THE OX AND THE COW 161 
gives fise to two classes—milk cows and beef cattle. The 
milkers may be used after a time for beel, but if long 
used as milk producers little is expected of them as pro- 
ducers of beef. The most generous milkers during their 
careers give out their food forces so abundantly, that 
as old age approaches, there is little left, either of nerve 
force or flesh. The cows kept 
for the shambles render their 
service by storing abundant fat 
on their sides and much lean 
meat on their backs and loins. 
This flesh is solid and elastic, 
mellow and yet firm. The ten- 
der flesh for meat is found on 
those parts of the steer where contrast the two ‘as to type ant 
there was the least movement “"**"*™ 
during its life, as, for instance, the loins and the sides. 
The parts of least value are about the head, neck and legs. 
3. Milk-yielding function—Before men were inter- 
ested in cattle breeding as a primary work there was no 
large production of milk by any single individual. It 
was only expected that a cow yielded milk enough for 
the nourishment of her new-born calf until it might bé 
able to support itself. The large production of dairy 
cows today is an artificial development. During the 
lapse of centuries, cows were saved for the dairy because 
of their tendency to give much milk, or to give milk of a 
rich quality. The milk-yielding capacity of breeds was 
not achieved in one generation or in five; it is the outcome 
of many centuries. Once this quality becomes the habit 
of the breed or the family or the individual, it cannot be 
discarded. 
4, Indications of milky tendencies——To the practical 
eye there are several indications of the milky tendencies 
Dairy VERSUS BEEF 
