30 DAIRY FARMING 



24. Brown Swiss. These cattle are native to the north- 

 eastern part of Switzerland where they have been bred as far 

 back as history records. During the winter season the cattle 

 are kept in the valleys and in the summer they are pastured 

 upon the mountain slopes. In America this breed is found in 

 almost every state but as a rule only in isolated herds. The 

 total number is small compared with the leading dairy breeds. 



In appearance these animals are plain, substantial, and 

 well proportioned although inclined to be fleshy and often 

 rather coarse in bone. The cows reach a weight of about 

 1200 pounds. They are called brown, but the color is really 

 more of a mouse color and varies from a silver gray or light 

 brown, to a dark brown or nearly black. 



They are noted for their vitality and good breeding qual- 

 ities. They are quiet and gentle. The calves are the larg- 

 est of any breed used in America and are easy to raise on ac- 

 count of their strong vitality. As milk producers the cows 

 rank about with the Ayrshires in both yield and richness 

 of milk. A milk yield of from 6000 to 9000 pounds per year 

 is often obtained, and an average of 6500 pounds per cow 

 should be obtained under good conditions. The fat aver- 

 ages a trifle under 4 per cent. Some excellent advanced 

 registry records have been made by this breed. The best 

 record up to April 1, 1916, is held by College Bravura 2d 

 with a production of 19,461 pounds of milk and 798 pounds 

 of fat in one year. 



25. Dutch Belted. This breed has practically the same 

 characteristics as the Holstein, except that it has a white 

 band or belt extending around the body. It is used, to a 

 limited extent only, in the Eastern States. 



26. Kerry. These cattle are smaller than those of any 

 other breed. They are natives of Ireland. The average 



