AS A GENERAL PURPOSE CATTLE. 157 



also find the lower part of the hams light in the milk form and heavy in the 

 beef form. Again the former goes into the milk and beef form. Passing for- 

 ward we find the milk form has loose, thin shoulders, a light brisket and a 

 comparatively narrow chest, while the beef form has a broad and deep chest, 

 a heavy brisket and broad, thick, compact shoulders. Neither of these styles 

 go into the milk and beef form, but rather a medium between the two. The 

 shoulders are smoother and more compact than in the milk form, but much 

 lighter in weight than in the beef form, as also is the brisket. The chest is not 

 so deep as in the beef form but the width through at the heart is retained. A 

 degree of strength and vigor is thus obtained that is not found in the milk form. 

 Only one more essential thing remains to be described. In the milk form the 

 abdomen is swung low and its sides are steep and flat, while in the beef form 

 it is no less capaciou9, though trimly held up and round. The latter style 

 goes to complete the milk and beef form. And as we have repeatedly asked in 

 regard to other parts, by it do we lose anything in milking ability or* add any- 

 thing to the cost of production '? The stomach and other internal organs have 

 just as much room and their activity cannot be diminished in the least by this 

 style. And it indicates great constitutional vigor. 



We venture the assertion that more than half of the superior dairy cows of 

 our country, if classified according to their structures, would be included in this 

 milk and beef form. And in all countries, where dairying is carried on exten- 

 sively, the same would be true. The dairy Shorthorns of England are of this 

 form, the Brown Schwytzers of Central Europe are of this form, and the great 

 majority of the dairy cattle of Holland, Belgium and Northern France. The 

 great cow Clothilde was a perfect milk and beef formed animal. The famous 

 cow Pietertje 2d must be classified in this form. And many of the most famous 

 Ayrshires and Jerseys have closely approached this form. It is the form that 

 practical dairymen, with minds uninfluenced by theories, almost invariably 

 prefer. It would be well if our theorists would rely less upon words, the mean- 

 ings of which they really know but little, and learn more of the facts about 

 which they presume to express themselves. 



The production of fat in an animal is a physiological function, whether the 

 fat is in the tissues or the milk, and must come from the food, and it has been 

 shown beyond a question that the fats of the food are taken into the systems 

 directly, and deposited wherever the idiosyncrasy of the animal favors their 

 disposition, either in the meat or in the milk, writes Henry Stewart. 



No doubt cows vary as much in this respect as beeves do in making fat 

 from the food; or any other animals, persons included. There are men like 

 "the lean and hungry Cassius," whom no feeding can make fat, but in general 

 good selected nourishment will have its effect. It is hardly to be supposed that 

 this change can be made in cows in a few days or months. But that it can be 

 made in a few years in almost any cow existing I am fully convinced, while I 

 am quite certain that any good cow can be so fed as to enrich her milk in the 

 short space of a few weeks, so as to affect her yield of butter the same season. 



I have a cow which I have had in training now for six years. This cow's 

 history since I bought her when she was three years old for $19, shows that the 

 butter record can be trebled in three years' feeding and her calves can be so 

 improved that the quality will become hereditary. This is a possibility that I 

 think no one can deny in view of all the facts in the long experience of breeders 

 of cattle, both for beef and the dairy, all of which goes to show that it is no 

 longer a question as to the feeding being the foundation of the breeding and 

 this is a most encouraging experience for the owners of the 10,000,000 native 

 cows that are subject to a course of improvement. 



