208 Tlie Agricultural Features of the Paris Exhibition. 
into several varieties, the principal being the Cotentin, the Bessin, 
and the Augeron. Collectively they present great variety of size, 
form, and colour, but it is claimed that, nevertheless, they "form 
a magnificent race of cattle, robust and well-conditioned, notable 
for their remarkable milking qualities." The prevailing colour 
is brindled, some being black, and some red. As a rule they 
are keen in the temper, rather high on the leg, rough and big in 
the bone, heavy about the shoulder and neck, flat in the ribs, 
and too quickly "rounded off" in their contour. During recent 
years they have been considerably improved, mainly by in- 
creased care in breeding and rearing, but partly also by a slight 
admixture of Shorthorn blood. It cannot, however, be denied 
that there is still room for further improvement. The Short- 
horn cross has had a very marked effect. It has shortened the 
legs, diminished the bone, greatly increased the quantity of 
flesh, and has not decreased the yield of milk. The majority 
of the Norman breeders, however, are not willing to admit 
the desirability of going beyond their favourite breed for 
any improving influence. Indeed they stoutly deny it. But 
when we add to the deficiencies already noted the fact that the 
Norman cattle are six years old before they are "properly fit for 
the butcher," impartial outsiders will at once see the advantage 
that would arise from extensive crossing with the Shorthorn. 
It is contended that the meat of the Normandy cattle is superior 
to that of the Shorthorn ; but any advantage in this respect is 
due mainly to the fact that they are fed exclusively on grass, and 
are not " forced," as many Shorthorns are. The strongholds of 
the Norman cattle are the departments of La Manche and Calva- 
dos, but it is asserted that they are used more extensively outside 
their own locality than any other French breed. In the depart- 
ments of Orne, Eure, Lower Seine, Eure-et-Loir, Seine-et-Oise, 
Seine-et-Marne, and Seine, they are to be found in large numbers, 
while the dairies of Paris and the surrounding district are mostly 
stocked with Norman and Flemish cows. The beef of Norman 
cattle also forms an important element in the meat markets of 
Paris, where it enjoys a high reputation for its quality. Though 
they are slow in growth, the size attained by oxen is somfetimes 
enormous. They have been known to exceed 35 cwt. each, or 
about 15 cwt. above the average weight of fully matured oxen in 
the London Christmas Fat Stock Show.* It is for its value in 
the dairy, however, that the Norman breed has acquired most 
fame. The milk of the Norman cow has perhaps no equal in 
the production of butter. The butter of Isigny, in Calvados, and 
that of Gournay, in the Lower Seine," which have all along won the 
* Mr. Riclianlson states that a hundred thousand grasa-fed beiists leave the 
fine Norman pastures every year. 
