VERMONT DAIRYMEN'S ASSOCIATION. 115 



knows anything- about the secretion of milk must know it 

 would tend to decrease the flow. 



Mr. Tinkham. I would like to ask that gentleman (Mr. 

 Gray) if the water froze in his stable. 



Mr. Gray. No sir. 



Mr. Tinkham. Did you notice any diminuation in the flow 

 of milk? 



Mr. Gray. We thought when we commenced warming the 

 water that we got more milk. 



Mr. Tinkham. Didn't observe any falilng off when the 

 steam stopped ? 



Mr. Gray. No sir. 



THE DAIRY TEMPERAMENT IN COWS. 



Gov. Hoard. (Speaking with charts) It is a difficult thing 

 in the short time allotted me so to condense what I will have 

 to say as to get in the truth ahead of your appetite as it is 

 now nearly twelve o'clock. 



Here (pointing to cow on right) is a representative of the 

 dairy cow drawn for publication in the "Dairyman" two 

 years ago, outlining in her, as near as we could, as man's 

 judgement is, the structure and physicial form and shape of 

 the dairy cow. 



Here (on the left) is a representative of a Shorthorn heifer 

 which gives you a fairly good idea of the formation of the 

 beef type. It is very evident that nature follows a very clear 

 and distinct line, and that she creates form suited to function. 

 I spoke of this yesterday when I referred to the grayhound as 

 being constructed for speed. The grayhound is built for 

 speed, so is the race horse; that is his function and the way 

 he is built has been taken advantage of by the breeders of 

 race horses and breeders of grayhounds. But I will say the 

 average farmer all over the United States has altogether too 

 crude ideas of the value of breeding. The sort of cows he pro- 

 duces makes me think of the way the Frenchman called for an 

 old fashioned flip. He said "I want some Jacob." "There is 

 nothing sold called Jacob," said the bar keeper. "What is it 

 like?" He said: "You put in the brandy to make him warm, 

 and the water to make him cool, the sugar to make him sweet 

 and the lemon to make him sour." "Oh," the bartender said, 

 "that is flip." "Well then bring me some Philip." You will 

 find the average farmer breeding cattle along these lines, 

 breeding in Holsteins to give quantity, Jerseys to make more 

 butter fat and Durham to make beef. The average farmer of 

 the United States has so misunderstood the laws of breeding- 



