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Digestible albuminoid nitrogen is the scarcest and consequently the
costliest ingredient in food-stuffs, but, since the introduction of
vegetable proteid made by Mitchell's process from the castor bean, an
easy and inexpensive means of balancing cattle food ratios is
available. By this means the manurial value of the excrement is
increased. The calculations necessary in arriving at a ratio are
simplified by the employment of Jeffers's calculator (Plainsboro,
N.J.).

There are three common methods of rearing calves, (1) The calf sucks its
mother or foster-mother. This is the natural method and the best for the
show-yard and for early fattening purposes; but it is the most
expensive, and the calves, if not handled, grow up wild and dangerous.
Store stock may be also raised by putting two calves to one cow and
weaning at three months old; a second pair in turn yielding place to a
single calf. (2) Full milk from the cow at about 90 deg. F. is given
alone until the latter part of the milk period; then the calf is trained
to eat supplementary foods to preserve the calf-fat after weaning. A
large calf at first receives daily three quarts of milk at three meals.
The amount is increased to 2 gallons by the end of the fourth week, and
to 2-1/2 gallons at 3 months, when gradual weaning begins. Linseed cake
meal is specially suitable for such calves. (3) The calf receives full
milk from the mother for one to two weeks, or better, for three to four
weeks; then it is slowly transferred to fortified separated milk or milk
substitutes. Cod-liver oil, 2 oz. daily, is a good substitute for butter
fat. In America cotton-seed oil, 1/2 oz. to the quart of milk, or an
equivalent of oleomargarine heated to 110 deg. F. and churned with
separated milk, has produced a live-weight-increase of 2 lb. daily.
Linseed simmered to a jelly and added to separated milk gives good
results. Moderate amounts are easily digested. Oatmeal or maize meal
containing 10% of linseed meal does well, later, at less cost. Milk
substitutes and calf meals require close attention in preparation, and
would not fetch the prices they do if feeders possessed the technical
knowledge necessary to select and mix common foods. Ground cake or
linseed meal is, after a time, better given dry than cooked, being then
better masticated and not so liable to produce indigestion.

Grass or fine hay in racks is provided when the calf can chew the cud.
As cattle