1907.] The Fattening of Calves for Veal. 



with mineral superphosphates at the rate oX one part of the 

 latter to five or six parts of the fresh manure. 



Such as have a demand for it in a pore state should spread it 

 thinly on trays in a shed, so that it will diry and yet retain its 

 elements. These trays can be built in stacks. In this form 

 fowl manure is valuable for farmers, fruit growers and gardeners 

 alike. It is also used for tanning, In the fatteniFig districts ot 

 Southern England there is a demand for air-dried manure at 

 ^'2 los. to ^3 per ton, which fairly represents its value, as it 

 has usually a moderate proportion of sand or eairtb mixed with 

 it. Wherever feasible it should be stored m a covered shed. 

 When dried, the compost named above can be used at the rate 

 of 6 or 8 cwt. per acre of cultivated or fruit land. A i^seful plan 

 is also to mix two parts of moist poultry maoure with one part 

 of ordinary soil by weight. In this case alternate layers should 

 be made of earth and manure, leaving tl$e whole i^otil both 

 have dried when it is ready for use. EoWARB Brown. 



WiLi. Brown. 



THE FATTENING OF CALVES FOR VEAL. 



Veal has long been a favourite article of diet, and iMs demand 

 has caused many farmers to fatten off their calves for veal 

 instead of rearing them. Especially is this the case in the 

 neighbourhood of large towns. On some of these farms it is 

 the custom to sell all the male calves for veal and rear the heifer 

 calves for breeding purposes. The calves^ wheo being fattened 

 for veal, may be fed on whole milk, or substitutes for whole milk 

 may be largely used during the later stages of fatteBing, but in 

 this article it is the intention of the writer to deal with 

 the fattening of calves on whole milk. 



Calves fattened for veal sometimes receive whc-le milk during 

 the first six, eight or ten weeks of their iife^ Imt eight or ten 

 weeks is a long time to keep them on such ao expeBsive diet as 

 milk ; very often the milk would yield a betto' retiirB if manu- 

 factured into cheese or butter, because we may take it that 6d. 

 per gallon is the maximum return which cao be expected, with- 

 out taking labour, &c., into consideration.^ from milk, wiien 

 turned into veal. <- ^ 



