FARM DAIRYING 



thermometer and some means of weighing the 

 milk, as I would far rather let a calf go without a 

 meal than have it get a couple of pounds too much 

 milk, or have it get it at a temperature of 70", if it 

 had been used to getting it at 90°, which is about 

 right." 



Scales of some kind should be in every stable 

 to weigh the milk from individual cows, and these 

 could be used for weighing the milk for the calves. 



When heating milk for calves, it is best to place 

 the vessel containing it in a pan of hot water, then 

 there is no danger of its being burnt or boiled. 

 One great advantage of separator skim-milk is 

 that, if fed immediately, it is at the right tem- 

 perature and is fresh and sweet. Besides, I 

 think the animal heat in the milk has a certain 

 vitality in it. The froth should be removed. It 

 is not good for the calf, sometimes causing colic. 



In changing from whole milk to skim-milk, do 

 not be in too great a hurry. Take at least a week 

 to make the change, dropping a little more of the 

 whole milk and adding a little extra of the skim- 

 milk at each feed. 



At two or three weeks the calf will begin to eat 

 a little hay, and should be provided with some 

 nice bright clover hay. It should also get a little 

 meal about this time. A good plan is to fill the 



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