ELEVENTH ANNUAL YEAR BOOK— PART VIII 445 



three veins, one extending forward from the udder along the center of 

 abdomen between the two outside veins. Such a vein is termed a center 

 extension. The size, length and tortuousness of these veins together, 

 with the number and size of milk wells when found passing forward from 

 the udder of the cow indicates the amount of bjood that is circulated 

 past the digestive apparatus picking up food nutrients, carrying them to 

 the udder and being rid of its load is on the way back to the heart and 

 lungs for purification and to be pumped back again. I have never seen 

 a good cow with small short straight mammary veins and I have never 

 seen a cow with large tortuous veins and large numerous milk wells that 

 was a poor cow. A consideration of the blood flow will determine largely 

 the character of a cow from the standpoint of milk and butterfat produc- 

 tion. Food deposited on the back of the cow can not be made into milk 

 and on the other hand feed that is deposited by the blood in the udder of 

 the cow can not be manufactured into beef and for this reason a dairy 

 bred animal is considered from the standpoint of beef production as a 

 scrub and likewise a beef bred animal from the standpoint of milk and 

 butterfat production is a scrub. This is due to the fact that no animal 

 can do two things with the same pound of food at the same time. In 

 selecting animals whose ancestors have for hundreds of generations been 

 bred for the purpose of putting their food on top of their backs and striv- 

 ing to induce these animals to turn the circulation of their blood around 

 to the under line of the body instead of the top line is working against 

 nature and is quite as impossible as to produce high class rib roasts and 

 porterhouse steaks on the backs of dairy bred cows. 



The fifth essential is the ability the cow has to manufacture the di- 

 gested food nutrients that have been brought to the udder by the blood, 

 into milk and butterfat. Experience has demonstrated that certain types 

 of udders have proven most efficient for this purpose. 



The udder should be long, broad and of good texture. To gain length 

 the udder must be attached high behind and extended far forward. You 

 will notice on this cow that if a plumb bob were dropped from her hip 

 downward the line would fall just in front of her udder. If it were drop- 

 ped from the pin bone it would fall just behind the udder. Thus it is 

 that good length from hip bones to pin bones is desired for it is an in- 

 dication of the length of udder development. Furthermore it is desired 

 that the tail head carry straight out. Cows that droop at the rump be- 

 cause of the law of correlation have tilted udders, or udders with a portion 

 of the fore quarters sacrificed. On the other hand, cows that carry out 

 straight at the tail head carry straight forward in udder development, 

 adding to the size and capacity of front udder development. 



As we turn this cow around you will notice that she is thin in the 

 thighs, in fact, I measure the thigh with my thumb and finger, and she 

 cuts up high behind. This conformation is necessary in order to have 

 a wide udder and is the formation described by the term thighs out- 

 curving and in-curving. An udder that is long and broad with each 

 quarter well rounded out and a teat on each corner meets with the speci- 

 fications relative to form. 



