CHAP. vi. FEEDING OF CALVES. 129 



with this some feeders mix a small portion of finely -powdered linseed- 

 cake or meal. After this the meals of milk are gradually abated, and, 

 at the end of four months, the calves are wholly weaned from milk, 

 and fed on hay, chopped roots, oat-meal and other artificial food, until 

 they go to pasture. 



In the northern counties of England it is a common practice to give 

 the calves equal parts of milk and sweet whey, made luke-warm ; but, 

 as this mode often produces scouring, or looseness, we think the 

 following method, which was a few years since communicated to the 

 public by a spirited and experienced breeder, is greatly preferable. 

 For the first four or five weeks he fed his calves regularly, but 

 oftener than is usually done, with new and skim-milk. At the end of 

 this time they were gradually taught to drink strong water-gruel, con- 

 sisting of equal parts of bean- or oat-meal, mixed with one half of 

 butter-milk, which was carefully stirred with the gruel, after the latter 

 was removed from the fire. This method of treatment he is stated to 

 have pursued with great success for many years. His calves were 

 uniformly strong and healthy, while everything that could tend to 

 retard their growth was effectually checked. 



In the county of Norfolk, calves are fed with skim-milk, in 

 which is mixed a little wheaten flour. They have also chopped 

 turnips in a trough, and some ..hay* in a low rack. As soon as they 

 begin to eat turnips freely, they are no longer supplied with milk ; 

 these roots, with the addition of a little hay, furnishing to them both 

 food and drink. The period of raising calves in the above-mentioned 

 county is from Michaelmas to Candlemas ; but the time of feeding 

 them wholly with turnips varies according to circumstances or accident. 



Towards the month of March, those which are first reared are 

 turned out among the fattening bullocks during the day, and sheltered 

 at night, although, if the weather proves favourable, they are in a few 

 days turned out altogether. In the succeeding summer they are kept 

 on clover, or luxuriant grasses ; and, in the following autumn, are 

 sufficiently strong to live in the straw or fold-yard. This circum- 

 stance is considered as one great advantage to be derived from rearing 

 calves early in the season, for those that are raised during the spring 

 require two years' nursing. 



With regard to artificial foods for calves, it may be accepted 

 as a safe rule that, if their use can be dispensed with and the 

 milk given, it will be the most economical, and in every way the most 

 satisfactory plan. Milk is the natural food of the calf. The " colos- 

 trum," or the milk first drawn from the cow, contains an unusually 

 large quantity of albumin, and its use by the calf prevents costiveness, 

 and aids the delicate digestion. "Milk again," says Johnson, "is a 

 perfect food for a growing animal, containing the curd which is to form 

 the muscles, the butter which is to supply the fat, the phosphates 

 which are to build up the bones, and the sugar which is to feed the 

 respiration. Nothing is wanting in it." The "internal organism of 

 the calf points to the use of milk alone for the early period of its life, 

 and a careful observation of the most successful practice tends to 



1 Many careful rearers never allow their calves to touch dry hay till they are three months 

 old, as they consider it too indigestible. 



K 



