CHAP. VI. SEPARATED MILK FOR CALVES. 141 



this precaution being most necessary with milk-fed animals. A little 

 Sanitas powder strewn about is a great deodorizer. 



" As regards stock-rearing, the mechanical separator is," says Mr. 

 Gilbert Murray, 1 " the great invention of the age. The new milk is 

 passed through the separator immediately it is drawn from the cow. 

 With the exception of the butter-fat, nearly the whole of the original 

 solids remain in the milk. Fats of an equally efficient and less costly 

 character can be substituted, and may consist of linseed-meal and 

 several crude oils of a cheap character. As the young animal increases 

 in strength, a mixture of wheat, oat, and pea meal may be used with 

 the milk. The success of rearing depends to a great extent on the care 

 bestowed on the young animals : their food must be supplied at regular 

 intervals, and, what is of the utmost importance, the milk must be fed at 

 an uniform temperature eighty degrees is the best. During separation 

 the temperature will fall considerably ; it must then be raised to the 

 normal point not in a vessel placed over the fire, which destroys the 

 flavour, and to some extent alters the nutritive quality of the milk, but 

 either by putting the separated milk into tins, and immersing them in 

 boiling water, or, what is preferable, using a jet of steam. All the pails 

 and vessels used for handling the separated milk should be kept 

 scrupulously clean and sweet. The varying temperatures at which the 

 milk is often fed, and the development of acidity, caused by the use of 

 dirty vessels, are the primary causes of scour and other irregularities 

 of the digestive organs, inducing a mortality which frequently reaches 

 twenty-five per cent. 



" Neither stock-raising nor dairying can be separately carried on to 

 the most profitable advantage there must be a combination of the two 

 industries ; and this, again, involves a complete change in the general 

 system of management, so far as regards the produce of the dairy. 

 As soon as drawn from the cow, the milk must be passed through a 

 separator, the chief difficulty on many farms being a suitable motive 

 power. Fox small dairies, hand or horse power meets the require- 

 ments ; the forty-cow dairies and upwards need something more power- 

 ful. In hilly districts, where water is available, a small turbine is not 

 only the cheapest but the most satisfactory. On large occupations, 

 where steam is generally used, the chief difficulty is that of cost. 

 Having provided for this, there is yet another step the factory ; this 

 should be centrally situated and generally accessible. The cream is 

 delivered daily from the farm, to the factory, where it is made into 

 butter ; or, during the summer months, a part may be sold as fresh 

 cream. On a moderate computation, an average cow will produce 

 2201b. of butter during the twelve months, which, at Is. per lb., is III. ; 

 by an additional outlay of 51. per cow on home-grown corn and oily 

 seeds, in part to supply the butter-fat abstracted from the milk, a calf 

 can be reared, which in ordinary times will be worth 10L when a year 

 old (with present [1890] high prices many have been sold for 50 per 

 cent. more). A single calf would not consume the whole of the 



1 " The Best Means of Increasing the Home production of Beef." Journal of the Royal 

 Agricultural Society, vol. i. 3rd series, 1890. 



