RATIONS FOR CALVES 



185 



ner with skim milk and flaxseed meal, oats, barley, etc. Peanut oil, cocoa- 

 nut oil and oleomargarin were used as the sources of the homogenized 

 fat. On the other hand Podbieski observed that fat of this character is 

 excreted after a brief time and that pigs and calves thus fed did not 

 thrive properly. 



Schuppli recommends for economic reasons that calves be started 

 on "vegetable fat-emulsion milk" at the end of the second or third week. 

 Vegetable fat-emulsion milk consists of skim milk with 3.5 per cent of 

 emulsified vegetable fat (e. g., palmatin). Special machines for making 

 these emulsions are on the market and can also be used as centrifuges. 

 Only one-fifth of the milk to be emulsified need be run through the emul- 

 sifier. Both milk and fat should be at a temperature of 140° F. The 

 product thus obtained is diluted by the addition of four parts of skim 

 milk. The emulsion must be freshly prepared for each feed and cooled to 

 95 — 105° F. before feeding. After a certain time the emulsion milk is re- 

 placed by skim milk. 



Schuppli suggests the following table. as an outline of procedure: 



222 



After the eighth day a little hay is given following the milk. While 

 the milk is being reduced in quantity, a little water should be given after 

 the hay, 1^ quarts of water for each quart of milk deducted. Twice a 

 week 10 to 12 grams (a little more than one-third of an ounce) of salt 

 should be given. When the calves are put on pasture the hay ration is 

 decreased. In wet, cold weather the hay ration is increased. 



Later on, linseed cake may be added to the ration, or other oil cakes 

 like palmseed, cocoanut and peanut. Rapeseed cake and cottonseed cake, 

 however, should be avoided. Barley, pea meal, bran and malt sprouts 



