36 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



Mr. Irwin: What breed would they naturally have— the average farm- 

 er? 



A. The average will have a mixed breed. The average farmer has al- 

 most everything, in our section, on his farm. Hereford, Jerseys, Holstein, 

 etc. 



Prof. McLain: Are you in a calf-raising section? 



A. Yes, sir; beef and hogs are the principal products of our county. 

 We have a good many creameries in our county. 



Mr. Patten: Is this calf-raising business profitable? 



A. I think it isi. The men in our section are making money. 



Mr. Patten: In the condition I am in I am not keeping them, as I am. 

 satisfied that it would not be profitable to keep the calves. 



A. Don't you think it would pay to keep veal calves? 



Mr. Patten: No, better to knock them .on the head. 



Mr. Powell: How did you manage to send your calves to market, and 

 get $6 or $8 out of them? 



A. The way I do with my calves is when a calf is dropped I leave it 

 suck part of the milk from the cow. I take a calf away after twenty-four 

 hours. Then I mix milk and half water, and feed that calf three or four days 

 on that. If I don't treat a calf in that way, it gets all the milk it can suck, and 

 nine chances out of ten I lose the calf, but by doing this, and feeding this 

 milk and water until it gets a little start, then I put it on skim milk, away 

 from the cow, and put ground flax seed in, and give a quart; I measure it. 

 I have more calves killed by giving them too much milk than by not giving 

 them any. I keep oats before them all the time, and nine out of ten will 

 be ready for the butcher in two or three months. They are not plump, but 

 second-rate calves. 



Mr. Irvin: What is the object of adulterating the milk — giving the wa- 

 ter? 



A. The calves will have the fever if you give Jersey milk from the cow. 



Mr. Patten: I have had some experience, and had to take the calves 



away from the mother, as the milk from the cow would have caused the 



