Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1902-01-30
The Dairy Calf.

The Dairy Calf.
Now, suppose this is a heifer calf
descended from good dam and bet
ter sire. and we place it in the hands
of the dairyman who can make out of
it all that nature intended it to be.
1t should never be stunted for mo-
ment from the time it is dropped until
it goes into the dairy. A few hours
after it is born, if it cannot stand,
gently support and proceed to give it
its first milk. Nature has provided
that the first milk taken from the
mother is the best food for it, but we
must be the judge of quantity. A safe
way is to take a pint of milk and an
equal quantity of water, and never
give this at temperature less than SO
degrees. l will not take time to tell
how to teach the calf to drink, only
put two fingers into its mouth instead
of one, as the milk will flow more
freely between them; and bring to
bear all your good nature and some of
your Joblike patience, AMI success will
be the result. The reason why water
is added the milk is because by
high breeding we have increased the
quality of Guernsey and Jersey milk
until it is not safe to feed to the young
calf.
| am of the opinion that nine-tenths,
perhaps all, of the cases of calf
cholera are caused by bad manage
ment, and not an epidemic, as many
say. Some of the farmers around
home, we among the number, have
lost many calves from this disease
simply from the lack of knowledge Of
proper treatment feel safe in say
ing that there will be- no trouble if the
milk nose, squeeze or clean the milk
off when it is through drinking.-E. B
Sharpless in The National Stockman
Fall and Winter Eggs.
Unless we make some preparations
now we need not expect. to get many
eggs little later on, when the price
jumps up so as to return good profit
on them. A good supply of earth, or
preferably sand, should be gathered
for floor covering, while we have a
chance to get it in good condition II
the hen house is close one, this
material must be reasonably dry, or
the moisture occasioned will be a pro
life source OF colds and roup, although
no poultry house should be kept tight
ly closed all the time except in the
coolest weather. This soil stored I'D
for winter use will answer to spread
on the dropping boards and mix with
the manure, and also to Keep in box
for the hens to roll and, work in, but
when used for the latter purpose
prefer to have it slightly wet. as the
hens seem to like to wallow in it best
when in a moist condition.
Leaves make a very good litter for
the hens to work in, and now is the
time to lay in few loads of them
which should be done, unless we have
other material for this purpose in
for it is a settled thing
that unless some way is provided to
give the hens exercise, our winter egg
yield will surely be light. This matter
of exercising laying stock has been
written and talked about until it would
seem that there was no further use for
on the subject, but just
take a little walk, after the cold
weather sets in, around among your
farmers who keep from
so to 100 fowls, and see how they
proide exercise for them When call
ing on some of our well-to-do farmers
last winter, observed that not one in
six had anything on the floor for the
fowls to work over in the shape of lit
ter. Some of them had good stock,
buildings, and several had
put up an open scratching shed, but
not leaf nor a straw in it for them
to scratch over. These people seem
to fully understand the importance of
exercise, and admit that some material
should be supplied for this purpose,
but for some reason or other they don't
take enough interest In the hen bus
mess to go ahead and provide these
necessities.-Practical Poultryman
Facts About Boiling Water.
1t may seem presumptuous to sug-
gest that few people know how to boil
water. but such is the case. The boil
ing point, under ordinary atmospheric
pressure (sea leveD is PIP degrees
this point changes accord
ing to the altitude. When bubbles
form on the bottom of the kettle, come
clear to the surface and rupture quiet
ly, without making an ebullition, we
have simmering. At this point the
thermometer should register $50 de-
grees Fahrenheit, and it is at this
that we cook meats and
make soups. When the bubbles begin
to form on the sides and surface Of the
vessel and come toward the top OF
the water, there is a motion in the