The Stark County Democrat. [volume] (Canton, Ohio) 1833-1912, 1884-02-02
The Calves.

II either pays TO raise calves, or else
our live stock business Is not as pro-
ductlvc OF the aggregate profits as wo
are wont 10 claim. II q calf can not
bo raised at proAt-which some claim
then somebody Is losing, for some
body must raise tho calves. That II is
profitable Is well enough attcsted by
those who practice II. Men who are
close llgurors In tnoir business find tho
raising OF calves sufficiently profitable
TO make II satisfactory. Where an OPP
posltc opinion prevails there are two
reasons for II; either the milk u cs-
toomcd 30 valuablo-a part OF the too.
common shortsighted policy which
looks wholly 10 immediate gains that
the owner OF tho COW can not oven hs
much as permit the few days during
which II Is absolutely unfit for human
food 10 pass without using II, or else
there Is nm utter neglect to consider the
value OF the calf at all, The young
animal In either case IL considered
rather burden than otherwise, and
one that IL 10 bo got rid Of Just as soon
rs the butcher viii buy H. II may le
well questioned II II Is an cslab.
lishOd fact that the practice
OF taking the calf from the COW,
even for the purpose OF making Lut-
tcrand cheese, 10 profitable at all, II Is
ccrtaId that there IL steady aud rG-
munorative demand for mitch cows,
Nothing sells moro readily than n good
milch cow II would seem to he polIcg,
therefore, 10 raise thom, and the safest
way 10 do 40, is upon the MOTHER milk.
They may bo raised by hand, aud come
out all right, but there aro defined dan.
gers } threaten success. Now one
good COW will sucklo two calves, II size
has good pasture, and weaving the
calves NJ throc or four months old, she
will not only likely make the raising of
the two calves perfectly successful, but
she will then have u long time before
hor during which hor milk can bo used
for other purposes. There Is no other
food than can perfectly take the place
Of milk M food for the calf, II contains
lust what tho system needs, still we
do not suppose that anything we might
say would Induce those who ARE In the
habit Of substituting other foods for the
milk 10 change thoIr practice; and we
do not wish 10 say anything 10 produce
such result. Wo have only called at-
tontion 10 the doubt that may reason
ably oxist as 10 tho profit Of taking the
calf AWAY from tho COW, OF course we
recognize tho fact that milk Is tho most
expensive food and we aro free 10 nd.
init that our opinion IL that II Is more
profitable 10 raIsc tho calf on urti-
ilclOl food. Our practice Ia 10 let the
calf run with the COW for about ten
days. and thon put II upon SKINNED
milk, which In short tlmo may bo fed
alternately with other suitable foods,
Crushed or ground onts aro tho best
food next 10 milk, and II, when feeding
Tho skinned milk. II be scaldod, and
some. oatmeal added, II will be excel.
lent And II tho calf is taken from the
COW nj once givo II n handful of salt
which nets ~ q purgativo 10 cleanse
tho stomach, an Office which the first
milk OF tho COW performs repeating
the administration OF tho salt for several
days, and prepare its food by boiling n
pint OF laS.sood In five quarts Of water,
weakening ID with hay-toa until II Is
pretty nearly as thin M milk Food NJ
Tho temperature Of milk when first
drawn from tho uddor Indian moal,
barley, ryo and oatmeal can bo added
as the calves become Older. In oil nrli.
licIal feeding the effect upon the bowels
must bc carefully watched, and any bad
effects Immediately counicracted, II
should DO allowed aocess 10 good, sweet,
short pasture as soon "a IL will ont H.
II Ia important that in hand-ieeding Il
should have something besides skim
milk. Such milk Ia not perfect, and
consequently II is not n complete food
and the cnlfshould not be fed exclusive
ly upon milk even directly from the COW.
for milk alone does not properly dietend
tho atomhoh, 49, lyssicru RyraL