248 ILLINOIS DAIRYMEN'S ASSOCIATION. 



udder. The udder is the only place in the body in which milk 

 is secreted, and it is secreted directly from the blood. The food 

 is taken up by the blood, and carried back to the udder through 

 the arteries, and those arteries run back and form what is called 

 the escutcheon. Some people, in years gone by, laid great stress 

 upon the escutcheon. There is an animal but three years old, 

 but I want you to note that finely developed udder, with four well 

 developed quarters. Notice, also, how it projects behind. 



A Delegate : — Was the last calf her first or second ? 



Mr. Story: — Second calf. 



Mr. Glover : — You can see there four good sized and con- 

 veniently placed teits, which is an important thing in selecting 

 a cow. We want something we can get hold of to milk. For 

 a heifer, it is a most magnificent type of udder, and she will 

 make a very fine cow. 



I happen to know her sire, and I want to speak just a 

 moment of the prepotency of that animal. He has a head ex- 

 actly like the head of that cow. It is remarkable, how he 

 stamps his likeness upon his progeny. It shows that he is a 

 prepotent animal. And that is a very important thing, in se- 

 lecting a dairy sire, is to get one that is prepotent; one that is 

 capable of transmitting himself to his own progeny. This 

 heifer certainly has his head. 



To hasten matters, we cannot spend too much time upon one 

 cow, but this animal will be milked now, and then we want to note 

 the condition of that cow's udder after she is milked. We are 

 going to milk her, and weigh the milk, and test it, and separate 

 it, and I don't know, if we have time, but we may make it into 

 butter. 



A Delegate: — It would be well enough to give that cow's 

 record, if she has one. 



Mr. Glover: — Mr. Story says they don't make records of 

 their imported cows. By that, he means a weekly record, where 

 they put them in a test and force them for a week. 



