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Northern Wisconsin Agricultural and Mechanical Association / Transactions of the Northern Wisconsin Agricultural and Mechanical Association, including a full report of the industrial convention held at Neenah, Wisconsin, February, 1886. Together with proceedings of the Association for 1884, to January 1, '86
Vol. XI (1886)

[How about the growth of calves],   pp. 269-273 PDF (968.4 KB)


Page 269


AGRICULTURAL AND MECHANICAL ASSOCIATION. 269
DISCUSSION.
Mr. Gillingham- Professor Henry, we want to know how
the growth of those calves was made.
Question - Give us the best ration for milk after the milk
has begun to go to the cheese factory instead of to the calf?
Prof. Henry - It is hard work getting blood out of a
turnip. I don't think a calf can be profitably reared in hard
times without some milk to start with. People may do it.
You can do lots of things in an experimental way, because
you have said you can do it. The main thing is attention.
The usual care of the calf is to leave it to the care of the
most shiftless person on the farm, that is, to the boy or the
hired man. The younger the calf, the more care he needs,
and he must get it if he succeeds in growth. If the calf has
been taken from the mother, say when it is two or three
days old, we have found that for a time we better give more
or less full milk from the mother, teaching the calf to drink
the naturally warm milk. Then after the calf is one or
more weeks old we put in skim-milk. I took full-blooded
Jerseys when they were two weeks old. I had them drink
nothing but skim-milk. Their mother's milk was so rich I
saw the calf was going to suffer, so I changed to skim-milk.
The sixteen calves that now stand in our barn (and you will
receive a report of them before very long) weighed on the 22d
of last June, 1,920 pounds. Now they weigh 7,000 pounds.
They have been fed 16 lbs. of sweet skimmed milk per day.
They have been fed that for about fourteen weeks. The
average of the fourteen weeks will make less than fourteen
pounds a day. Each calf is fed three times. The milk is
heated each time about a hundred degrees. The thermom-
eter is always put into the milk until the man becomes so
expert he can tell without it. When I take a new man I
make him use the thermometer until he becomes expert.
Have your milk a hundred degrees warm divided into three
feeds. Give each calf his own portion and have him tied up
by himself. Do not let the calves run, because the strongest
will get two feeds. We have a strap around their necks


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