The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1888-08-03
Raising Calves on skim Milk.

You ask me in relation TO raising
calves on skim milk and if this is a
practice among farmers where l reside
l would reply that it is. and one that
has been followed for long time by
many farmers This State is largely
devoted TO the dairy industry and in
Franklin county especially, every far
mer keeps cows I; the herds Will average
from ten to fifty, so you see there is a
large amount OF skim milk to dispose
of, as but very little cheese is now made;
this is fed to calves pigs and poultry.
To keep up these herds it is necessary to
raise quite a number of calves every
year besides this many are fed either
as veal or TO be otherwise disposed of,
ontside of the State. Sometimes they
have been sent west ard south.
These calves are raised PRINCIPALLY op
skim milk, as tie farmers could hardly
make it pay TO feed new milk. After
the first few days the milk is skinned,
at fret while it is yet sweet, then not
until all the cream has risen.
This, of course, is where the large and
small open pans are used, and not the
deep, cold setting, or the separator pro-
cess, where the milk is sweet after all
the cream is obtained The milk should
be warmed to an equal tem perature
with that drawn from the COW before it
is feo. This should be so managed
that it will not become thick or cheesy,
If it is sour, as it usually will be.
The calves should be fed regularly
and not too much at time. This is
very important, as by over feeding
securing is likely to result, the animal
will not DO well and sometimes die.
With our common stock two querts
at feed twice day is enough, until
several weeks old. To succeed with
this method OF feeding it should be fol-
lowed up during as large part of the
season as there is milk for the purpose.
When the weather gets warm there
will not be as much trouble in prepar-
ing the milk. find it profitable to
boil a small quantity of wheat mid
dlIngs in water and put in the milk a
tablespoonful or two OF the middlings
for the calf. They will do much bet
ter with this than with milk alone.
think that oil meal would be excel
ent for the purpose. and where fax seed
is ch cap, that can be made TO answer
an excellent purpose, boiling in water
and putting a little of the Jelly in the
milk. This will take the place in a
measure. of the fat removed in the
cream.
Perhaps, after a time. if the calves
will eat ground oats dry, these might be
substituted for the porridge or jelly.
when few weeks cd they will est hav.
and then should have is as regularly as
cows. 1t is better to have them seper-
| ate so that they will not suck each
! other. and thus contract bad habits.
1t is also very important that they be
kept clean, dry and warm. Some will
keep in barns during a considerable
/ part of the summer and feed hay, con-
| sldering that better than turning TO
! grass while they are having milk. All
OF these details require care. but If suc-
cess is expected it will kay to besto W
| It.
Many farmers are now grading up
! their herds with Jersey blood. We find
| it somewhat more difficult to raise
calves from this breed than used to be
the case with the old native stock, but
| properly managed. they make fine
| animals, and are ready to commence
! giving milk at an early age. Where
calves are to be fed for veal or to be
sent out of the State, when size is an
! important requisite, some of the larger
breeds are more desirable. The calves
that are to remain on the farm should
be kept thrifty and growing from the
time they were born until they com
mence giving milk. This here, is usu-
ally at two years, so it will be seen how
/ important 1t is that they have proper
care all the time. in order that they
make profitable cows.
Generally it is found that the way of
disposing of the skim milk pure describ-
ed is fully as profitable as feeding to
pigs-sometimes more so-and helps to
mt Tn a uOO5 Use D-OJuct Of ub,oh rua