186 THE DA1RYMA]S"*S MAl5riTAL. 



required by a calf intended for the dairy, but a good 

 frame of bones covered with healthful muscular tissue. 

 These are abundantly supplied by skimmed milk, and 

 the milk is well and fully digested when given warm 

 and at a temperature almost equal to that of the stom- 

 ach. Eighty degrees is a very good temperature for the 

 milk for a young calf. An excellent method of feeding 

 a calf intended for the dairy is as follows. Heifers only 

 should be reared, as the cost of fattening a male calf is 

 greater than its value for veal, and males should only be 

 reared when their value for breeding purposes offers 

 a chance for profit. 



The calf, removed to a dry comfortable pen away from 

 the cow, is given the whole milk warm from the cow, 

 twice a day, for four days ; the ninth meal is made up of 

 half the fresh milk and half sweet skimmed milk, warmed 

 to the same temperature as the new milk. Three quarts 

 are a sufficient meal for a calf at this age, if two meals 

 a day are given ; if three meals are given two quarts at 

 each will be sufficient. Overfeeding at this stage is to be 

 avoided, and it should be remembered that the young 

 calf, if sucking the cow% will get only a small meal at a 

 time, and its digestive functions are not as yet prepared to 

 dispose of several quarts of milk at once. The quantity 

 should be gradually increased as the calf can digest it, 

 until three meals of three quarts each are disposed of, 

 or two meals daily of four or five quarts each, at 

 the end of a month. The milk should be given sweet 

 and always at the same temperature. If by any accident 

 diarrhoea should occur, a quart only of new milk warm 

 from the cow, or heated to ninety degrees, will stop it, if 

 no other food is given. In nearly every case this dis- 

 order is caused by an excess of food and consequent in- 

 digestion, or the use of sour milk. When a month old 

 the calf may be taught to lick a little finely ground com, 

 bran and linseed mixed m equal parts. A teaspoonful is 



