Onthebit
Well-known member
When I was growing up we had 5 calves per week coming from the sales barns. A lot of them traveled all the way from Quebec. We had what was considered a miniscule 3% mortality. It was unheard of in the white veal industry. My dad was a vet in europe and he developed a natural scour preventative. Some of the ingredients include common probiotics : lactobacillis, enzymes used in cheese culture, and a very fine grain of bentonite powder. He mixed this in the milk and electrolytes and it was thick but heck those calves survived and grew to market.
