Milch Cows and the Production of Store Stock. 85 
we are to have room inside the body for the huge organs 
of digestion, essential to the process of converting rough 
fodder into milk, as well as ample space for calf development, 
the loin should be wide and the “fore” ribs well sprung, 
thus agreeing with the requirements of the “ feeder,” for these 
parts of the frame carry the joints which are most valuable 
as far as meat is concerned. On the other hand, the milch- 
cow’s chine, that is the area over and immediately behind the 
shoulders, should be fine, and in this respect she must fail 
as a bi'eeder of feeding animals. But these parts only carry, 
Plate III 
Section at (1) on full size figure of os. showing : 1, a good line of beef ; and 2, a 
poor line of beef. 
as will be seen ’by studying the figure, the inferior and 
consequently cheaper joints. 
We have seen that in the frame, or skeleton, there are 
slight differences of structure in the two classes of animals, 
which differences, however, are on that part of the skeleton 
which does not carry the best butcher’s joints. We have now 
to consider the question from another point of view. 
The feeder wants, when he buys a “store,” an animal with, 
suitable frame, but further he must have this frame covered 
