178 FARM ANIMATS 
well enable them to convert this provender into much 
milk. 
While the milk is less rich than the Channel Island breeds, it is 
richer in general than the Holsteins; and while these cows yield 
less milk in quantity than Holsteins, they do surpass in quantity the 
Jerseys and Guernseys. While of average production in both butter 
and milk yield, their robust health and meritorious other qualities 
give them rank as one of the leading four dairy breeds. 
11. Brown Swiss cattle-—These are a secondary dairy 
breed, but they have attracted some attention in the 
United States. The Brown 
Swiss cattle originated in 
Switzerland. They are 
mouse-colored, rugged an- 
imals. Some are good 
milkers, but many are in- 
different when compared 
with the heavy-milking 
Holsteins or abundant but- 
ter-making Jerseys or 
Guernseys. Cows of this breed weigh from 1,250 to 
1,400 pounds, and bulls from 1,500 to 1,800 pounds. 
In butter fat the milk ranges from 3.2 to 3.8 per 
cent. Records of 500 to 600 pounds of butter have 
been made in a year. Fairly good cows often show a 
decided beef tendency, but those having the keeping of 
this race in charge insist that the Brown Swiss should 
be known as a dairy breed. 
12. Two Irish breeds—From Ireland we get two 
breeds, better known in this country on account of their 
small size than because of numbers. These are the 
Kerry and Dexter. The two breeds have a common 
ancestry. The Kerry is black in color, the Dexter black 
and red. Their small size enables these cattle to forage 
where other breeds would starve. Some are good 
Brown Swiss Cow 
