106 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



Keeping Cow and Calf Together. 



In the foregoing discussion mention has been made of 

 the most advantageous time for separating the young calf 

 from its mother. The chief guide in this matter should be 

 the condition of the calf. Its bowels should function within 

 12 hours after birth and, if no action has taken place within 

 24 hours, it is advisable to give the calf an enema of warm 

 soap suds. The condition of the mother's udder may also 

 guide one in removing the calf, as frequently the calf is 

 more useful in reducing inflammation of the udder than is 

 the average milker. Likewise, incomplete milking such as 

 practiced by the calf tends to ward off such ills as milk 

 fever more than does complete hand milking. 



Experienced dairymen realize the annoyance created, 

 when a young calf is separated from its mother. Much of 

 this unrest upon the part of both may be reduced if they; 

 are separated so that it is impossible for them to hear each* 

 other's cries. On many farms this is impractical but in 

 most cases they can at least be kept from each other's 

 sight. Also, the frequent milking of the cow and the regu- 

 lar feeding of the calf will aid in developing contentment: 

 upon the part of both. 



Methods of Rearing Calves. 



Nature intended that the new-born calf should be 

 grown chiefly upon milk drawn by the calf itself from its 

 dam's udder. In the wild state the mother cow produced 

 only enough milk for this purpose. As man's servant she 

 has been developed into an extremely artificial state, until 

 now average representatives of the superior dairy breeds 

 produce many times the amount of milk needed by the 

 growing calf. Also, the fuller understanding of the value 

 of milk solids as a human food has caused the value of milk 

 to become such that its unlimited use for calves is, in most 

 instances, an economic impossibility. 



The methods now used by dairymen in the growing of 

 calves may be divided into the following classes, so far as 

 the liquid ration is concerned : 



