RAISING BEEF CATTLE 515 



While in some districts it is still best to rear the beef calf on whole 

 milk from dam or pail, over large sections of the country it is now more 

 profitable to sell the fat of the milk in butter or cream and rear the 

 calf on skim milk with proper supplements. This method involves in- 

 creased labor, skill, and watchfulness on the part of the feeder, but its 

 success has been widely demonstrated. The method to be employed is 

 not different from that already detailed for the rearing of the dairy 

 calf, (687-93) except that the beef calf should be forced to more rapid 

 gains thru more liberal feeding. 



Calves that fail to thrive when sucking the cow or when fed on rich 

 milk should have their allowance reduced or should be given part skim 

 milk. Care must be taken to prevent scours, and any cases should receive 

 prompt attention. (703) 



After weaning, growth should be continuous. If the calves are not at 

 pasture, they should be fed plenty of good roughage, with sufficient 

 concentrates to produce the desired gains. As has been shown in the 

 discussion of raising dairy heifers (704), for young beef cattle nothing 

 excels good legume hay, rich in protein and bone-building mineral 

 matter. Where this is not available, nitrogenous concentrates should 

 balance the ration. 



The majority of beef producers prefer to have calves dropped in the 

 spring, as the cows may then be wintered more cheaply, with less shelter, 

 and less care. Mumford 20 points out that fall calves not fattened as 

 baby beef must be carried thru 2 winters, while spring calves may be 

 sold at the age of 18 to 20 months, after but 1 winter. Some, however, 

 prefer fall calving, reasoning that the cow is in better condition to de- 

 liver her calf after the summer on pasture and the fall calf is better 

 able to handle grass, and endure the heat and flies the following season. 



795. Veal production For producing the highest grade of veal whole 

 milk is the only feed which can be used, for otherwise the desired light- 

 colored flesh and chalk-white fat will not be produced. Furthermore, 

 growth must be pushed as rapidly as possible by liberal feeding and the 

 calf marketed before the carcass takes on any of the coarser character 

 of beef. Such veal commands a high price in some of the European 

 markets, and the butchers are extremely expert in judging whether the 

 calf has received any other feed than whole milk. Only when whole 

 milk has been used exclusively, is the white of the eye of the veal calf 

 free from any yellow tint, and the inside of the eyelids, lips, and nose 

 perfectly white. In this country veal of this kind can be profitably 

 produced only for a special market. 



A less expensive method of producing veal is to feed a limited amount 

 of whole milk supplemented by grain, or skim milk may be gradually 

 substituted, as with dairy calves. (687-8) With the latter method, con- 

 siderable skill is necessary to feed the calves so that they will gain rapidly 

 without going off feed, 



'"'Beef Production. 



