32 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



sumed iess feed. So you see the little cow has the advantage of the large 

 cow of 5.73 pounds of estimated butter, yet the little cow ate less feed. 

 What did the large cow doT\iththat other feed? I was talking to Prof. 

 Wing about it one day, and he said that feed just passed through; it was 

 so much loss. 



Take that Guernsey cow, Mary Marshall, she made 354 pounds butter 

 at a feed cost of $29.00. Medora Fern made 139 lbs. of butter less than 

 did Mary Marshall at a feed cost of $4.80 less than Mary Marshall. What 

 did Medora Fern do with that food? As I said before, a good deal of that 

 passed off; she didn't have the assimilating power. Medora Fern was a 

 beautiful cow, a typical Guernsey. You dairymen that go on dairy type 

 would not have liked that cow. She had a good uder, a thick neck, and; 

 her abdomen small. Mary Marshall had a fine neck and head, but she 

 had a black nose — this is a point against the Guernsey in the show ring. 

 She was built so that she had lots oi room inside for assimilation. You 

 have a man out here in the west who is almost perfect in picking out the 

 dairy type, Prof. Haecker of Minnesota, so I don't need to tell you any- 

 thing about dairy type. 



If you haven't any of those bulletins that give you the values of the 

 different breeds, I think you can get them from Cornell University. I 

 don't know whether they give them free or not outside of New York; if 

 not, you can procure them for a sma'l cost. I believe you can get them 

 in Hoard's Dairyman also. 



I would say to you, brother dairymen, that the deeper we look into 

 this matter of feeding the dairy cow, the more interested we become. It 

 will lead us on to better care and more judicious feeding, and take it all 

 together, it will culminate into better productions. Dairying is the 

 grandest occupation in the world, especially where we can raise the feeds 

 so abundantly in this the grandest country in the world, so let's stick to 

 dairing. Use more brains and success is ours. Where is there a mer- 

 chant or professional man who succeeds in his especial calling who does 

 not put as much, yes more, labor in his business than a dairyman? 



