1906.] Fattening Calves in Belgium. 



239 



removed, and which amounted to 2'6sd. per gallon, the total 

 return for the milk is 5-62d. per gallon. 



Since the introduction of the cream separator many farmers 

 have substituted separated milk for partially skimmed milk, 

 adding fatty or farinaceous materials in place of the removed 

 fat of the milk. As an adjunct to the milk, potato starch is 

 much recommended. Some farmers add wheat bread, which is 

 excellent ; others give mixed meals, decoctions of linseed meal, 

 &c. Personally, M. Smeyers has obtained the best results by 

 using potato starch, with the addition of one-third of malt flour. 

 The following table gives the results of three experiments made 

 at the dairy school at Betecom. Three calves were fed exclu- 

 sively with separated milk (from a co-operative dairy) and 

 potato starch : — 





I. 



IL 



III. 



Total. 



Duration of test (days) 



lOI 



III 



88 





Initial weight of calves (lb.) ... 



70-4 



79-2 



103-4 



253 



Weight when killed (lb.) 



242 



294-8 



288-2 



825 



Increase in weight (lb.) 





215-6 



184-8 



572 



Average daily gain (lb.) 



17 



1-94 



2-1 





Purchase price ... 



20/- 



22/- 



32/- 



74/- 



Sale price 



, 88/- 



128 6 



II 7/4 



333/10 



Increase of sale over purchase 













68/- 



106/6 



85/4 



259/10 



price ... ... ... ... 



Milk consumed (gals.)... 



295-6 



440-8 



320-3 



1056-7 



Potato starch consumed (lb.) ... 



24-2 



35-2 



9-9 



69-3 1 



From the increase of the sale price over the purchase price 

 the cost of the potato starch (9s. id.) must be deducted, as also 

 the cost of sale and delivery of the calves (8s. 5d.). This leaves 

 £12 2s. 4d. The separated milk therefore (1,0567 gallons) gave 

 a return of slightly over 2|d. per gallon. 



Analogous results have been obtained in numerous practical 

 trials carried out in Belgium and elsewhere, the return per 

 gallon of separated milk frequently being over 2^d. and occa- 

 sionally over 3d. 



A point to which M. Smeyers draws attention is that the milk 

 should be quite fresh. In standing overnight, especially in hot 

 weather, or when it has to be fetched from a creamery, changes 

 aTeiit^y to take place ; the milk may become acid in character, 

 to a greater or less extent according to the care exercised. 



