38 



during the winter. Although no better food for sheep exists than ripe, 

 well cured, timothy hay and clover, yet they will do well with our marsh 

 hay, and oat straw, when cut green and well cured. Potatoes, turnips, 

 and carrots I find of great advantage to sheep, in this country. My 

 manner of feeding these roots is, to cut them fine and mix them with corn 

 meal. Sheep suft'er much, in winter, by being deprived of green food, 

 and not having access to the ground. It is well to let them have a few 

 feet of turf, loam, or gravel. Should this become frozen, break it up 

 occasionally, with a crowbar or axe. I find it difficult to give the Spanish 

 sheep grain enough to start their wool. I commence with a pint of oats 

 per day, and afterwards increase it to a quart per head. 



" In order to raise good lambs, I find it beneficial to feed the ewes, 

 before and after dropping, with carrots, turnips and beans. My lambs, 

 at the age of two months, have weighed from thirty pounds to forty -five 

 pounds. This feeding adds also to the weight of the clip from the ewes. 

 My ewes have cut from five and a half pounds to eight pounds per head. 

 Although it may be considered that I take too much pains with my 

 sheep, yet I only pursue my New England habits ; and in this I shall 

 continue until I am satisfied that there is a better way. As soon as mild 

 weather appears in spring, and long before the snow has disappeared, 

 sheep exhibit an inclination to leave their long confinement, and seek 

 their food in the meadow or pasture. It is well, however, to keep them 

 confined until the snow has mostly disappeared, and the ground becomes 

 nearly dry. Sheep at this season should be kept where they can have 

 access to the ground in the day time, and be fed occasionally with pota- 

 toes and turnips. 



" In summer, sheep require pastures that are dry. They thrive best 

 on high table land, or on mountain ridges, abounding in bitter plants 

 and aromatic herbs. In Wisconsin, we have one of the best climates in 

 the Union for the Spanish Merino sheep. 



" For six weeks before yeaning, the ewe should be deprived of most 

 of her accustomed supply of potatoes and other vegetables, as these are 

 calculated to produce a surplus quantity of milk, Avhich is frequently 

 injurious. At the time of yeaning, however, a small quantity may be 

 given, as it will tend to strengthen the ewe. If yeaning comes when the 

 nights are cold and frosty, the ewes should be warmly housed. 



Wesley P. Benson." 



