244 FEEDING ANIMALS. 



of lime, magnesia, potash, soda, etc. just what is needed 

 to build the bones and frame of the calf. Now, if one- 

 quarter of a pound of oil-meal or cake (which is less likely 

 to be adulterated), dissolved in hot whey, is added to each 

 gallon of whey, it will make it good food for a calf ten 

 days to two weeks old. When the calf is three to four 

 weeks old, add a quarter pound, or an equal amount of 

 wheat bran, ground oats or barley, to each gallon of whey. 

 This oil-meal, bran or oats, will make the whey about 

 equal to milk. The oil-meal and oat-meal should be 

 scalded in whey or water. This extra food given with the 

 whey is not very expensive, costing only from $4 to $5.50, 

 according to location, to feed a calf for six months, if we 

 suppose the calf to take four gallons per day ; and we have 

 known many calves thus fed that weighed 500 Ibs. at six 

 months old ; but an average of 400 to 450 Ibs. can be de- 

 pended on with good care and this ration ; and such calves 

 are worth about $20 per head at that age. If raised upon 

 whey alone, they are not worth enough to pay the labor 

 expended. The proper use of whey in feeding young 

 animals is a matter of much importance. It is estimated 

 that there are made in the United States 300,000,000 Ibs. 

 of cheese. This would represent in the whey, according 

 to Voelcker's analyses, 188,000,000 Ibs. of dry food, reckon- 

 ing one gallon of whey to each pound of cheese. And if 

 we suppose each calf to take during the season 600 gallons 

 of whey, the 300,000,000 gallons would feed 500,000 calves. 

 And if these calves were fed according to our formula, they 

 would average a weight of 400 Ibs.; and if we estimate 

 them as worth only $14 per head, and the extra food as 

 costing $5 per head, it would leave a credit to the whey of 

 $9 per head, or a sum total made from whey of $4,500,000. 

 We regard this as less than the actual result would be if the 

 whey were fed as indicated ; and here seems to be an im- 

 portant field for improvement. It is not necessary to 



