24 THE MANAGEMENT AND FEEDING OF CATTLE 



should be in excess of the needs of the calves, the un- 

 eaten portion being removed from time to time and fed 

 to older animals. 



Corn ensilage or field roots, or both, may be fed to 

 calves even while yet on milk with much profit. Either 

 may be fed up to the limit of consumption by the calves. 

 Of the two, ensilage is the cheaper, but field roots are 

 superior in the influence which they exert on a vigorous 

 digestion and in producing large growth. The free use 

 made of field roots in Great Britain and Canada are 

 unquestionably responsible in a considerable degree for 

 the large and sappy growth attained by the cattle of 

 those respective countries. Where both can be fed, 

 the ideal method would be to feed ensilage one end of 

 the day and roots the other. Both or either maj^ be 

 fed during the milk period up to the limit of the ability 

 of the calves to consume them. The roots may be pre- 

 pared by slicing them with a root-cutter, or by run- 

 ning them through a pulper. 



Authorities differ greatly as to the amount of milk 

 that should be fed to calves. Some recommend begin- 

 ning with 6 to 8 pounds daily, while others recommend 

 twice the quantity. The amounts specified differ thus 

 widely throughout the feeding period. The dift'erence in 

 view arises from a marked difference in the capacity of 

 calves to take milk. With reference to this question, 

 the following observations will hold good: (i) The 

 amount of milk fed should be determined by the ob- 

 served capacity of the calf to take milk, and by the 

 relative cost of skim milk and adjuncts fed along with it. 

 (2) During the first weeks of the life of the calf, or 

 until it begins to eat other food freely, it should be given 

 all the milk that it will take without disturbance to the 

 digestion. (3) Subsequent to that period, the amount 

 fed should be determined in part at least by the relative 

 value of the milk. The feeding of skim milk up to the 



