50 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



<of corn meal to one part of flax meal, and one pound of this mixture was 

 ^irsed to eighteen or twenty pounds of skim milk for each calf per day, the 

 aneal being later increased to two pounds a day. Grade short horn calves 

 rthus fed made gains of a cost of from one to two cents a pound, the skim 

 isnilk being rated at 15 cents per cwt. 



Started on such a ration, the milk was gradually withdrawn after th"e 

 "first 100 days, and these calves reached an average weight of 760 pounds 

 wiien one year old, a gain of 660 pounds in 365 days. 



The Minnesota station, in a trial with younger calves, found that a 

 'whole milk ration cost nearly 10 cents per day, and produced no more gam 

 than in some of the calves on skim milk. The latter made an average gain 

 <3>£ one and one-fourth pounds per day at a daily cost of 3% cents per day; 

 €he feeding period was twenty-four weeks. 



At the Massachusetts station, with veal seling at .045, live weight, the 

 s&kim milk on which it was raised w as made to yield .37 per 100 pounds. 

 Calves for veal may be started on whole milk, gradually shifted to skim 

 :milk, and finally finished off with w hole milk for a week or ten days, to give 

 sttiein a smooth appearance, and improve their sale. In a number of careful 

 ^trials reported, calves gained one pound in weight from ten to sixteen 

 IKumds of skim milk. Veal calves at .05 would make this skim milk worth 

 <30 cents to 50 cents per cwt. 



Calves for beef stock can beprotably raised on a diet largely of skim 

 milk, but should be taught to eat hay and grain as soon as possible. Heifers 

 for dairy purposes should grow in a thrifty way, but should not get fat. For 

 tese skim milk is the best food of all until they are a year old, wheat bran 

 <and middlings being added as soon as they wil eat them. 



In feeding milk to calves, especially young ones, over-feeding must be 

 guarded against, and the milk can b e used to the best advantage when fresh 

 from the separator and warm. If skim milk from a creamery is used, great 

 ■care must be exercised to prevent injury from old or tainted milk. Calves 

 •are much sooner made sick with bad milk than pigs. If the milk is pure and 

 -clean, acidity does not hurt, but dirty and putrid milk is death to calves. 



I wish to add that none but pure, clean, sweet milk sh@uld be received 

 or returned to the g&trons of creameries; 



