FARMER'S CYCLOPEDIA OF LIVE STOCK 



In the above discussion of various 

 cream substitutes, other recommenda- 

 tions have been made regarding scour- 

 ing, and it appears from the experi- 

 ments of various feeders that a number 

 of substances have the effect of prevent- 

 ing scours, among them cod liver oil, 

 rye bran, kafir corn meal, dried blood, 

 etc 



There is one disadvantage in feeding 

 skim milk, as compared with allowing 

 calves to suck the cows. This appears, 

 however, only when calves are fed in a 

 careless manner. If calves are fed only 

 twice a day, especially when they are 

 very young, and then allowed to have 

 all the milk they will drink, they may 

 develop into small, pot-bellied yearlings, 



veal in fancy condition to a larger one 

 in a rougher condition. 



Fancy veal — The art of producing 

 fancy veal has been highly developed in 

 England. The feeders keep their calves 

 in dark pens, scrupulously clean and 

 furnished with dry bedding. It is some- 

 times recommended that a piece of chalk- 

 stone be suspended so that the calves 

 may lick it, since it is sometimes sup- 

 posed that chalk assists in whitening 

 the meat. This idea is probably incor- 

 rect, but chalk appears to help in pre- 

 venting scouring. 



Veal raisers seek to produce veal 

 calves with the whitest possible meat. 

 In general, the use of whole milk, with- 

 out any other feed, has been found to 



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Fig. 260 BABY BEEF FROM ILLINOIS EXPERIMENT STATION 



which, in the western states, are known 

 as "dogies." 



Feeding calves for veal — About 

 2,000,000 calves are annually killed in 

 the United States for veal. The indus- 

 try of fattening veal for market is there- 

 fore of no mean importance. The same 

 variation of methods prevails here as 

 in rearing calves for dairy or beef pur- 

 poses, and therefore a considerable 

 variety of feeds have been used. In 

 order to bring fancy veal prices, calves 

 should be hastened to a proper market 

 condition at as early an age as possible 

 In general, calves should be in prime 

 veal form at six to eight weeks of age; 

 and if they are in condition at that 

 time, it is not desirable to keep them 

 longer, since the market prefers a small 



give the best results. Where this 

 scheme of feeding is followed, the milk 

 from the different cows is divided so 

 that the calves receive a milk richer and 

 richer in fat as they increase in age. 

 An attempt is made also in feeding 

 fancy veal to keep the temperature of 

 the pens as nearly constant as possible. 

 The best results in the production of a 

 tender veal of light color is obtained 

 when the calves are given from the start 

 all the milk which they can take with- 

 out suffering from indigestion. In or- 

 der to properly force the larger veal 

 calf, it may be necessary to give him 

 milk of two cows. A good veal in proper 

 condition at the age of one month will 

 take all the milk of one cow. Some 



