CALVES FROM BIRTH UNTIL ONE YEAR OLD 39 



It is important, in certain instances, as when grow- 

 ing pure-bred calves, to have them graded in the box 

 stalls in which the}^ are confined. The food can then be 

 more exactly adjusted to the needs of the calves. This, 

 however, is not so necessary where the calves are fed in 

 stanchions, though allowed liberty at other times. Yet 

 under such conditions, the strong are more or less liable 

 to crowd the weak, and so get the choicest of the food. 

 They also get the lion's share. 



It is very important that skim milk and also whey 

 shall be fed in the best condition possible under the cir- 

 cumstances. Skim milk is never in better condition for 

 feeding than when it is fed fresh from whole milk sep- 

 arated as soon as possible after it is taken from the cow. 

 Rugged calves, and especially well onward in the milk 

 period, can take more or less of acid milk and also 

 curdled, without apparent harm, and even with positive 

 benefit, but the fact remains that skim milk sweet and 

 fresh is superior. While skim milk obtained from fac- 

 tories may, and many times does, serve a good purpose 

 in feeding calves, in more instances, probably, it reaches 

 them not in good condition, owing to such causes as 

 inattention to the milk vats, bacterial contamination in 

 the vessels in which it is carried and fed, and because 

 of low temperature. 



The temperature at which milk and whey are fed 

 to young calves is also a question of much importance. 

 That of new milk is approximately ioo° to 102° when 

 taken from the cow. The nearer, therefore, that the 

 skim milk approximates this temperature, the more suit- 

 able is it for calves. Cold milk lowers the temperature 

 of the body, which means relative increase in food con- 

 sumption in proportion to relative gains. Skim milk 

 obtained by the setting or gravity process is at all times 

 below the requisite temperature, and can only be brought 

 up to it by the adoption of artificial measures. These 

 include adding hot water or hot gruel, or heating over 



