88 ILLINOIS DAIRYMEN'S ASSOCIATION. 



The next breed will be the Brown Swiss. Mr. Barton is unable to 

 be with us, so has sent Mr. James to take his place. 



REPRESENTING THE BROWN SWISS BREED OF CATTLE. 



Mr. E. M. Barton, Hinsdale, III., by Mr. James. 



Mr. Chairman, Ladies and Gentlemen. — 



I very much regret that you will miss the pleasure of listening to Mr. 

 Barton who was delegated to take this subject, and you will miss one of 

 the bright spirits we meet on our journey through life. He could have en- 

 tertained you if he could have been with you, but it was impossible for him 

 to attend, so he wrote out a little paper for me and delegated me to come 

 down here and represent him today, and I will do the best I can in read- 

 ing his thoughts. 



The Brown Swiss breed of dairy cattle is not represented in this country 

 by large numbers. The cattle have not generally been grouped in large herds 

 nor have they generally had exceptional care or advertising, but they have 

 been sufficiently numerous and well thought of so that they have grown in 

 numbers and reputation and the average quality is well maintained. This 

 is due to the inherent qualities of the breed, the race being an ancient one 

 and probably one of the oldest existing breeds of dairy cattle. Its charac- 

 teristics have been reproduced for mar y generations and are pretty gener- 

 ally understood among observant dairymen. I shall not, therefore, occupy 

 myself in this paper with extended statements or arguments with respect to 

 the general characteristics and excellence of the breed. 



The Brown Swiss are known to be good all round dairy and beef cattle, 

 well suited for the production of milk and of meat. Their milk is of good 

 quality, averaging 4 per cent fat, just suited for table use. for infant feeding 

 and in fact, for all purposes. The cattle are hardy, they are not of nervals 



