CAKE OF THE RAM. 35 



lamb, that is a good nurse, and that rears a profitable market 

 lamb, or that rears twins successfully, is a valuable animal to re- 

 tain in the flock so long as she remains productive. Such ewes 

 have been kept until 10 or 12, or even 16 years old, and to be able 

 to identify a ewe of this kind is very necessary when the greatest 

 profit is the object sought, and more especially in those cases when 

 the special business is to rear market lambs or increase the flock 

 rapidly. No more than 30 ewes should be apportioned to one 

 ram in any season, unless he be a full grown one and in vigorous 

 health, and it would be well to observe the rules laid down in a 

 succeeding chapter especially devoted to breeding, for the man- 

 agement of the ram at this season. If the ram is equal to the 

 work, 50 ewes may be given to him, but it is better to err on the 

 safe side in this matter, as overwork simply means barren ewes 

 and loss of lambs. At the breeding season the ram should be 

 smeared upon the brisket every day with a mixture of raw linseed 

 oil and red ocher, so that he will leave a mark upon each ewe that 

 may be served. As the ewes are served they are to be drafted 

 from the flock and placed in a field or yard by themselves. Two 

 rams should not be kept together in a small breeding flock, as 

 quarreling and fighting are certain to result and great damage 

 may occur. If two rams are necessary, each may be used on 

 alternate days. Wethers are a nuisance in a flock of ewes at this 

 season, disturbing them and keeping them and themselves from 

 feeding. A plan followed with advantage where the flock consists 

 of heavy bodied sheep, and where the necessary attention can be 

 given, is to keep the ram in a yard or paddock by himself, out of 

 sight of the ewes, and to allow a wether to run with them. As 

 each ewe comes in season, the wether singles her out and keeps 

 company with her. On the return of the flock from the pasture 

 at night, the ewe or ewes in season are turned in to the ram until 

 they are served, when they may be removed at once, or left with 

 him until the morning. In the morning, if any ewes have come 

 into heat during the night, they may be served before the flock is 

 turned into the pasture. This is continued until it is known that 

 'all the ewes are in lamb. By this method a ram may be made to 

 serve double the number of ewes that he would if allowed indis- 

 criminate access to them, and exhaust himself in useless and need- 

 less repeated exertions. 



As soon as the ewes have been served, the time of each is entered 

 in the record as previously described. They are carefully pre- 

 served from all worry by dogs and needless driving or handling. 

 Peace and quietness at this season will tend to the production of 



