[53] 



will know about the time of the expected lamb, and just 

 before the time arrives the ewe should be separated from the 

 others, 'ind kept under shelter, especially at night, or in 

 inclement weather. Many lambs have been lost by a want 

 of attention to this easy precaution. The barn should be 

 close, and if light can be excluded all the better. A clear 

 dead wall all around the room will prevent the lamb from 

 becoming hung or caught under troughs or racks. By this 

 means the lambs will scarcely ever be disowned, as is often 

 the case when they are mixed with the flock. A teaspoon- 

 ful of oil will greatly hasten the emptying of the lamb's 

 bowels, which are full of a sticky, glutinous mass, and it 

 often accumulates in the wool around the vent, stopping it 

 up. It is well enough to smear a little castor oil around 

 the anus to prevent it. Sometimes the lamb is affected with 

 scours. A little peppermint water and prepared chalk will 

 correct it, though it may be necessary to administer it 

 several times. Clip away any locks of wool from around 

 the teats that may have been left from the tagging when 

 sheared. 



Sometimes, with all the precautions that can be used, 

 the ewe will disown her lamb. There is no other re- 

 course then but to use the " lamber." This is nothing more 

 than a hurdle to confine her so she cannot turn around and 

 butt the lamb. It will have several rails around it, and 

 should she kick, a stick passed under her belly, slightly 

 raising her up, will so fasten her that she cannot move. 

 She is to be put in this lamber every time the lamb wants 

 to suck, and will soon become accustomed to it. 



A lamb left by the death of its dam, or a twin lamb that 

 is too weak to suck, may easily be raised by hand. By 

 taking the skin from a dead lamb, and rubbing it over one 

 of the twins, the bereaved mother will often adopt it. Ewe's 

 milk is best, but it being difficult to procure, resort is 

 generally had to cow's milk, which, with the addition of a 

 small lump of sugar, closely resembles ewe's milk in taste 



