

SHEEP SCAB. 23 



dips for other reasons, the lime-and-sulphur and nicotin-and-siilphiir 

 are the only ones for which at present we i)ossess a practical field 

 test. 



Wliatever dip is selected, the sheep gi-ower should not forget 

 the fact that there are two ways of using it. One way is to use 

 it according to directions given; the other way is to attempt to 

 economize time, labor, or money by using it in weaker proportions than 

 adA'ised and by hurrying the sheep through the swim or failing to 

 dip all the sheep in the flock. If the former method is adopted with 

 any of the established dips the treatment should result in a cure. 

 If the latter method is followed failure to effect a permanent cure 

 will result regardless of what kind of dip is used. It is a loss of 

 time and money to dip sheep unless the work is done properly. 

 Desired results can be accomplished only by performing every part 

 of the work thoroughly and in accordance Avith approved methods. 



PREPARATION OF DIPS. 



If a ready-made dip is selected it should be prepared and used in 

 accordance with the printed instructions on the label. 



THE LIME-AND-SULPHUR DIP. 



The lime-and-sulphur dip is made in the proportion of 8 pounds 

 of unslaked lime (or 11 pounds of commercial hydrated lime, not 

 air-slaked) and 24 pounds of flowers of sulphur or sulphur flour to 

 100 gallons of water. Place the lime in a watertight, shallow box 

 and add sufficient Avater to form a thin paste. Sift the sulphur into 

 this and mix well until a paste of about the consistency of mortar 

 is formed, adding water as required. Place this lime-and-sulphur 

 paste into 30 gallons of boiling water and boil for at least 2 hours, 

 adding Avater from time to time to maintain the quantity at 30 gal- 

 lons, or in that proportion. During the boiling process the mixture 

 in the boiling tank should be stirred Avell to prevent the paste from 

 settling and caking on the bottom of the tank; the boiling process 

 should be continued until all sulphur disappears from the surface. 

 A large mortar hoe is a good implement Avith which to stir the boil- 

 ing mixture. The lime and sulphur should both be weighed ; do not 

 trust to measuring them in a pail or guessing a-t the Aveight. It 

 sometimes happens that the sulphur is not all " cut " or dissolved : 

 this is especially true if the lime is not of first-class quality. Those 

 who haAe had considerable experience in the preparation of lime- 

 and-sulphur dip sometimes add small quantities of extra lime if dur- 

 ing the cooking they see that the sulphur is not being " cut " prop- 

 erly. It is advisable, however, for the beginner to hold strictly to 

 the formula laid down, as an excess of lime in the dip Avill tend to 



