F THE 



UNIVERSITY 



PRODUCTION 



That the food fed exercises a most potent influence 

 on the quantity of milk produced is evident from the fact, 

 that though all the other influences should be present in 

 the most desirable form, the quantity of milk produced can 

 only be proportionate to the suitability of the food ration. 

 The essentials in foods favorable to milk production 

 are : A high relative protein content, enough of succulence, 

 sufficient concentration, and at least a reasonable degree 

 of palatability. 



The influence of the breed or grade on milk produc- 

 tion, more especially with reference to quantity in produc- 

 tion, is recognized in the classification of cows, as dairy, 

 dual purpose and beef breeds. This classification carries 

 along with it the thought that the class first named pos- 

 sesses dairy qualities in the highest degree, including, of 

 course, quantity in milk production. Experience in grading 

 has also shown that the influence of breed on production 

 in the grade is so marked, that a limited number of genera- 

 tions of up-grading will so effectively enstamp milking 

 qualities, that these will bear a close resemblance to the 

 same in the breed from which the sires have been chosen. 

 When accompanied by careful selection, this result should 

 follow within, say four to six generations of careful breed- 

 ing. For the standing of the dairy and dual purpose breeds 

 with reference to production see page 135. 



That type or form exercises a most potent influence on 

 quantity in milk production cannot be questioned. (See 

 p. 143.) It is possible nevertheless that some writers on dairy 

 form have assigned a higher relative value to it, as gen- 

 erally outlined, than it is entitled to, and that some breeders 

 have sought it to an extent that has led to a lessened pro- 

 duction. The most that can be claimed for it is, that it is 

 an indicator of quantity in milk production, so reliable, 

 as to furnish a reasonably safe general guide when select- 

 ing or judging dairy cattle. That it is not an infallible 

 guide is shown first, in the inability of the best judges to 

 certainly determine the rank of the various animals in a 



