AND RURAL ECONOMIST. 59 



making hay tea for calvcr. Take about a pound of red clover 

 hay, well got in, and six quarts of clear spring water ; boil 

 them together till the Avater is reduced to four quarts ; then 

 take out the hay and mix a pound of barley, oat, bean, [or 

 Indian] meal amongst a little water, put it in the pot or 

 cauldron Avhib boiling, and keep it constantly stirring until 

 it is thickened. Let it cool, then give it to the calf, adding 

 as much whey as will make a sufficient meal. 



To make calves lie quiet, more especially during a tempo- 

 rary scarcity of milk, balls made of wheat flour, and a suffi- 

 cient quantity of gin to form it into a paste, are recommend- 

 ed by Mr. Marshall ; three balls about the size of walnuts 

 to be given about a quarter of an hour before each meal. 

 The effect is, that instead of wasting themselves by incessant 

 'bawling,' they lie quiet, sleeping a principal part of the 

 time. Probably, Indian or rye meal, mixed up with gin, 

 whiskey, or other cheap spirit, might answer a good purpose 

 as an occasional expedient. We should not advise, however, 

 to o^ten diet calves in that manner, unless they w^ere intended 

 for the butcher ; for we should be apprehensive that feeding 

 them with such nice messes Avould render them too delicate 

 and mealy mouthed to become hardy and profitable cattle. 

 Young advises, when calves are troubled with scouring, to 

 give them powdered chalk and wheat meal, worked into a 

 ball with gin. 



The following is the mode of rearing calves adopted by 

 the society denominated Shakers, in Canterbury, New 

 Hampshire, communicated in a letter from Mr. Francis 

 Winkley to Mr. Levi Bartlett, of Warren, New Hampshire, 

 and publiehed in the New England Farmer, vol. ii. p. 305. 



' We let calves that come in the fore part of March suck 

 about a week or ten days, then take them from the cow, giv- 

 ing them a moderate allowance of new milk to drink, till 

 they have learned to drink it freely ; then put in some skim- 

 med milk ; and we feed them wholly with skimmed milk, 

 taking care to give it at about the temperature of milk taken 

 directly from the cow, by heating a part of it and mixing it 

 with the rest. Care should be taken not to scald the milk 

 when heated; also not to give them any sour milk, for this 

 will make them scour. The trough or vessel in which they 

 drink their milk should likewise be kept clean, and not suf- 

 fered to become sour. 



' We let the milk stand about twelve hours before it is 

 skimmed ; giving a calf at first about four quarts night and 



