XVI TABLE OF CONTENTS 



Page 



8. REARING LAMBS BY HAND 105 



(a) When such rearing may be necessary. 



(b) The first milk given. 



(c) The cost is usually excessive. 



(d) How such cost may be reduced. 



9. SUPPLEMENTAL FOOD FOR LAMBS 107 



(a) When supplemental food is needed. 



(b) When supplemental food is given. 



(c) What should determine its character. 



(d) Grain more profitable fed direct than through dams. 



10. FOODS SUITABLE FOR YOUNG LAMBS 108 



(a) Fodders for young lambs. 



(b) Succulence for young lambs. 



(c) Concentrates for young lambs. 



11. THE LAMB CREEP 110 



(a) The necessity for a lamb creep. 



(b) The lamb creep in the shed. 



(c) The lamb creep in the pasture. 



12. WEANING LAMBS AND How IT Is DONE 111 



(a) The age at which lambs should be weaned. 



(b) Weaning should be abrupt rather than gradual. 



(c) Grading the lambs when weaned. 



13. FOOD FOR LAMBS WHEN WEANED 113 



(a) The character of the pasture. 



(b) When supplementary grain food is necessary, 



(c) The best grain mixtures to feed. 



14. CASTRATING LAMBS . 114 



(a) When they should be castrated. 



(b) Why they should be castrated. 



(c) The best age at which to castrate. 



(d) How to castrate lambs of different ages. 



15. DOCKING LAMBS 117 



(a) Why lambs should be docked. 



(b) When lambs should be docked. 



(c) How lambs should be docked. 



16. THE REGISTRATION OF PURE-BRED LAMBS 119 



(a) They should be given marks soon after birth. 



(b) Why registration should be deferred for a time. 



(c) Why pure breds should be registered the first 



season. 



(d) Why they should be ear-tagged when registered. 



