LECTURE XXVIII. 



BROWN SWISS CATTLE. 



Origin, Introduction Into America, and Points to Be Observed 

 in Judging and Selecting the Same. 



In the rocky canons and mountain-bound valleys of Switzer- 

 land, this breed was first known, and so far as our knowledge 

 goes it has always existed in practically its present form, 

 though without doubt improvement has been made. The air 

 is high and pure, and the country is unexcelled in luxuriance 

 of pasturage; but as the pastures lie almost wholly on the 

 mountain sides, considerable vigor is needed in the cattle 

 that are to consume this pasturage. The Swiss feed no con- 

 centrates, maintaining their cattle on grass and hay the year 

 round. Dairying, especially cheese-making, is a leading occu- 

 pation, and the Brown Swiss cattle have long been known 

 as excellent milkers. A considerable rivalry has always 

 existed between the different cantons of Switzerland in all 

 matters pertaining to their well being. This has had its effect 

 in one way in spurring the breeders to greater efforts in 

 keeping up a high standard of individual excellence in their 

 herds; and this has resulted, in connection with the natural 

 environments, in producing a breed of cattle that are 

 hardy, with magnificent constitution, as evidenced by the 

 great depth and width of chest. They are also well 

 developed in a muscular sense, and, having been milked 

 extensively, have excellent qualities in this respect. They 

 were first introduced into the United States by Henry M. 

 Clarke of Massachusetts in 1870. He brought over a bull 

 and seven heifers, and a considerable progeny arose from 



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