

[107] 



under favorable circumstances to get a wether in prime 

 order. Confining fattening sheep within a small enclosure 

 has the same effect as it does with all other domestic animals, 

 producing a torpor, and thus promoting the taking on of 

 flesh. This does not apply however to stock or breeding 

 sheep, as the want of exercise begets a plethora in a ewe 

 that is naturally disposed to it in that condition, and it in- 

 jures the Iamb, making it small and weak. 



Fattening sheep for market is an industry, though very 

 common in the vicinity of large cities, but little indulged in 

 through this section. The construction of railroads, how- 

 ever, has made it a business that can be profitably carried 

 on as well here as elsewhere, the transportation to market 

 being fully compensated by the cheapness of the necessary 

 food. Should a farmer desire to engage in the butiness he 

 should devote his whole energies, time and attention to it. 

 The fattening* sheep should be kept apart from the stock 

 sheep, indeed it is not customary for one engaged in thi& 

 branch to devote much capital to the rearing of sheep. It 

 now and then happens in a large lot that some are of neces- 

 sity put upon pasturage or sold. The most successful men 

 are those who have but a limited area of land, and that i& 

 devoted to the fattening process entirely. 



In the first place it is necessary to state that in buying 

 the stock the money is made. It will not pay to buy the 

 common native sheep for that purpose. They will not take 

 on flesh properly, and besides being of a roving disposition, 

 the confinement necessary for fattening is irksome to them, 

 and they will trot around the enclosure bleating, refusing to 

 eat, until, with waste and spoiling, the food is rendered 

 worthless. Therefore purchases should be confined to grade 

 sheep of either Cotswold, Southdown or Merino crosses. 

 The two first named are excellent varieties, the dark faces 

 of the Southdown especially are very attractive to a butcher. 

 The Southdowns make a fine tender mutton, but do not at- 

 tain the same proportions as the Cotswold. It is no unu- 



