REARING OF DAIRY CALVES. 65 



meal, on the other hand, contains noticeably less protein and consid- 

 erably more fat. The calf meals prepared by tliis station contained 

 from 15 to 20 per cent, of protein and from 5 to 12 per cent, of fat. All 

 of the meals, \^'ith the possible exception of Bibby's, contained noticeably 

 less ash than that contained in the skim milk, and most of them too much 

 fiber. It is believed that the fiber content should be kept at a minimum, 

 i.e., not over 3 per cent. 



In our own case we have refrained from making a mixture with over 

 20 per cent, protein, for the reason that it was feared the calf would find 

 difficulty in caring for a larger amount. It must be remembered that the 

 protein of milk exists in solution as casein and lactalbumin, — easily 

 digested and assimilated forms of nitrogen, — wliile the protein in the 

 different grains is in forms not so easily utilized by the j^oung animal. 

 The writer sees no objection to a meal containing 12 per cent, of fat, 

 providing it can be economically incorporated. The high price of flax- 

 seed meal, the usual source of fat, renders its use in very large amounts 

 of doubtful economy. It is probable that a higher ash percentage than 

 3 per cent, may prove helpful, but it vfould have to be made artificially 

 and incorporated, as most of the grains employed do not contain more 

 than that percentage. If a minimum of 3 to 4 quarts of skim milk is fed 

 each day for the first tlu-ee months, the 3 per cent, of ash in the calf meal 

 would probably prove sufficient. 



In preparing a calf meal the object should be to use only those in- 

 gredients that are easily and higlily digestible, and at the same time are 

 not too expensive. Among such feeds may be mentioned finely ground 

 corn meal, flour middlings, ground rice, wheat flour, oat flakes, barley 

 malt, cocoanut meal and flaxseed meal. Cottonseed meal in any quantity 

 is not advised; oat flakes and malted grains seem to be quite satisfactory. 

 Dry skim milk is a valuable substance, but its cost is likely to prevent its 

 use. It is doubtful if aromatics such as fenugreek and anise are of any 

 special value. The use of carob bean meal (St. John's-bread) imparts a 

 sweet taste to the calf meal. Its value as compared with its cost is un- 

 known to the writer. 



