26 THE managemi:nt and fi:j:ding of CATxr.r. 



even to maintain moderate flesh, is such that it pro- 

 duces undue distension of the paunch, which renders 

 the animal less attractive to the eye, without giving any 

 compensating benefits in return. (3J The whey which, 

 in most instances, comes from the vat at the cheese 

 factory is frequently so far injured by unsanitary con- 

 ditions as to be a menace to the well-being of a young 

 calf. Subsequent to the age mentioned, whey may 

 take the place of skim milk, in whole or in part, with- 

 out any detriment to the ultimate development of the 

 calf, and when so used it furnishes a food more econom- 

 ical than skim milk. 



The objection to feeding whey to calves at a 

 younger age than was mentioned above may be met in 

 part, if not, indeed, entirely, by having the calves that 

 are to be reared come in the autumn, winter, or early 

 spring, while the cheese factories are not yet in opera- 

 tion. In the ordinary dairy it is not necessary to rear 

 even all the female calves to replenish the herd. The 

 aim should be to have those that are to be reared come 

 at that time when the cheese-factory season begins, that 

 is, before it will be necessary to feed whey. In this 

 way some of the calves will have almost or entirely 

 reached the weaning period before the time has arrived 

 for feeding whey, and others will have gotten past the 

 danger point of inferior development resulting from a 

 change from skim milk to whey. 



Taking it for granted, then, that calves should not 

 be put upon a diet of whey with adjuncts before thev 

 are six weeks old, when necessary to make such a 

 change, it may be done as follows: Up to the age men- 

 tioned, the calves may be fed exactly as described when 

 reared on skim milk. (See page 16.) The change is 

 then gradually made from all skim milk to all whev. tak- 

 ing one or two weeks, as intimated, to make it. The 

 amount of whev fed should be much the same as of 



