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black. The nose is black, and is surrounded by a meal-colored band ; a yellow strip extending 

 from the middle of the lower lip to the upper lip, and up the sides of the nostrils. The 

 mouth and tongue are generally dark-gray or black ; the switch and hoofs are also black ; 

 udder well developed, white, and smooth. The shoulders are large, the thighs wide apart, 

 hind quarters heavy, and the hind legs straight. The disposition is extremely kind and docile. 

 Their marks are very persistent, a fact which denotes the purity of the breed. Other races, 

 such as the Fleck, and the light spotted cow of the Simmenthal, were formerly held in high 

 esteem, but the brown Switzer is generally considered superior to all other Swiss breeds for 

 dairy purposes. 



Swiss COWS for the Dairy. That the Swiss cow possesses valuable dairy qualities 

 cannot be denied, as has been shown by repeated tests in this country by competent and 

 reliable persons. Mr. D. G. Roberts of Pittsfield, Mass., an ardent advocate of this cow, and 

 one who places a high estimate upon her dairy characteristics, says: &quot;She is a coarse necked, 

 heavy bodied cow, and knocks all my theories higher than a kite,&quot; her chief attraction seeming 

 to be in good works at the pail, rather than in any external beauty. The Swiss cow &quot; Bessie,&quot; 

 owned by this gentleman, has the following record, as given by him: Yield of milk from 

 November 1st to December 31st of the following year, 10,905 pounds; yield of butter for 

 the same time, 573 pounds. She dropped her calf August llth of that year, and was not 

 dry during the fourteen months of the test. From the 1st to the 13th of August the milk 

 was not weighed. The feed of this cow was roots, meal, and bran in winter, the quantity 

 not being stated; grass and fodder corn were fed in summer. He also says that he tested 

 her with a Jersey cow for three months, and that under the same treatment and on the same 

 feed, in quantity and quality, the Swiss cow produced an average record of fifty-five pounds 

 of butter per month, and the Jersey cow forty-five pounds. In the month of February of 

 the same year, the Swiss cow made fifty-seven pounds of butter, and the Jersey forty-five; 

 in March, the Swiss cow made sixty-seven, and the Jersey fifty-two pounds. The feed was 

 good hay, corn fodder, roots, and corn meal. &quot;Geneva,&quot; a cow of this breed, imported by 

 Mr. D. G. Aldrich of Worcester, Mass., is stated by that gentleman to have given thirty 

 quarts of milk in a day, averaging for twelve days 26^ quarts daily, and has yielded three 

 pounds of butter in twenty-four hours milking. If the above records, as given by the owner 

 of these cows, can be taken as a fair standard of the breed, it certainly merits a place among 

 the best of our dairy stock, as far as the production of milk and butter are concerned. Mr. 

 Byers, the authority previously quoted, gives, in his report on the Swiss milk industry, the 

 following statement with respect to the dairy qualities of this breed of cows: 



&quot;Not far away from Einsiedeln I found a small herd of cows kept by a Mr. S., who 

 is a very exceptional feeder for a Swiss. He adds bran, shorts, and vegetables to his 

 hay, and has an extraordinary pride in his cows. For fifty years Mr. S. has been keeping 

 cows on this same farm. Every detail of his establishment was given me, copied from care 

 fully kept records. The average results were not materially different from the average of 

 other small select herds. His cows give 10 litres of milk each daily, year in and year out. 

 He has, what is a great exception, well ventilated cow stalls. He gives the usual allowance 

 of hay, viz., 30 pounds daily to the cow, and a spoonful of salt every other day. All his 

 milk goes to neighboring factories, and is paid for at the stall when milked, at four cents 

 a quart. His fine herd averages about 1,300 to 1,400 pounds in weight. There are excep 

 tionally good milkers among them. Some of the five and six years old give fifteen quarts a 

 day for one year after calving. One cow gave eighteen quarts a day two months after calv 

 ing. Another cow, eight years old, did about as well. Another gave twenty-one quarts of 

 milk for three months after calving^, and an average of twelve quarts during the remainder 

 of the year. She produced twenty-one pounds of butter per week for three months, and 



