92 How to Make Creamery Butter on the Farm 



be realized. This is one reason why skimmed milk 

 brought back from the creamery is not satisfactory. 

 It is then cold and naturally sour. It is also apt to 

 be mixed with rinse water and also contaminated with 

 germs of various diseases from the milk of other herds. 

 Here we have another argument why you should make 

 your butter at home. 



It might be well in this connection to quote from 

 an authority on this subject of giving milk to calves. 

 Our authority in this instance is the Wisconsin Agri- 

 cultural Experiment Station, located at Madison. In 

 its Bulletin No. 192, which you may obtain free by 

 writing to the Experiment Station, it is claimed: 

 "When a calf is weaned from its mother, let it go eight- 

 een to twenty-four hours without milk in order to 

 have it hungry for its first meal from the pail. The 

 feeder should realize that instinct compels the calf to 

 look up for its feed and he must change this by teach- 

 ing the calf to look down. Some calves are taught to 

 drink from the pails at the first trial with little or no 

 sucking of the finger. Others will require much more 

 persistent effort, and considerable patience and com- 

 mon sense are required. The calf will respond to 

 kindness, although stubborn at first, and the feeder 

 who will put himself in sympathy with calf nature 

 will find that the stubbornness of the calf may soon be 

 overcome. In regard to the amount of milk fed, the 

 normal calf should be given about four pounds two 

 quarts of whole milk three times each day, sweet and 

 at blood temperature." 



The following record has been successfully used as 

 a guide : 



