head- 
quarters for this breed is the province of Quebec, where 
they are popular with the French-Canadian farmer, or 
“habitant.’” It is only within comparatively recent years 
that the breed has become known to the outside world. 
The entering of five cows in the Pan-American dairy test, 
where they gave a remarkably good account of them- 
selves, served to advertise the breed more than any other 
circumstance, and they are now to be found in several 
states of the Union, as well as in the provinces of Ontario, 
New Brunswick, Nova Scotia and Prince Edward Island. 
They have also established themselves on the island of 
Anticosti. These cattle should prove of value on the 
hills of northeastern United States, especially in New 
England, New York and Pennsylvania. As yet, however, 
the number of herds outside of Quebec is comparatively 
small, and it is difficult to say just how far these hardy 
little cattle may extend their domain. 
352. Organizations and records. — The first organiza- 
tion in the interests of French-Canadian cattle was formed 
in 1886, and a record was established to enter foundation 
