THE DAIRY BREEDS OF CATTLE 301 
332. History. — This breed is descended from the 
Brown Switzer or Schwyzer cattle, established from a time 
beyond historic record in the mountainous country of 
Switzerland, especially in the Cantons of Ziirich, Zug and 
Schwitz or Schwyz. 
The first importation of Brown Swiss cattle, consisting 
of seven cows and one bull, was made by Henry M. Clark, 
of Belmont, Massachusetts, in 1869. They were subse- 
quently sold to D. Hall, of Providence, Rhode Island, 
and D. G. Aldrich, of Worcester, Massachusetts. From 
them and subsequent importations by W. Koch and J. B. 
Eldredge, of New York; Scott & Harris, of Connecticut ; 
E. M. Barton, of Illinois, and McCormick Brothers, have 
sprung the 2500 bulls and 3700 cows since registered as 
pure-bred cattle by the Brown Swiss Cattle Breeders’ 
Association. In 1904, McLaury Brothers, of New York 
State, made a large importation. 
333. Description. — As a breed the Brown Swiss cattle 
are fairly large, the cows averaging 1200 pounds and the 
bulls 1800 pounds, 
with a rugged form, 
covered with a soft 
mellow skin of unusual 
thickness, giving the 
animal a sleek appear- 
ance. The color is a 
shade from light to 
dark chestnut brown. 
The peculiar markings 
are a light tuft of hair 
between the horns, on the inside of the ears and a narrow 
line along the back. The nose is black, with mouth sur- 
rounded with a meal-colored band; a yellow strip along 
Fig. 51.— Brown Swiss bull. 
