Show By Dr L D V S St loule Lout Mo 10 D i u n Vt College e 1092 Pr- Pr Thirty eight years t mary er-mary ork Eminent nt z r-z authority on diseases 11 f iH j r ji 1 oilier livestock and ond poul poul- poul poulA y poul A s T rj ri Nationally known Ice t r writer anti anil author VH WHEN N THE CALF BECOMES S A VEALER s a ote This to This Is another story dairying writ writ- written written In a series of ot articles on ten by the v well ell known n national dairy and poultry authority Dr L I D LeeGar V S of o St S1 St Louis Mo Wo The entire ser ser- Ics lea les will a appear In this paper Our reAd reAders ers are arc urged to read them carefully and clip them out for tor or future reference To soil Bell or not to sell Mil II that Is the question If It Shakespeare had been a 1 dairyman ho bo might have soliloquized In some such fashion when the tho question of what hat to do with his now born h c came up OP The Tho owner ot of o pure bred stock ha the problem pretty well solved lie Jle has haa a market for tor all the calves ho bo does not want vant ant to keep But Dut the owner of the dairy herd berd must dispose I 10 0 this his excess stock The market for seal is a big bis bl one In this country Nearly one billion pounds of ot dressed veal seal eal are arc produced reduced every Ivery year which Is quite an Industry In Itself To the average t customer of a II but but- butcher but butcher cher shop veal veel veala Is a t lf met t Bit B Jt it wl wi enyou enget en you cou get fet Into tO f ct s you you find cut rut AI WI D JUt b o c ih es and many toaDy of meat meaL Government Go officials found that out a II few years no ngo when hen the thel thea attempt attempt- attempted attempted ed to call the tho of a cow under one yer ye of ag a calf Technically Technical they were ere correct of o course Even en to toIa toda I Ia In some sections of ot the tho countr animals tinder linder one ono year rear are aro sold Bi as a calves caheR at so much a head bead Go Into stock stockyards ards and you will heir bu buers ers discussing leal esi eal eal calves ves range dairy calves cales etc In the dressed meat coolers of the packing iou ou will again find lind man mani differ differ- different cot ent names for the tho carcasses hanging there although to the Inexperienced ote they may all appear to be bo just eal Thee The The Is a split spill veal seal eal grass veal calf car car- carcasses carcasses carcasses casses and others First let lot let us define deHne our terms and then wo no e will discuss the business side of calf rising r The Department of AgrIculture has set up two to classifications classifications The sealer ealer is a young v T in nio rno instances has been fed fedon fedon on whole mil milt and may be anywhere from three weeks Heks old to months The carcass of such a II calf Is very Tery light almost white In fact tact The Tho bones are soft and red There Is very little fat and the lean is fine fino and smooth grained It Is called veil ell by the government The term calf caU Is la applied to animals around six months of age ago which have baTe run on pasture pastur and which show the tho ef- ef frets of ot ago age and exercise The meat from i 1 t calf dali aU Is darker more lIke Ilka the red of beef beet tho the bones are aro hard and an v white bite and the tit ht moro abundant It Is I called calf calt carcass In other words word a veller Is i 1 t young calf and anda ana a calf calt is ts a slightly older animal that has been to pasture and has bas been rais- rais raised raised ed on other foods In combination with 1 milk Now ow o the question of whether OU 1 should sell Bell your surplus calves at nt an 3 early ige ge Is an economic ono one and depends do- do entirely upon conditions the sea sea- season season son of the tho year the markets and other othe r actors There is one simple rule you youcan youcan can always alays depend upon ft hen ben the 9 cost of or milk is low levi and the price of veal Is high ruse veal eal eaI When hen the condi- condi conditions are reversed that is v when ben milk Is and the market is off oft on seal aal better keep the calves for beet beef or milk In raising calves for veal on a 0 v bole milk diet It takes about 10 pounds ot of milk for each 1 pound of veal Calves Calve weigh v elgh around 90 SO to pounds at birth The market hUts his the best demand for that to elgh rom to pounds pound It is ven HI er easy to figure then about v what hat it will cost to get the calf ready read for tor market A pound calf calt that Is li sold soia as ns a vealer I I n pounds will require COO COO pounds of milk It may take as much as 71 0 to 1 I pounds of milk before the vealer Is sold These are things to be taken Into con con- consideration consideration con when the tho calf Is la born bom I might add that pounds Is a pretty good weight at birth Drown Brown Swiss and Holsteins are the largest at t birth and will wilt average from 90 SO to pounds The Jerseys are aro the smallest and will average 65 55 to 60 EO pounds for tor both sexes Male calves will average heavier than the and the tho first and second calves are lighter than those which follow when ben the tho mother Is la In the th prime of life I would also aIo liko like to mako make It clear that the figures I have given both as asto a asto to the tho ago age and weight of v alers and an cah calves cales cs are arc not fixed The things that will determine whether bether you are selling veal vealor err or calf carcass Is la the tho condition of ot the tb itself I Copyright 1930 by Dr L D LeGear edear V S 3 |