VEAL PRODUCTION 147 



off at about two years old, consequently prices are 

 often given for calves a few days old, which will pay 

 the breeder better than that obtainable after vealing 

 them, especially if he has another important outlet for 

 the milk. In fact, the conditions which determine 

 whether calves should be vealed or not, are cheap 

 calves, surplus milk^ and a good price for veal. With 

 these conditions fulfilled, vealing can proceed either 

 by allowing the calves to suck their dams or by 

 hand-feeding. 



(1) The Natural Way. This consists in allowing the 

 cow to suckle the calf, and it is thus that the finest quality 

 of veal is produced. The calf is fed entirely on new 

 milk, and obtains it direct from the cow in small quan- 

 tities at a time, and as often as nature demands it. The 

 suckled calf requires very little attention, and on this 

 account the system is often adopted in practice. At first 

 the newly born calf is unable to take all the milk, and the 

 surplus will need to be removed. This may be done 

 either by hand, or by allowing another bigger calf 

 which is getting an insufficient supply for rapid 

 fattening, to clean the udder out once or twice a day. 

 With deep milkers, it may be necessary to give each 

 cow a couple of calves from the beginning. These 

 would have sufficient for the first few weeks, after 

 which it might be necessary to remove one, or allow it 

 periodically to suck another cow, in order to keep them 

 both fattening rapidly. This system is not so suitable 

 for cows which are kept for dairy purposes, as it 

 unsettles them, and unless the cows are carefully 

 stripped each day, the annual yield of milk will be 

 considerably diminished. 



(2) Hand-feeding. This system is especially suited 

 to dairy farms in spring, as there is often a surplus of 



