FORTY-FIRST ANNUAL CONVENTION 143 



you would find stored up and evenly distributed along her back 

 from two and one-half to four inches of fat or beef. Every 

 pound of food consumed by the cow that is manufactured into 

 beef is lost and wasted from the dairyman's standpoint. For 

 this reason the animal which converts its food into beef and 

 stores it on its back regardless of what breed it belongs to is a 

 loafer from the standpoint of butter production. The same is 

 true relative to other regions of the animal and you will notice 

 the absolute freedom from beefiness throughout this cow's entire 

 being. 



The fourth essential point to be considered in selecting 

 dairy cows is the blood circulation. To be of the productive 

 type the cow must not only have an abundant flow of blood, but 

 the course of circulation must be through the proper channels 

 and in the right direction. Herein lies the great difference be- 

 tween beef and dairy bred animals. If you will study the work- 

 ings of these two classes of machines you will find that up to 

 the point where the food has beeri assirnilated the process of 

 consumption and digestion are practically the same. After the 

 food has been digested in the case of the beef animal, the blood 

 is pumped out from the heart along the digestive apparatus, the 

 digested nutrients picked up or assimilated and carried by th^ 

 blood upward and deposited over the shoulder, the chine, the; 

 back, the ribs, the loins, over the hips, the ru^mp and the hind 

 quarters. The flow of blood is, thus directed carrying all nutri- 

 ents, because for hundreds of years beef cattle have been bred 

 by intelligent breeders for the specific purpose of consuming a 

 large amount of food, digesting, assimilating and depositing it 

 over these regions of the body, because years ago the packer in- 

 formed the breeder of beef cattle that the ultimatum of all his 

 efforts was the block, and if he desired to secure from 6 to lo 

 cents a pound for his steers instead of from 3 to 4 cents. a pound, 

 then it was necessary to breed animals the offspring of v.hich 

 would utilize their food in developing the^high priced cuts, 

 namely, the porterhouse steaks and rib roasts which the consum- 

 ing public were willing to pay for. The success with which the 

 breeder of beef cattle has met is demonstrated at our state fairs 



