AMERICAN INSTITUTE. 489 



By a combination of food, last fall, fed to a liigli-bred Ayrshire 

 cow, caused lier to produce a calf so ugly in form and limb, 

 that I was unwilling to retain it on my farm, and, therefore, when 

 it was sixty-three days old, sent it to Mr. Thomas E. Broadway, 

 butcher, Clinton market, to kill. The following is the account he 

 gave me of it : 



Live weight, 450 lbs. 



Meat, 272 " 



Head,.. 24 " 



Liver, 12 « 



Feet, 12 " 



Skin, 56 " 



After the calf was born, the demands upon its mother became 

 far greater, and the food was increased in quantity, quality and 

 variety. I used sulphur, chloride of potassium, lime, iron, phos- 

 phorus and chloride of sodium. Were these supplies not adequate, 

 the mother would have become lean in her body, and feeble in 

 her limbs, and the calf stinted. As soon as the calf begins to 

 eat, the mother secretes less milk, and begins to fatten rapidly; 

 and if the food is continued, will be fit for the butcher in a few 

 weeks. 



The food given to the mother, while the calf is young, should 

 be such as to make the milk rich in curd, to increase the growth 

 of muscle, by the use of bean meal in hay tea; rich in phosphates, 

 by the addition of ground bones, to enlarge the bones of the calf. 

 When the mother is fed a number of different substances, they 

 mingle in her several stomachs, and out of them she supplies the 

 curd and butter to form the fat, and the phosphates to make the 

 bones. She changes them chemically, in such a manner as to 

 present them to the calf in a state that it can employ them with- 

 out kibor, for the purpose of sustaining its body. How amazing 

 is all this; after the calf is disposed of, the cow can be made to 

 produce much cream fur the purpose of making butter, by giving 

 her food tliat contains a large portion of fatty matter, such as 

 oil-cake, bran &;c. If curd is more desirable for the purpose of 

 making cheese, feed clover, or pea straw, which contain casein, 

 or curd. Any food that will falten a cow, will naturally increase 



