| Show EThe DAIRY IRY YO YOG G c f CLEANLINESS IS BEST FOR CALF Every Utensil Should Be Washed and Sterilized To 10 hn have ve a runt among the calves usually means menn that some Borne one has bas tailed failed at the calf management job one ot of the most over looked a s Is that of cleanliness of or quay quarters Cleanliness la ls ono one of ot the most es- es essential es essential things In the whole process processor or of feeding the calf calt relates James W Liao e extension dairyman mall Kansas State Agricultural college by way of cautioning dairymen against the Ills or of unclean tan am and feed teed Espe dally Is this true truc n ns as long as It la Is necessary to feed whole milk or milk substitutes Every ery utensil Including the bucket dipper sep and can enn should be washed and sterilized ft IL every feed feed- tee feeding log lag recommends the extension spa spa- specialist specialist Such a practice will III Insure foreign mn material or bacteria getting getLIng In the milk Temperature and quantity of ot mIlk are Important considerations to be begh gh gisen cn calf nt ot It will III pay dairymen to use a thermometer and see that tile the milk Is s k kept pt as near the normal temperature at production time as possibly possible It Is 13 essential to teed feed the calf It Its milk mill at the same tern tem each feeding Linn recommends weighing to the tenth of or a pound milk fed ted the calf calr Ills formula calls for tor one pound or of milk to each ten pounds of ot live weight ht of ot calf until 10 pounds dully daily Is re Do not Increase above that amount |
