The Fremont weekly journal. [volume] (Fremont, Sandusky County, Ohio) 1867-1877, 1874-10-23
FoRFARMERs SPARE MOMENTS
RAISING CALVES.

RAISING CALVES.
II. L. Anmis, of a Shaker village in
New Hampshire, tells the manner ia
which the Shakers raise calves as
follows:
Wetake the pleasure in forwarding
our manner of raising calves, hoping
that the information NAV prove use
full to all interested. We take the
calves from the COWS when six days
old, and feed them two quarts of
new milk three times a day, until
they are four weeks old. The fifth
week we gradually reduce the quau-
ti;y ofnew milk and add skinned
milk, increasing the quantity at the
close Of the week to three quarts at
feed. All the new milk given to
the calves should be taken from
their mothers.
From the time they are five weeks
until they are three months old they
are fed on porridge prepared as fol
lows: half pint of oatmeal, ,one gill
of cracked wheat, boiled one hour in
six quarts of water; in cool weather
days allowance may be cooked at
a time. To two quarts of this add
two quarts of skinned milk, making
iour quarts three times a day. The
milk should be gently warmed to
about the temperature of new milk,
taking care not to scald it, or it will
induce collie. If calves incline to
scour, one or two raw eggs beaten
in their milk will generally effect a
cure. We give four quarts Of the
mixture at a feeding until they are
ten weeks old then gradually dimin-
ish the quantity during the next two
weeks, when they are Weaned and
turned out to pasture. From the
time they enter the feeding pens,uD
til they leave for the pasture, there is
constantly kept by them supply of
roots-beets or potatoes, cut into
long thin slices. We prefer beets,as
they prove to be the most nutritious.
When grass cannot be procured,
there should be a crib full of early
cut or second-crop hay kept by them.
The pens should be cleaned and new
bedding put in every day. The
calves show the success of our plan
offeeding. When IL weeks old, their
average weight was 230fbs They
were sired by the short horn bull
Duke of Warner.
ROOTS FOR STOCK FEEDING
In Brittany, the parsnip is becom-
ing the favorite root for stock feed,
and its culture is extending. In the
Channel Island this root forms q
large portion of the fodder of the
Jersey, Guernsey, and Alderney
COWS, and much of their value as
rich mixers is undoubtedly due to
the use of this root for long series
of years. 1t is well known to ply
siologists, says the New York TTib-
une, how great an effect upon the
condition of breed of animals is
caused by long period of careful
feeding, and this is conspicuous in
stance oft. This root in many
parts of France is substituted for
oats as feed for horses, sixteen
pounds day being giving with the
best effect. For pigs it is also large
ly used, nine pounds of cooked root
being fed four times a day. One
great advantage of this root is its
hardness; the supply for spring may
be left in the ground all winter and
is in the best condition to harvest
at any time when needed.
GRAPES.
Gather your grapes when quite
ripe, and pack them in sawdust, US
ing instead OF boxes, common nail
kegs from a hardware store. After
carefully packing the kegs bury
them in a trench dug in high ground,
beneath s shed where the rain can
neither fall nor soak in. He careful
to dry the sawdust in an oven before
using it. In this way grapes, after
being buried for months, are as
sweet and finely favored as if fresh
from vines. The process is cheap
and can be easily tested.
CABBAGE.
To keep cabbage through the
winter, pack in sawdust in the barn
and allow the whole to freeze, the