Show DAIRY i AILI 0 la da cleanliness IS BEST FOR CALF every utensil should be washed and sterilized to have a runt among the calves usually means that some ono lias has failed at tile the calf management job perhaps one ot the most overlooked over looked tasks is that ot of cleanliness of quarters cleanliness is one of the most essential things thin in the whole process ot of feeding the calf relates james W man linn extension dairyman kansas state A agricultural college by way of cautioning dairymen against the ills of unclean quarters iu pi arters arid and feed especially Is this true na w long as it is necessary to feed whole milk or milk substitutes every utensil including the bucket dipper separator and can should be washed and sterilized rt every feeding recommends the exten extension sh n specialist ci alist such a practice will insure against foreign material or bacteria getting in the milk temperature and quantity of milk are important considerations to be I 1 given calf mana denielt geni elt it will pay dairymen to use a thermometer and see that the mill milk Is kept as near the normal temperature at production time as pos possible it Is essential to feed the calf its milk at the same temperature pera ture each feeding linn recommends weighing to the tenth of a pound the milk fed the calf HI his 4 formula calls for one pound of milk to each ten pounds of live weight of calf until 16 pounds dally daily la is reached do not increase above that amount |