DAIRY COWS. 207 



makes a selection from Swiss herds as the healthiest and 

 hardiest known to the herd-book. . . . Tne Brown- 

 Swiss is considered the dairy breed /<zr excellence of Swit- 

 zerland; it not only gives more milk, but this is richer 

 than any other European breed of cattle." 



Marked Chai'acteristics. — Size large; form firm; color 

 shades from dark to light chestnut brown. The tuft of 

 hair between the horns, on the inside of ear, and a narrow 

 line along the back generally light. Horns rather short, 

 waxey, with black tips. Nose black, with mealy-colored 

 band surrounding nose. Switch, hoofs, and tongue black. 

 Straight hind legs, wide thighs, and heavy quarters. The 

 cows often weigh 1600 lbs., bulls 2000 lbs. Calves large, 

 some weighing no lbs. when dropped. They mature fast, 

 have healthy constitutions, yielding generous returns for 

 whatever care, time, labor, or money is expended on them. 



A cow shown at the Chicago Fat Stock Show in November, 

 1891, gave in three days 245 lbs. of milk, showing 9.32lbs. of 

 butter-fat by the Babcock test, yielding during one day of 

 the test 3^ lbs. of fat, the largest amount of butter-fat ever 

 shown at an official test of any cow of any breed up to that 

 time. The cow Muotta calved about November i, 1893, 

 and in February, 1894, gave 67 lbs. of milk in one day. 



The milk of Brown-Swiss cows has a sweet flavor which 

 is very noticeable, and makes it very desirable for family 

 use. With good farm care the cows give under favorable 

 circumstances from 20 to 25 quarts of milk per day. They 

 make the finest of beef and veal; when intenaed to be 

 used for working oxen, they are easily broken and are fast 

 walkers. 



The cows are persistent milkers, with good teats; where 

 used to produce grade animals they give the best of sat- 

 isfaction, with the Swiss characteristics predominating. 

 There are now about 1800 recorded animals in this country, 

 located in almost every State, and some in Mexico. 



