Mr. George Wylie reports good results with soothing syrup, giving two or three teaspoonfuls daily, according to severity of case. Mr. H. C. Taylor, while administering prescribed medicines, says he has had the best success with those calves that were left with their dams. Calves with this disease usually die or recover in a few hours. The other form of scours is far more common, but not nearly as serious. It is usually a mere diarrhoea resulting from indigestion, the primary cause of which, nine ties out of ten, is injudicious feeding. Sweet milk in proper quantity, fed from clean pails, with what fresh water the calf wishes to drink, plenty of wholesome, dry feed, fed in a manger, roomy, dry and well littered quarters are all factors in raising healthy calves. DISCUSSION. A Member-I think the gentleman has outlined a very good system for raising calves, but it would not work in Sheboygan county, for the reason that our milk is too expensive. When milk is bringing 96 and 97 cents, you must give us something to take the place of it. on say too much about that, because I haven't had much actual experience Of course, I realize that this is a cheese district. If we are going to have good cows, we have got to raise them from our own calves, and I believe that what whole milk we need for that purpose is money well expended, because we are going to raise nice, thrifty calves. Mr. Nordman-It is worth more than any of this commercial food that we are able to buy. Mrs. Ransom-I have had scours in calves and have had trouble that way. For my worst cases I used white oak ashes, poured water on them and gave the water to the calves. I have never lost one since I began that practice, and I have had them bloated, laying on the ground. Since I learned to do that, when I think a calf's stomach is getting a little out of order, I give them a little white oak ashes, and I have found that straightens up the calf's stomach and starts it again on the right road. Scours, they Mr. Goodrich-Mr. Scott spoke of two kinds of scours, one kind the lady has just been talking about,that is the common scours that comes from the feeding. The kind he first spoke of is the white have it sometimes when they have never taken a drop of anything into their stomachs, they are almost born with it, at least they have it very soon after. Now, my son has a herd of thoroughbred Jerseys that he thinks a great deal of, and that disease broke out in his herd. He is quite an investigator, and he came to the conclusion that it is a germ Mr. Scott-I think the milk for the first few weeks is well expended in getting the calf started. I have had experience in raising calves on whey, and I think our Experiment Station should take up this work of raising calves whey. This new food that has come into use, blood meal and blood flour, is a concentrated food. The manufacturers claim it contains 87 per cent protein and I believe it is an ideal disease and that the germs are in food to feed in connection with sweet whey, and after a calf has a good start with milk, I do not see any reason why you cannot grow calves with sweet whey by using the rich protein foods, but I do not want to able to get the the calf was seen be saved; if not, it the barns, in the quarters, but with germ may have access to the body of the calf through the umbilical cord and if that is disinfected right away every calf can be saved. He saved them all for a while, except one, when there was sickness and death in the family and the calf was not thought of, though it was a very valuable calf, one from a very valuable cow, and they lost it. He uses, I think it is zenoleum, and he saves his calf every time when he gets at it in time. I Mr. Scribner-There is a good deal of this trouble too by not taking proper care of your calf stable. believe the calf should have the best place in the barn, the lightest and best ventilated, with good, clean beds. I do not know that I have ever had a real hard case of scours; we have been very fortunate or lucky or something. I think perhaps it has been due to weighing the milk. We are very careful to weigh the milk and give the calf only the right quantity and at the right temperature. It is so easy to put three or four pounds of milk into a pail and knock that temperature down 10 or 15 or 20 degrees before it really gets to the calf and that is bound to cause trouble. Once in a while we find one getting started a little wrong, and our remedy is simply to drop off the whole milk for two or three feeds, give them skim milk, and we have been able to regulate it every time by using this simple remedy. You know by the odor and the looks of the calf as soon as you stick your head in the barn if there is anything out of the way. If we are a little watchful, we can avoid a good deal of trouble. The Chairman-At what temperature would you feed the milk? Mr. Scribner-As near 98 degrees as you can possibly get it. Mr. Scott-I fully agree with Mr. Scribner as regards ordinary scours, it is wholly within our control, but the white scours is a very different thing, and as yet we know but little about it. It is a germ disease, and while this experience Mr. Goodrich has related is very valuable and has worked well with his son, like abortion, this disease is very contradictory and we do not always know the origin of it or what to do to obviate trouble. There is a good deal to learn yet. Mr. Jacobs-Mr. Chairman, as representing the Jersey breeders of Wisconsin, I want to say that at their last meeting, they voted Mr. Scribner a medal for his work in the department of Jersey breeding, and I take great pleasure in handing him the medal which they voted him at that time. Mr. Scribner-I wish to thank the worthy gentleman, Mr. Jacobs, and those connected with him in this presentation, very heartily. Of course, in my starting out with my little dairy herd, I had no idea where it would land me. I simply started out to improve my Own herd and have kept steadily on that line. Mr. Chairman-I presume most of you know that this is the gentleman who owned Loretta D., the great cow at the St. Louis Exposi tion, and he will now tell us about his methods in developing such a COW. DEVELOPING A COW. F. H. Scribner, Rosendale, Wis. Mr. Scribner. When we stop to think that all kinds and breeds of cattle undoubtedly originated from the same pair that the good Lord created at the beginning, we begin to realize what an artificial production the cattle of today are; how environment, conditions and tastes of men have de veloped them along different lines, until we have many different breeds, with characteristics peculiar to each breed, and each breed breeding true to the type, color and conformation of its own peculiar breed. Of course, this was the work of ages and required a great deal of skill, patience and perseverance, but it shows what can be accomplished if we have a definite aim in view. How to Obtain Profitable Cows. As with men, the parentage is of great value and we look for and have good reason to expect cows to be better cows from a long line of productive ancestry, so this then is the stepping stone in the developing of a dairy COW. A profitable cow in my estimation is one that can produce in a year, or still better a series of years, a good, maximum yield of butter at a cost that will yield a good profit to her owner and also produce a strong, healthy calf each year. This should be one of the requisites in securing a sire for the head of the herd; not only see that he is from a productive strain, but from a family of regular breeders, because he not only reproduces his good qualities, but often intensifies his weak points as well. See that he is as near perfect in confor mation and dairy make-up as possible, for with all the care we may exercise in the mating of our animals, some faulty ones will develop that we had not figured on, so if we have looked well to this end, to see that the sire is right and that the dams we are the question. The organs of diges- | may not have an abundance of good, tion, like the other organs and rich, juicy foods, best suited for milk muscles of the body, are developed production. best by constant use; the breeder who through neglect has not provided in some way for the emergencies that always come, is short sighted. We all know that when a cow shrinks in her milk, how hard it is to get her back, and quite often it is im once The successful development of cows rests largely on the breeder's equipment. Loretta Ds, Yeksa Sunbeams or Shadybrook Gerbens do not come by happenstance; they are the result of equipment. First, right breeding; second, right feeding; third, right care. One man in writing about cows says, "The cow does not make her milk from running brooks or sunny skies." To be sure she does not, yet I believe that the water and the sunshine are quite important factors in the best milk production. Convenience for watering and at the right temperature means something, and the pleasant I believe there is such a thing as compelling success. Every breeder should have such a complete under- ly situated cow stable, with plenty standing of his business and the in- of windows for the sun to shine dividual needs of each animal so that through, means something; good, there is no time in the year when she warm, clean stables, well ventilated, |