360 THE ESSENTIALS OF AGRICULTURE 



exhibited both as beef cattle and as dairy cattle, but are now 

 classed as a dairy breed only. The cows average from 1200 to 

 1400 pounds in weight. The color of the Brown Swiss varies 

 from brown to silver gray, resembling the color of some families 

 of Jerseys. They give a moderate amount of milk containing 

 about 3.7 per cent of butter fat. 



462. Dutch Belted. This oddly colored breed had its origin 

 in northern Holland, and its development is considered a re- 

 markable accomplishment in the way of breeding. In size these 

 cattle resemble the Ayrshires, but their general conformation is 

 more like that of the Holsteins. The most distinctive character- 

 istic of the Dutch Belted breed is the presence of the white belt 

 around the body. This belt extends around the body from just 

 behind the shoulder to just in front of the hips. The cows 

 are fairly good milkers. The milk contains about 3.5 per cent 

 butter fat. 



463. Milking Shorthorns. In the development of the Short- 

 horn breed several noted breeders have paid much attention to 

 the milking qualities. In this way several families of the breed 

 have become celebrated as milk producers. An effort has been 

 made by many breeders to develop a dual-purpose Shorthorn, 

 but so far very little has been accomplished. All Shorthorn cows 

 producing large quantities of milk approximate the dairy type. 

 Their calves sell at a better price for beef than do calves of a 

 dairy breed, chiefly because of their color. There have been 

 a number of Shorthorn cows that have made records of over 

 600 pounds of butter fat in a year, but such cows are excep- 

 tional. It is difficult to find many good Shorthorn milk cows 

 that will transmit their milking qualities with any degree of cer- 

 tainty. The milk of the Shorthorn contains from 3.5 to 4 per 

 cent of butter fat and resembles the milk of the Holstein in 

 color. 



464. Selecting a dairy herd. A dairy herd may be chosen 

 in accordance with the type, or conformation, of the cows, or in 

 accordance with their records of milk and butter production. 

 The second method cannot be followed very extensively, because 



