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

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

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

 consist eiK-y is secured, add the necessary A\ater, stir and heat the mixture to 

 150 "-^ Faln-enheit and allow it to cool to blood heat before feeding. An amount 

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

 should be Avell stin-ed and heated until it is lukewarm. 



COMPOSITION OF CALF MEALS 



M;ilciial 



\Vater 



Ciilf Meal No. 1 9.02 



t'alf Mwil No. 2 8.93 



( 'alf Meal No. 3 S.56 



<'alf Meal No. Z, iiiodilicd 9.76 



Calf M(al No. 4 (5.49 



Call' Mral No. .5 10.18 



< 'alf M'.'n\ No. ti 10.71 



Skini-milk powdor and starch gruel 88.90 



Skim milk and starch gnicl 88.70 



Dry Matter Basis* 



*Iu case of the tir.v meals to reduce roughly to normal water basis, ib'duct 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 exti-act matter (largely 

 ■tnrch), and 4-6 per cent of fat. The protein percentage in the several meals 

 \aries widely — from 18 per cent in case of ]MeaI No. 2 to 32 per cent in case 

 of No. 1. We have no positive knowledge as to the best percentage 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 ]iossible, 

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

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

 is doubtful if 5 to 7 per cent is at all excessive. 



51 



