Substitutes for Skimmed Milk in Raising Calves. 521 



summary from the results in i907-8 and i908-9 



( 1 ) It is evident from the results of these experiments and those else- 

 where that good, strong, healthy calves can be raised without skimmed 

 milk or milk of any kind after the first thirty days. 



(2) Skimmed milk, hay, and grain make the best substitute for 

 whole milk in raising calves. A calf fed on skimmed milk should 

 reach a weight of 300 pounds at five months of age, and the gain should 

 be made at the rate of one and one-half pounds per day, at a cost of 

 less than five cents per pound. 



(3) If skimmed milk is not sit hand, the best substitute for it seems 

 to be third-grade dried skimmed milk powder. The average gains made 

 in this experiment were not so large as with- the skimmed milk, but 

 were good. A calf fed on this food should reach a weight of 250 to 260 

 pounds at five months of age, making an average gain of 1.25 pounds 

 per day at a cost of less than six and one-half cents per pound. 



(4) Schumacher Calf Meal seems to be the best commercial substi- 

 tute, in the nature of grain, for skimmed milk on the market at the 

 present time. The calves fed on this food gained on an average 1.25 

 pounds per day in 1907-8 and i.io pounds per day in 1908-9. The 

 average cost per pound of gain was between eight and nine cents. 



(5) Blatchford's Calf Meal, while good enough for raising fair-sized 

 calves, is too expensive to feed ordinarily. 



(6) Lactina Suisse gave results comparable with Blatchford's Calf 

 Aleal. It is too expensive to feed and the results from it were too poor 

 to warrant its use when any other food can be obtained. 



(7) A tablespoonful of soluble blood meal mixed with each feed served 

 to keep the bowels of the calves in better condition, and since it is com- 

 paratively inexpensive a wider use of it might be profitable. 



By comparing the photographs of the calves in the different groups, 

 a fairly good idea can be had of the kind of calves produced with the 

 different foods. 



