Calf Rearing. 313 



portant to have a fresh supply of suitable dry concentrates, prefer- 

 ably whole grain, in the feed box at this particular time. Dry feed 

 then eaten takes up the saliva which is flowing freely in the mouth, 

 stimulated by the warm milk. Where the calf is slow to take such 

 feed, the grain or meal should be slipped into the mouth a few times 

 in order that the young thing learn the taste thereof. All excess 

 grain should be removed from the feed box after each meal lest it 

 grow stale and mold. 



Properly fed on skim milk and suitable grains and roughage in lib- 

 eral supply, the thrifty calf should gain from 1.5 to 2 Ibs. daily for 

 the first 4 months. In no case should the calf intended for the dairy 

 exceed this rate of increase, for any fixed tendency to lay on fat, in- 

 duced by too heavy feeding with rich concentrates, will put the young 

 thing into the beef class. 



Where skim-milk calves do poorly, the blame usually rests with the 

 feeder. The cause of the trouble will ordinarily be found in some 

 one or more of the following conditions : Lack of sunlight and fresh 

 air ; unsanitary stalls or boxes that are not properly cleaned and dis- 

 infected; feeding too much milk, or at irregular intervals; feeding 

 stale or chilled milk; feeding from pails that have not been scalded 

 daily; feeding improper concentrates or allowing the excess to fer- 

 ment and stale in the feed box. 



491. Fall calves. Where cattle are reared under natural condi- 

 tions, the rule that the young be dropped in the spring will continue, 

 but this practice is not necessarily the most successful in the older 

 sections of the country. Fall-dropped calves come at a time when 

 the little attentions they need can easily be given, and they occupy 

 but little space in barn or shed. Subsisting on the mother's milk, or 

 on skim milk with a little grain and hay, when spring comes the 

 youngsters are large enough to make good use of the pastures. The 

 result is progress from the start until fall, when they return to the 

 barn or shed large enough and strong enough in digestion to make 

 good use of the dry provender necessitated by winter conditions. 



III. FEEDING FOR VEAL. 



492. Essentials. For the highest grade of veal whole milk is the 

 sole feed allowed, and growth must be pushed as rapidly as possible, 

 the whole process being completed before there is any tendency in 

 the flesh to take on the coarser character of beef. The demand for 

 fine veal is growing, and can be greatly increased by supplying a 



