I 9 o8.} 



MARKET CLASSES AND GRADES OF SHEEP. 



MISCELLANEOUS 



633 



Hot House Lambs (Spring Lambs). The term "hot house 

 lambs" refers to those produced early and marketed before the gen- 

 eral run of spring lambs start to market, which is about May 20. 

 A few shipments of these lambs reach the Chicago market but they 

 are called "spring lambs," not "hot house lambs," and they do not 

 sell as well correspondingly as the same kind of lambs do'on the 

 eastern markets. Those who specialize in producing "hot house 

 lambs" usually contract them to be sent in small shipments of 

 dressed carcasses direct to the retailer. This is probably the most 

 advantageous way to market them because they are slaughtered be- 

 fore they are old enough to ship well alive. 



PLATE 46. A HOT HOUSE LAMB. 



"Hot house lambs" are most in demand from Christmas until 

 Easter. They must be fat and weigh between 40 and 55 pounds. 

 See plate 46. 



Export Sheep. Most of the sheep selected for export are the 

 heaviest of their class. They are usually in prime condition and of 

 the choice grade. Wethers are preferred, but ewes, yearlings, and 

 lambs are also taken, hence the term "export" cannot be said to 

 apply to any particular sub-class of mutton sheep. Many buyers 

 use the term freely to designate wethers, yearlings, ewes, and lambs 

 heavy in weight and prime in condition whether they be taken for 

 export or not. - 



