CHAPTER XLIV 



THE BROWN SWISS 



Two distinct races of Swiss cattle are found in Switzerland, 

 one known as the Brown Schwyzer, and the other the Simmen- 

 thal or spotted breed. The former comprises about two fifths of 

 the cattle of that country, while the latter represents three fifths 

 of the total. The former are bred and imported to the United 

 States, while the latter are not exported unless in so small a way 

 as to be inconspicuous. 



The native home of the Brown Swiss is Switzerland, where in 

 winter they dwell in barns in the lowlands and valleys, while in 

 summer they pasture, even to the upper grazing line of the Alps. 

 They are distinctly a hardy mountain breed, and in general subsist 

 on pasture or hay exclusively, grain being but very little used. 

 These cattle are bred in their greatest purity in the central part 

 of Switzerland in the cantons of Schwyz, Uri, and Zug, though 

 the breed is generally found over the northern and eastern parts 

 of the country. 



The origin of Brown Swiss cattle is probably prehistoric. 

 Horns, skulls, and other bones have been found in the Swiss 

 lake dwellings, which date back to the Bronze Age, that closely 

 resemble those of the Brown Swiss of to-day. It is generally 

 conceded that the breed is very ancient, and that it has long 

 been bred with much purity and care by Swiss farmers. 



The introduction of Brown Swiss to the United States first 

 occurred in 1869, when H. M. Clark of Belmont, Massachusetts, 

 purchased of Colonel G. Biirgi of Arth, canton of Schwyz, seven 

 heifers and one bull, which soon after their arrival were resold 

 to D. G. Aldrich of Worcester, Massachusetts, and David Hall 

 of Providence, Rhode Island. In 1882 Scott & Harris of Mas- 

 sachusetts imported nine two-year-old heifers and a bull, and in 

 1883 ten heifers. In 1883 William Thoch of New York and 



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