to the calf's appetite, is easily and quickly digested,
produces rapid growth and even development. It does not cause scours and
other digestive troubles. And it is easy to prepare and feed.

[Illustration: ~SHORT HORN COW~]

In chemical composition, Pratts Calf Meal is practically identical with
the solids of whole milk. It is made exclusively of materials especially
suited to calf feeding and these are always of the highest quality
obtainable. This is one secret of the great success of this truly
remarkable feed.

The various materials are ground very fine, milled separately, and are
then bolted to remove any coarse particles. They are then combined in
exact proportions and thoroughly mixed.

Finally, the mixture is steam-cooked, which makes the feed easy to
digest and assimilate. This expensive, but most necessary process,
prevents indigestion and bowel troubles which accompany the use of
unbolted, uncooked meals.

Where milk is available for calf feeding the following plan may be used:

The young calf should take milk from its dam for, say, three days.
During that period the milk is only fit for feeding purposes. It is very
important that the calf shall be started right, and in no way can this
be done so well as by Nature's method, that is, by allowing it to take
milk from the dam at will. At the end of that time it should be taught
to drink. This can usually be accomplished without difficulty by
allowing the calf to become hungry before its first lesson in drinking.
It should be given all whole milk, for say, two weeks. This given in
three feeds per day, and not more in quantity, as a rule, than two
quarts at a feed.

The change from whole to skim-milk should be made gradually. A small
amount of skim-milk should be added to the whole milk the first day, and
a corresponding amount of whole milk withheld. The amount of skim-milk
increased from day to day, and the whole milk fed decreased
correspondingly. The time covered in making the change from all whole to
all skim-milk should be from one to two weeks. Any skim-milk that is
sweet will answer, but it should not be fed to young calves at a lower
temperature than about 98 degrees in winter. Milk obtained by cream
separators, soon after drawn from the cow, is particularly suitable.

[Illustration: ~HOLSTEIN COW~]

As soon as the change from whole to skim-milk is begun, some substitute
should be added to replace the fat withheld by reducing the amount of
wh