376 HOW TO .MAKE THE FARM PAY. 



well as the quantity and mode of feeding, are to be considered 

 with reference to their elEfect, upon the animal structure. 



In most sections, where animals are bred for the dairy at all, 

 the value of the milk, whether to be manufactured into butter 

 or cheese, or to be sold in its natural state, is such as to make 

 it necessary to adopt some system of economy. It is a com- 

 paratively easy matter to feed the. calf, designed for breeding 

 purposes, or for beef, by letting it run with the dam, taking all 

 the milk 'it requires, and this method, with high priced stock, 

 or in raising for beef, is the best economy, no doubt, but it is 

 found to be too expensive where the dairy is an object of 

 attention. Various modes have been adopted to lessen the ex- 

 pense of raising stock for the dairy, and the effect which differ- 

 ent kinds of food will produce on the animal economy, has 

 been carefully studied. Strict care is necessary, not to feed the 

 young so as to develop a tendency to great size, either of bone 

 or of adipose tissue, or fat cells, and so we must avoid feeding 

 too highly upon articles of a very stimulating nature. 



Most dairymen, therefore, have adopted the plan of taking 

 the calf froni the cow at an early period, and feeding it from the 

 dish by hand, up to the time of bringing it, to solid food. By 

 this method the food can be easily modified, and the growth is 

 not liable to be checked, as it often is when the calf is allowed 

 to run with the cow to a certain age and finally taken away. 

 As soon as the calf is dropped, the cow is alloAved to lick it 

 dr}^ and the young creature to suck once or twice, which it will 

 Ho as soon as it is able to stand— when the cow is milked clean, 

 given some warm bran mash or gruel, and left for a day or two 

 with the calf. After that, if the udder is all right, not inflamed 

 or caked, the calf is taken away, and taught to feed by putting 

 the fingers into its mouth and gently bringing its muz/Ae down 

 to the milk in a dish. In the dairy districts of Holland, the 



