124 ILDINOIS STATE DAIRYMEN'iS ASSOC! ATI ON. 



a little once in a while, and in the course of twentj-four hours 

 it is dead. Before it dies the eyes are glassy, and it will pass 

 a kind of dark, mahogany-colored matter. The only w^ay that 

 we could get any relief from it would be not to let the calf 

 suckle the fresh cow at all, but give it milk from a cow that 

 has been in milk for some time. The probability is that the 

 accumulated colostrum milk in the udder of a cow being 

 highly fed and the system absorbing the moisture in the col- 

 ostrum, it has a larger per centage of solids than the calf's 

 stomach can handle, and it kills the calf. So, we take a little 

 milk from the cow that has been in milk for several weeks, 

 and possibly dilute it with a little hot water. 



Mr. Johnson: If you had fifty cows and they were fea 

 right up all they could eat, wouldn't it knock that theory? 



Prof. Haecker: I think the rule applies to cows giving a 

 high per cent, of solids in the milk. 



Mr. Johnson: Isn't it better to say as you do of the 

 hog cholera, that you cannot quite understand it? 



Prof. Haecker: If I can see a way in which I can save 

 a calf, certainly it is my duty to do it, and to tell others who 

 may need just such a remedy. 



SHALL WE EAISE OUR HEIFEK CALVES FROM OUR 

 BEST COWS, OR BUY FROM IOWA ? 



A. G. JUDD, DIXON. 



Mr. President, Ladies and Gentlemen: 



This is a subject narrow in its latitude and does not 

 aiford much of an opportunity either for display of rhetoric 

 or dairy knowledge. However, the day has arrived for the 

 serious consideration of the question asked in our topic, and 

 we will approach it in a very matter-of-fact, common-place 

 way. 



In order to get at this question from different stand- 

 points I put it to several persons who pretend to be practical 

 dairymen, or in other words, to men owning and milking 



