FARM DAIRYING 



for a six-weeks-old calf. It is then well boiled, 

 strained, and a quarter of a pound each of ground 

 flaxseed and wheat middlings added for each calf. 

 It is again boiled and fed at a temperature of 90°. 

 This makes a nourishing, easily digested food. 

 The older cattle relish the steeped hay, so nothing 

 is lost. 



A successful dairyman, who sends his milk all 

 off the farm, uses the following mixture to make 

 a thin gruel — a substitute for milk. 



100 pounds ground oil-cake. 



100 " low-grade flour. 



25 " ground flaxseed. 



In raising calves it is very unwise to pour the 

 milk into a trough and let them all drink together, 

 as some calves will take three times as long as 

 others to drink a gallon, and these, therefore, go 

 short, while the quick drinkers get too much. 



It is best to keep but one calf in a pen. Where 

 this is not possible there should be small stalls 

 made at one end of the pen for the calves to go 

 into during feeding time. At the end of the stall 

 there should be an opening large enough for the 

 calf to get its head through to feed from the pail 

 in the passageway. Provide some, means of fast- 

 ening the calves in for a while after drinking. 

 [60] 



