The Calf —Weaning. 281 



udder or teats may render it desirable for 

 the calf to suck a few days, in order that 

 the action may clear off any obstructions, 

 for which the hutting of the calf's head is 

 generally the best remedy. If intended to 

 be FATTENED for the butcher, it must be 

 kept in a pen, particularly dry and clean, 

 suckled twice a day at regular hours, al- 

 ways have the first, which is the thinnest of 

 the milk, and not be permitted to over- 

 charge the stomach. Lumps of soft chalk 

 are usually placed for the calf to lick, as 

 an absorbent to neutralize those acidities 

 engendered in the stomach from feeding on 

 milk. It seldom pays to fatten a calf be- 

 yond ten or twelve weeks. *** 



Weaning and rearing calves. A 

 calf may be weaned by being gradually 

 accustomed to suck milk in a pail through 

 the fingers. Many are reared upon very 

 little milk mixed with hay-tea, linseed, or 

 other slops ; fed on straw in the winter, and 

 in summer upon the common. Such cannot 

 be expected to turn to much account. The 

 best cattle are reared from the teat, well 



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