594 MANUAL OF MODERN FARRIE5Y. 



mon cerate, or palm-oil. If the want of a sufficiency of milk 

 is the cause, then the ewe should be supplied plentifully with 

 green, rich food, and the lamb fed in the meantime with cows' 

 milk, or from the milk of a ewe which has lost her lamb. 



To make a ewe which has lost her lamb take to another, 

 the following device has been adopted. The dead one is 

 skinned, and the skin fixed on the other lamb, and both ewe 

 and lamb confined together in a particular place, when the 

 ewe will take to it, and then the false skin may be removed. 



WEANING LAMBS. 



It is rather a difficult task to wean lambs. They should 

 •»?e allowed to suck for three months and a half ; after which 

 time they should be removed to a distance from their dams, 

 and kept apart for two or three weeks, when they may again 

 he returned to the pasturage along with the ewes, and will 

 give no further trouble. They should be so far off that 

 their bleating cannot be heard by the ewes, otherwise they 

 are sure to be extremely restless and anxious, and will hardly 

 settle to feed. 



Ewes will generally cease to have milk in about ten or 

 twelve days, if they are not milked regularly, which some 

 farmers are in the habit of doing for the purpose of making 

 cheese. If, however, this is long continued, it cannot fail to 

 weaken them, and reduce them to too low a condition before 

 the rutting season. It will be proper to milk them every 

 second day at first, when the lambs are removed from them, 

 and allow a longer interval at each milking, until they cease 

 to secrete milk, or at least in small quantities, which will 

 be carried ofi" by absorption. 



CASTRATING LAMBS. 

 This operation may be performed at any time, from four- 



