CHAP. vi. MANAGEMENT OF CALVES. 131 



the other " Calves." One-half of the milk given by each cow viz., 

 that first drawn, is emptied into the vessel marked " Calves," and the 

 other half viz., that last drawn, is put into the vessel marked "Dairy." 

 This latter half is found on being tested to contain from two-thirds to 

 three-fourths of the cream. The calves have the advantage of being 

 fed with milk warm from the cow, at the same time that they are 

 reared at a moderate cost, as their allowance of the milk does not 

 contain much cream. When the number of calves is so large as to 

 require more than one-half of the milk, the proportion drawn from 

 each cow and emptied into the calves' vessel is increased, and, of 

 course, the quantity available for buttermaking is to that extent dimi- 

 nished. When the calves grow to some age, say in the second month 

 of their existence, they are fed on boiled skim-milk, eight to ten 

 quarts per day ; to prevent the milk being burned, the vessel in which 

 it is heated is suspended in a copper of water. From the end of 

 the second month the calf gets a mixture, consisting of two-thirds 

 oatmeal and one-third crushed linseed, made into porridge, and mixed 

 hot with skim-milk. The quantity of mixed meal is gradually in- 

 creased from one pound to two pounds per day. 



The calves should, if possible, be fit to wean in the month of 

 May. Before putting them out to grass, they should be accustomed to 

 the use of green meat ; some early vetches, rye, clover, &c., will prepare 

 the stomach for the succulent herbage of the pastures. The weather being 

 mild and the herbage in good condition, the calves should be put out ; 

 on young pastures or recently laid down grasses rather than on old 

 pastures. As cold is prejudicial, it will be advisable to shelter the 

 calves at night. A good supply of water and a change of pasture are 

 desirable for the first summer. The calves should be put into the pas- 

 tures first, the older cattle following and finishing up. The supply of 

 oil-cake should be kept up, to prevent those checks in the growth to 

 which allusion has already been made. In some cases the calves are 

 not turned out, but are reared in well-littered yards and sheds, green 

 food and oil-cake being given to them. 



An absurd and thoroughly cruel notion, too prevalent, is that calves 

 are the better for being "roughed," that is, exposed to the severest 

 weather in winter and supplied with scanty food. Mr. Bowly, the 

 eminent breeder, exposed the fallacy of this idea : 



" I have no faith in the idea which I have sometimes heard ex- 

 pressed, that ' roughing ' calves (which means exposing them to cold 

 and hunger) makes them hardy. On the contrary, it has the effect of 

 weakening their constitutions ; and this system pursued towards the 

 young stock for two or three generations will ruin the best breed of 

 cattle in the country ; the offspring after this time will have lost all 

 the quality, early maturity, and propensity to fatten shown by their 

 ancestors, and it will require years of the greatest care to recover 

 what is thus lost." He, however, is careful to notice that it is, on 

 the other hand, " very injurious to force young animals, although it 

 may be necessary to those individuals which are intended to compete 

 for prizes. The tendency of such a system is to curtail their useful- 



K 2 



