394 CATTLE AND DAIRY PAHMING. 



Lungau : Mauterndorf. Outside of the province of Salzburg important 

 iiiiirkets are : Zimmelkarri in Upper Austria, Kufstein in the Tyrol, and 

 Tittinaning in Upper Bavaria. 



The animals are mostly red to red-brown, with a white stripe com- 

 mencing between the shoulders, widening between the rump bones and 

 then narrowing again at the tail. Sometimes this white field extends 

 over the loins and hind legs. The skin is fine and elastic. The head 

 is short, broad between the eyes ; horns finely shaped, pointing outward 

 and upward, white with black tips. The neck is thin, with well formed 

 dew-lap; body long, frequently higher at the shoulders than behind; 

 ])Ositioii and movement of limbs correct. They are a fine mountain 

 race, showing all the points of good milkers. They make good draft- 

 animals, and fatten quickly, yielding a superior quality of meat. The 

 cows weigh about 850 pounds,"and the annual yield of milk is estimated 

 at 1,600 liters, of which 13 make a pound of butter. 



XI.— The Allgatjek Bace. 



Originally bred in the Alpine regions of Sonthofen, Immenstadt and 

 Fiissten, this race has, by reason of its adaptability to all the purposes 

 of the small farmer, its ability to live and thriveon scanty food, and its' 

 long-preserved usefulness, spread over a large extent of country, and 

 is now being imported very largely into Saxony, Baden, Prussia, Bo- 

 hemia, and even Poland and Hungary. Although the smallest of the 

 brown-gray races, it is yet of middle size. The cows weigh 850 to 1,000 

 pounds. The color is gray or yellow-brown, always showing the black 

 doe-mouth and a darker shade along the loins and neck. The skeleton 

 is much finer than that of the Montafoner and liigi races. The head is 

 - small and finely shaped, neck short, with well-developed dew-lap, horns 

 white at the base and getting darker towards the points, which are 

 black; body finely shaped and well knit. The chest, as with all good 

 milk givers, is not very wide, but the smaller ribs are wide, the belly 

 broad and deep. The oxen become remarkably heavy as compared with 

 the cows and bulls. Cows of 750 to 900 pounds, consuming a quantity 

 of feed equal to about 25 pounds of hay-value, yield 1,980 liters of milk 

 per year, of which 10 liters make a pound of butter. Experiments 

 made in Saxony have shown that a consumption of 100 pounds of hay- 

 value produced with the Allgauer race 29.38 liters of milk which made 

 2.32 poundw of butter, while the Holland race yielded 25.26 liters, which 

 made 1.70 pounds of butter, and the ordinary land-cows of Saxony 23.16 

 liters of milk, and 1.78 pounds of butter. The Allgauer race therefore 

 excels over the other races named in quantity as well as in quality of 

 milk. The meat, however, has the marked characteristics of that of 

 almost all mountain cattle; it is coarse, dry. and tough. Theleading 

 markets for Allgauer cattle are Southofen,"Stanfien,Hnd Immenstadt. 

 The season for the purchase of animals is the middle of October, at which 

 time the herdsmen return with their herds from the Alps to the valley. 

 The annexed cut shows a modern stable with hollow iron columns, 

 cement cribs, running water, and good ventilation. 



XII. — The Schwttzer Eace. 



This race derives its name from the Swiss canton of Schwytz- it is 

 sometimes also called the "Eigi race," after the well-known mountain 

 on the border of said canton. It is now bred, however, not only in said 

 canton, but also in the cantons of St. Oalle, Unterwalden, Zurich, 



