FARM DAIRYING 



replace the fat taken from skim-milk fed to calves. 

 When making the change from whole milk, a 

 tablespoonful of ground oil-cake may be added to 

 the milk. If flaxseed is used, and-there is nothing 

 better, it should be well boiled and from a half- 

 cupful to a cupful of the jelly added to the warm 

 milk. To make the jelly, take one pint of whole 

 flaxseed to four quarts of water; add a little salt; 

 soak over night, and boil for an hour next morn- 

 ing. Some put into the milk a little of the oatmeal 

 porridge made for breakfast. 



In cheese factory districts or where the milk is 

 sold for retail trade, it is more of a problem to 

 raise calves. The experiments with commercial 

 calf foodstuffs, to take the place of milk or fat, 

 have proved them to be no better than many of 

 our common feeds, which are obtainable at a much 

 less cost. 



Many of the cheese factories are following the 

 commendable practice of heating the whey. By 

 this means it is returned sweet, and may be safely 

 fed to the calves with very satisfactory results, if 

 the proper substitutes, such as oil-cake, be added 

 to it. 



Good calves have been reared on hay tea. 

 Good bright clover hay is put through a cut- 

 ting box and cut fine, three pounds per day allowed 



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