152 THE STOCKFEEDER'S COMPANION 



difficult to get for cheese, and pd. per Ib. is as much as 

 can be expected for veal, so that when veal falls in 

 value it will no longer compare favourably with cheese- 

 making. Butter, on the other hand, often falls below 

 is. 3d. per Ib., and on this account veal production will 

 often give as good, if not better, results than butter- 

 making. 



With careful feeding a gallon of milk, or even less, 

 will easily yield I Ib. of increase (equal to -6 Ib. veal), 

 where the calves are fed three times a day. At this 

 rate the return for milk consumed, including the 

 colostrum, works out to be 5|d. to 6d. per gall. 



Buttermilk, if available, should be included in the 

 proportion of I part to 10 parts of milk, after the calves 

 are a fortnight old. 



Probably four to five weeks is as long as it is 

 advisable to hand-feed calves intended for veal on a 

 dairy farm, or until they have reached 160 Ibs. live 

 weight or 96 Ibs. veal. An effort should also be made 

 to have the calves fat at the time veal commands a 

 high price, or the returns for vealing will not be great. 

 It must usually be regarded as a convenient way of 

 utilising surplus milk. 



XXII. CALF-REARING. 



The particular system one would adopt in the 

 rearing of calves depends first of all on whether it is 

 a dairy farm or an arable farm. In the former case 

 the calves are generally reared by hand, while in the 

 latter it is more usual to adopt the natural method by 

 allowing the cows to suckle their calves. In the latter 

 case the rent of the land would probably determine 

 whether it is necessary for the cow to rear more than 



