The record-union., 1895-05-02
ROYAL BAKING POWDER
Highest of all in Leavening Power-Laes US Govt Report
Roe! Q! Rskdssz Rskies
ABSOLUTELY PURE,
ABSOLUTELY PURE,

man testimony, has maintained the pu-
rity of its blood for two thousand years.
Instead of having sprung from other
| breeds, it is said to be the foundation
stock from which many others have heen
built up. The Oldenbergs, the Brelten-
bergs. the Ditmarshes, the Groningen,
the leland cattle and the black and white
cattle of Flanders have all sprung from
it. The Shorthorns also have a large in
fusion of this blood. The Holsteln-
FricsianS are the genuine cattle arlstoc-
racy of Europe. Their genealogy ex-
tends back to the reign of Caesar Au-
gustus, before the Christian era; but, ln-
stead of becoming weak and effemlnate
like some of the royal families ana nooil-
ily OF the Old World, they have, by the
great painstaking of their breeders, be-
come more stalwart and robust.
Professor Henderyela, in his history OF
the breed, says: 1.-The genealogy OF the
Netherland cattle is pure and unadulter-
aled and is at least two thousand years
DID,"
states that Holland had tor 800 years pre-
viously been famed for its dairy products.
Hale's Hus6andry, published IN HoS,
treating of dairy cattle. says: But the
| fine kinds are the Dutch ana the Alder
| neys."
Here, in North Holland, as well as in
| Friesland and in the neighboring Duchy
OF Holstein, we found these majestic cat
| tie in all their purity.
! They are large breed of cattle, but not
quite so large generally or SO symmetrl-
| Cal in form as the beef breeds. Inc
COWS weigh, when i'll moderate flesh.
from LOO to 1890 pounds. In color they
are usually black and white mixed, some
times the one and sometimes the other
! 0 N
| NAL is produced that is red and white.
But black and white only is admitted to
the present herd books, making this the
standard. Some. competent judges re-
gard them as one of the best dairy breeds
in the world.
When the fact is stated that good graz
| ing lands in Holland are worth from $500
to 81, 200 per acre, we can readily lnfer
that the animal which graZes on these
lands must be valuable producer, or
bankruptcy to the owner would soon fol-
| low. Consequently type or breed has
grown up of an exceedingly valuable an
| imal. First, for milk; second, for butter;
third, for cheese. and, lastly, when its
dayS Of usefulness have passed IN the
first three orders, for beef.
Without an attempt at settling any
question Of pre-eminence. judging from
bLne condition around Us in these prov
inces where the breeding of the Neither
! land cattle is carried on, we are compelled
to believe that under whatever name
| they may be designated-Dutch, Holstein
or Friesian-they are under practical
handling and for profitable purposes of
most extraordinary excellence.
A rigid. practical system of selection,
almost universal, has been in vogue
many centuries. Although slow in its
results, compared with scientific breed
ing, this has caused the inferior elements
OF the breed to become almost extinct.
There are, of course. differences between
! individuals and families, but the standard
is a very high one.
Every Friday cheese market is held
at Alkmaar, which is the greatest trade
mart in this line in North Holland, it be-
| ing estimated that most OF the Edam
cheeses made in the section are weighed
out at this point. The amount of cheese
handled annually through this market is
estimated by experts at more than 2,000,-
900 pounds.
There are markets and weighing houses
| (de waag) at every important place in
Holland, and that at HOorn and Leu
warden are not without some celebrity.
However, Alkmaar does the largest
amount of business in the cheese line,
and market-day the town is usually full
of life and animation.
During the early morning the place is
spend the entire forenoon In the prepara-
ton of their individual displays. They
make great stacks OF the Edams, which
have the appearance OF nice gilt balls,
only those for export being colored red.
at noon the bell taps and the sales and
purchases commence.
The buyers and sellers meet in the open
market TO buy and sell. Almost inva-
riably they are dressed in dark clothing
and topped out with what to us would
appear as rldicuOusly small that's. The
manner OF buying and selling has been
unchanged back 10 that remote period
whereof the memory Of man runneth
not to the contrary" The motion and
slyness, which. though probably appa-
! rent to all, seems to have been inherited,
and any innovation or variation would
seem to them as kind OF trade BIAS
phemy.
The buyer approaches the seller with
careless air, which OF itself would indi-
cate that be was not very particular
whether he bought any cheese on that
day.
He saunters up to the stack or pile of
| cheeses and takes one in his hand, tOsSes
it up few inches, catches it, or as we
would say "heits" it. He then stretches
out his arm and names a figure always
the round number-takos the seller by
hand. OF course 1t is below price. No
response is made, and he then takes
the sellers hand and bends the first
finger. tapping the sellers palm to indi-
cate he will go fraction more. The
stolid seller makes no reply. Then he
bends two fingers and increases the
amount until bargain is reached, the
bending OF successive fingers indicating
a fraction higher. Sometimes the cry OF
the gross or main figure is changed three
or four times, called out in high tone
for any listeners benefit-but the real
price is only indicated by the shake of
the hand as explained above.
The bargain closed. the porter or car
rier from DE Waag Huis appears on the
scene. He is, SO to speak, as to costume,
the chorus of the play and Is dressed en-
| tirely i'll white as a contrast to the garb
OF the main actors, except as to hat and
necktle. which, in color, are either red,
! yellow, green or blue, indicating the
scale he is attached to.
The pOrters take the purchase into De
Waag, the cheeses are officially weighed
and the buyer IS put in possession. The
| cheese is then passed from hand to hand
by the porters with a skill that a baseball
expert might envy, from the scale TO the
boat or wagon of the buyer. This is also
the style of carriage from the sellers
stack In the market to the scales
Edsin cheese Is made in two qualities
one partly skinned, the other wholly
SKINNED. The former is highly fla
vored cheese, sharp and biting to the
tongue. from the ammonia gathered in it
by the mode or churning. 1t Is, however,
not too hard by any means, being cured
| with care to retain sufficient moisture in
it that it may cut easily. The skiinmed
variety, on the contrary, is extremely
hard and f1inty when 1t is old, aud it is
said of it that at the noted siege of Ant
werp, when the defenders of the city ran
out OF cannon balls. the commander levied
on warehouse full of these hard, round
| cheeses and fired them at the enemy with