SHEEP SCAB, 



21 



r\j 



inf\ 



Drowning sheep in the vat can be avoided by proper care. 

 Men with dipping forks should be stationed along the vat on both 

 sides to attend to the sheep and prevent accidents. When the vat 

 becomes filled with sheep their progress is retarded and the tendency 

 is for each sheep to place its front feet on the back of the sheep in 

 front and thus raise its forequarters out of the dip. The men along 

 the A'at should prevent this by keeping the sheep properly arranged 

 in the vat. The dipping forks should be used to keep all of the 

 sheep's body submerged but its head while it is passing through the 

 vat; this can be done by placing the dipping fork over the shoulders 

 of the sheep and gently but firmly pushing it under the dip. The 

 animal will raise its nose so that the neck and part of the head can 

 be submerged without danger of strangling. Old 

 ewes that have been dipped a number of times 

 are sometimes difficult to handle, both in the 

 chutes and in the dip. They will often lie on 

 their sides in the vat, bracing themselves with 

 their feet against one side and their backs against 

 the other. When pushed under they will make 

 efforts to regain this position and may strangle. 

 Sheep that are affected by eating loco weed often 

 drown in the vat unless they are piloted through. 

 When strangling occurs the sheep should be taken 

 from the vat. If it does not get upon its feet, 

 pull the tongue forward, dash cold water over 

 the head and body, and, if necessary, induce arti- 

 ficial respiration. When it has acquired sufficient 

 strength, and if it has not been in the dip long enough, the animal 

 should be returned to the pens and piloted through the vat again. 



Fig. 1G.— Two styles of 

 dipping forks. 



DIPPING FORKS. 



In using large vats dipping forks are necessary for the efficient 

 handling of the sheep and should be provided as part of the equip- 

 ment at every plant. There are a number of different styles made, 

 but the two shown in the illustration are the ones commonly used. 

 The one with both hooks turned upward seems to have the preference 

 for the reason that when it is in use either side may be hooked under 

 the neck of the sheep for raising the head in case of strangling. 

 (See fig. 16.) The handles should be strong and from 5 to 6 feet 

 long. The hooks should be made of half-inch round ii'on and firmly 

 held in the handle by an iron ferrule. These forks can be bought 

 ready-made or may be made by any blacksmith. 



