The Richmond palladium. (Richmond, Ind.) 1906-1907, 1906-10-19
Feeding the Milk Maker

Did it ever occur to you that there
will be as much difference in the APP
pearance of an animal fed upon well
developed grains of corn and one fed
upon shriveled kernels as there is diff
ference in appearance in the two kinds
of corn?
Good Food at III Times.
Every breeder should have n COM
plete understanding of his business and
the individual needs of each animal, so
that there will be no time in the year
when the cow may not have an album
dance of good, rich. juicy foods best
suited for milk production.
Nothing just as Good.
The dairy COW is the hardest worked
animal known. She must have the
very best feed to produce a large flow
of milk and nourish her overworked
body. 1t is well known fact that the
same amount of green forage that will
satisfy an animal if allowed to dry out
and fed with an equivalent amount of
water will not satisfy its hunger. The
moisture contained in succulent, juicy
feeds has therefore great digestive
value to the remaining part of the feed.
Many mixtures have been given, such
as bran. beet roots, maSheS and soaked
or wet feeds of various kinds. but none
of these has ever equaled in food valele
green feed stored up in an air tight
receptacle, where it is preserved. as in
the case of the silo. writes c. w. Me-
lick of Kimbalrs Dairy Farmer. Silage
contains Just enough Tactic acid to
stimulate digestion, while the natural
unfermented foods do not.
Calf Meals.
Calf meals or milk substitutes are
manufactured in large varieties, and
there is abundant evidence that they
are extensively employed, circum-
stance which renders it opportune to
give warning to cattle breeders both
in respect to the quality and the price.
for in many cases the latter is out of
all proportion to their true value at
the market rates for feeding stuffs,
and no calf meals. however well pre-
pared can be worth some of the
prices quoted. While I strongly i'm
press upon stock owners the neces-
sity of exercising caution and pru-
dence in the purchase of milk substi-
| tutes, l do not unreservedly condemn
or advise their nonuse. On the con-
trary, there are several very satisfac-
tory preparations on the market, pro-
vided their prices are reasonable.
An Excellent Calf Food.
In case however the market price
and quality of calf meals are dispro-
portionate the following will be found
an excellent calf food, which. when
used with small allowance of pure
| linseed cake, has SO far given the best
results in my experience: This may
be prepared by mixing two parts, by
| weight, of oatmeal, two parts of corn
meal and one part of pure ground fax
| seed all OF which should be finely
ground This food should cost just
| about half the price charged for some
| calf meals. 1t should be prepared for
| use by boiling with water and allow
| ing to stand for twelve hours. Begin
| ming with one-quarter pound per head
| per day for calves a month old, new
| milk being the proper food of the calf
| for the first month, the allowance may
| soon be increased to one-half pound
| and more per day as the calf becomes
| older This ration may be probably
| supplemented by one-half pound to one
pound of pure linseed cake per head
| per day.-W. R. Gilbert In American
Cultivator.