CALVES FROM BIRTH UNTIL ONE YEAR OLD IQ 



As soon as the substitution of skim milk for whole 

 milk begins, it is greatly advantageous to add to the 

 milk some substance that vvfill supply an equivalent of 

 the fat contained in the new milk withheld. No sub- 

 stance has been found better for such a use than linseed 

 meal, that is, ground flaxseed. Oil meal will answer the 

 same purpose, and is far more frequently fed than 

 ground flax, for the reason, probably, that it is relatively 

 cheaper. When the latter is used, it is necessary to 

 feed a larger quantity than of the former. In some 

 instances, and more commonly, the meal thus added is 

 stirred in the milk, but in other instances, as when the 

 calves have learned to take meal before the change from 

 new to skim milk has begun, it is simply added to the 

 meal. By adding the meal to the milk, the amount to 

 be fed for a time at least may be more easily determined 

 than by adding it to the dry meal, as the calves when 

 young may not consume enough of the dry meal to give 

 them a sufficient amount of the oil meal. But at a later 

 period, when meal is eaten freely, it will be found much 

 more convenient to feed the meal in that way, and 

 should also effect the purpose sought as well. 



Formerly the practice was common of preparing 

 a gruel from flaxseed and adding the same to the milk 

 with each meal. This was prepared by adding to the 

 flax, say, ten times its bulk of water, allowing it to soak 

 therein for several hours and then boiling for one hour, 

 or until the seed has become softened and the whole 

 mass has been transformed into a jellylike substance. 

 Enough may be prepared at once to last for several days 

 when the weather is sufficiently cool to preserve it in 

 suitable condition for feeding. 



The jelly is most conveniently prepared and kept 

 in a vessel in which it may be heated in a stove from 

 time to time as required for feeding. When thus heated, 

 it tends to raise the temperature in the milk when added 



