CALF-REARING

Dominion, Volume 6, Issue 1738, 1 May 1913, Page 8

CALF-REARING

POINTS BY AN AUSTRALIAN, Some interesting points on calf-rearing aro given by Mr. lAiexander, of the Araivatta Estate, New South AVales. Mr. Alexander has very definite ideas on the question of calf-rearing, and states that he has had excellent results by following a certain system of feeding. For a week or two the calves remain at tho farms where they are born. They aro fed three times daily, on warm unadulterated mother's milk. It is found that tho third meal per day largely obviates the Tisk of overloading the stomach, u'hen the calf is about ten days old, tho midday meal is dropped, and shortly after skim-milk is gradually added. . 'A little lime-water is also given to strengthen tho system and neutralise acidity of tho stomach. As the calves strengthen they aro taken to the central, feeding station near tho factory, arid wlion .about' four weeks old are fed completely on a whey ration, treacle or pollard being added. ' As tho calfs diet is undergoing change, a two or thrce-ounco dose of castor or raw linseed oil, given twice a week in .the food, is fouud to have an excellent correctivo effect.

Mr. Alexander avers, tliat calves can bo reared quite as satisfactorily on whey as on skim milk, provided that pollard and molasses aro judiciously used, and the utmost caro and cleanliness aro observed. In fact, lie advises that co-operative factories should pasteurise all whey, as the airty stato into which whey-tanks are allowed to lapse in some factories almost, completely negatives tho feeding value. . . . At Arawat-ta tho whey is conducted from tho factory into a couple of tanks, and thence run off in an open trough to the calf-shed. This course enables abso•lute cleanliness to bo maintained. AH whey is pasteurised before being fed,'thus killing all germ life, minimising tho risk of transmitting disease, and keeping the whey sweeter and more palatable for feeding.

The actual-feeding is done by means of diminutive bails, this method being found to give far and away tho best results. Each calf, thus individually gets just what it needs, and slow feeders do not suffer at tho expense of more ravenous neighbours. Tho quieting effect on the heifers consequenb on this method is regarded as being not the least of its advantages, and ijlays a valuable part in the cow's later life.

"Britannia rules the waves," and the highest quality goods rulo the prico in tho markets. Therefore it is of supremo importance that every Cheese Factory Manager should prodtico tlilo highest grado Cheese. This cap only bo achieved by using appliances that give most satisfactory results. For instance, fho "Victor" Vat is proclaimed the most efficient Vat of the period, the sloping bottom of the "Victor" is well mado and is chewiest and best in all ways. Write for particulars. Albert J. Parton, Plumbor, Carterton.— Advt.