DAIRY MEETING. I35 



artificially and the temperature will vary, and that will more 

 than offset, in my opinion, any disadvantage from letting the 

 calf go from morning until evening without feeding. We feed 

 only twice a day. In teaching the calf to drink, we generally 

 remove the cow about the middle of the day and by evening the 

 call is hungry. If he does not eat readily at that time, let him 

 go until morning. By morning he will be hungry enough so 

 that he will learn to drink with practically no trouble at all. In 

 our experience in teaching calves to drink, we have found that 

 those calves from dams that had been accustomed to drink early 

 in life learned very easily, while the calves from those accus- 

 tomed to range conditions gave us more or less trouble. 



After the calf has been eating the whole milk for a week, 

 possibly ten days, we begin to realize that it is taking too much 

 money to feed it, and consequently we commence to change it 

 over to a cheaper ration. Skim-milk is the food to which we 

 change it, and at this time we must realize that the stomach of 

 the dairy calf is a delicate organ, and we must not allow any 

 digestive or other difficulties to arise. So we make the change 

 from the whole milk to the skim-milk very gradually, substitut- 

 ing not more than one pound of skim milk a day at the most, 

 and we take pains that the temperature shall be the same as the 

 temperature of the milk when it comes from the cow, and are 

 careful not to overfeed. In a few days, then, the calf has been 

 changed entirely from a whole milk ration. Now, one of the 

 difficulties that frequently arises with calves fed in this manner 

 is scours, and we prefer to use a preventative rather than be 

 obliged to use a cure. If about a spoonful of dried blood is put 

 into every feed of the calf, there will be no difficulty in this line. 

 This dried blood can be purchased in the form of flour or meal, 

 through the Swift people or the Armour people and it will cost 

 three or four dollars a hundred pounds. I think that even if 

 there were only one or two calves that had any trouble and the 

 others came along all right, you would be well repaid for the cost 

 of this blood meal for the whole lot of calves. I have been ac- 

 customed to using it for a long time, and I can say that among 

 the calves that we have raised at the University there have been 

 only two which had any touch of. scours at all. 



We also realize, after the calf is changed from whole milk 

 to skim-milk, that we have taken away a part of its food. The 

 milk fat has been removed from the milk and sold or manufac- 



