148 BRITISH SHEEP AND SHEPHERDING. 



in order that he may regulate the food accordingly. It is generally 

 sufficient to run them into a small pen, and handle them on the 

 loin and dock. A man accustomed to handling sheep soon finds out 

 whether the sheep are doing well or the reverse, and young farmers 

 should practise this frequently to acquire the knowledge. The con- 

 dition of the sheep indicates whether it is advisable to hasten them 

 on to the butcher. Local trade for a special class of meat often 

 regulates the time at which sheep should be got out, though, of 

 course, the general market has to be regarded also. The amount of 

 keep the farmer has at command must also be considered. If there 

 is a likelihood of its running short, the obvious course is to feed 

 the sheep in such a way as will fatten them while it holds out. 



Selling Out Tegs. Fat tegs are most generally sold off in small 

 quantities as they become fit for killing. Store tegs are oftener 

 sold in large numbers. It is frequently found advisable to divide 

 the tegs in two or more lots, so that they may be hastened on as 

 appears desirable. This may cause a little extra trouble to the 

 shepherd, but it is well warranted. When sending fat sheep to 

 market it is usual to sell them in small groups. They undoubtedly 

 sell better when each pen is made up level by selection. Those of 

 the same size, colour, type of head and condition are best drawn 

 together, as they look better and sell better so. Even when selling 

 larger numbers they should be made to match. It is wise to draft 

 out those which differ considerably in size, quality and type, and 

 sell these separately. It may be taken as a safe rule that inferior 

 sheep spoil the appearance of the better, and that the better do 

 not improve the appearance of the poorer to a corresponding degree. 

 If the sheep are sold in the wool, trimming off loose wool about 

 the face, dirty locks of wool about the body, and a squaring of 

 the tail always make them more " matchy " and more saleable ; 

 a rough ungroomed horse never sells as well as one smartly turned 

 out, and this holds equally good with sheep. Fat tegs which are 

 shorn immediately before being sold should be done neatly and 

 skilfully. Where the work is done carelessly, particularly if the 

 back is not neatly finished, giving it a ridged instead of a flat appear- 

 ance, the animal is placed in a prejudiced position, as it looks thinner 

 and narrower than it really is. The legs and head also should be 

 neatly trimmed. An extra shilling paid for shearing a score of 

 sheep well is money judiciously spent, as each sheep may fetch 

 from a shilling to two shillings more. If branded with a pitch 

 mark before going to market, a small neat brand should be used. 

 A large brand carelessly put on detracts from the appearance. 

 If fat tegs are shorn in cold weather, they should be kept warm, 

 otherwise the meat becomes chilled and will not set properly. 

 A supply of thick jackets, made on the principle of a horse rug, 

 should be kept for the purpose. 



