Saane, and Kander, in the Gruyère and Bulle districts, and generally over the western and northern parts of Switzerland. They are large, and among the heaviest cattle in Europe; their ground color is white, and it is marked with dun, reddish-yellow, or black; the milk from these cows is admirably adapted for making cheese and butter. Some of the most famous cheeses known to the market are from the milk of these “fleck” or spotted cows. They fatten kindly, and, owing to strength and size, are well suited for draught purposes. The brown race consists of a heavy Schwyz breed, the medium-size breed from Unterwalden and part of the eastern Cantons, and the smaller mountain breed. It has been called the “turf-breed,” and is considered to be more ancient than the parti-colored. It is mostly found in Schwyz, Zug, Luzern, and Zurich. The brown Schwyz is a beautifully-formed cow of mouse color, running into brown; large, straight back, usually with white streak; short, light horns, two-thirds white with tips black; nose tipped dark gray, with light borders; udder large, white, and smooth; usual weight about twelve hundred to thirteen hundred pounds, those kept in the higher Alps weigh about nine hundred pounds. There is a breed in the Valais known as the Hérens, which is considered by many to be a separate and primitive race. These animals, having short, stout bodies, are admirably suited to the steepest and most inaccessible pasturage; they are readily fattened, the quality of their meat is greatly prized by butchers, and they are renowned for their enormous powers of draught. In 1880 a great impulse was given to the careful breeding of cattle by the establishment of four herd-books. It is alleged that the great number of good cows of pure blood help to make the Swiss herd-book a failure. It began life with as many “pure bloods” as most herd-books contain after twenty years’ existence. At the international show of Paris, in 1878, every Swiss cow exhibited bore away a prize. They have competed also with exhibits from Holland, England, and Denmark, and other famous cattle and milk-producing districts of Europe. Good Swiss cows sell from 500 to 1200 francs each. These fine milk-, butter-, and cheese-producing animals are fed only on grass and hay the year through; occasionally a little dry bran may be added. From May to September the cows in the neighborhood of the mountains are herded on the upper Alps, and this rich, nutritious, short Alpine grass sustains for nearly four months multitudes of as beautiful cattle as are to be found in the world. All the mountain pasturages go by the name of Alp,[81] and comprise “voralpen,” used in the spring; “mittelalpen,” middle or intermediate pasture, remaining free of snow from the first of June to the end of September, and “hochalpen,” sometimes nine thousand feet high, for sheep and goats. Except when on these Alpine pastures, the cows have only house-feeding, and, there being