The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1914-11-26
RAISINNG CALVES
ECONOMICALLY

BY W. r. Mcdonald, Former Animal Hus
b~andnan, State College, Pullman, Wn.
HzhE price Of butterfat Is so high I'M
der most conditions the value
o fthe milk required to raise
a calf would far exceed the value
of the calf itself. The problem Of
feeding calves is therefore a puzz-
ling one, and many dairymen simply
kill their male calves as soon as
they are born, or dispose Of them
in some other way. in order to save
the expensive milk.
The majority Of farmers, however.
are so situated that they a retain
the skinned milk for feeding pur-
poses, after having sold the cream
pr butter. Stock Of the highest
duality can be produced by feeding
skim milk when other solids are
added to replace the b%utterfat, and
It is through the utilization Of this
product that calf feeding is rendered
comparatively easy and quite eco
nomical.
Under this method of rearing, the
calves should be taken away from
their dams as soon as dropped, both
because this early separation will
cause less u~neasiness in the COW,
and because the calf is more easily
taught to drink from a bucket be-
fore it has been allowed to draw
milk from its dam. The young calf
should always receive the first milk
Of the COW because Of the laxative
effect Of the milk, which is neces-
sary to clean the bowels and start
the digestive functions.
Feeding First Week.
During the first week of the calf's
existence, warm, whole milk should
be fed from the bucket at least three
times per day, care being taken to
have the milk at blood temperature.
about IS to 30 degrees Fahrenheit.
At the end of this time, skim milk
may be gradually offered at the rate
of about a half pint per feed. No
definite rule can be given as to tho
amount Of milk to feed, the calves
differing so greatly in their require
ments, but, as a rule, the supply Of
whole milk should not be more than
10 to Is pounds per day, and If
skim milk, should not exceed eigh-
teen until the calf Is six weeks old.
One of the troubles that a feeder
has to contend with is the proven
ton of the persistent habit Of calves
to suck each other. To prevent this,
place some dry, chopped oats in the
calf's mouth Immediately after feed
ing, or confine each individual calf
In a separate stall until they have
lost their desire to suck.
The chief cause Of poor success In
raising calves on skinned milk is
the practice Of overlooking. Some
stockmen seem to think that feeding.
an additional amount will make up
for the qualities lacking in the feed.
1t must be borne in mind that by
removing the butterfat the balance
of the ration is destroyed, and, con-
s%equently, the feeder can supply the
lacking qualities only by adding
some feedstuff containing fatty or
oily substances.
Supplementary Feeds.
Some. of the feeds recommended to
supplement skinned milk are: Dat
meal, cornmeal, flaxseed meal, and
cod liver oil. Experience shows that
it is unnecessary and uneconomical
to feed supplements rich in proteins.
such as oil meal, for skim milk Is It.
self highly heterogeneous. Fatty sub
stances and carbohydrates must be
fed with the skim milk. Flax seed
and crude cod liver oil are being
used extensively for successful feed
ing. When grains are used az a
supplement, they should always be
fed dry, except at the start and not
in the milk, as this often causes
securing. Other causes Of securing
are: Overlooking, sour milk, cold
milk, using dirty milk pals, and ir-
rao,1or foodipu Corn maa1 and