Evening star. [volume] (Washington, D.C.) 1854-1972, 1895-09-16
NEW BREEDS OF CATTnE.
1t is Proposed to Use Them to Give
Strength to Jerseys.

1t is Proposed to Use Them to Give
Strength to Jerseys.
From the Boston Herald
At the great fair of the Bay State Agri-
cultural Society, in connection with the
Worcester Agricultural Society, every rec
ognized breed of cattle has it's representa-
tives on the grounds, and besides these
there are some cattle which have never be
fore been seen in this country, and about
which progressive farmers are exhibiting
very earnest interest. These are the Nor
mandy and the Simmenthal cattle, just
imported from France and Switzerland.
respectively. by Mr.. Theodore A. Have
meyer of the famous Mountain Side farm
at Mahwah, N. ].
Mr.. Havemeyer has for long time been
one of the most persistent advocates of
the especial merit of the Jersey breed as
dairy stock, but, in common with many
other intelligent breeders, he has discov-
cred that the close in-breeding, early
breeding and over-breeding of this stock
has resulted in a loss of stamina and con-
stitutiorf which threatens to render use
less for practical work. He has, therefore,
sought out the two breeds which promise
to furnish a new stock of vigor to the
breed without reducing its superior butter
characteristics.
There are ten of each breed in the herd,
and their appearance in the pens justifies
the hope that their vigor may be enforced
upon the more effemihate stock with which
they are to be crossed.
The Simmenthal cattle have been bred
pure in the canton of Simmer, Switzerland,
for more than 200 years. They are cele-
brated for their enormous production of
milk and butter on little else than pasture
in summer and hay in winter. These ami
mails are the pets of the Swiss farmers, and
under their system of handling give in a
year 5000 to 1000 pounds of milk, from
which is made 45O to 800 pounds of butter.
The cows are quiet and sentle and the bulls
good-natured. The COWS weigh :bout 500
pounds each. and the bulls from 5000 to
1000 pounds.
The French farmer uses the Normandy
COW in preference to all Others 1t is GER
tain that she is not only the best he can
get, but that she has been developed to pay
a handsome profit for feed and labor ex-
pended.
The Normandy veal is well known as
being particularly dainty, and is always
chosen by those who appreciate the best.
The calves are fed on skim milk and pas
ture, and their development is something
beyond the comprehension of American
breeders. The French farmer never houses
run. Even the calves are dropped in the
open, sometimes in the snow itself.
The milk of the Normandy cattle is ia
nous for its delicious flavor, and the but
ter not only for its delicate flavor. but for
it's granular appearance. The yearly yield
is from 1000 to 5000 pounds of milk, max,
ing from this 300 to $50 pounds of butter.
The Normandy cattle are very gentle.
The bulls are very docile and strong breed
erS.
The COWS are of about The same size as
the Simmenthsl; the bulls are little
lighter than those Of that breed.
With the increased stamina end health
from these cattle. it is hoped to preserve
in the calves of the cross tine butter-giving
qualities and wonderful richness of the
milk Of the JerSeyS