10 July, 1916.] The raising of Dairij Heifers. 389 



feeding is the ideal method, the calves receiving their correct allowance 

 without any bustle or hurry, and the usual practice of sucking ears 

 is prevented. The bails can be erected very economically, and half 

 kerosene tins used as feeding vessels; but the tins need washing every 

 day, just as well as the other dairy utensils. 



Many failures are found in rearing calves; but skim milk in itself 

 cannot be blamed, as it is a food specially endowed by nature for 

 rearing heifers. The portion (fat) removed by the separator is not 

 absolutely essential, and can be replaced by a less costly substitute. 

 When trouble occurs, it is generally the result of non-observance of the 

 following rules: — "Absolute cleanliness," "Regularity in time and 

 quantity of feeding," and " Temperature," which should be 101 to 102 

 degrees" Fahrenheit (body heat), and never under 80 degrees Fahrenheit 

 — this applies to all calves under four months old. 



As to the quantity to feed the calf, the feeder will be guided by the 

 ability of the calf to utilize a given amount; but never overfeed. Many 

 deaths occur as the result cf too much freshly-separated skim milk. 



Herkes's Patent Movable Bail Feeding Arrangement for Calves. 



Herke's Patent Movable Bail Feeding Arrangement for Calves. 



Most of the calf meals on the market are suitable as substitutes for 

 the fat removed by the separator. Linseed, pollard, and cod liver oil 

 are also good. I.inseed is probably one of the best, and when soaked with 

 water and boiled, becomes a jelly, a cupful of which, given to the calf 

 twice daily in the milk, goes a long way in keeping it thriving. 



Some diflBculty will be found in giving calves cod liver oil, as it is 

 an acquired taste — this aj)plies to some of the other calf foods as well. 

 The mechanical calf feeders on the market are effective in themselves, 

 but the danger lies in keeping them in a sanitary condition, as filth 

 germs are the greatest source of troulile in calf rearing. Scours ai'e the 

 general outcome of neglect in this res])ect. 



Milk that passes through closed pipes, which do not permit of efficient 

 cleansing, becoines contaminated. The all too common use of milk 

 unfitted for market purjKJSes as food for calves, should be avoided. 

 1 refer in particular to cows suffering from sickness, udder injuries, or 



