BROWN SWISS CATTLE. 153 



IV. Milking qualities^ 



(1) Notwithstanding the strongly built frames of Brown 

 Swiss cattle and the size of their hams, their milk-giving 

 qualities average well. 



(2) The milk is good for butter production, for con- 

 densing and for cheese-making, and it is excellent for calf- 

 rearing. 



(3) Their docility and gentleness, largely the outcome of 

 kind treatment, still further commend them for the dairy. 



V. Early maturing qualities. 



(1) These are but medium. 



(2) The breeders have avoided rather than sought undue 

 precocity. 



VI. Grazing qualities. 



(1) These are of a high order, as they have been much 

 grazed in their original home, but 



(2) The larger types require richer and more level pas- 

 tures than the smaller. 



VII. Feeding qualities. 



(1) The cows fatten readily when dry, and the steers 

 grow to a good size at an early age when properly fed. 



(2) The calves especially make a rapid growth, but 



(3) The strength of the bone detracts somewhat from 

 their feeding value. 



VIII. Value in crossing and grading. 



(1) Brown Swiss cattle are particularly valuable for 

 crossing upon common animals more or less debilitated by 

 injudicious breeding and over-artificial treatment, with a view 

 to infusing renovating power. 



(2) The cross-bred steers grow with great vigor and at- 

 tain heavy weights at an early age, but they are not quite so 

 smooth as the progeny of some of the distinctive beef breeds. 



IX. Breeding qualities. 



(1) These are excellent. 



(2) They are the outcome of inheritance, of sensible man- 

 agement and of well balanced milking qualities. 



(3) They do not breed quite so young as some breeds, but 

 they continue to produce to a ripe old age. 



X. Weak points. 



