37 2 
THE NORMAN OR COTENTIN BOVINE RACE. 
2 pounds of that excellent butter, the reputation of which is 
undisputed. 
The necessity of a good choice of domestic race acquires 
considerable importance at our epoch of universal opposition in 
all agricultural productions; we invite, then, the serious atten¬ 
tion of breeders to the remarkable qualities of the Norman 
race. 
Of a deep-dark coat, very often mixed with white spots, the 
Norman race offers a variety of color, which takes nothing 
away from the homogeneousness of that race very ancient and 
endowed with an excellent herd-book very rigorously estab¬ 
lished. The Norman cow has a large head, with eyes very 
prominent, the muzzle is thick and turned up, the horns are fine 
and bent forward, the skin is supple, the breast wide and spa¬ 
cious, the back is straight and the train behind of fine ampli¬ 
tude. The general conformation is then that of a good animal 
for butchers. An udder, well made and of good dimension, 
covered with a fine and supple skin, extends even under the 
belly, and permits us to see on its surface big lactiferous veins, 
a certain sign of the copious function of the udder. 
The Norman race holds in French beeding the best place. 
It spreads more and more in the regions of the north and east 
of France, but especially in the environs of Paris and the large 
towns, where its milk and butter qualities are highly appreciated. 
The Belgian breeders who have had the opportunity of ap¬ 
preciating this race and of buying a certain number of the 
international establishments of Antwerp (1886) and of Brussels 
(1888) are at present making a large importation, As fruitful 
a milking cow as the Dutch and Flemish, she is far superior to 
these last by the quality of the butter. The acclimation of 
this race in Belgium has caused no disappointment, thanks to 
its rusticity, demanding only good food in the cow house or 
good pasture. 
Although the Norman race is not delicate, it must have 
abundant nourishment. It would be childish, in fact, to expect 
a considerable yielding in milk and meat from animals fed par- 
