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.