ILLINOIS DAIRYMEN'S ASSOCIATION. 283 



calf from three to five weeks of age can be feci from ten to 

 twelve pounds daily; from seven to eight weeks old, fourteen 

 to sixteen pounds, and when from three to five months of age 

 can be fed eighteen to twenty pounds of milk. The milk should 

 always be fed warm and sweet. Next to overfeeding, there is 

 probably nothing which causes greater difficulty with hand-fed 

 calves than feeding sweet milk one meal and sour milk the next. 

 The Importance of Skim-milk. Skim-milk has all the 

 ingredients of whole milk except the fat, as is shown in tables 

 I and II. 



Table I. — Composition of skim-milk and whole milk compared. 



Skim-milk Whole milk. 



Ingredients. general average (Babcock.) 



(Cooke.) 



Water 90.25 % 87.17 % 



Ash .80 .71 



Casein and albumen 3.50 3.55 



Sugar 5.15 4.88 



Fat .30 3.69 



Table II. — Digestible nutrients, percent. — skim-milk, whole milk. (From 

 Henry's " Feeds and Feeding.") 





Dry matter in 

 100 pounds. 



Digestible nutrients in 100 pounds. 

 Protein. Carbohydrates. Ether extract. 



Skim-milk 



9.4 



3.9 5.2 0.3 



Whole milk 



12.8 



3.6 4.9 3.7 



It will be seen in table II that the precentage of protein in 

 skim-milk is greater than in whole milk, and as protein is what 

 produces bone and muscle, the feeding value of skim-milk is 

 apparent. The fat taken from the skim-milk can be readily 

 supplied in the fat and starch contained in grains. The fat in 

 the milk would go to keep up the animal heat and be deposited 

 in the system. This makes the calf receiving whole milk look 



