460 BRITISH HUSBANDRY. [Ch. XXXIX. 



ever bears a high price in the metropolis, it was a species of husbandry 

 formerly practised to a large extent by many farmers in the surrounding 

 neighbourhood; but, whether from the taste for it not being now so much 

 in vogue, or from the trouble and risk attendant upon the suckling of the 

 animals, the plan of rearing them has of late years sensibly declined. The 

 mode however, when pursued, is stated by Mr. Middleton to be nearly as 

 follows : — 



The ewes are always, without exception, of the Dorsetshire breed, 

 and the early lambing species are sought for throughout the country 

 with great diligence, for it is thought that not more than one in three 

 will Iamb sufficiently early for the purpose. Those of large size with 

 white noses, are most in esteem, and any thing like black on that 

 part would occasion their being rejected. 



The colour of the flesh of those lambs when butchered, is also a 

 matter which in a great measure governs their value ; and, therefore, 

 those which can be warranted to die fair, always bear the highest 

 price. This evidently cannot be guaranteed when produced by ewes 

 which have been promiscuously purchased at the fairs: those breeders 

 with whom the sucklers usually deal are consequently careful in the 

 selection of rams, the issue of which are sure to have white meat ; 

 which is said to be known by certain marks in the mouth, even before 

 any previous knowledge of their progeny,* 



The rams and ewes should be put together at such a time that the 

 lambs may fall at the proper season — say, somewhere about Michael- 

 mas • from which period there is usually a succession of them until 

 towards Christmas. Tlie ewes, both sometimes previous to this, and 

 during the whole period of suckling, are kept in a croft adjoining the 

 lamb-house, and must be well fed, in addition to after-grass, with tur- 

 nips, cole, cabbage, or any succulent roots which may be in season, 

 ton-ether with brewer's grains, pollard, ground oats or barley, pea-meal, 

 and linseed ; or, in short, any food which will best promote an abun- 

 dance of milk and the consequent growth of fat in the lambs. 



The lambs are separated from their dams and put into the house, 

 which should be well littered with clean wheat straw ; a little of 

 which should also be placed in racks with the ears downwards, in 

 order to amuse themselves and prevent them from gnawing each 

 other's wool. Some chalk baked in an oven, should likewise be put in 

 troughs, both in lumps and powder, in order to guard them as much 

 as possible against looseness ; and the most scrupulous attention 

 should be paid to cleanliness, as they do not leave the house until 

 sent to the butcher. To prevent them from playing and thus ensure 

 quiet, light is excluded from the house until partially admitted at such 

 times when the dams are brought to suckle them ; which in most 

 cases is three, or even four times in the day. If the house, however, 

 be large enough to admit of the ewes being allowed to remain with 

 them during the night, the usual plan is to admit them at sun-down 

 and turn them into the pasture soon after the dawn of day : in which 

 case they should be again brought to them about noon. The lamb- 

 house is however generally too hot, and this successive change from 



* " The sucklers, salesmen, and butchers of Lont^on, are aware that such Iambs as 

 have sha7-p barbs on the inside of their lips, are certainly of a deep colour after beinji^ 

 butchered, and all those whose barbs are naturally blunt, do as certainly produce fair 

 meat; the issue of such rams can also be generally warranted fair." — Middlesex Report, 

 'Jnd Edit., p. 454. The Herts Report says white barbs. — p. 192. 



