THE MORE IMPORTANT DAIRY BREEDS 



349 



type, the body being thick all through, the withers and back 

 somewhat wide, and the thighs fleshy. Aside from color, 

 some of the more characteristic features of the breed are, 

 a somewhat heavy head, a deep neck with an unusual prom- 

 inence of dewlap, heavy shoulders, sloping rump, thick 

 thighs, and heavy joints and bone. As might be expected 

 with cattle of this type the udder, which often lacks front 

 extension, is of but moderate size. In milk production, 

 Brown Swiss cattle make a fair showing, and 5,000 to 6,000 

 pounds a year are regarded as standard yields. The aver- 

 age of 134 cows in official yearly tests in the United States 

 is 10,6061/^ pounds, with the largest yield, 19,461 pounds 

 by College Bravura 2d. Brown Swiss milk is of standard 

 quality, testing about 3.5 per cent fat. The average annual 

 butter fat production of the 134 cows noted above was 425 

 pounds. Temperamentally, cattle of this breed are quiet 

 and easily handled. They are of secondary rank in beef 

 production. 



Fig. 196. — Brown Swiss cow, "Kronkdale," first In class at Lucerne, 

 Switzerland, 1911. 



