*2 Cultivation ofGrafs LcmtL~?-lIouJc-Laml Suckling Management oj\ 



In order to enable the ewes to fupport the great exhauftion of this fyftem of 

 management, they are kept plentifully fupplied with different forts of green food, 

 fiich as turnips, cole, rye, tares, clover, and other fimilar vegetables, and when ihefe 

 are not capable of being provided in plenty, brewers grains are given in their 

 place in troughs, and a proper fupply of frefh green rouen hay, in racks. This is 

 rcquifite not only for the fupport of the ewes, but that a full fupply of milk m?y 

 be provided for the lambs, and the danger of their being checked in their thriving 

 avoided, as where the contrary is the cafe no fort of feeding can afterwards bring 

 diem into a fattening (late.* 



The lambs are retained in the houfes, under this method of feeding, till they are 

 in a proper condition for the butcher ; at which time fuch as are about eight weeks 

 old and fully fattened are drawn out for the market, which in general fetch from 

 two to four or five guineas a-piece, according as they are more early. Decem 

 ber and the two fucceeding months are the deareft, as at other feafons they fel- 

 dom fetch more than one half the price. It has been obferved that the falefmen 

 and butchers in London find that fuch lambs as have fharp barbs on the infidc 

 of their lips die of a deep colour, and thofc whofe barbs are naturally blunt cer 

 tainly turn out fair meat.f 



The chief objedls in this fort of fattening are thofe of attending to the regular 

 feeding of the ewes, the varying of their food with propriety, and keeping the houfc.- 

 perfectly clean and fweet. 



* Mjddlefex Carrefted Agricultural Report. f Ibid. 



