INTRODUCTION 17 



year leads them to form the "lamb chop" habit. 

 Mutton is better fattened and prepared than for- 

 merly. There is offered a very much greater supply 

 of lamb mutton than of mutton from old sheep, and 

 that helps. Then the old-time type of small, wrinkly, 

 thin-fleshed sheep has about disappeared and that 

 helps. There is a demand for lambs from babyhood 

 up to a year of age, well fattened; there is demand 

 for mature mutton. Whether the packers have or 

 have not controlled the price of beef they have not 

 been able or desirous of keeping down the price of 

 mutton. For ten years feeders of lambs have pros- 

 pered exceedingly, with occasional discouragements, 

 and there is no prospect of the production of good, 

 well-finished mutton being overdone for some years 

 to come. It cannot be overdone until one or two 

 things happen, either the American people must 

 come into calamitous days or a great number, of 

 farmers must turn shepherds and learn the business 

 from the ground up. Neither of these things will 

 happen soon. Sheep husbandry is not difficult but it 

 requires close attention to details and that we will 

 not many of us give. The few who will patiently 

 learn the art will therefore prosper the more exceed- 

 ingly. 



It is a* cheerful thought to look forward to the day 

 when well-kept, happy flocks will abound in our land. 

 Then weeds will disappear to be replaced by luxu- 

 riant grass and forage crops. Then trim fields, each 

 with its appropriate green growth, will be dotted 

 with snowy-fleeced ewes and plump, rollicking lambs, 



