DAIRY CATTLE 175 
making, it is not surprising that a breed was finally evolved whose 
chief characteristic was a large output of milk. Even if the fat 
content were low it did not matter. These circumstances of soil, 
environment, and people have been prominent in the development 
of the black and white cattle of Holland. In the course of time 
not cheese only, but butter also, has been made a feature of the pro- 
duction of these cattle. 
8. Holstein-Friesian characteristics —Holstein-Fries- 
ian cattle have long bodies with the loins and shoulders 
well filled out. They are 
of large build, black and 
white in color, and popu- 
lar because of their large 
milk supply. The udder 
of the cow is remarkable 
for size. The demand for 
market milk to supply city 
needs has made these cattle 
SolStEIN “BOLE: the most sought breed at 
the present time. Mature 
cows weigh from 1,200 to 1,800 pounds and mature bulls 
from 1,800 to 2,000 pounds. Many individuals of either 
sex are even larger than these general weights, often 500 
or 600 pounds more. 
These cows take first rank as 
milk producers, and as butter pro- 
ducers they are famous. While the 
fat content of the milk is low, a 
large production is possible be- 
cause of the large yield of milk. 
Their milk runs from 3 to 4 per 
cent in fat, while that of the Jer- 
seys and Guernseys ranges from 
5 to 6 per cent, and even more. The 
fat globules are small and of a 
whiter shade than the Guernseys. Cattle of this breed are often 
rated as beef producers, but they fall short when tested side by side 
with the distinct beef breeds. The young calves make excellent veal, 
and for this purpose are in great demand. 
Ho.stEIN Cow 
