6G8 = 402 
Dainj Farming. 
will answer to keep sufficient milk for the calves out of tl 
cheese-tub. 
Where cottagers and farm-labourers keep cows, as in some di 
tricts in both England and Scotland they do, it is a commc 
practice for the master's bull to be used over all, free of charg 
. with the understanding that the calf becomes the property of tl 
farmer, at a fair price. The effect of using a well-bred Shortho: 
bull is seen in the greater precocity and aptitude of its produ 
to fatten ; and a well-bred stock of calves are made to come o 
well fattened oxen or heifers, worth 25/. and upwards at two yea 
old. The calf is in these cases taken from her dam at one 
rubbed dry with wisps of straw, and thereafter fed with its oa 
mother's milk, being, with patience, induced to suck at the finge 
in the pail where the milk is placed, and ultimately to drink 
Whole milk, warm from the cow, may be given three times ad; 
for the first fortnight, and it is allowed to have as much as 
will take. It may then be tempted to suck (and at length to ea 
small bits of oilcake and sweet hay, and the midday meal 
milk may be gradually reduced, and ultimately discontinuec 
and when the calf at length takes slices of turnips and m 
golds freely the milk may be brought down to 5 or 6 qua 
day, water being added to make up the necessary quantity : ai 
at 7 or 8 weeks this may be gradually reduced, and ultimate 
altogether discontinued. This is the plan described by Mr. 
Wilson, of Edington Mains, Berwickshire, and it is a comm( 
practice where whole milk is given. Mr. T. Bowick, in b 
paper on " Calf-rearing," t says that he has found 4 quarts 
whole milk suffice, given at only two meals in this way for ti 
first two weeks — 5 or 6 quarts up till the calf is 4 or 5 weeks o 
— and 6 or 7 quarts daily afterwards ; the quantity at leng 
being rapidly diminished, as green hay, cake, and roots a 
gradually introduced, and at length taken freely. 
Calf-ieaiing on In dairy districts, however, calves are generally reared » 
.-kim-milk. skim-milk, and even on whey after the first few days. Mr. Ru 
of Cirencester, describes a plan in which, excepting during t)l 
first few days, none but skim-milk, and very littlfe of that, W! 
used. A six-gallon bucket receives first 7 lbs. of linseed-ca 
ground fine and 2 gallons of scalding water ; then 2 gallons < 
" hay tea," made by pouring scalding water on good hay in I 
* We have various cniitrivanccs, not yet in common use however, for fac' 
tatini; this work — buckets covered with a plate oven- the milk, from wliich thi 
stands \\\> an artificial india-rubber teat connected by tube wilh the milk bek 
Also king wooden vessels standing high enough lor pigs, or lambs, or calv 
with several such teats along the sides, by which the milk in tho vessels m»y 
sucked out. 
t ' Journal of the Royal Agricultural Society,' vol. xxii. p. 13G. 
