44 Journal of Agriculture, Victoria. [lo Jan., 1911^ 



Our pure Shropshire flock of 84 (mixed sexes) returned an average 

 weight of fleece of a little over 6 lbs. per head, which, at the prices 

 mentioned, comes out at 5s. per head. 



It is true that the Shropshire cross lambs do not cut a heavy fleece, and- 

 are therefore less profitable than some other breeds, if rejected as freezers ; 

 but I think, with a legitimate market, there is little risk of more than 

 a fair percentage of rejects, and the local butcher can generally deal with 

 those. 



To show the profit on the sheep-breeding operations this season, it may 

 be mentioned that the crossbred ewes purchased in December, 1909, to- 

 supply the places of those culled out for age, cost iis. 6d. per head; and 

 they cut 9 lbs. of wool each, which, at the average price, realized a little 

 over 6s. Thus, the lambs paid for the ewes ; and we have the wool and 

 the ewes for' working expenses and profit. 



EXPORT LAMBS. 



{Continued from -page 787, Vol. VIII.) 



Tail Searing. 



Long docking is another fault which has been strongly in evidence 

 during the past season. From 30 to 40 per cent, of the lambs kijled for 

 export have tails too long — whole flocks with tails 5 and 6 inches in 

 length are met with. 



The fear of scorching the anus when tailing with the searing iron 

 appears to have brought this practice about, although some leave the tails 

 long even when they use the knife. Many farmers hold that the lambs 

 look better in the paddocks, and that by getting a good handful of tail, 

 buyers, when handling them, think they are fatter than they really are. 

 But this does not say much for the buyers. 



Leaving tails too long is really against a lamb-raiser's interest, for a 

 short tail is always better covered on and about that part, than a long 

 one, breeding and feeding of course being equal. Whether a tail be long 

 or short, the same amount of fat is directed there. If the tail be cut short, 

 the fat is then blocked in its course, and naturally collects. If long, then 

 the fat is distributed over a greater area, and the parts about are plainer. 



When tails are found too long they are often cut off by the butchers 

 when dressing the lamb, and this makes the part still more unsightly. Anv 

 lamb, whatever quality or grade, will dress better with a short tail about 

 2 inches in length. Even if cut ridiculously short, as some are found, of 

 the two evils too short is better than too long. 



Long tails are annoying to the butchers. The work is done at a rapid 

 rate, and at times through the tails being too long the adjacent parts are 

 torn and disfigured. 



A two or three joint dock on lambs tailed before six weeks old. dresses 

 neatly and easily, and adds a nice plump appearance to the legs and" 

 quarters. During the export season, a few lambs are found with the tails 

 newly seared, or recently cut. These marks are very objectionable when the 

 lamb is dressed. Tail-searing is not yet general. Some lamb raisers have- 

 either been clumsy, or used clumsy instruments, and stripped the flesh, 

 leaving the bone projecting. This must rot back before the flesh can heal 



