Vermont telegraph. [volume] (Brandon [Vt.]) 1828-1843, 1840-04-08
and water boiled, some skinned milk and

and water boiled, some skinned milk and
Indian meal.
To make the best calves, with the least /
expense. l obi ect to all these, more partic-
ularly to Indian meallin any way because |
have always found that it causes the
calves to scour, which is great injury to
them.
AS every man is apt to think his own
way the best, will state mine, which is
the best for me. 1t is 10 take the calf
from the COW, when quite young, say a
day or two old, learn it to drink new milk
| first, in such quantity as it will take, as
there is not much danger of its taking TO
much when so young. When it drinks
well, skim the milk that has stood from
morning to night, or night to morning,
and heat it, so as to give it to the calf blood
warm, and two quarts at a time. twice
day; when the calf is week or two old.
let the milk stand longer before skimming
and as ne grows older, increase the quaint,
ty till it gets to four quarts at time. twice a
doy. Ii the milk is scalded and then
cooled to blood heat, it will be better.
1t the milk is given cooler than blood
heat, it causes the calfto scour. which Is
very injurious.
have raised nearly all my stock in
this way, for many years, with very GOOD
success. My heifers and steers at three
or tour years old, will compare we'll with
those that suck the COW till they are three
or four months old This method we'll
practiced, not only makes good cattle. Blu,
E Tor me is the cheapest-for generally the
butter, by the time the calf, if fattened
would be fit for the butcher, will brine
as much as the calf would, so that pct !
good calf for the skinned milk and >
little work, and the work ought not 10 be
thought much OF, for farmers have moth.
ing without work. One reason of nv
taking the calf off so young is, the COW
S iorgets the calf sooner, and will be more
quiet than when it is older; another is. i
is in every respect better for the COW.
March A, 1910. A~FARnER.
One of the principal benefits from talk
ing the calf from the COW, and learning i
to drink is, that the calf is thus made gen
tie, and readily learned to eat whatever i
IS desirable to feel IT, SO that it can b
strengthened and forwarded with extr,
r feed, in the fall and spring, which alway.
ought TO be done.-[ED TEL.
Cows INSTEAD OF OxEN.-The idea o
working cows instead OF oxen will be new
to many of our readers, even in the coun
try. But the following paragraph on ,hi:
subject from the Worcester Kgis, a mos
excellent paper by the way, is well deserv
ing attention:
"The experiment of 'ploughing with
the heifer,' has not yet been fairly tried
amongst US. 1t is believed that team O
cows, properly managed. will do all the
ordinary work of a small farm. and fur
nlsh as much milk as if they were no
worked. The Maine Farmer publishe.
the result of an experiment in working
cows. made by Mr.. Hoyt of Amesbury
Mass, many years ago. He was small
farmer. cultvating only twenty-five acres
from which he derived support for him
self and family. For breaking up. ant
his other heavy operations, he usually oh
lalned a stronger team, but performed tn,
ordinary work on the farm with his tw,
y cows He worked them three hour
early In the morning and three more lat,
In the afternoon, permitting them to res
during the interval feeding them gener
ously all the while. and milking then
three times day. 1t was common re
!, mark that they furnished more butter anc
cheese than any other two cows in town
The experiment deserves careful trial.