Chapter XXVIII. 



BROWN SWISS. 



The history of this breed may be given briefly by stating that it has 

 been built up step by step from the common bovine ancestry of Switzer- 

 land and neighboring countries. Improvement has been effected almost 

 solely by selection and light in-breeding, and is most noticeable in those 

 districts or "-cantons" of Switzerland, like Schwytz, which are peopled 

 by progressive, well-to-do farmers men who have always taken great 

 pride in their cattle, and, prompted no doubt by local jealousies, have 

 striven, each, to make his herd the best and purest of the race. 



IMPORTATION TO AMERICA. 



In the United States the Brown Swiss have been slow to find pur- 

 chasers until within the last few years. The first importation was made 

 by H. M. Clarke, of Belmont, Mass., about 1870, since which time sev- 

 eral importations have been made, and the demand in the United States 

 is now quite active. The Brown Swiss Breeders' Association has been 

 organized, and Volume I. of their record appeared in 1881. N. S. Fish, 

 Groton, Conn., is secretary of the association. In the Eastern states 

 this breed has already attained considerable prominence, while in the 

 West and South it is little known. 



DESCRIPTION AND CHARACTERISTICS. 



Color solid chestnut bronze, somewhat lighter at the back and 

 belly line, and showing the same mealy ring at the muzzle, so well 

 known as characteristic of the Jerseys. The hoofs, tongue, nose and 

 switch of the tail are always black, while the light belly line extends 

 more or less over the escutcheon and inner surface of the legs. In size 

 they are above medium, mature bulls weighing from 1,700 to 2,100 Ibs., 

 and cows from 1,100 to 1,300 Ibs. The head is large ; horns short and 

 waxy, with black tips ; ears well covered inside with long, light-colored 

 hair ; neck short, with rather heavy dewlap ; legs short and straight, 

 with wide thighs and deep quarters, and general outline showing the 

 milk breed. The cows have excellent escutcheons, well formed udders, 

 and give a good quantity of rich milk. 



The remarkable record of the Brown Swiss cow, Brienz, 168, made 

 during the Fat Stock Show, Chicago, 111., Nov. 1891, has brought prom- 



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