ing, have quite as good cattle, for market or use, as can
another, who has the best breed in the world, but keeps them
indifferently. But good breeds and good keeping make splendid animals,
and will constantly improve them. The old adage, "Anything worth doing
at all, is worth doing well" is nowhere more true, than in the care of
calves. We shall not pause to present the various and contradictory
methods of raising calves, that are presented in the numerous books, on
the subject, that have come under our observation. Hay-tea, various
preparations of linseed-meal, oilcake-meal, oatmeal, and every variety
of ground feed, sometimes mixed up with gin, or some kind of cheap
spirits (for the purpose of keeping calves quiet), are recommended. The
discussion of the merits of these, would be of no practical benefit to
our readers.

The following brief directions are sufficient:--

1. Seldom raise late calves. Their place is in the butcher's shop, after
they are five weeks old.

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 t