CALVES FROM BIRTH UNTIL ONE YEAR OLD 2" 



skim milK, but it should not be fed to the extent of 

 creating undue distension of the paunch. As whey is 

 less nutritious than milk, it will be necessary to increase, 

 where practicable, the quantity of the adjuncts fed. 

 These may be the same as for calves on a diet that is 

 essentially skim milk. When not practicable to change 

 the amount of the grain supplement, as when the calves 

 are allowed to eat of this at will, its nutrients should 

 be strengthened by increasing the proportion of the 

 corn meal or barley meal, for instance, in the mixture. 

 The fodders may be the same also as when rearing the 

 calves on skim milk. (See page 23.) It may also be 

 advantageous to continue feeding whey for a longer 

 period than it is really necessary to feed new milk. 



Much care should be taken to feed the whey as 

 fresh and free from taint as possible. At cheese fac- 

 tories, the whey vats should be thoroughly steamed 

 and so kept clean and sweet. No washings from the 

 utensils used should reach the same. Every reasonable 

 care should be exercised to feed the whey in as sweet 

 and pure a condition as possible. Much of the disap- 

 pointing results from feeding whey are due to feeding it 

 in an unsanitary condition. 



Calves when reared without milk. — Theoretically it 

 would seem possible to furnish some substitute that 

 would take the place of milk, and that would cost less. 

 In practice this has never been completely realized. In 

 no way can quite the same thrift be obtained from the 

 young calf as by giving it the milk of the dam, and no 

 method has been found quite equal to allowing the calf 

 to take milk from its dam. This may be owing, in part, 

 to the more natural way in which food reaches the 

 stomach when taken directly from the cow. But the 

 cost of new milk usually renders it prohibitive to feed 

 for any considerable period on the arable farm. Next 

 to new milk, .skim milk is the best food for calves. But 



