ART OF FEEDING CALVES 151 



with calves fed twice a day, it will take an extra week, 

 and even then they will scarcely be as heavy as those fed 

 three times a day. To put it another way, by feeding 

 three times a day, about 9^ Ibs. milk give I Ib. of 

 increase, while with feeding twice a day, it will take 

 roj to ii Ibs. of milk to give the same result. The 

 extra week taken to fatten is also a consideration 

 with veal in England, because as soon as Easter is past, 

 one is generally faced with a falling market ; and with 

 two equally good calves, one sold at Easter, and the 

 other a week after, the difference in price might 

 possibly be id. less for each pound of veal, which 

 means about 8s. less for a calf weighing 160 Ibs. live 

 weight. 



It is important to know how much the milk used 

 for vealing calves would bring in if made into cheese 

 or butter. Taking 9! Ibs. milk as yielding I Ib. increase 

 in live weight, I gall, milk as yielding I Ib. cheese, and 

 2\ galls, milk I Ib. of butter, the following comparative 

 values are arrived at : when veal is selling at 9d. per 

 Ib., cheese made from the same quantity of milk will 

 need to sell at 5.82d. per Ib., and butter at I4.56d. 

 per Ib. This takes no account of the extra labour in- 

 volved in cheese and butter-making, and it must not 

 be forgotten that the colostrum could not be used for 

 butter or cheese-making, although very suitable for 

 calf-feeding, both of these points make vealing 

 calves compare more favourably than is at first 

 apparent. 



Conclusions. It may be taken that 9d. per Ib. for 

 veal, 6d. per Ib. for cheese, and is. 3d. per Ib. for butter 

 are very approximately equivalent quantities. These 

 equivalents will only hold when the three processes 

 are carried out equally well. Sixpence per pound is not 



