FIFTY-SECOND ANNUAL CONVENTION 193 



fat. The Guernsey breed averaged 9,030 pounds of milk 

 and 453 pounds of fat with an average of a little over five 

 per cent fat. 



The Jersey breed averaged 7,931 pounds of milk and 

 424 pounds of butter fat with an average of 5.35 per cent 

 fat. 



The Brown Swiss averaged 10,931 pounds of milk and 

 437 pounds of fat with an average of about four per cent 

 fat. 



The Ayrshire breed averaged 9,621 pounds of milk 

 and 381 pounds of fat with an average of nearly four per 

 cent fat. 



To successfully, raise a good dairy calf, it is essential 

 to keep the calf growing from the time it is born until it 

 becomes a mature cow. 



Feed and Care of the Dairy Calf 



Allow the new-born calf to be with its mother for the 

 first four days, or until the mother's milk has become nor- 

 mal. After the fourth day remove the calf from its mother, 

 giving it a clean, dry and well-lighted box stall. Feed the 

 calf six pounds of the mother's milk, both morning and 

 evening, in a clean pail. The temperature of the milk 

 must be no lower than ninety degrees Fahrenheit. Feed 

 this ration until the calf is a month old. 



On farms where skim milk is available, the whole 

 milk can gradually be changed to skim milk after the calf 

 is a month old. On farms where whole milk is sold and no 

 skim milk is available, the whole milk can be gradually 

 substituted with commercial calf meals that are sold on 

 the market, or a home mixed milk supplement may be fed, 

 consisting of equal parts of oil meal, blood meal, hominy 

 and flour. Make a gruel of this mixture, feeding about 

 one-fourth pound of the dry meal daily at the beginning, 

 the amount being increased one-fourth of a pound daily 

 each week for four weeks. 



As a rule, the use of milk should be continued until 

 the calf is sixty days old. 



Calf meals alone, or calf meals, hay and grain, do not 



