146 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



udder that is long and broad with each quarter well rounded 

 out and a teat on each corner meets with the specifications rela- 

 tive to form. 



However, many of you, perhaps, have owned cows willi 

 such udders that were disappointments. The reason likely was 

 because the udder had no texture or quality. This cow not oi.lv 

 has a large well developed shapely udder, but you will notice ilie 

 presence of much quality and freedom from coarseness and 

 beefiness as indicated by the texture, pliability and elasticity ot 

 the covering. You will notice the blood vessels which indicate 

 that branches from the large arteries are carrying the blood iito 

 the parts of the udder. 



These are the five points, and if you are milking a cow with 

 any one of them absent or poorly developed, you are not milking 

 a cow, but only a part of a cow. For instance, supposing a cow 

 is capable of eating a large amount of feed but lacks constitu- 

 tion, she will not remain healthy, and perhaps in a short time she 

 will die. Granting her constitution without the proper nc'vous 

 temperament or disposition to work, she will consume just 

 enough food to take care of herself. And if she lacks capacity 

 she can not eat enough feed to make a profit regardless of her 

 disposition to do so. Given constitution, capacity and disp«.)si- 

 tion to work, if her blood flows in the wrong direction jlie v/dl 

 make beef instead of milk, and then it will be necessary to kill 

 her to get the cost of the feed back. And further than this, it 

 the blood carries the nutrients into an udder which has not the 

 ability of manufacturing the nutrients into butter fat, still there 

 is a loss. All of these points fit together in dovetail fashion and 

 must be given due consideration in selecting cows for profit. 



There are other points, such as width across the hips, breed, 

 type and characteristics, but time does not permit reference to 

 more than those points which are necessary for profitable milk 

 and butterfat production. 



But after all, when we have taken into consideration these 

 points, v;e do not know much about the cow. There is no one 

 in the audience who can look at this cow and tell within r,ooo, 

 2,000 or 3,000 pounds how much milk she gave last year, [f 



