The Lebanon express. (Lebanon, Linn County, Or.) 1887-1898, 1891-06-12
Calf Rearing.

Calf Rearing.
Prof. w. A. Henry gives the Live
Stock Gazette the following notes on
raising calves for milking cows or
beef:
On the range, of course. the calves
run with the COWS, and there the
question is simple one. Upon the
cheaper farming lands of the west a
good COW by little careful manage
ment will bring up two or three
calves, and where labor is high this is
probably as economical system as
any. Farther east, where lands are
assessed at high figures and where the
art ef butter-making is well under
stood, few farmers can be found who
are willing to follow the simpler
methods of the west. In such dis
triets if the calf lives on full milk for
few weeks it may thank its lucky
stars while reveling in that luxury.
The common practice is to wean the
calf as soon as it has relieved the
mother of the colostrum milk, that is,
within two or three days from the
time it is dropped. When taken from
the mother place the calf where it is
quiet, and where the mother cannot
hear it .s bleat.'' Do not attempt to
feed until it is hungry, when it usually
can be readily taught to drink milk
by use of the fingers in the meuth.
Much of the trouble of breaking calves
to drink comes from trying to feed
them when they are not hungry. II a
calf will not soon learn to drink the
milk better get it out of the way at
once, for such animals are usually un-
satisfactory later on Start with full
milk, taking care to have it of the
natural warmth and not feeding too
much. Two quarts three times a day
are ample for the beginning, increas-
ing gradually. After two or three
weeks substitute sweet skim-milk for
part of the full milk, and gradually
make the change. Calves can be
reared entirely upon skim-milk after
they are three weeks old, and grown
into fine dairy animals.
The greatest trouble in using skim
milk is that it is fed in excessive
amounts, being considered cheap food
and being fed cold. We must not ex-
/ pect calf to thrive that drinks several
| quarts of cold milk two or three times
day. The feeder should use a Their
mometer and warm the milk to 1OC
/ degrees: this is easiest done by pour
| ing in sufficient very hot water tc
raise the temperature the required
amount. A better way is to use the hot
water in making Cruel of a little oil
cake and then pouring in the milk
A tablespoonful of oilcake made into
/ Cruel each meal per calf is ample tc
the requirements and age of the
animal.
Securing is the common trouble
with feeding skim milk. This is due
to feeding too much, feeding too cold
or feeding at irregular periods. Al
soon as detected reduce the amoun
of feed at once, pntting the animal OF
short rations. II the trouble continue
give strong coffee or use parched floul
or eggs. If possible at once move tht
patient to other quarters. The chang
is often great benefit. Avoid th'
trouble by carefully regulating th'
amount of feed, giving the milk a
blood heat and at regular periods
Place an inverted sod where the cal
can get its nose into the fresh eartl
and eat what it wants.
Teach the calves early to eat grail
by placing a handful of whole o
ground oats in the mouth immediatel,
after it is through drinking at tn
pail and when it is eager for some
thing to suck. At first it will spit ou
the oats, but after a few days it viii
begin to chew them, when handful
may be placed in the feeding box
Place no more feed before the cal
than it will eat up clean soon afte
being fed. Great care should be takel
that nothing remain over from on
. feed TO another to be tainted AM
rendered unpalatable. But very littl
feed will be consumed at first, ant
only very small amount should b
given.
Under the system I have describe'
grade Jerseys calves usually gail
with us a pound and half day
We have pure-bred Jerseys and Short
horns that have gained two pounds
day for a considerable period.
About the only way in which tn
dried or evaporated apples can b
made palatable is to stew them slowl.
for long time. When thorough
done, so there will be no Jumps, pas
through colander, making homo
geueous mass about the color AM
thickness OF apple-butter. Add tn
juice ot ii telnon. cinnamon and Glove
with discretion, and sugar with
liberal heart, regardless of tariff, an
by making hent've relv hard, . afte
the fashion OF Di Ne,is : Marchion
ess, . you have ver5 ..iir uastitut
or annle-hII tier.