ILLINOIS STATE DAIRYMEN'S ASSOCIATION 223 



SELECTION AND IMPROVEMENT OF DAIRY CATTLE. 



An Address by Supt. O. C. Gregg, of Lynd, Minn. 



We get the foundation of the knowledge needed in the sel- 

 ection of dairy stock by noting how the dairy qualities of cattle 



O. C. GREGG, Lynd, Minn. 

 Supt. of State Farmers' Institutes. 



are first developed. The work begins by exciting the udder to 

 unnatural activity by stripping it continuously of all the milk 

 secreted. Such stripping or '' milking dry " is a call on nature 

 for more milk, which leads to a call for more blood (from which 

 the milk is produced), thence more food to produce that needed 

 blood. 



This order, persistently followed, leads to the formation on 

 the part of nature of an animal that eats largely — digests and 



