Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1907-08-10
T0PuTFLESH ON CAL YES
Must BE Pushed from the First Dag
to the Block at Slaughter


life must hot be tee expensive.
otherwise the results when they
are seid will be most disappeint-
ing AT the same time calves
Should be given feed ee1l' aiming a suf-
feieney of nutriment to enable them to
grow and develop properly. We
know that the best and most natural
food fer them for the. first few weeks is
whole milk but as milk can generally
be readily disposed of at satisfactory
prices, 1t does not pay to feed calves
for long time on whole mix.
Where farmers are so situated that
disposal of milk + not an easy matter,
butter or cheese making is resorted to,
the by-preducts from which two pro-
cesses come in to great advantage for
calf rearing. Separating machines are
becoming more universal, so that 1t
is an easier l. after than in former days
to supply calves with good wholesale
food. Separated milk for calf feeding
is superior to skim milk, as during the
process of separation the milk is de-
prived of great number of the bac-
terra 1t contains. as well as any foreign
matter.
This foreign material-suc.l as par
tlcles of dung-contains sds-producing
organisms, which are very liable to
upset normal digestion in the calf's
stomach. Another advantage is that
the separated milk is perfectly sweet.
In summer time 1t Is very difficult
under the ordinarr thods in use Of
obtaining cream by shallow pans-to
obtain sweet skim milk Skim milk
contains a varying small portion Of
lhlIttpr yVh tol III
tains practically none. Ten gallons
Of skim milk contains on an average
three-fourths of a pound of butter fat,
and it would be more economical to
replace this fat by cheaper kind for
calf rearing.
Buttermill1 in certain districts is
largely used for feeding calves, but I'M
1 less cream Is churned in fairly sweet
condition, the by-product cannot be
recommended. Buttermilk as a rule,
r contains slightly more fat than separ-
, ated milk, but is generally poorer in
solids other than fat The practice Of
churning sweet cream is coming more
: into popular favor, with the result that
! 5uttermlll as food for calves can be
. more generally employed with safety.
In cheese-making districts the by
s product is whey, which is liquid rich
e in milk sugar but poor in other solid
constituents. If, however. an easily
S digestable food containing a fair pro
It portion of protefds and oil is mixed
e with whey, the latter acts as an
t excellent substitute for milk. What
Il soever substances may be used
e wholly or partly, it is important that
oh
S whole milk for the first fortnight The
: addition Of anything to milk before
this time often proves fruitful cause
e of scours among calves and when at
f tackled with this malady at an early
: age 1t takes them a long time to COM
IS pletely recover, as their vitality Is con-
e siderably lowered as consequence.
II A calf requires about six pints OF
g colostrum daily for the first three days
# Where this natural first food is moi
k available liquid closely resembling II
may be made by adding the white Of
5, an egg and a teaspoonful of castor oil
o to about two quarts of milk. After the
s, third day ordinary new milk may ,,e
! used. BY the end Of the first week the
quantity Of milk should have been in.
creased to one gallon daily. and dur.
be consuming one and half gallons
day. From the commencement of the
third week and onwa Is two gallons
of liquid daily would be a suitable
allowance. 1t should be remembered
that change in the kind and quantit,
of food must be made gradually. Their.
are on the market several excellen
cream and milk substitutes for rear
ing calves on. Many farmers. how
ever, prefer to make up mixture O
meals or grues themselves.
The food which finds most favo
among farmers as a cream substitute
Is linseed, because is SAT- and yer,
nutritious. Care should be taken t,
see that linseed cake meal is no
.. bought in place of ground linseed, a
the former contains only one-third tn
amount of oil that found linseed does
< Linseed meal is generally prepared i,
/ the form of soup; that is done b
lie scalding three pounds Of linseed mea
ID with four gallons of boiling water
r Sometimes a little flour is added t
is counteract the laxative tendency; Q
a. the lnseed. Half pint of this &. adde
- to every quart of separated or swec
- skim milk. Where whey takes tn
place of separated milk little locus
= bean meal may be added in additio
to the linseed meal, as an exces
brings about acid fermentation in tn
; stomach and bowels, resulting in a
ed unthrifty calf.
IS. OF late years cod-liver oil has bee
n largely usd as a substitute for butter
fat with marked success. AS there
IL much cheap cod-liver oil sold whic
ur is quite unsuitable for feeding calve
on none but the best should be purchase
he even If the cost is slightly greater. On
ounce of this oil is given to every ga
ee lon Of separated milk When there
~, a plentiful supply of separated milk
tn cannot be utilized to better effect tina
nd by giving 1t to calves. even for a Ion
time after they would otherwise ha,
: been weaned
hs Calves chould be encouraged to Q;
ma a little linseed dust mixed with fe
its crushed oats soon after they are
,at month old. One should not forget