154 THE STUDY OF BREEDS. 



(1) They would seem to have more of bone than is neces-, 

 sary, and they are somewhat rough at the shoulder points and 

 sacrum. 



(2) They are also less uniform in type than could be 

 desired. 



XL Compared with Shorthorns. 



(1) Shorthorns are much better known in the United 

 States, are larger and smoother in frame, mature a little earlier 

 and produce a more valuable carcass of beef. 



(2) The Brown Swiss are more uniformly good milkers, 

 are ahead in average ruggedness and have something of a lead 

 over the Shorthorns in grazing and breeding qualities. 



STANDARD POINTS. 



I. The following scale of points was drawn up 

 by the Brown Swiss Cattle Association in America : 



POINTS 



(1) Head Medium size and rather long . . .2 



(2) Face Dished, broad between the eyes and nar- 



row between the horns ...... 2 



(3) Ears Of a deep orange color within . . .1 



(4) Nose Black, square, and with the mouth sur- 



rounded by a light, meal colored band, tongue 

 black 2 



(5) Eyes Full and placid ...... I 



(6) Horns Rather short, flattish and regularly set 



with black tips 5 



(7) Neck Straight, rather long and not too heavy 



at shoulders ........ 4 



(8) Chest Broad and deep ..... 4 



(9) Back Level to the setting on of tail and broad 



across the loin 6 



(10) Barrel-hooped Broad and deep at flank . . 8 



(n) Hips Wide apart, rump long and broad . . 4 



(12) Thighs Wide, with heavy quarters . . 4 



(13) Legs Short and straight with good hoofs . . 4 



(14) Tail Slender, pliable, not too long, with good 

 switch ......... 4 



(15) Hide Thin and movable 3 



(16) Color Shades from dark brown to light brown 



and at some seasons of the year gray; slight 

 splashes of white near udder not objectionable; 

 light stripe along back ..... 6 



(17) Hair Between Horns Light, not reddish. (No points.) 



(18) Fore Udder Full in form and carried far for- 



ward on the abdomen . 10 



