ANIMAL PRODUCTION. 798 



The feeding was continued with 1 animal from eacli lot for 7 months on a ration of 

 mixed grain and alfalfa hay, the^<e materials being consumed ])y the skim-milk steer 

 in the proportion of 6.9:1 and by the other steer in the proportion of 6.1:1. The 

 total gains made were 345 and 325 lbs., re.spectively, the feed eaten per pound 

 (pf gain being 13.17 and 13.94 lbs. At the close of the test the steers were exhil)ited 

 at a stock show in Chicago. The skim-milk steer sold for $7.65 per 100, the other 

 was awarded 2 prizes. According to the author this steer "during the last 2 years 

 (if his life required 6.6 lbs. of grain to produce 1 lb. of gain and less than 10 lbs. 

 of total food to produce a pound of gain, not counting the food secured during 358 

 days on pasture. This record would tend to show that finished cattle -can be econom- 

 ically produced if they are so fed that they continue to make good gains up to the 

 time when they are finished. . . . This steer is a conspicuous example of the effect 

 of good blood in improving the common cattle of the country." 



Raising- calves "with skim milk, C. H. Eckles (Misso^trl Sin. Bui. 57, pp. .'>..', Jigs. 

 2, dgm.^. 2). — Kaising calves on skim milk is discussed with special reference to local 

 conditions, the author sunnnarizing the n)atter as follows: 



"The calf should be taken away from its mother by the tliird day, or earlier. The 

 calf should have its mother's milk for al)out 2 weeks. The proper amount to feed 

 a calf the first 2 or 3 weeks is about 5 or 6 qts. per day, and no more can be given 

 without danger of indigestion. As the calf grows older it will take more, but never 

 should have more than 8 or 9 qts. per day. The milk must be fed always at about 

 blood heat. Cold milk will almost always cause scours if fed a young calf. When 

 the calf is about 3 weeks old the milk ration is gradually changed to skim milk, 

 using about a week to make the change." 



The value of skim milk for feeding pigs and jioultry is also discussed, the work of 

 a number of stations being cited. 



Wintering- calves on roughness, E. A. Birneit and H. R. Smith (Ai"/jr«,sA-« 

 Sta. Bid. 75, pp. 31, 32). — The value of adding grain to a winter ration of alfalfa and 

 prairie hay (4:1) was tested with 2 lots of 6 Aberdeen- Angus steers, averaging nearly 

 500 lbs. in weight. Lot 1 received only the hay and lot 2 grain in addition. The 

 average gains during the 91 days of the trial were 100 and 185 lbs'., respectively, lot 

 1 requiring 14.87 lbs. of hay ])er pound of gain and lot 2 7 lbs. of hay and 1.9 lbs. 

 of grain, the cost of a jiound of gain in the 2 cases being 6 cts. and 4.66 cts., respec- 

 tively, and the calculated net profit $4.74 and $5.73. According to the author the 

 test shows that "it is ordinarily more economical to feed a small grain ration even 

 when good gains can be secured on hay alone." 



Results of calf- feeding- tests at the Kleinhof-Tapiau Experiment Station 

 and Dairy School, Hittcher {Landii'. Wchnbl. ScJdeKii'i(j-H<tl.-<lrin, 52 {1002), No. 

 45, pp. S6S-S7 1). — The comparative feeding value of raw and cooked milk with and 

 without the addition of salts was tested. The salts selected were such as would 

 restore the curdling power of milk. The milk was cooked by passing live steam into 

 ir. Lot 1, made up of 6 calves, was fed raw milk; lot 2 (7 calves), cooked milk; lot 

 3 (6 calves), cooked milk with 10 cc. of 20 per cent of common salt solution added 

 per liter; lot 4 (3 calves), cooked milk with 1 cc. of 40 per c«nt calcium chlorid 

 solution per liter; lot 5 (3 calves), cooked milk with 2 gm. of powdered calcium 

 citrate per liter; and lot 6 (2 calves), cooked milk with 5 cc. of 12 per cent solution 

 of monocalcium phosphate per liter. The test covered 10 weeks. The calves ranged 

 in weight at the lieginning from 26 to 73.5 kg. each. The amount of milk which 

 the author calculates was required per kilogram of gain in weight in the 6 lots was 

 as follows: 11.11, 10.82, 10.45, 13.40," 11.06, and 12.18 kg., respectively. According 

 to the author these results do not substantiate the idea often held that calves re(]uire 

 more cooked than raw milk to produce a given amount of gain. The addition of 

 common salt to cooked milk is regarded as satisfactory, and calcium chlorid was 

 regarded as the least satisfactorv of the salts tested. 



