FORTY-FIRST ANNUAL CONVENTION 257 



Raising a Calf on Skim Milk. 



It is now fairly well understood that calves properly raised 

 on skim milk are equally as growthy, thrifty, and vigorous as 

 those raised upon whole milk or those allowed to run with their 

 dams. In fact the skim milk calf will oftentimes show a more 

 rugged framework than a calf raised on whole milk. It is usual, 

 however, for the whole milk calf to appear smoother and more 

 plump, due to the fact that it lays on a greater amount of body 

 fat than the calf fed skim milk. 



Except for the fat that has been removed, skim milk is iden- 

 tical in composition with whole milk. When the whole milk is 

 taken into the calf's body, the fat of the milk is used to produce 

 heat to keep the calf warm and also to form body fat. This 

 same function can be performed very much more cheaply by 

 starchy grains such as corn, Kaffir corn, and oats. 



The protein of milk, which is the constituent most concern- 

 ed in muscular growth and in the building up of the vital organs, 

 is equally as abundant in skim milk as in whole milk. 



Taking the Calf From the Cow. 



It matters little whether the calf is taken from the cow im- 

 mediately after being dropped or is allowed to stay with its 

 mother for several days. The essential thing is that the calf 

 receive the first milk from its mother. A calf should always re- 

 ceive the milk from its own mother for the fi.rst two or thre^ 

 days of its life, because the milk is quite unlike normal milk and 

 stimulates the calf's digestive tract to action. 



The earlier the calf is taken from its mother the easier will 

 it be to teach it to drink. When the calf runs with its mother 

 for several days it will learn to drink more quickly if it is not 

 offered milk for 24 to 36 hours after it has been separated from 

 the cow. In most cases the calf will learn to drink quite readily 

 if allowed to suck the feeder's fingers while they are held under 

 the milk. 



