454 DISEASES OF CATTLE. 



fed, depending on the ability of the calf to assimilate its food. More 

 skim-milk calves are killed by overfeeding than underfeeding. Milk 

 should be fed at blood temperature, say 98 to 100 F., and a thermom- 

 eter should be used in ascertaining the temperature. The feeding- 

 pail should be kept scrupulously clean by scalding once a day, a pre- 

 caution often neglected. 



Scouring, the bane of calf rearing, usually indicates indigestion, and , 

 is brought 011 by overfeeding, irregular feeding, giving the feed too 

 cold, or the animal getting chilled or wet. Prevention of disease by 

 rational feeding and systematic good care is far better than poor care 

 and unskillful feeding, followed by attention and solicitude in giving 

 medicines. To check indigestion we have found the use of a table- 

 spoonfnl of liinewater in each feed very satisfactory. Successful man- 

 agement of the calf lies at the veryJfbundation of the stock business, 

 and calls for regularity of attendance, discerning at once all the little 

 wants of the animal, and a generous disposition to supply every need 

 as soon as apparent. 



FEED AND CARE OF YOUNG STOCK. 



With well -bred calves, thrifty and sleek coated, the foundation of a 

 good herd is laid. Though the subject will be discussed more fully 

 later on, it is well to remind the reader at this point that gain is never 

 so cheaply made as with the calf, and that for financial reasons if no 

 other it should be pushed ahead as rapidly as possible. Our table of 

 feeding stuffs shows that milk contains a large amount of protein or 

 muscle-making food, and it also contains a large amount of ash for build- 

 ing* up bone. From the composition of milk, nature's food for the 

 young animal, we get a hint at the formation of rations for young ani- 

 mals. Pasture grass has a nutritive ratio by the table of 1 : 4 . 9, so that 

 it is also high in muscle elements. But nature put a large amount of 

 fat in cow's milk, and calves reared on full milk show a very consider- 

 able development of fat. They should not grow poorer after wean ing- 

 time, but the first fat, as the stockman calls it, should be kept on all 

 representatives of the beef breeds, whether intended for breeding pur- 

 poses or for beef. This can be accomplished with oil meal and corn : a 

 little oats will do no harm. Counteract the tendency of the grain foods 

 to making a rigid dry flesh, by using roots or silage, which, combined 

 with grain, make the animal growthy while keeping it plenty fat. For 

 roughage use cornstalks, clover or alfalfa hay. The dairy calf should 

 never be allowed to become as fat as those intended for beef, yet this 

 does not mean that it should be the sorry representative that we often 

 find it. Very little corn should be used in its ration, and the propor- 

 tion of oil meal stinted, while oats should form a larger part of the 

 ration. This, with silage or roots and plenty of roughage in winter 

 and pasture in summer, will give animals of the desired quality. Calves, 

 like colts, pass through a period of growth when they are not particu- 



