American Lancaster gazette. [volume] (Lancaster, Ohio) 1855-1860, 1855-04-05
Rearing Calves.

HeTdsmen and others who have had
some experience in raising young cattle,
have expressed various opinions in rela.
ton TO the most proper course or mode ol
treatment TO be pursued, some contending
with good deal Of stringency for the nat
ural way as they term it. e., permit
ting them TO enjoy the company Of their
dams till four, FIVE, six or ten months Of
age, while others assert with equal per-
tinacity, that the better way is to separate
them from the COWS when few days old,
and raise them ''by hand" The farmer
of course will reflect upon the relative ad-
vantages Of The two methods, and consid-
er the claims Of each to preference be-
fore he adopts either. But after all,
whether the one or the other is most ex-
pensive, will depend wholly, or in a great
measure, upon the circumstances Of time
and place. In very many localities, the
butter and cheese a judicious and econo-
miral dairyman would be able to realize
from the milk, or the milk itself, without
manufacturing it, would be worth more in
ready cash than the carcass Of the calf,
while in others, il would scarcely defray
in the market the cost Of manufacturing.
while the calf would be very valuable
A friend who has lad much experience in
dairying and rearing calves, has directed
attention to the following able article on
the subject in the Genesee Farmer. We
present ii from that sheet as conveying a
most lucid and readily understandable
synopsis of our owr views Of what in a
large major ofcases, would unquestiOn-
ably be found the most judicious and
economical course for the farmer engaged
in stock raising for the market TO pursue.
" E. Farmer.
1.-The cost in both cases ought to be ia
ken into, consideration. In the first in
stance, the butter and cheese, which might
be made from the milk, would amount to
mere in four months than the value of tie
calf at that age. In the latter the pro-
ceeds of the milk, are nearly attained in.
dependent Of the raising of the calf This
can be established by unquestioned and
unqueslionable authority. Then there is
a very great balance in favor Of the lat
ter o. y r.
That the calf that runs wi h the COW
four months, will somewhat exceed in
growth and proportion the one reared by
hand, is readily granted. But after thai
period, it is. taken from the COW, and has tc
graze to gel its own living. There is
changeiof diet takes plscel it shortly be
comes stunted; its growth is checked, ant
this too at the very period when it ough
to be in the most thriving condition. Th'
'rcared by hand becomes more and NOR
accustomed to food, continues gradually t.
Improve without receiving any check init
growth, and when winter arrives, is in ia
better condition than the others
There are different procedures in pre-
pairing the mess for the calf. Each on,
has favorite plan. One mixes with
small portion ofmilk, a portion of boilet
potatoes and fine bran. Another boils th,
milk, and lets it stand till it cools to tn
temperature of milk from the cow. Tn
plan most generally adopted (and perhap
the best, is, TO let the milk stand twelv
hours, at first, when it is skinned, heated
to the temperature of the COW and hand
full of shorts and flour added to each calf
mess. -Four or five quarts is at frsta prop
er quantity. This is to be gradually in
creased as judgment can best decide. Al
ter four or FIVE weeks, when, with smal
quantity of shorts added, can be be take
with equal success. Calves raised in thi
manner are more gentle and docile tia
when they run with the cows, and can b
better managed through the winter, an
most generally afterwards. Another yer
important consideration is, they soon fol
get their mother, and the trouble of keeI
ing them separate through the fall an
winter is dispensed with"