Five ounces ot this mixture should be added to each quart of waler. The 

 method of mixing consists in adding to the powder a small quantity of cold 

 water and thorougldy stirring in order to avoid lumping. After a creamy 

 eonsistene.\- is secured, add the necessary watei', stir and heat the mixtui'e to 

 150° Fahrenheit and allow it to cool to blood heat before feeding. An amount 

 sufficient for one or two days can be mixed at one time, but before feeding, it 

 should be well stirred and heated until it is lukewarm. 



COMPOSITION OF CALF MEALS 



Mat.Ti;!l 



Water 



Dry Matter Basis* 



I'rotein Fiber 



Nitrogen- 

 free Fat 

 Extract 



Calf Meal No. 1 9.92 



Calf Meal No. 2 ,S.93 



Calf Meal No. 3 S..=i6 



Calf Meal No. H, moditieti 9.76 



Calf -Meal No. 4 (5.49 



Calf ?ireal No. .-. 10.18 



Calf Meal No. C 10.71 



Skini-uiilk powder and starch gnifl SS.liO 



Skim milk and starch grnel 8S.70 



4.27 

 4.75 

 4.9S 

 4.C>7 

 4. OS 

 4.40 

 .5.22 

 8.0.5 

 6.99 



.•!2.24 

 18.12 

 Ln.87 

 22.40 

 27.85 

 21.02 

 24.04 

 i.'0.72 

 18.58 



2.01 

 2.51 

 2.68 

 2.42 

 3.84 

 0.71 

 3.54 

 none 

 none 



56.62 

 70.10 

 67.00 

 05.98 

 .59.40 

 61.07 

 61.88 

 71.26 

 74.42 



4.28 

 4.52 

 3.46 

 4.52 

 4.73 

 6.79 

 4.72 

 trace 

 trace 



*In case of the tlr.v meals to reduce roughly to normal water basis, deduct 10 per cent. 

 and for the skim milk and starch gruels, deduct 90 per cent. 



A study of the chemical composition of the several meals shows that they 

 contain, when ready to feed, about 10 per cent of moisture, 4-5 per cent of 

 mineral matter, 2-3 per cent of fiber, 60-70 per cent of extract matter ( largely 

 starch ) , and 4-6 per cent of fat. The protein percentiig-e ih the several meals 

 varies widely — from 18 i^er cent in case of Meal No. 2 to 32 per cent in case 

 of No. 1. We have no positive knowledge as to the best ])ercentage of this 

 ingredient, but on the basis of our experience believe that 18-24 per cent should 

 prove satisfactory. Tiie fiber percentage should be kept as low as ))ossible, 

 especially in a meal that is to be used in the gruel form during the first few 

 months of the life of the calf. A reasonable amount of fat is desirable. It 

 is doubtful if 5 to 7 i>er cent is at all excessive. 



51 



