HAND-FEEDING OF CALVES 155 



the oil into a pail first, and then after adding the milk, 

 stir it well to mix the oil with it. The milk should 

 then be fed immediately. As the calf grows bigger it 

 requires more food, and this is best made up by feeding 

 J Ib. linseed cake per day in addition to the above- 

 mentioned quantity of cod-liver oil. This method, 

 although comparatively cheap, can only be adopted 

 when pure oil, free from acidity, can be obtained. 



Professor Hendrick (Aberdeen) demonstrated in 

 1908 that cotton-seed oil could also be used for this 

 purpose. 



Calf Meals. The safest and best fat substitute, 

 however, is a suitable made calf meal, provided it has 

 been properly made. 



The following are three very useful calf meals : 



1. Equal parts of ground linseed cake and fine 



middlings (seconds). 



2. Ground linseed cake, 2 parts ; oatmeal, 2 parts ; 



and ground linseed meal, I part. 



3. Oatmeal, 2 parts ; maize meal, 2 parts ; and 



ground linseed meal, I part. 



The writer has found from experience that the first 

 two of these give very good results. The third proved 

 a very satisfactory mixture in the Irish Department of 

 Agriculture's calf-rearing experiments. These calf meals 

 are made into gruels by taking, say, for ten calves 2 Ibs. 

 of mixed meals in a pail, adding a little cold water, and 

 stirring, so as to make the meal into a thick paste, then 

 add i to i J galls, boiling water, and stir well to prevent 

 any lumpiness in the gruel. Leave for about half an 

 hour, then add milk, separated or skim milk, buttermilk, 

 etc., as the case may be, until it is made sufficiently thin 

 to drink ; the temperature should not be above blood 



