CALF FEEDING 225 
for calving of cows in a dairy herd, however, must be distributed 
over the year ‘to some extent, so as to insure a fairly uniform milk 
supply throughout the year. 
The Beef Calf.The method of feeding beef calves differs 
from that of feeding dairy calves mainly in the fact that they are 
fed more heavily so as to make more rapid gains than the latter. 
The beef calf is left with the dam or fed whole milk for two or 
three weeks to as many months, if milk does not bring more money 
used for other purposes. In the latter case, the calf is gradually 
brought over to skim milk; when older, the calf will eat hay and 
grain, and is fed increasing amounts of grain from this time on 
until ready for the market. Suckling beef calves fed whole milk 
should show a gain of three pounds per day for the first month, 
two and one-half pounds for the second, and two pounds thereafter, 
according to Henry, and should weigh 400 to 500 pounds at six 
months old. A calf at this age will eat approximately five pounds 
whole corn, two pounds whole oats, and one-half pound linseed meal 
a day; it should have plenty of good clover or alfalfa hay in addi- 
tion. The grain is increased after the calf is able to eat more with 
a good appetite, since the more he will eat, the faster he will gain, 
and the sooner he will be ready for market. If the calf is intended 
for “baby beef” (p. 269) and is to be marketed when sixteen to 
eighteen months old; the feeding is especially heavy so as to secure 
as rapid gains as possible. Only beef-bred bulls of a low and com- 
pact build will produce calves that are suitable for this purpose. 
Beef calves on whole milk or skim milk are fed chiefly corn; for 
fattening this is supplemented by oats, wheat bran, or linseed meal. 
Other important feeds for beef calves are pasture, corn silage, and 
roots; the two latter feeds are of the greatest value in enabling 
steers to stand heavy grain feeding without getting “ off feed ”-or 
being subjected to digestive disorders. 
The Veal Calf.—Bull calves or heifer calves that are deficient 
in any way and are not wanted for the dairy herd or beef herd are 
generally killed at once or sold to buyers that make veal of them. 
For the highest grade of veal, whole milk is the only feed given, 
and the feeding is pushed as fast as possible so as to secure rapid 
gains and get the calf ready for market in prime veal condition. 
There is a strong demand for choice veal of this kind in Europe, 
and calves fattened on whole milk exclusively bring fancy prices; 
also in this country the demand for such veal is increasing in the 
large cities. Calves fed whole milk only can be readily distinguished 
15 
