SELECTING THE BREED 69 



be able to reap quite as much profit from some of 

 the following breeds, under certain conditions, as 

 from the breeds which are more strictly of the dairy 

 type. 



Brown Swiss. — This dairy breed par excellence in 

 Switzerland, and having a fine reputation through- 

 out Europe, has not, however, much prominence in 

 this country. The animals are strong, muscular and 

 active and well adapted to the mountains of Switzer- 

 land, many of which are covered to their tops with 

 fine rich herbage. The cattle graze in the valleys in 

 winter and on the mountains in summer. This 

 breed may be placed in the second class as to size, 

 among the distinctly dairy breeds. The color 

 shades from dark to light chestnut brown, and often 

 approaches a mouse color. They are strong, fleshy, 

 compact, well proportioned, hardy and necessarily 

 good mountain climbers. They have a straight 

 back, heavy legs and neck, giving a general appear- 

 ance of coarseness, although in fact they are small 

 boned, have a fine silky coat and other attractive 

 dairy points. The calves are large, often weighing 

 over 100 pounds at birth. They mature fast and 

 have healthy constitutions. Both bulls and cows 

 are docile and easily managed. If any breed has 

 a claim to the class of so-called "general purpose" 

 animals the Brown Swiss probably approaches it the 

 nearest. Being developed originally as a dairy 

 breed. Brown Swiss cows yield a generous flow of 

 milk and hold out well. Good specimens average 

 6,000 pounds of milk a year, and in single instances 

 have reached 10,000. The milk tests from 3.5 to 4.0 



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