THE DAIRY BREEDS OF CATTLE 303 



Brown Swiss cattle have not been popular as beef- 

 producers in America, although they are highly prized for 

 this purpose in Switzerland. They fatten rapidly and 

 attain good size. They dress out about 60 per cent. The 

 calves make excellent veal at six weeks, weighing 250 to 

 300 pounds. They produce a white, highly flavored meat. 



The use of Brown Swiss bulls on grade cows to produce 

 veal calves is highly recommended. They are also valu- 

 able for crossing on debilitated common stock for infusing 

 new vigor. 



335. Feeding and care. As has been said, the Brown 

 Swiss cattle originated in the mountainous country of 

 Switzerland, where the feed is grass and hay alone and 

 where grains are scarce and expensive. They grazed on 

 the mountain side in the summer and were fed hay in the 

 valley in the winter. 



336. Distribution. Brown Swiss cattle are in high 

 favor in Europe, especially in Russia, Germany and Italy. 

 In Switzerland they are the most popular milk-producing 

 cattle. They are rather generally scattered over the 

 United States. Some of the larger herds are now in 

 Missouri, Illinois and Wisconsin, and are used almost 

 exclusively for dairy purposes. They are also found 

 in Mexico. Their ruggedness and ability to thrive on 

 rough, sparse pastures, adapts them to a wide range of 

 conditions. 



337. Organizations and records. The American 

 Brown Swiss Cattle Breeders' Association, organized in 

 1880, cares for the interests of the breed in this country. 

 It is made up of less than 100 Brown Swiss breeders, many 

 of them millionaire farmers who take great pride in this 

 stock. To date it has published three small herd-books, 

 recording 4900 bulls and over 7000 cows. 



