CHAPTER V 

 FEEDING YEARLINGS AND TWO-YEAR-OLDS 



Having reared the calf to six months of age the problem of its 

 feeding and management becomes easier, much less attention and 

 care being required. However, many dairymen pay too little 

 attention to the young animal from the time it is six months of 

 age until the first calf is dropped. 



81. Turning out the calf. — The feeding and management of 

 the young heifer after six months of age will differ according to 

 whether she is to be turned out on pasture the first summer. This, 

 of course, depends upon the time of year the calf is born. In gen- 

 eral, no calf should be turned out before she is six months of age 

 and under New York State conditions no calf should be turned out 

 at all during the first summer unless six months old before July 

 15th. After this date the combination of poor pasture, heat and 

 flies will keep the young animal from doing well. 



82. Feeding in the barn. — While the calf is in the barn after 

 the six-month period the feeding of skim milk may be continued with 

 profit if it is available. With calves raised on a calf meal it is our 

 custom to discontinue the gruel at this age. When the feeding of 

 either skim milk or gruel is stopped, it should be done gradually, 

 feeding them in decreasing amounts for at least a week. 



The young heifer while in the barn should receive all the hay she 

 will eat and this should be legume hay where possible. This kind 

 of hay is especially needed where no milk is being fed, because 

 otherwise, the feed may not contain sufficient lime or vitamines. 

 After six months of age the calf should receive some silage. In 

 fact this feed may be started as early as the fourth month to 

 advantage if the farmer has plenty. Ten to fifteen pounds of 

 silage a day is a fair allowance for the young heifer. Of course, the 

 animal must also receive liberal amounts of grain, — from four to 

 six pounds a day depending on whether the feeding of skim milk is 

 being continued. As a grain mixture we know of nothing better 



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