130 DOMESTIC ANIMALS, DAIRYING, ETC. 



somewhat less blocky and with longer legs. Individuals are larger in 

 frame, but not often heavier. This breed is not numerous either in 

 Europe or America. A few specimens were brought to the United 

 States in 1838, and for a long time there were more to be found in the 

 famous dairying county of Orange, N. Y., than in all other parts of 

 the country combined. They have become more scattered during 

 recent years, and the interests of the breed are represented by the 

 Dutch Belted Cattle Association of America. As milk producers 

 these belted cows seem to give good satisfaction, although the milk is 

 not above the average in quality. The claim of a leading breeder is 

 that these cattle are deep milkers, practical, profitable, thrifty, and 

 picturesque in the extreme when seen as a herd at pasture. 



BROWN SWISS. 



Origin and History. Switzerland has been famous as a dairy- 

 ing country for some centuries. It is especially noted for cheese, and 

 it is said that seventeen different kinds are regularly exported to other 

 countries. Two distinct races of cattle contribute to these products, 

 ,and both are excellent dairy animals. In many respects they are 

 unequaled by any of the other breeds of continental Europe. 



The Brown Swiss is the breed better known in the United States. 

 It is called also Brown Switzer, but more properly Brown Schwyzer, 

 from the Canton Schwyz, where the breed originated, or, at least, has 

 been bred longest and is still found of truest type. It is now common 

 to the other cantons of eastern and central Switzerland and has a fine 

 reputation throughout Europe. These cattle have been especially 

 successful as prize winners at Paris, Hamburg, and other large exhi- 

 bitions of live stock. 



The first pure-bred animals of this breed brought to the United 

 States comprised one bull and seven heifers, imported from the Can- 

 ton Schwyz to Massachusetts in the autumn of 1869. It was not till 

 1881 or 1882 that other importations were made, but meanwhile this 

 first little herd had been kept pure and had increased to nearly two 

 hundred in number. During the years 1882 and 1883 several impor- 

 tations were made and there have been a number since. Where they 

 have become known these cattle have made a favorable impression 

 among the dairymen, and herds of different sizes can now be found 

 in States of all parts of the Union. 



Characteristics. The Brown Swiss may be placed in tHe second 

 class as to size when placed among the distinctly dairy breeds. They 

 are substantial, fleshy, and well proportioned, with very straight, 

 broad back, heavy legs and neck, giving a general appearance of 

 coarseness. But when examined they are found to be small-boned 

 for their size and to possess a fine, silky coat, and rich, elastic skin, 

 with other attractive dairy points. Although generally described as 

 being brown in color, the brown runs through various shades and 

 often into a mouse color and sometimes a brownish dun. 



The cows are so plump and compact as to appear smaller than 

 they really are. Mature animals weigh from 1,200 to 1,400 pounds, 

 and often more; bulls run up to 1,800 pounds and over, yet are not 

 so much heavier than the females as in niost breeds. These cattle are 



