76 DAIRY CATTLE AND MILK PRODUCTION 



approaches the cattle are taken to the lower levels. During 

 the summer season they are out of doors practically all the 

 time, being sheltered at night during the cold weather and 

 in case of storms in the temporary shelter sheds which are 

 built on the mountains. The herds are accompanied by 

 the herders who remain with them and who take the milk 

 to the cheese makers. During the summer the milk is used 

 almost exclusively for cheese making, but during the winter 

 is used in part for butter making. The calves are usually 

 born in the spring in the herds that pasture in the mountains, 

 but in the herds that remain in the valleys, the cows often 

 freshen in the fall. 



Importations to America. The first cattle of this breed 

 to be imported to the United States were brought by H. M. 

 Clark of Belmont, Mass., in 1869. In 1882 an importation 

 was made by Scott & Harris of Massachusetts. A number of 

 importations have been made since this time, but never in 

 very large numbers. Among the recent important impor- 

 tations was one made in 1904 by McLaury Brothers, of New 

 York. At the present time they are found in almost every 

 state, but not in large numbers. The best known herds at 

 the present time are in Connecticut, New York, and Illinois. 

 Their spread has not been very rapid, partly because they 

 have not been extensively advertised. Their increase in 

 numbers and popularity has been entirely on their own 

 merits. 



Form and Characteristics. In appearance, animals of 

 this breed are plain, substantial, and well proportioned, al- 

 though rather fleshy, and give the impression of being some- 

 what coarse in the bone and in general make-up. The head 

 and neck especially are large, contrasted with the English 



