BEEFLINGS 49 



intelligent instruction, may learn a few simple rules that will 

 help them to rear good calves on moderate rations; and 

 50 gallons of milk is ample, if the following rules are observed: 



(1) The milk should be fed before it gets too cold. If it has 

 to be warmed up or if it has to be diluted (and it is a good plan 

 to dilute it gradually till the calf gets accustomed, by degrees, 

 to drink chilled water in place of milk), on no account should it 

 be fed too warm. The milk drawn from the udder of the cow 

 by the calf is at a temperature of 100 F. It is wise to feed the 

 milk from the pail before it has fallen below 90 F., though no 

 harm will be done if it falls a little below this point. On the 

 other hand, a rise to an appreciable degree above 100 is very 

 harmful indeed. I have investigated this many times by fol- 

 lowing good and bad rearers about and unexpectedly testing 

 the porridge, or milk and water, or other fluid with a thermo- 

 meter. One of the most valuable gifts of the natural calf-rearer 

 is a sensitiveness of touch as regards temperature. But with the 

 help of a thermometer anyone of average intelligence will soon 

 learn to feel when the food is too warm. 



(2) Cleanliness is at least as important as right temperature. 

 With a little care and a minimum knowledge of the fluid dealt 

 with, there should be no trouble about this when milk and water 

 only are given. For reasons of cleanliness alone, I am opposed 

 to any form of gruel for calves being reared by hand for purposes 

 of meat production. Such stuff as the average "calf meal," 

 or milk substitute, sticks to the pails, and experience shows that 

 so much labour is involved in washing and making them sani- 

 tary that they are "not" worth the candle." In districts where 

 milk, at the rate of from 40 to 50 gallons per head, is too 

 expensive to be given to calves wanted eventually for beef, 

 rearing will not pay the owner unless he has a particularly good 

 feeder in his service. But this will be dealt with in another 

 chapter. As regards the use of milk, there are two common 

 causes of failure neglect, or ignorance, or both. If the pails 

 are not rinsed with clean, warm water directly they have been 

 used, the dregs of milk are contaminated by disease-producing 

 germs which, in the warm atmosphere of the calf-house, 

 multiply greatly and are ready to invade the whole of the next 



