THE DAIRY BREEDS OF CATTLE 303 
Brown Swiss cattle have not been popular as_beef- 
producers in America, although they are highly prized for 
this purpose in Switzerland. They fatten rapidly and 
attain good size. They dress out about 60 per cent. The 
calves make excellent veal at six weeks, weighing 250 to 
300 pounds. They produce a white, highly flavored meat. 
The use of Brown Swiss bulls on grade cows to produce 
veal calves is highly recommended. They are also valu- 
able for crossing on debilitated common stock for infusing 
new vigor. 
335. Feeding and care. — As has been said, the Brown 
Swiss cattle originated in the mountainous country of 
Switzerland, where the feed is grass and hay alone and 
where grains are scarce and expensive. They grazed on 
the mountain side in the summer and were fed hay in the 
valley in the winter. 
336. Distribution. — Brown Swiss cattle are in high 
favor in Europe, especially in Russia, Germany and Italy. 
In Switzerland they are the most popular milk-producing 
cattle. They are rather generally scattered over the 
United States. Some of the larger herds are now in 
Missouri, Illinois and Wisconsin, and are used almost 
exclusively for dairy purposes. They are also found 
in Mexico. Their ruggedness and ability to thrive on 
rough, sparse pastures, adapts them to a wide range of 
conditions. 
337. Organizations and records.— The American 
Brown Swiss Cattle Breeders’ Association, organized in 
1880, cares for the interests of the breed in this country. 
It is made up of less than 100 Brown Swiss breeders, many 
of them millionaire farmers who take great pride in this 
stock. To date it has published three small herd-books, 
recording 4900 bulls and over 7000 cows. 
