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HOLSTEIN-FRIESIAN CATTLE 



association is stimulating them. There is no indication that this policy will be 

 changed. If it is not, we see no end to the popularity of these cattle. 



One of the favorite theories of our times is that the nearer a cow approaches 

 the technical milk form the more profitable she must necessarily be for exclu- 

 sive dairy purposes. In order to test the truth of this theory let us in imagina- 

 tion place side by side a model of the milk form and a model of the beef form, 

 and construct therefrom the milk and beef form, and see if we have to leave out 

 anything of the former that is really valuable. To begin, we find that both 

 models have fine heads and limbs, indicative of fineness of bones throughout 

 both structures. It follows that this fineness goes into the milk and beef form. 

 We find that in the milk form the chine is high and sharp, and in the beef form 

 broad and flat. The latter goes into the milk and beef form. By it do we lose 

 anything in milking ability or increase the cost of production ? We think not, 

 but rather increase the strength and vigor so essential in a profitable dairy cow. 



MAID OF VERNON, No. 2372 H. H. B. ; 413 ADVANCED REGISTRY. 

 Milk record, 68 Ibs. in one day; 1741 Ibs. 3 oz. in thirty days. 



We also find that the loin and hips of the milk form are angular and compara- 

 tively narrow, while those of the beef form are comparatively broad, smooth 

 and level. The latter style goes into the milk and beef form, and again we ask, 

 by it do we lose anything in milking ability or add anything to the cost of 

 production ? Those broad, strong, -level hips seem to us just the best possible 

 frame from which a magnificent udder may be suspended. We also find that 

 the rump of the milk form is carried out comparatively narrow and angular, 

 while that of the beef form is broad, smooth and level to the extremity. The 

 latter style goes into the milk and beef form, and once more we ask, by it do 

 we lose anything in milking ability or add anything to the cost of production ? 

 Certainly not, for the pelvis is just as roomy or more so than in the milk form, 

 and this is the essential thing at this point in a superior milch cow. 



Passing downward we find the twist open and roomy in the milk form, close 

 and full in the beef form. The former goes into the milk and beef form. We 



