Utilisation of Skimmed Milk. 



65 



skimmed milk. A mixture containing 2 per cent, of margarine 

 was at first fed to the calves, and the proportion was gradually 

 increased to 2*5 and 3 per cent. The food thus prepared was 

 fed at a temperature of about 99 deg. F., and without delay, since 

 the globules of margarine gradually rise to the surface of the 

 liquid. 



The experiments were made in the spring of 1902 with four 

 calves of local breed, and due care was taken to obtain reliable 

 comparative results. Two animals received the starch, and two 

 others the margarine mixture, and the daily amount was regu- 

 lated by the weight of the animal, viz., one-sixth at the beginning 

 of the experiment, and one-fifth when the calves weighed about 

 150 lb. This food was not, however, added to the ration until 

 the animals were at least a week old (or no lb. in weight), and 

 then it was fed in small but increasing quantities until the whole 

 milk was eventually eliminated. 



The general results obtained indicated that the calves fed with 

 the mixture of skimmed milk and starch increased in weight 

 more rapidly than the others, viz., at the rate of 2'i lb. per day, 

 compared with r88 lb. in the case of the margarine mixture. 

 The animals which received the last-mentioned food throve 

 satisfactorily up to the end of the fourth week, but the increase 

 in weight was not maintained after that period (i.e., when calves 

 naturally begin to consume other than liquid food), and the 

 increase ceased when this food was continued after the animals 

 were six weeks old. The meat from the animals fed on the 

 starch mixture was, however, deficient in consistency, in colour, 

 and in fat, whereas the margarine gave more satisfactory results 

 from the butcher's point of view. The experiment was, on the 

 whole, more favourable to the mixture with margarine, and its 

 employment appears also to be more economical than starch in 

 Italy. 



The Hegelund Method of Milking. 



Considerable interest has been aroused in Denmark and 

 Sweden by a new process of milking, known as the " Hegelund 

 method," which is advocated by J. J. Hegelund, a veterinary 



