I typed up a whole response, but alas I wasn't signed in when I posted... I'll paraphrase.
In short, the Bairds stuff is 'ok' although the Fawcett's really is the better product. It has more roasty flavors than the former and is closest tasting to the historical stuff, which isn't that similar to modern brown malts.
I've been very involved with making historical brown malt - I've made fully diastatic brown malt made from straw (like those made in the 1700's) and a few batches of brown malt kilned over hornbeam wood, which was typical of those made in the 1800's. The history of brown malt is a lot more complex than I ever imagined. With those brown malts, I've brewed historical beers from them, which taste really nice and are a lot different tasting than anything you could find commercially. I have also been experimenting with 'vatting' porters - ie. infecting them with brett and other bugs to try and replicate the flavors of porters that were aged for years. I have recorded this on my blog, found here:
http://perfectpint.blogspot.com/search/label/Brown Malt
Lately, I've gotten into brewing historical stock beers, made with heritage hops that were once grown in my area in the mid-late 1800's. Those beers are coming along nicely.