Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1902-01-27
The Dairy Calf.

ne Larry NalT.
Now, suppose this is heifer calf
descended from a 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
| it's first milk. Nature has provided
mother is the best food for it, but we
must be the judge of quantity. A safe
way is to take pint of milk and an
equal quantity of water, and never
give this at a temperature less than SO
| degrees. | will not take time to tell
/ how to teach the calf to drink, only
put two fingers into it's 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, and success will
| be the result. The reason why water
| is added to 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.
l 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 I 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
/ chance to get it in good condition If
the hen house is a close one, this
material must be reasonably dry, or
the moisture occasioned will be 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 up
for winter use will answer to spread
on the dropping boards and mix with
the manure, and also to keep in a box
| for the hens to roll and work in, but
when used for the latter purpose l
prefer to have it slightly wet. as the
hens seem to like to wallow in it best
when in a moist condition.
Leaves make 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
abundance, 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
|
seem that there was no further use for
discussion on the subject, but just
take a little walk, after the cold
weather sets in, around among your
neighboring 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, I observed that not one in
six had anything on the floor for the
sfowls to work over in the shape of lit
ter. Some of them had good stock,
| comfortable 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 212 degrees
| Fahrenheit; 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 &c
! grees Fahrenheit, and it is at this
| emperature 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