1 66 THE COST OF 'RAISING CALVES 



consin animals received an average daily ration per head of 

 5.35 lbs. grain, 3.6 lbs. hay, 1.4 lbs. stover and 3.6 lbs. 

 silage. 



This comparison shows that our heifers were fed much more 

 freely with hay than was necessary, which was due to the 

 abundant crop that year. Were the schedule price of hay in 

 this particular case, assumed to be the actual price of hay in 

 the mow, at the time of feeding, the average cost per week 

 would be much reduced. 



The data at hand cover the period of sixteen months, and we 

 think that a fair approximation to the actual cost of raising a 

 heifer to that age can be calculated from them. 



We will assume that a calf is dropped about October ist. 



For five months or 21 |- weeks, the cost according to our 

 own data, would be 44.2 cents per week, or $9.57. 



For the next three months or 13 weeks, our data would 

 make the cost 63.7 cents per week or $8.28. 



The pasture season would now be at hand and continue for 

 five months, and the cost would vary with the location. The 

 figures that we have obtained for calves, range between $1.50 

 and $2.50 for the season. 



The remaining three months, would cost according to our 

 data, 65.1 cents per week, or $8.46 for the 13 weeks. The 

 total cost for the food consumed by the heifer during the 16 

 months would then be $28.81, and she should weigh from 600 

 to 700 lbs. 



By closer feeding, as shown by the data from Kansas, Min- 

 nesota, and Wisconsin experiments, the cost should be re- 

 duced about 20 per cent., or to about $23.00. 



In conclusion, a study of the tables will show that high-priced 

 foods, viz., whole milk, flax-seed, linseed meal, and oats, will 

 cause the cost of the weekly ration to increase out of propor- 

 tion to the gain, if fed freely. Flax-seed cannot be used with 

 economy except in the earliest stages of growth, the first two 



or three months, and whole milk should be discontinued as 

 soon as possible. 



The writer takes pleasure in acknowledging the assistance of 



Messrs. R. S. Alden, Leigh Hunt, E. H. Forristall, and H. A. 



Hanscom, who have at different times had charge of the work. 



