The weekly herald. [volume] (Cleveland, Tenn.) 1876-1888, 1880-05-20
FARM. GARDEN AND HOUSEHOLD,
How 10 Feed Calves.

Shorthorn cattle, kept for breeding pur.
poses, do not require pampering, or ex-
pensive and troublesome modes of feed
ing. Plenty of good corn and oats, with
good, clean hay,and a%ration of roots once
a day in winter. if possible-in fact, just
what other cattle need to make them
profitable - is all that Shorthorns re-
quire. Feed what they will eat up
clean; do not cloy; give plenty of ex-
%ercise, and dry, sheltered sleeping quar-
tiers. A specific ration cannot be estab-
lished, the characteristics of different in
dividuals vary SO much. When the
calves are born, the dams being all
right, let them run with the cow for n
day or two. Then place them in a small
yard, with a comfortable, dry shed at
tachpd, and until the cow ceases her
worry, let her suckle them three times
per day; after she becomes contented,
twice a day will do. They will soon
begin to nibble and feed. If not in the
grass season, give them fine, clean hay
If in the grass season, cut timothy and
clover, about half cure 1t in the sun,
and feedin a o~nvenient rack under shel
ter. AS soon as they will take any, feed
them oats and sbelled corn-two-thirds
oats, one-third corn, by measure. They
can be accustomed to this a little earlier
by feeding & little at first from the hand.
Now carefully watch their appetiteS,
and give them all the oats and corn they
will eat quickly without cloying, and
keep constantly before them the half
cured grass. Feed their grain rations
when they have been longest away from
the cow. Do not leave the COWS with
them at night. Do not feed ground feed
it will scour them. The whole grain
will not scour them, and it very seldom
passes the calf whole. Do not pasture
them. After potatoes are grown, if you
have no mangels, feed them a daily ra-
ton of sliced potatoes. / save my small
potatoes for this purpose, and suppose
they pay me better than the large ones.
Tia calf takes the scours, give it at
once one-half to one tablespoonful OF
laudanum in a half pint of strong coffee.
Guage the laudauum according to age of
calf. / fthe first dose is not successful
repeat in twelve hours. Keep the shed
and yard clean, the shed well bedded,
and give plenty of pure water. In addi-
tion to the above feed, a small daily ra-
ton of oil meal is profitable, but not in
dispensable. When the calves are about
six months old, accustom them at first
to sucking only once a day, and then
take the COW away, and If you have sue
cessfully followed the above directions
the calf will never know the difference.
AS a measure of my success, l will say
that four of my last spring bull calves
were sold for 1885, and / have n on
hand, not for sale, for which I refused
SI2O in September last. This calf took
first prize in his class at u county fair
last fall. / keep my heifers. I am
about to take a herd of Shorthorns into
Nebraska by rail, and will give you
some CT my experience when l achieve
it.-Jay BurrOwS, IN Country Gentleman.
Eggs as Food.
Eggs of various kinds, says "Cassell's
Domestic Dictionary" are largely used
as food for man, and it is scarcely posi-
bic to exaggerate their value in this
capacity, so simple and convenient are
they in their form, and so manifold may
be their transformations. They are ex-
ceedingly delicious, highly nutritious
and easy of digestion, and when the
shell is included they may be said to
contain in themselves all hat is re-
quired for the construction of the body.
1t has been claimed for them that they
may be served in about six hundred
ways, although 1t is generally found
that the more simply they are prepared
the more they are approved. Although
other eggs than those of birds are eaten
for instance, turtle eggs-it is gener-
ally agreed that the eggs Of the common
fowl and of the plover possess the rich.
est and sweetest flavor. The eggs Of
ducks and geese are frequently used in
cookery, but they are of too coarse
nature to be eaten alone. The eggs Of
the turkey and of the pea-hen are highly
esteemed for some purposes.
The weight of an ordinary new-laid
hens egg is from one and q half to two
and a halt ounces avordupois, and the
quantity of dry solid matter contained
in it amounts to about two hundred
grains. In one hundred parts, about
ten parts consist Of shell, sixty of white
and thirty of yolk. The white of the
egg contains a larger proportion OF
water than the yolk. 1t contains no
fatty matter, but consists chiefly OF
albumen in a dissolved state. All the
fatty matter Of the egg is accumulated
in the yolk, which contains relatively o
smaller proportion Of nitrogenous mat
ter and a larger proportion of solid mat
ter than the white. Therefore, in an
alimentary point of view, the white and
the yolk differ considerably from each
other, the former being mainly a
simple solution of albumen, the latter
being n solution Of a modified rom Of
llbumen, together with a quantity OF
tat. Raw and lightly boiled eggs are
easy Of digestion. 1t is said that raw
eggs are more easily digested than
ones, but this may be doubted
f the egg is not overlooked. A hard
egg presents a decided resistance
gastric solution, and has a constipa'
DRY action on the bowels.