314 Feeds and Feeding. 



high-grade product. The farmers of Europe are far in the lead in 

 this line of meat production, and Dutch butchers are extremely ex- 

 pert in judging whether the calf has received any other feed than 

 whole milk. Only when whole milk has been used exclusively, is the 

 white of the eye of the veal calf free from any yellow tint, and the 

 insides of the eye-lids, lips, and nose perfectly white. 



493. Scotch veal. — At Strathaven, Scotland, a region noted for 

 the excellence of its veal,^ the youngest calves receive the first drawn 

 milk and the older ones the last and richer portion. Thus one calf 

 is often fed portions of milk from 2 or 3 cows. After the third week 

 they receive as much milk twice a day as they will take. Follow- 

 ing feeding they are bedded, the stable being kept rather warm and 

 dark. Lumps of chalk are placed where the calves have access to 

 them. The fattening period continues from 5 to 7 weeks, when a 

 dressed weight of 100 to 120 lbs. is secured. 



In the vicinity of London veal calves fed for about 10 weeks in 

 isolated pens, as in Holland, ordinarily dress 140 lbs. 



494. Dutch veal. — In Holland, where unusually heavy, well-fatted 

 calves are a specialty, the following practices are common, accord- 

 ing to Forssell r The new-born calf is placed in a stall 6.5 feet long 

 by 1.6 ft. broad and about 5 ft. high, the stall being so narrow that 

 it cannot turn around, tho it can lie and stand comfortably. The 

 floor of the stall is of slats or perforated boards, and is littered daily 

 so that the animal has a perfectly dry berth. The calf barn is kept 

 dark. Two or 3 times daily the calves get as much milk as they 

 will drink, and during the first 14 days only the dam's milk is fed. 

 Eggs or other by-feeds are not given. The calf consumes on the 

 average about 34 lbs. of full milk daily for the whole fattening period 

 of 10 to 12 weeks, at the end of which time the veal is considered 

 to be at its best. To prevent the calves from eating feed other than 

 milk, they are muzzled if straw or other roughage is used for bedding. 

 Finely-ground shells and sand are given to prevent scouring The 

 dressed weight ranges from 187 to 220 lbs., or according to Rost,^ 

 from 220 to 330 lbs. One lb. of gain is made in the beginning from 

 8 lbs. of milk and toward the close from 12 lbs., the average being 

 10 lbs.* The fat calf dresses from 55 to 60 per ct. of its live weight. 



1 Molk. Zeit., 1894, p. 547. ^ Molk. Zeit., 1894, p. 547. 



2 Fodret och Utf odringen, 1893, p. 155. * Kraft, Landwirtschaf t, 3, p. 163. 



