25 



thick jelly is formed. It should be kept cool and sweet luntil fed. 

 Another good jelly for mixing with the milk is prepared as 

 follows : 



One part pure ground flax seed, two parts finely-ground corn 

 meal sifted, two parts finely-ground oatmeal, sifted, and the whole 

 well mixed; "then boil and allow to stand for twelve hours covered. 

 Begin with one-eighth pound per day for calves a month old; new 

 milk for the month previews and no solids. Increase the allowance 

 as the calf grows older but not to exceed a half-pound per day. 



In addition to the flax seed jelly, or the calf meal just described, 

 a little dry bran and whole oats should be fed. Start with very small ' 

 quantities. Some clean, sweet, clover hay will be a valuable addition 

 to the ration at a very early age. 



Whey may be used where skim milk is not to be had. Change 

 from milk to whey as from whole milk to skim milk (see method 

 outlined above). The flax seed jelly, etc., should be used just as with 

 skim milk. 



Where skim milk or whey is not available, calces may be raised 

 on hay tea. Boil cut clover, or even timothy, in water until a 

 strong decoction or tea is obtained. Wean the calf from milk to this 

 tea precisely as described above from whole milk to skim milk. The 

 same supplementary feeds may be used in somewhat larger quantities. 



The skim milk should be fed sweet for some time at least. If 

 it is likely, however, that it will sometimes be sour it is advisable to 

 gradually change to sonur milk and feed sour milk invariably. Ths 

 same counsel applies to whey. 



Calves should be kept in scrupulously clean pens. These should 

 be dry and warm in winter and dry and cool in summer. 



A strict observance of the following general directions will 

 almost certainly insure success: 



1. Treat calves kindly and carefully. 



2. Be scrupulously clean as to food, pails or troughs, and pens 

 or quarters. 



3. Make all changes in character of food very gradually. This 

 applies whether changes be as to temperature, percentage of butter 

 fat, acidity or sweetness, quantity, times of feeding or any other 

 feature in connection with the food. 



