Sheep Breeders' Association, 



393 



THE WINTER LAMB.* 



(By E. A. Trowbridge, Instructor in Animal Husbandry, University of Jlissouri.) 



The term "Winter Lamb" or "Hot House Lamb," refers to a 

 lamb that is in condition to go on the market between January 1 

 and the advent of warm weather, as a prime young lamb, weigh- 

 ing from sixty to eighty pounds, alive. He differs from the or- 

 dinary lamb in that he is ready for market in the early spring, 

 only twelve to sixteen weeks old, and is still possessed of his lamb 

 fat and form, while the ordinary lamb sold in the fall is five to 

 eight months old, and his condition has changed from that of a 

 lamb to that of an older sheep. 



The business of winter lamb production may well be classed 

 as one of the highly specialized branches of modern farming. It 

 demands the closest attention to all details, and without such at- 

 tention success is not attainable. The profits resulting from the 

 successful production of winter lambs are quite enough to com- 

 pensate for the extra attention it requires. 



THE WINTER LAMB. 

 Courtesy Wiscoasin Experiment Station. 



*rrom Monthly Bulletin State Board of Agriculture. 



