DEPARTMENT OF CHEMISTRY. 



Part I. 



SUBSTITUTES FOR MILK IN THE REARING 

 OF DAIRY CALVES. 



BY J. B. LINDSEY. 



INTRODUCTION. 



With plenty of whole or skim milk available the rearing of dairy calves 

 is a comparatively simple matter, providing one pays attention to such 

 important details as clean pails, clean stalls, clean bedding and uses 

 care in feeding. In such a State as Massachusetts, however, the price 

 of whole milk renders its economical use in any quantity as a food for 

 calves prohibitive, v/hile skim milk is to be had only in quite hmited 

 amounts except in the immediate vicinity of the comparatively few 

 creameries located west of the Connecticut River. 



This lack of milk renders it very necessary that some substitute be 

 provided if the dairyman is to raise his heifer calves in a satisfactory way. 

 It is well known that the stomach of the calf is very sensitive during the 

 first few months of its life, and it is doubtful if any substitute can be 

 found or compounded which will completely take the place of milk. 

 Numerous substitutes in the form of calf meals have been suggested, 

 among which may be mentioned Liebig's Calf Soup,^ Hansen's Potato 

 Meal and Barley Malt, ' and Hayward's Calf Meal.^ Several proprietary 

 mixtures are also to be noted, such as Lactina Suisse, * made in Switzer- 

 land; Bibby's Cream Equivalent, made in England; Blatchford's, Schu- 

 macher's and other calf meals, made in this country. 



RESULTS OF EXPERIMENTS MADE AT THIS STATION. -» 



In the experiments reported, whole milk has been charged at 5 cents 

 a quart, skim milk at .65 cent a quart, ordinary grain mixtiires at 1.6 

 cents a pound, hay at $10 a ton,^ and the calf meals at market price or 

 actual cost of preparation. 



1 Kellner's Ernahrung d. Landw. Nutzthier., sixth ed., p. 283. 



2 Penn. Exp. Sta. Bui. 60. 



3 Cornell Exp. Sta. Bui. 269. 



* Including citations from other experimenters. 

 5 Assumed to be the cost of production. 



