1. Seldom raise late calves. Their place is in the butcher's shop, after
they are five weeks old.
2. Raise only those calves that are well formed. Straight back, small
neck, not very tall, and a good expression of countenance, are the best
marks.
3. Let every calf suck its dam two days. It is for the health of the
calf and the good of the cow.
4. To fatten a calf, let it suck one half the milk for two weeks, three
fourths the third, and the whole the fourth. Continue it another week,
and the veal will be better. But we think it preferable to take calves
off from the cow after two days. Feed them the milk warm from the cow,
and give them some warm food at noon. Feed three times a day, they will
fatten faster. It also gives opportunity to put oatmeal in their food
after the second week, which will improve the veal, and give you a
little milk, if you desire it. Our first method is easier, and our last
better, for fattening calves.
5. To raise calves for stock, take them from the cows after the second
day. Feed them half the milk (if the cow gives a reasonable quantity)
for the first two weeks. Begin then to put in a little oatmeal. After
two weeks more, give one fourth of the milk, and increase the quantity
of meal. When the calf is eight or ten weeks old, feed it only on meal
and such skimmed milk, sour milk, or buttermilk, as you may have to
spare. This is the course when the object is to save milk. If not, let
the calf have the whole, with such addition of meal as you think
desirable. The easiest way to raise calves, when you do not desire the
milk for the family or dairy, is to let them run with the cows and have
all the milk when they please.
Others let them suck a part of the milk, and feed them with meal, &c.,
besides. This is difficult. If you milk your own share first, you will
leave much less for the calf than you suppose. If he gets his portion
first, he will be sure to get a part of yours also. This can only be
well done by allowing the calf to suck all the udders, but not clean.
The remainder, being the last of the milk will make the best of butter.
But it is difficult to regulate it as you please, and more difficult to
feed a calf properly, that sucks, than one that depends wholly upon what
you feed him. Hence it is preferable to feed all your calves, whether
for veal or stock. A little oilcake pulverized is a valuable addition.
Indian-meal and the coarse flour of wheat are good for calves, but not
equal to oatmeal. Good calves have been raised on gruels made of these
meals, without any milk after the first two weeks.
6. In winter, feed chopped roots and meal, mixed with plenty of hay and
pure water, and always from a month old give salt twice a week.
7. If calves are inclined to purge or scour, as the farmers call it, put
a little rennet in their food. If they are costive, put in a little
melted lard, or some kind of inoffensive oil. These will prove effectual
remedies.
There is, however, very little danger of disease, to calves, well,
regularly, and properly fed, as above.
Fat calves are not apt to have lice. But should such a thing occur,
washing in tobacco-water is a speedy and perfect remedy.
8. During cold nights in fall, and all of the first winter, calves
should be shut up in a warm dry place. Keep them curried clean.
The cold and wet of the first winter are very injurious. After they are
a year old they will give very little trouble. The great difficulty with
calves is a want of enough to eat. They should not only be kept
growing, but fat, all the first year. They will then make fine,
healthy, and profitable animals.
Chalk or dry yellow loam, placed within their reach is very useful. They
will eat of it, enough to correct the excessive acidity of their
stomachs. The operation of changing calves into oxen, should be
performed before they are twenty days old. It will then be only slightly
injurious.