The Richmond palladium. (Richmond, Ind.) 1906-1907, 1907-01-09
Feeding the Milk Maker

Did it ever occur 80 you that there
will be as much difference in the an
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 mt All Times.
Every breeder should have a 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 abun;
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. It's a 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 a 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 value
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 Kimball's Dairy Farmer. Silage
contains just enough Tactic acid to
stimulate digestion. while the natural
nnfermented 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, a circum-
stance which renders ii opportune to
give Il warning to cattle breeders both
in respect to the quality and the price.
for III many cases the latter is out of
all proportion to their true value at
the plarket rates for feeding stuffs,
and no calf meals, however well pre-
pared, can be worth some of the
prices quoted. While l strongly i'm
press upon stock owners the neces-
sity of exercising caution and pru-
dence in tbs purchase of milk substi-
tutes, / do rot unreservedly condemn
or advise their nonuse. On the con-
trary there are several very satisfac-
tory preparations on the market, pro
yided their prices are reasonable.
An Excellent Cnlf 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 a 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 profitably
supplemented by one-half pound to one
pound of pure linseed cake per head
per day.-W. r. Gilbert in American
Cuitivator.