3'94 Missouri Agricultural Report. 



THE MARKET AND PRICES. 



This branch of the sheep industry is very profitable, if suc- 

 cessfully managed, because of the high selling price of the lambs 

 and the early age at which they go to market. As has been stated, 

 they go to market at twelve to sixteen weeks old, fat from their 

 mother's milk, and sell at prices ranging as high as $10.00 per 

 lamb, although by no means do they all bring that price. The price 

 is determined by the demand and the quality and condition of the 

 lamb. 



The demand for winter lambs ''opens up after the people have 

 recovered from the poultry glut of the holidays," according to Mr. 

 H. P. Miller, a man who has made a success of the business. It 

 comes from a wealthier class of people, consequently the high 

 prices which are paid. The demand is only a limited one, but as 

 the supply is comparatively light, the market is not usually over- 

 supplied. Until the present time, the winter lamb has been eaten 

 more in the east than in the west, but the demand for spring lambs 

 in our central west cities is increasing. 



Spring lambs are usually sold through commission firms, 

 whose duty and business it is to keep the producer informed a few 

 days ahead as to how many lambs he can find sale for at a given 

 time, generally the last of each week. They are shipped usually 

 by express in lots of from two to twelve, according to the demand. 

 The frequent shipping of only a few lambs at one time gives op- 

 portunity for the shipment of lambs just at the time when they 

 are ready for market. 



PREPARATION FOR MARKET. 



The lambs are slaughtered and dressed by the producer and 

 the carcasses made as attractive as possible before shipping. Mr. 

 H. P. Miller says, "The preparation for market requires some skill, 

 yet only such as almost anyone can develop after carefully study- 

 ing directions. It is very important in slaughtering to have the 

 lambs thoroughly bled out." In dressing lambs for market, the 

 head is taken off and the entrails removed, the carcass cleaned and 

 made to appear as attractive as possible. The hide is left on the 

 carcass. Carcasses should be allowed to hang in a cool place for 

 twelve to twenty-four hours to chill before shipping them. For 

 shipping, each carcass is neatly sewed in a square piece of muslin 

 of suitable size, after which it is packed in a crate, sometimes by 

 itself, but more frequently with several more, and consigned to the 

 commission merchant. 



