38 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



Professor Curtiss: Yes, the whole state of Iowa is doing 

 that to a great extent. Four-fifths of the patrons of 

 our creameries are milking that kind of cow today. One 

 of these cows, of which I have spoken, has in 

 the past four months i66 pounds of butter to her credit,, 

 a net profit of $25, and she is in good, strong flow of milk 

 to-day, making over a pound of butter yet. Her male calves 

 will make steers that will top the Chicago market any time. 

 She is a better cow of her type, of course, than the average,, 

 but, then, we cannot afford to do business with average cows of 

 any breed, we want better than the average. I know that that 

 cow is not as good a dairy cow for special purposes as the one 

 next to her, (a Jersey) but at the same time there is a place for 

 that kind of dairy cow in our state. Some men are so condi- 

 tioned and situated that it is more profitable for them to com- 

 bine dairying with beef-raising, and I am only urging that in, 

 developing that kind of a cow it be done intelligently, that she 

 be surrounded with conditions that are favorable to milk pro- 

 duction. I believe that if you will apply to that kind of a herd 

 the intelligent methods necessary, we can make good, practical 

 dairy cows, and good, profitable beef animals. 



Mr. Stewart. I differ with the Professor also on the propo- 

 sition of feeding, so as to make good dairy cows. I have a 

 herd of seventy-five registered cattle, and I raise all the 

 calves from my best cows, yet, there are some occasionally that 

 do not make good cows and I don't believe that any feed would 

 make them good cows. 



Prof. Curtiss: I very heartily and fully agree with you. I 

 believe many of us are inclined to bank too much upon heredity 

 and not enough upon individual peculiarities. 



(Member: Will you please define the distinction between 

 the dairy form and the beef form.?) 



The beef animal we speak of as blocky and" 

 parallel, the lines along the sides of the animal will be 

 straight, filled out full at all points. If you stand behind the 

 dairy cow, you will find that she is nearly a foot thicker through 

 here (at the hips) than up here (shoulder), narrower in front 



