158 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



While our beef breeders have been striving to breed 

 animals that will so convert their feed, there have been 

 intelligent men over in Holland and Scotland and on the 

 Jersey and Guernsey Isles and here in America, striving 

 to breed a cov^ that will eat feed in the same manner as 

 the beef cow, digest it in the same way, have the nutrients 

 absorbed in the same way, and then put them down in the 

 udder. That is why we have dairy and beef cattle, and 

 that is why it is such folly for you to attempt to profit with 

 dairying cattle in the feed lot. It also shows the absolute 

 folly of using cows whose ancestors have been bred for 

 a hundred years or more for the purpose of making beef 

 on the top line and expecting them to change right around 

 and put their feed down in the udder. If we are going to 

 manufacture beef, let us do it with cattle bred for the pur- 

 pose, and if we wish to manufacture milk and butter fat 

 let us choose one of the breeds that has been bred so long 

 for the purpose of manufacturing milk and butter fat. 

 Then, when we select our breed, regardless of what that 

 may be, let us see to it that the individuals we select have 

 these characteristics which are indicative of large, eco- 

 nomical, profitable milk and butter fat production. 



The evidence of how much blood flows past the diges- 

 tive apparatus, putting nutrients in the udder, is portrayed 

 by the veins on the udder and the veins which pass forward 

 from the udder. Especially good, high producing cows, 

 when they are in large flow of milk, have veins which are 

 readily seen all over the udder. 



All cows have two large veins passing forward from 

 the udder. We call them milk veins. They do not have 

 milk in them, they have blood in them and they carry the 

 blood which has left the udder after depositing therein the 

 digested milk-making nutrients. Then when the blood 

 flows up to this point we find an opening in the cow's abdo- 

 men, large enough to insert the thumb. Through these 

 openings the blood passes back to the lungs. The blood 

 is continuously pumped out and goes into the udder, leav- 

 ing^ nutrients to be made into milk and butter fat, and then 

 hastens back to the lungs to be purified and to the heart 



