SUCCESSFUL CALF RAISING

New Zealand Mail, 22 January 1902, Page 54

SUCCESSFUL CALF RAISING

The following valuable particulars as to the best means of making up for the loss of the nutritive elements in skim milk are contributed to the Tasmanian Agricultural Department’s monthly journal by Mr A. Conlan, who was recently appointed head of the Tasmanian dairy service : I lecently visited tlie Pardee Estate, Fast Devonport, where calf raising is one of the principal features, and 'one cannot fail to be impressed with the quality and condition of the youim stock, as well as with the simplicity ot the feeding arrangements; hut closer investigation will show that the facilities existing are the result of an extended experience and intelligently thought out system. lam indebted to All Richard Stewart, who has had about twenty-five years’ experience with young stock, for the following description of the method followed at Pardoe v here about 100 calves are raised every year. The young calf may be taken away from tho cow a few hours after birtli, but as a general rule it is left l 1 YJ 0 following day, by which time the. calf Ims gained a little strengthit is then removed to the calf barn where it remains without further attention until next clay. There is plenty or sweet straw bedding provided, hut the annual receives no food during this time. The following morning the calf is fed with its mother’s milk, at the same time receiving its first lesson in drinking from the pail by the aid of the fingers; the preceding twenty-four hours’ fast assists in sharpening the animal’s faculties m this respect. It receives its mother milk for tho first week, or during the time the milk is in the colostrum stage, when it is, of course, unfit, tor dairy purposes, hut of immense benennin? hC ! y ° Un ? ca ] f ’ a ver 7 important point, and one too frequently neglected by tho average calf raiser. I\ T ew (whole) milk is given for the second week, at the end of which time the animal is turned into the calf paddock on good pasture, and fed on a mixture of skim mi |k °r whey porridge and treacle

(cattle molasses) for s | three months. The food ,q Ppr °*W ( k follows Three dippers of which is added three dirm drUlt >) t, I milk or whey fresh from the\° f K\ or the cheese vat, and well Ihen add a bucket of boilli stlr M pouring tins in from-a hH? g #«J] I the effect of thoroughly ! the mass, and makes it the proper consistency st, ris» : i tins porridge is calculated i t! l°. ft 0 of one quart for each S « winch is added 4oz of treacle ridge and treacle are mixed hi lhe hr. jtub fixed near the head of the 1 j trough, and preferably outhlin ; fence. When the mixture a | lnt ° the tub, the whole maife’* i and poured mto the feediLfN I ™th a bucket or ladle, while fL tro ?& ! are drinking ; this prevents the w Soil”" 1 ” 510 ‘" e