Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1889-01-25
The vcrmon, Dnir,mnn.. A..ocin,inn

The annual meeting of the Vermont Dai-
ryman's Association, held at Burlington last
week, was one of the best in the history Of
that society. There was a good attendance
including, besides many of the prominent
darymen of the state, several distinguished
speaker, from abroad From the report of
the convention, which will be published in
fall by the association, we shall give our
r,udcrs at another time the substance Of
several papers and addresses. For the
present we quote from a paper by James
Cheesman, secretary of the New England
Creamery Association, on the wastes of the
dairy for feeding calves ana pigs, as follows
He preiaced his remarks by speaking of
the great increase in the past few years of
the value of the by products. The proper
use Of skim milk aud butter milk is suggest
ed As u partial remedy to the prevalent
practice OF raising Ill grown n i'll nurturel
calves and pigs The necessity of having
high nutrtive ratio for feeding young stock
and especially after it has completed the
first year of life. point to skim milk and
butter milk n among the cheapest when
used with haXseed and gluten meal
good ration Is composed of 20 pounds of
Nhllll lllllh WIN " 'ullNtN VI ltASttu lltdls
supplying the ,, pounds of dry matter.
which should be increased gradually with
the growth of the calf
The dairy quality of the animal is largely
determined by its growth as "A calf At six
weeks the calf should weigh from llO to 100
pounds BY this time it will have learned
to nibble grass or cut hay moistened with
boiling water Ten pounds of skinned
milk are worth Is ounces of flax seed meal
when fed alone, and its value is increased
p per cent when used with the meal as
suggested, The best possible substitute for
new milk is 10 pounds skinned milk, .
pounds of water and pound flax seed meal
The food should be gradually changed rs
the calf grows older, which, when IA year old,
should weigh 600 pounds and at IA months
can be bred to a two-years old. Following
this the diet should be good growing ration
consisting Of bran and clover, green or dry.
Butter milk is most protitably used when
fed to pigs but it should not be used alone,
on account of its acidity, but mixed with
gluten or pea meal and fed with green fod-
der or roots The best men in the pork
business today finish off their animals at
about six months old at 1860 to $50 live
weight The food should all be fed fresh,
The pig requires a highly nutritive ration
and the following is fair provision Twenty
pounds OF Sklll ulllh, DIdu :, gluten anu
oats ,, cut corn ,, ilaxseed meal ,, a total
of 2S In addition let the SOW have - or 20
pounds of ensilage or roots. 1t is impol taut
not to give pigs acid feed until they are
weaned The whole question of successful
pig raising depends ON the care and manage
ment, and the time taken to make a mar
ketable pig Of 100 pounds, as beyond this
point there is no profit. Butter milk fed in
the manner already indicated is worth rs
cents per hundred pounds.
Mr.. Cheesman gave the results of some
experiments of DR.. Goessman in which he
divided the life of the pig into four periods
feeding in the first skim milk and corn meal,
in the second adding gluten meal aud bran,
and in the other periods gradually increas
ing the proportions of the higher foods, his
product costing him 3 IS cents per pound.
The pig should not require more than 100
days to produce a growth of 100 pounds
from weaving.