Dairy Cattle 359 



cent. The fat globules of the milk are small and do not separate 

 freely from the milk, and the cream has little color. The milk 

 is, therefore, better suited for use as whole milk than for 

 butter-making. It is stated to be especially desirable for 

 invalids and is often sold to hospitals. 



Dutch Belted. Like the Holsteins the Dutch Belted cattle 

 originated in Holland, where they are known as the Lakenfield 

 cattle. These cattle have never become numerous in the 

 United States, although scattered herds are found in all of the 

 principal dairy districts. The animals are of medium size, 

 mature cows averaging about 1000 pounds and mature bulls 

 about 1500 pounds. The color is black and white, a broad 

 belt of white encircling the body about the middle, with the 

 other parts of the body a jet black. In milk production the 

 animals are fair, but the quality is not up to the average. 



Brown Swiss. The native home of these cattle is the Can- 

 ton Schwyz in Switzerland, where the breed has been developed 

 for dairy purposes from the native cattle found there. Scat- 

 tered herds are found in the United States and where they have 

 become known the animals have made a favorable impression 

 for dairy purposes. The cattle are of medium size, mature 

 cows weighing from 1200 to 1400 pounds and mature bulls as 

 high as 1800 pounds and over. The color is a grayish brown, 

 usually darker on the head, the neck, legs, and hindquarters, 

 shading lighter on the body. Characteristic markings are a 

 mealy band around the muzzle, a light stripe across the lips 

 and up and down the sides of the nostrils, a light-colored tuft 

 of hair between the horns, and a light-colored stripe on the back 

 and tail. As milk-producers they rank with the average, 

 many, however, making very good individual records. The 

 average percentage of fat in the milk is 3| to 4. 



186. The dairy calf. The calf requires the milk of the 

 mother for the first few days after birth. The milk, which 

 at this time is called colostrum, is very different in composi- 

 tion from normal milk and performs a necessary function 



