8 4 



ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



The animal lower down to the left represents the first prize beef cow 

 of 1901, Imp Sicely, sold for $500.00. Observe the difference in this and 

 the dairy cow above, especially the backs — not so much in width of hips, 

 but in the back from hip to shoulders. Then the other figures showing 

 blood circulation. Centuries of feeding and selections have produced 

 arteries enlarged mostly to the back , 



The lower righthand figure show the circulation of the scrub cow. 

 That has been under fed for generations. Her arteries are only sufficent 

 to carry blood to the members of her body to build up a structure to 

 carry her around on summer pasture, feed her calf three months and 

 store enough fat to help make the fuel her winter's feed v will supply. 

 She neither makes much meat or milk, surely not much surplus for her 

 owner. She has not been bred or fed to produce a surplus above main- 

 tenance, and no dairyman can afford to try to develop her. A balanc- 

 ed ration for her would 1.12. But as meat and milk products mean a sur- 

 plus stored up for man above the lequirements of the animal, we will 

 turn to the left hand lower figure that shows the different cuts of beef, 

 number of pounds and price at wholesale in Chicago. 



It is always easiest to build where there is the least resistance and 

 wear of parts. So here in the beef animal the highest priced cuts (20c> 

 are on the upper parts where little used; the lower priced cuts on limbs, 

 lower parts and neck (most used.) 1 he glands we will refer to later. 



We will now turn to to the other chart, that shows the composition 

 of feeds. But first let us understand the use made of foods by animals. 

 The first use is to supply fuel used or stored for future use; second, to 

 repair waste and build new strucutre. The chemist divides them into 

 two heads represented here by th e words "protein" and "carbohy- 

 drates." 



The protein column represents all of the digestible animal structure 

 making material in the plants named. It is about half carbon and has 

 the same fuel value as the true carbohydrates, starch, etc., but not so much 

 as fat, so the chemist hasi made two divisions of the carbohydrates as 



