496 
THE KUK.A.1> NEW-YORKEK 
March 27, 
= ... = 
Raising the Dairy Calf 
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R equisites for success.—i 
once knew a man who claimed to be 
the most successful calf rearer in the 
State of New York. We cannot lay claim 
to any such distinction in the live stock 
business, but we have learned a few things 
along this line by observation and practice 
which might be of use to some younger 
or less experienced farmer. Where calves 
are the main object and milk a secondary 
consideration, as in the case of our New 
York friend who was foreman on a large 
stock farm, it is a comparatively easy 
matter to raise good calves. Warm new 
milk, fresh from the cow, is nature’s per¬ 
fect food; but unhappily most of us can¬ 
not afford to feed it to calves in unlimited 
quantities.' The next best thing is fresh 
warm separator milk, but this must be 
fed with judgment, as we shall see. The 
most serious difficulties in calf feeding 
arise where fresh milk is sold, or where 
the milk is sent to a creamery or cheese 
factory and skim-milk or whey returned 
to the farm. In Winter, milk is often 
collected for several days before sending 
ro the creamery, so when skimmed and 
returned to the farm it is likely to be 
in poor condition for calf feeding and will 
not improve with keeping until the next 
skimming day. Pasteurizing would help 
its keeping quality, but oftentimes this is 
not done at the creamery and is difficult 
to do satisfactorily on most farms. 
General Principles. —There are a 
few general principles in successful calf 
feeding which apply to all cases. In the 
first place, the calf itself should be kept 
in a clean dry place, away from cold 
drafts. The pails which are used for 
feeding should be kept sweet, but this 
does not necessarily mean that they must 
he scoured out and scalded every day. We 
like to let the young calf run with its 
dam for at least the first 24 hours of its 
life. At any rate, it should be allowed to 
have the first milk, or colostrum, from 
the cow; for this, as everybody knows, is 
nature’s purgative for clearing out the 
bowels of the young animal. All feed given 
to a young calf should be at blood heat; 
this is very important, especially in cold 
weather. Nothing will start a calf scour¬ 
ing as soon as cold or cool milk. When 
the calf pails are cold we rinse them 
out with a little warm milk before putting 
in the feed for the calf. 
Increasing the Rations. —Another 
essential principle, to avoid danger of 
sickness, is to start with light feeds and 
gradually (very gradually) increase the 
amount given. Here is where good judg¬ 
ment is required, to know when the young 
animal is satisfied without being over¬ 
fed. An unfailing indication is the condi¬ 
tion of the bowels. As soon as there is a 
tendency to undue looseness we reduce 
the quantity of feed at once, and make 
sure that what we do give is somewhat 
above blood heat. If a calf gets “off 
his feed” we skip a meal or two altogether, 
then begin again with very small quan¬ 
tities. It is impossible to tell just how 
much to give, for calves vary so greatly in 
a little meal (usually a mixture of wheat 
middlings and linseed meal, or oil cake), 
wetting this up with a little hot water 
into a thin gruel. Each day less of the 
new milk is fed, and more of the skim- 
milk and guel; until at about six weeks 
or two months of age the calf is taking 
about half gruel and half skim-milk. The 
amount of meal to use in the gruel must 
be governed by the condition of the calf. 
It is well after a time to teach the calf 
to eat dry meal—bran, shorts, middlings 
or oats, with a little oil cake—gradually 
reducing the gruel at the same time. 
During the Summer we like to turn them 
out at night in a little paddock near the 
barn, where they can have access to 
grass and water, keeping them up during 
the day, away from flies and the extreme 
heat of the sun. They would then be 
getting skim-milk night and morning, 
with a little dry meal, and a little clean 
hay at noon—clover preferred. Of course 
it is not necessary to warm the milk for 
large calves in the Summer. They will 
begin to pick a little hay when about 
three weeks old, and should be encouraged 
to do so; a small handful is enough for a 
start, for they will waste it if given too 
much. 
Teaching to Drink. —Just a word in 
conclusion regarding the art of teaching 
a calf to drink. Remember, when he 
tries to put his nose up in your face in¬ 
stead of down into the pail, that he is 
born with a strong instinct to reach up 
for his dinner. This he will usually over¬ 
come in a day or two if treated gently. 
Don’t get mad and try to jam his nose 
through the bottom of the pail, nor hold 
his nostrils below the surface of the milk 
where he cannot breathe. The okl-fash- 
ioued test for a good farmer was whether 
or no he could successfully teach a calf 
to drink; at any rate it is a pretty cer¬ 
tain test for a patient or an impatient 
man. c. 8 . mooke. 
Liability for Borrowed Animal. 
T is customary here to exchange hogs, 
bulls, etc., for service. I went to a 
neighbor, got his pig, had him one 
day. Another man came to me and got 
him without permission of owner (told 
me he had permission). Third man came 
to second man. gets pig without permis¬ 
sion again. While third man has pig 
he gets sick. Who is to pay for hog, I 
or the other man? a. 8. 
The man who borrows pig is liable 
for his care and safety until return to 
the owner. On the other hand, man who 
came and got him, secured possession of 
the pig through fraud and misrepresenta¬ 
tion. In some States this could be con¬ 
strued that he secured the value of the 
pig by misrepresentation, or acquired its 
money value under false pretenses. In 
this case if the prosecutor would take 
hold of the case under such charges the 
moral responsibility could be quickly 
placed. The man in whose possession the 
pig is at the time of its becoming sick 
is morally responsible and should be 
financially in view of circumstances. 
size and vigor. We usually start our 
grade Holsteins on about six pounds of 
new milk at. a feed, soon increasing this to 
seven or eight pounds if the calf does 
not seem satisfied on the smaller allow¬ 
ance. Probably half of this would be 
enough for a small Jersey. A set of spring 
scales is very handy, for at a glance one 
can tell just how much he is feeding each 
time. All changes in feed should he made 
very gradually. When changing from new 
milk to separator milk, begin by replac¬ 
ing a pint of the new milk with a pint 
of the skim-milk—gradually replacing the 
one with the other—but taking several 
days in the change before the new milk is 
done away with altogether. In starting 
to feed meal of any kind the same prin¬ 
ciple applies; begin with not more than 
a teaspoonful, slowly increasing the 
amount as the stomach of the animal 
becomes used to it. 
System in Feeding. —Our calves are 
fed on new milk for at least the first 
three weeks of their lives. We then be¬ 
gin (very gradually as I said before), 
to replace the new milk with skim-milk 
from the creamery, or with little messes 
of milk which have been skimmed at the 
house. At the same time we introduce ! 
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