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SECTION LXIL 



Rearing Calves for Stock in the hefi and cheapeji 



Manner, 



TO rear calves properly requires a great 

 degree of attention. If calves are reared with 

 milk at the kit (which is the fecond-beft me- 

 thod, fucking the cow being undoubtedly the 

 firfl), the milk, being fkim-milk, fnould be 

 boiled, and fuffered to (land until it cools to 

 the temperature ofthatfirft delivered by the cow, 

 or a trifling degree more warm, and in that 

 flate be given to the calf. Milk is frequently 

 given to calves warm only ; but that method 

 will not fucced fo well as boiling it. If you 

 give milk over cold, it will caufe the calf to 

 fkit or purge. When this is the cafe, put three 

 fpoonfuls of rennet in its milk, it will foon (lop 

 the loofencfs. If, on the contrary, the calf is 

 bound, bacon-broth is a very good and fafe 

 thing to put into the milk. 



One gallon of milk per day will keep well 

 a calf till he be thirteen weeks old. A calf may 

 then be fupported without miik, by giving him 

 hay, a little wheat-bran once a day, with about 



a pint 



