of the Vienna Exhihition, 1873. 23 



cattle are exported in great numbers, particularly to Austria and Silesia ; and, 

 for milking purposes, to Lower Austria, and especially Vienna, 



There are large and small varieties of the Pinzgau cattle, and their live 

 weight is from 7 to 12 cwts. 



The characteristics of the race, besides their complete symmetry and their 

 very pleasing appearance, are a red colour varying from light red to brownish 

 red with many white patches on the withers, back, rump, tail, thighs, and the 

 under part of the belly as far as the dewlap ; light rose-red or sienna-coloured 

 muzzle, short head, brown forehead, the horns beautifully turned outwards 

 and upwards, Avhite with black tips ; the neck somewhat slender, well- 

 developed dewlap ; the body somewhat lengthy, barrel- shaped, but with a 

 good depth, generally somewhat higher at the withers than at the rump ; 

 finely developed udder with strong milk- veins ; fine, elastic, easily removable 

 hide, and a moderately strong bony structure. The endurance of these cattle 

 is excellent, and their contentedness with poor fare is notorious. The capacity 

 for milk-production is considerable, and the quality of the milk, if not very 

 high, Is excellent in comparison with the quality of their food. The Pinzgau 

 cattle are easy to fatten, and their meat has a particularly fine grain and is 

 very palatable, so that the Salzburg breed is a very desirable butcher's race.^^ 



Swiss Cattle. — Imported Swiss races are found upon many large 

 estates in Austro-Hungarj, and also occur in Germany. They 

 were largely represented in all the three sections into which the 

 cattle classes were divided, namely, those devoted to Germany, 

 Austria, and Hungary. The Swiss cattle are well known to be 

 great milkers, but it has been stated on authority that efforts to 

 import them into other countries, where both air and soil are so 

 different from those of their native mountains, have signally failed. 

 In spite of this statement, we find Swiss cattle, in one form or 

 another, occupying a very prominent position in Bohemia, 

 Moravia, Silesia, and Austria Proper, where they are subjected 

 to confinement and receive cut fodder. There are many vari- 

 eties of Swiss cattle, but it is sufficient for our purpose to state 

 that they have been divided into two great groups, the first of 

 which prevails in the East, and is known under the name of 

 Swiss cattle. The other occupies the West of the country, and 

 i5 illustrated by the Bernese and Fribourg races. All are good 

 milkers, and although they fall short of the Dutch in quantity, 

 yet their milk is richer. 



The Eastern Swiss cattle, the " Schwyzer " of the Germans, 

 are self-coloured, varying from a light to a dark grey, shaded 

 over the body with pleasing gradations of colour. A cow will 

 give 4 gallons of milk per day, and exceptional cases have been 

 reported in which 5i to G| gallons have been given. The race 

 is found pure in the Cantons of Zug and Glaris. 



The Western cattle are quite distinct, owing to their being 

 black and white, red and Avhite, pied, and spotted. I shall take 

 the Schwyzer and its sub-varieties first. 



Swiss (Schici/zej-) Race. — A bull of this breed exhibited by 

 Prince Franz Salm, of Svietla, Bohemia, was a handsome mouse- 

 brown, with black muzzle bordered with light-coloured hair, and 



