286 MAMMALIA. 



and varied in shape. In them it ought to be taken into con- 

 sideration as an indication of their fitness to procreate stock 

 likely to be good milkers. 



In Calves this characteristic is but indiiferently developed, 

 both on account of its smaUness and also the bushy hair which 

 often hides the hind-quarters. Nevertheless, with a little attention 

 it may be discovered. It is more clearly shown on the Cow-Calves 

 than on the Bull- Calves, but it is only after the third or fourth 

 year that it attains its precise size and shape. Cows do not give 

 the same quantity of milk at all periods of their life. They 

 furnish the largest amount when they have suckled several 

 Calves. 



There are both good and bad milkers in every race ; the pro- 

 portion, however, of each presents a certain constant character, 

 by which some breeds may be recognised as possessing a decided 

 milking superiority. Climate and nature of pasturage have also 

 great influence on the lacteous qualities of different races. It may 

 be stated, in a general way, that in France the best milking Cows 

 are those which inhabit mild and damp districts, such as northern 

 and western coasts. The most noted prodiicers of this article of 

 universal consumption are those of Holland, Flanders, Normandy, 

 and Brittany, and some individuals belonging to these breeds will 

 give as much as from five to six gallons of milk a day. 



Among foreign breeds may be mentioned those of the Channel 

 Islands, known by the names of the Alderney and Jersey ; 

 those of Aja-shire, in Scotland ; the Schwitz, or Swiss breed ; and 

 the Jiira breed, which belongs as much to France as Switzerland, 

 comprehending as it does all the cattle distributed on both 

 sides of the chain of mountains separating the countries. The 

 latter breed is that which supplies the cheese-making companies 

 established in the departments of Dovibs, Jura, and Ain. We here 

 represent two French breeds, the Norman and the Breton (Figs. 

 109 and 110). 



We must now pass on to those breeds which are held in the 

 highest reputation for their capacity for labour as weU as pro- 

 ducing beef; and it is to be remarked that they are generally 

 bred with both ends in view. 



In the possession of working Oxen, France has an unquestion- 

 able superiority ; to such extent, indeed, that the breeds belonging 



