THE VALUE OF MILK AS AN ARTICLE OF SALE. 



63 



more generally prevails, and gives better results, on the smaller than 

 on the larger farms. If, as is commonly the case, the fattening process 

 last from eight to twelve weeks, it may be assumed that on an 

 average 10 kilos. (22 Ibs.) of milk make 1 kilo. (2'2 Ibs.) of live 

 weight. The value of the kilo, of milk must be considered with 

 reference to the price of veal. It is well known that the flesh of 

 calves which have been exclusively fed on fresh milk is of excellent 

 quality, and possesses the desired yellow colour of good meat. 



The fattening of swine with milk was formerly very common in some 

 districts of the Archduchy of Oldenburg, but is now almost entirely 



Fig. 25. Cart Milk Can. 



Fig. 24. -Top of Milk Can, with Seal and Pincers, 

 showing Mode of Fastening. 



abandoned. In the case of fattening calves it is impossible to give any 

 definite figures of the daily amount of milk to be used. As much should 

 be given daily as the calves care to drink, but great care should be exer- 

 cised against over-feeding, and against allowing them to drink too quickly. 

 A drink three times a day at least, with milk of a suitable temperature, 

 is necessary. It is also necessary to keep the calves in separate boxes, in 

 narrow byres, shaded from light, in order that they may remain as quiet as 

 possible. The byres should always be kept clean. 



29. The Value of Milk as an Article of Sale. It is often the case 

 that milk is not treated on the spot where it is produced, but is sold. 



