256 CALF RAISING 



calves without holding back so large a quantity of milk is a 

 vital one. To raise calves on milk worth $1.75 a hundred 

 pounds makes him a rather expensive animal, while to raise no 

 calves and to trust to the open market to replace the dairy is un- 

 satisfactory from the standpoint of character or efficiency of the 

 animal to be secured and the likelihood of introducing disease. 



For many years various concoctions have been tried and a 

 few recommended as substitutes for milk in calf feeding. To 

 make a long story short, the result of the many trials is that 

 calves can be successfully reared upon a very small quantity of 

 milk used in conjunction with an adequate amount of mixed 

 grains, but that milk in some amount is practically essential. 

 It is a settled practice in the milk-selling regions, to withhold 

 a small amount of milk for the purpose of supplying cream for 

 the table and sweet milk for the calves. A quart of whole milk 

 is then diluted with water and fed, care being taken that the 

 grain supply is ample and adapted to the calf's age. 



Calf Meals. — Various compounds of cereals under a variety 

 of names have for many years been advertised, a few for a 

 century or more. Careful trials of the matter have proved that 

 good calves may be raised on a very small amount of whole 

 milk (60 to 90 pounds) and a moderate amount of skim milk 

 (350 to 400 pounds) by the use of a calf meal. A very satis- 

 factory calf meal may be made, according to Lindsey, as follows : 



Ingredients of Calf Meal 

 22 pounds ground oat flakes 



10 pounds ground flaxseed meal 

 5 pounds ground flour middlings 



11 pounds finely ground corn meal 

 \y z pounds prepared blood flour 



y 3 pound salt 

 Cost, about 3 cents per pound. 

 To use this meal with success essentially the following 

 method should be followed : The calf should be removed from 

 its mother and taught to drink in the manner already described. 

 At eight to twelve days of age sweet warm skim milk should be 

 added to the calf's mess, a little at a time and taking the place 

 of the same quantity of whole milk. The second day of change 

 a little more skim and a little less whole milk is fed ; thus the 



