14 
THE AUSTRALIAN GARDENER. 
January 1, 1908 
The Dainty. 
Teaching a Calf to Drink. 
There is generally some difficulty ex- 
perienced in teaching a calf to drink. 
The ‘ Farmer and Stockbreeder’ suggests 
trying the following interesting but not 
very convincing American method : 
Fix things so the calf can never suck 
its dam, and when the cow has mothered 
it for a few hours milk about 3 quarts of 
her milk into a pail; put it up under the 
calf’s nose so as to touch it, and in a 
minute it will drink from the word ‘ Go, 
and you have won out, and kept your 
piety besides, A calf that has never 
sucked will drink as readily as it will get 
the hang of finding its own dinner. 
By the same rule, a heifer should always 
be hand-milked, and then she knows no 
other way. ‘Let the calf run with her a 
few days, and then to milk her is, in her 
way of thinking, robbery’ of her calf, 
and you have to break her, which often is 
quite a vaudeville show, and often of 
somewhat unpleasrnt memory. From the 
start play that you are the heifer’s calf, 
and make her believe it, and to the calf 
be its god of the feed dish, and two dis- 
agreeable things in dairying—breaking 
heifers and teaching calves to drink—are 
made into pleasant pastimes. 
Scours in Calves. 
The cause of this disease may be traced 
to a yariety of sources, such as dirty 
buckets, dirty feeding troughs, bad 
housing, and irregular feeding, Milk is 
of such a sensitive nature that it absorbs 
impure bacteria from any source where 
the impure germs may be located. We 
cannot, therefore, be too careful in hand- 
ling the milk used for calf-feeding. The 
troughs or vessels from which the calves 
are fed should be daily scaided and rinsed 
with a little limewater. At the College 
we have a pen for each calf, and they can 
therefore get their own share of the milk ; 
whereas if all fed from the same trough 
the quick drinkers would get more than 
their share and sickness would be the 
result. Our feeding is done from enamel 
basins, which are washed every day and 
rinsed with limewater. A great deal of 
sickness amongst calves is brought about 
from the effects of the animals sucking 
each other; this means that a quantity 
of hair toa more or less degree is con- 
sumed. This habit will not be found 
where the calves are fed separately. 
Treatment.—Add.3 oz. of formalin to 
1 pint of distilled water; place the solu- 
tion in a dark or amber-colored bottle. 
and keep in a cool place. A tablespaonful 
of this mixture should be added to each 
pint of milk to be fed. Adhers to this 
treatment until tha calf recovers. The 
formalin solution should be added to the 
separated milk as soon after separation as 
convenient. 
Secend Recipe.—Carbolic acid, 10 to 
30 drops; tincture of opium, 30 drops; 
gentian. 30 drops: aromatic spirits of 
ammonia, 30 drops. Give in half a pint 
of warm water or milk. Repeat the dose 
once daily until the calf has racovered, 
I have been feeding the calves here for 
the past three years on separated milk, 
adding from 2 to 3 lb. of pollard for each 
calf, quantity according to the age of the 
animal ; the pollard is cooked and mixed 
with the milk. Maizemeal also should 
produce good results. For the frst week 
the calf is led on whole milk; this is 
gradually reduced to equal proportions 
of whole and separated milk; and when 
the calf is from three to four weeks old, 
pollard and separated milk. The calves 
‘should have access to green feed or 
steamed lucerne or oaten chaff. Irregular 
feeding will cause unsatisfactory results. 
I would strongly recommend pasteurizing 
the milk before feeding —J. Mahon, prin- 
cipil Queensland Agricultural College. 
Dairying Hints. 
[By H. P. Sutor, Dairy Expert.] 
1. Observe cleanliness in all work at 
the dairy. Adopt the motto of clean 
milking, clean yards, and clean cans. 
2. If you do not use a cooler, keep each 
separation of the cream separate until the 
tempcratures are uniform, and then mix, 
3. Coolers should be used at all dairias. 
They are not very expensive, and will 
result in a marked imprevement in the 
condition of the cream supply and in an 
increase in the monthly cheque. 
4, Allew the free access of sunlight and 
pure air to the milking sheds, etc, as 
sunlight is one of our gteatest purifiers 
and costs nothing. 
5. Lime should also be freely used in 
byres, and lime-water for finally rinsing 
out cream cans. By using lime dairymen 
will ensure the supply of better condi- 
tioned creim to our factories, 
6. Remember that all factories are 
anxious to receive good cream, and should 
reward dairymen for their trouble by 
grading their supplies according to value, 
7. If your cream cans are received from 
the factory in a dirty condition write and 
complain to the manager or proprietor, 
for they should see to your interests, 
seeing that it is also to their interest to 
secure cleanliness in supplies. 
8. When separating, aim at producing 
1 lb of butter from not less than 23 Ib of 
cream, say 4( to 50 lb of butter from 100 
Ib of cream. Cream of this consistency 
keeps best, but thin cream ferments early, 
is a poor keeper, and commands lower 
values per lb of butter. It also means an 
mnnecessary increase in railway freight 
and cartage. ; 
9. If you wish to get the best returns 
observe cleanliness, coolness, and early 
delivery to the manufacturers, 
10. Remember that the demand for 
good butter on the world’s market fis 
unlimited, and so long as good quality is. 
given an all-round profitable price can 
always be secured. 
11. If you must hold cream more than 
a day add a small quantity of saltpetre 
(say half a tablespoonful dissolved in a 
pint of cold water), and mix it with the 
cream. This quantity will do for a 10- 
gallon can, 
12. Fine dairy salt, } 1b to the can, well 
stirred into the cream, is very beneficial, 
Stir your cream every night. last thing, 
and cover it with muslin. ; 
13. Never use rusty cream cans. Snch 
a practice recoils on the sender, as it 
produces poor quality butter of a tallowy 
nature. 
14. Separators shonld always be cleaned 
thoroughly after each separation, and the 
parts well aired. Only dirty and careless 
dairymen wash their separators but onse 
a day. 
15 Remember that carelessness leads 
to your creain being put into lower grades, 
and consequently lower values are returned 
to the negligent suppliers. 
16. If you get lower valnes, make a 
careful examination of your methods 
before writing to the factory for an ex- 
planation. It may be your cream was 
kept too long and developed a stale flavor, 
that it was thin and fermented during 
transit, that it possessed a weedy flavor, 
or had other defects. 
17. When delivering your cream at the 
railway station or the factory, be careful 
to cover it with wet bags or a white calico 
covering, and to place it iu the coolest 
place possible, preferably where. it will be 
in a draught, ; 
18. Milk-suppliers should always empty 
skim milk from cans as soon as they are 
returned to the farm each day and imme: 
diately wash the cans, 
19. Cans should be kept in a place free 
from dust, and be left uncoverod, 
20. When purchasing cream or milk 
cans see that all the seams are flushed 
smooth with solder. Open seams are 
simply lurking grounds for bacteria, which 
cause the early souring of cream and milk 
and the development of off-flavors. 
Strainers should be kept scrupulously 
clean and be well scalded just before using, 
Where cloth is used several pieces should 
be kept, to allow of frequent changing 
during milking. 
Undertakers. 
ADDY, J. C., & SON, Funeral Diroc- 
tors and Carriage Proprietors, 
All Funerals conducted under personal 
eupervision. 113 Flinders St., Adelaide 
Phones—Adelaide 1677, Port 110, and 
Ssmaphore 255. and Jetty Road, Glenelg. 
Phone 78, : 
