266 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



ten days old on skim milk, flaxseed, fine pollard and oats. His 

 plan is to add to the milk linseed jelly, made by boiling flaxseed 

 in six times its bulk of water for an hour. Ordinary skim milk, 

 he says, contains about 0.7 per cent, of fat, and, in order to add 

 about 2 per cent, of fat, 5J^ pounds of linseed to 100 pounds of 

 milk should be treated in this way. This is to be given in the 

 milk at the rate of about one tablespoonful of jelly a day to each 

 calf 10 or 20 days old, to be slowly increased to half a pound 

 when the calf reaches 2 months of age. From 20 days on, a 

 little pollard, about a tablespoonful at first, is added, until at 60 

 days about 1 pound may be given. At 60 days of age he gives 

 a few oats, gradually increased within twenty days to 1 pound. 

 If milk is plenty, say 20 pounds to the calf, the y 2 pound of lin- 

 seed jelly, 1 pound of pollard and 1 pound of oats with the milk 

 is continued during the first six months. If the milk is short 

 after sixty or ninety days, the pollard and oats are increased. 



Another method now in vogue and well recommended is to 

 add linseed or cotton-seed oil to the milk. Some authorities 

 believe the latter is cheaper and equally nutritious. About 3 per 

 cent, of butter fat is removed in the cream ; to replace this make 

 an emulsion of oil and skim milk, using the same percentage of 

 oil as butter fat removed. Both milk and oil must be heated to 

 effect a proper combination. 



BRINE SALTING BUTTER. 



In answer to this query we quote the practical experience of 

 A. L. Crosby who reports having tried this plan of salting for 

 a number of years and gives directions as follows in the Na- 

 tional Stockman : " As soon as the butter comes, and when 

 the globules are about the size of millet seed or the head of a 

 pin, stop the churn, and if the buttermilk is not needed for use 

 in the house, put some weak brine in the churn — say half as 

 much as there is buttermilk. Give the churn a few revolutions, 

 then draw off the buttermilk. Put in more brine, enough at 

 least to float the butter, churn a little more, and draw off the 

 brine. Repeat until the brine runs out perfectly clear; then let 

 the butter drain while you are making the strong brine for salt- 



