FORTY-FIRST ANNUAL CONVENTION 145 



is deposited by the blood in the udder of the cow can not ba 

 manufactured into beef, and for this reason a dairy bred animal 

 is considered, from the standpoint of beef production, as a scrub, 

 and likewise a beef bred animal from the standpoint of milk and 

 butter fat production is a scrub. This is due to the fact that no 

 animal can do two things with the same pound of food at the 

 same time. In selecting animals whose ancestors have for hun? 

 dreds of generations been bred for the purpose of putting their 

 food on top of their backs and striving to induce these animals 

 to turn the circulation of their blood around to the under line of 

 the body instead of the top line is working against nature and 

 is quite as impossible as to produce high class rib roasts and 

 porterhouse steaks on the backs of dairy bred cows. 



The fifth essential is the ability the cow has to manufac- 

 ture the digested food nutrients that have been brought to the 

 udder by the blood into milk and butterfat. Experience has 

 demonstrated that certain types of udders have proven most 

 efficient for this purpose. 



The udder should be long, broad and of good texture. To 

 gain length the udder must be attached high behind and ex- 

 tended far forward. You will notice on this cow that if a plumb 

 bob were dropped from her hip downward the line would fall 

 just in front of her udder. If it were dropped from the pin 

 bone it would fall just behind the udder. Thus it is that good 

 length from hip bones to pin bones is desired, for it is an indi- 

 cation of the length of udder development. Furthermore, it is 

 desired that the tail head carry straight out. Cows that droop 

 at the rump because of the law of correlation have tilted udders, 

 or udders with a portion of the fore quarters sacrificed. On the 

 other hand, cows that carry out straight at the tail head carry 

 straight forward in udder development, adding to the size and 

 capacity of front udder development. 



As we turn this cow around you will notice that she is thin 

 in the thighs; in fact, I measure the thigh with my thumb and 

 finger and she cuts up high behind. This conformation is neces- 

 sary in order to have a wide udder, and is the formation .de- 

 scribed by the term thighs out-curving and in-curving. An 



