LECTURE XXVIII. 



FEED, CARE AND MANAGEMENT OF A CALF AFTER 

 THE MILK PERIOD. 



As a rule calves are dropped in the spring and are 

 weaned in the fall. This system seems the most natural; 

 however, there are many features in favor of having them 

 come in the fall. If they are dropped in the fall they can 

 be turned out on grass immediately after weaning and grow 

 more rapidly than on a dry winter ration. When they are 

 weaned in the spring and turned out on grass they need 

 practically no attention. However, if weaning occurs in the 

 fall or winter much attention is required. 



Calves that are weaned in fall or winter should get food 

 of a nitrogenous nature, especially those that are designed 

 for dairy purposes. A mixture of oats and bran with a small 

 quantity of oil meal will make a good grain ration, while 

 silage, corn fodder, timothy hay and clover or alfalfa will 

 make a good roughage for a dairy calf. The clover or alfalfa 

 are the best kind of roughage because they are rich in pro- 

 tein, or muscle forming material, and are usually more pal- 

 atable than corn fodder or timothy. Whatever feed be fed 

 to dairy calves, it should be of such a nature that it will tend 

 rather to form muscle and frame than fat. The chief object 

 in feeding a dairy calf is that of producing plenty of bone 

 and muscle, together with a capacious barrel or paunch. In 

 order to do this considerable protein and roughage must be 

 consumed by the individual. If plenty of good clover or 

 alfalfa hay, a small amount of roots or ensilage and sorghum 

 or corn fodder be available, very little, if any, grain need be 

 fed to a growing dairy calf. 



Calves intended for beef production after weaning should 

 get a ration that will not only keep them in growing condi- 

 tion, but also have a tendency to put on flesh and fat. A 

 mixture of bran, oats and corn meal with a small quantity 

 of oil meal, will make a good grain ration. One-half pound 

 of grain per cwt. of calf per day, gradually raised to one 



