38 



given, even then, for stock that is being hurried to maturity. In early- 

 spring, when pasture is not plentiful, rye sown the previous fall makes 

 good gi'een fodder. Later on rape may be used to supplement failing 

 pastures, but sheep should never be turned on rape when very hungry, 

 because of the danger of bloating. 



Docking and castrating may be done at the same or different times, 

 as suits the convenience of the shepherd. In many instances docking 

 is done first, and the castration when the lambs become stronger, thus 

 not setting them back as much. Early lambs, those marketed at 

 from forty to ninety days, need not be castrated or docked. Those 

 kept longer should be castrated, as their flesh becomes rather coarse in 

 texture and has not so desirable a flavor if they are not altered. Un- 

 docked tails make sheep foul and unattractive, and for that reason 

 should be removed from all except early lambs. 



Docking may be done with a sharp knife, cutting off the tail about 

 an inch and a half or two inches from the body. The division should 

 be made at one of the joints for clean work and best results. Both 

 docking and castration should be done when the ground is dry and the 

 weather dry and moderately warm. Damp quarters tend to infection 

 of wounds, and if the weather is good the stock will more easily and 

 quickly recover than when cold, wet days are the rule. Both opera- 

 tions should be done when the lambs are but a few weeks old. 



When young lambs show the presence of worms in the alimentary 

 canal, causing severe emaciation, they are probably the stomach or 

 other variety of the round worm. These may be gotten rid of by 

 giving small doses of turpentine and linseed oil, being careful that no 

 portion of it enters the lungs, where it will cause death much more 

 quickly and surely than can the stomach worms themselves. 



Weaning may be done as soon as the ewe shows signs of a very much 

 decreased flow of milk. It is not necessary to wean winter lambs at 

 all, but those kept for later markets may be weaned easily and without 

 much loss at from three to four months. Gradual weaning is best, 

 instead of taking away the ewes suddenly. Lambs that before weaning 

 have been fed the mixture of corn, bran and oil meal suggested above 

 may be rapidly fattened on a mixture of two parts corn and one part 

 linseed meal. If feeding for fall market, begin early enough to have 

 the lambs well fattened before the pastures become so scant as to 

 necessitate a change to dry roughage. 



The ram to be used should possess good mutton type and be an im- 

 pressive appearing individual, showing the leading characteristics of 

 his breed. For some time previous to the breeding season he should be 

 weU fed on grain which is not too fattening. A highly fattened ram is 

 poorer for breeding purposes than one in rather thin condition, and is 

 not at all sure in such a condition. A standard grain ration is made up 

 of oats and bran, fed rather lightly. Such feeds seem to improve the 

 ram's condition, so that he is eager and sure and in full vigor, — a 

 condition much to be desired. It is also essential in preparing him for 

 the breecUng season that he should have plenty of exercise. Good 

 feeding without exercise spoils his usefulness, so that plenty of room 

 for exercise should be provided under all circumstances. He may be 

 housed during the day and allowed the run of a good pasture during 

 the night, if one well protected from clogs is available. 



The number of ewes a ram will serve in a single season, and insure 

 good results, is of course dependent upon his age, vigor and manage- 

 ment. A vigorous ram, allowed to run loose in a large flock, will no 

 doubt serve more lambs than is best for his own constitution and for 

 the lambs to follow. An average mature ram, running at large with 



