40 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



of that condition; but when we take a single cow or a herd of 

 cows, and put them up and attempt to modify the butter fat 

 contents of the milk, it is a difficult thing to do in one genera- 

 tion. If that is continued a number of generations, the tendency 

 will undoubtedly be toward variation. We are conducting 

 some experiments along that line in our college, and we have 

 found that in one case we had quite good results in a certain 

 breed in changing the fat in the milk by feeding a ration of 

 gluten meal, which is simply corn with the starch taken out of 

 it, and we have affected the butter fat to the extent of about 

 one half of one per cent. Similar results have been reached by 

 use of palm nut meal at other stations and some change 

 has resulted from the use of cottonseed meal, but on the other 

 hand, some experiments have been conducted where they have 

 not secured any appreciable result from the influence of feeding. 



Mr. Miller: There are several different kinds of udders, 

 there are hard udders, udders that are soft after milking, and 

 udders that hang low down, etc. What is your opinion as to 

 the best kind of an udder.? 



Prof. Curtiss: There are some authorities that insist upon 

 an udder that will collapse after milking, milk out to almost 

 nothing, and then there are others who contend that that is 

 not a good udder, but I don't care so much about that point, if 

 the udder has some other characteristics, which are important. 

 We must have an udder that is well developed, that instead of 

 comieg to a point below, is broad and flat, and has the quarters 

 well placed and wide apart, good width and capacity is essential. 

 That indicates that there is large development, that 

 there are a large number of milk cells and glands in there, in 

 other words an organ suited to the elaboration of a large 

 amount of milk. Then, it is important that an udder should 

 extend well forward, and well out behind. 



Mr. Miller: Some people contend that a cow whose udder 

 stays hard after milking, gives richer milk than one with a loose 

 udder. Is there anything in that.? 



Prof. Curtiss: I do not think there is. 



