Rural School Leaflet 12 13 



he will take pjrcat pains with his work, and will gain much satisfaction in 

 watching the growth and well-being of his charges. 



Feeding the calf 



The first two weeks. — After the calf is born it should be left with the 

 mother for two or three days, perhaps until the eighth milking. The 

 writer has always considered the milk of the eighth milking good to save 

 for home or market purposes. That of the first six or seven milkings 

 is called colostrum, and is necessary to the health of the calf because it 

 is laxative and has a good effect on the digestive system. The best way 

 for the calf to obtain the colostrum is by suckling the mother, and this 

 method is best for the mother also. If the calf does not attempt to suckle 

 by the time it is three or four hours old, it should be helped up and assisted 

 in getting the first meal. 



After the seventh milking the calf should be taught to drink. This 

 may be done in the following way. Use a small pail into which the calf 

 can easily get its head. Put about two quarts of warm, fresh milk into 

 the pail, back the calf into a corner of the pen, and straddle his neck. 

 Grip the pail with the left hand, and with the right hand hold the calf's 

 nose down in the milk. The first two fingers should partly enter the 

 calf's mouth and should be slightly apart so that the milk will be drawn 

 in between them. Gradually withdraw the fingers. After a few attempts, 

 and as soon as it gets a good taste of the milk, the calf will usually drink 

 properly. Whole milk should be given for at least ten days. If at all 

 practicable it is best to feed the calf three times a day, one quart at a meal, 

 for the first ten days. After the tenth day, if the calf is strong, it may 

 be fed twice a day and should receive two quarts (four pounds) at a meal. 

 The temperature of the milk should be between 90° and 100° Fahrenheit. 

 A thermometer should always be used to take the temperature of the 

 milk so that it is sure to be the proper temperature when fed; and one 

 can be bought for twenty-five cents. This is one of the most important 

 points to practice in feeding. Beginning with the eleventh to the four- 

 teenth day the calf may be fed skimmed milk. 



The third week. — The change from whole milk to skimmed milk should 

 extend over a full week and should be at the rate of one pound per day. 

 The skimmed milk must be sweet, free from foam, and at a temperature 

 of from Qo° to 100° Fahrenheit. 



The fourth week and thereafter. — After the third week the calf may 

 have more milk as its appetite and condition demand it, but it should 

 not be overfed. There is much more danger from overfeeding than 

 from underfeeding. Into each feeding of skimmed milk should be mixed 

 a teaspoonful of blood flour, which is ground dried blood and a by-product 



