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The raising of “white calves” for Paris butchers lost its prominent place in the Pays d’Auge at the beginning of the 18th century, moving to the Paris area itself. The “Pontoise calf” became a profitable activity of farmers in the Vexin; they raised Normandy cows, and bought and fattened young calves one or two weeks old. When the rail line to Saint-Germain-en-Laye was opened in 1839, farmers started to get better prices for their raw milk, and calf raising went into decline, moving out to the Gâtinais and Brie areas. The fame of the “Gâtinais calf” grew, but around 1870 its production was also declining again because of the arrival of railroads. As early as the end of the 19th century, the raising of “white calves” had moved toward Champagne; today this type of activity has entirely disappeared from the Paris area.