16 FARMERS ' BULLETIN 840. 



cured by giving one-fourth of an ounce of cooking soda, 1 ounce of 

 sulphate of magnesia, and a pinch of ginger in a small quantity of 

 flaxseed tea or gruel. This should be followed in about four hours 

 with 2 ounces of linseed oil. Indigestion is shown by distress and 

 frothing at the mouth. A liberal dose of castor oil will effect a cure 

 in most cases. 



Sore eyes are of rather common occurrence. The eyes appear 

 covered with a milky scum, or, in bad cases, become an angry red. 

 In either case tears are apt to flow profusely. An eyewash of silver 

 nitrate or 15 per cent argyrol will clear them up in a few applica- 

 tions. A very tiny drop of pure sheep dip is also recommended. 

 Sore mouths are sometimes caused by scabs around the lips. These 

 scabs should be rubbed off and sheep dip or a medium-strength solu- 

 tion of copper sulphate applied. 



DOCKING THE LAMBS. 



Docking, or removing the tail, is best done at the age of 10 to 14 

 days. When correctly done it adds much to the appearance and 

 cleanliness of the lamb and -raises the selling price at the market. 

 For this purpose knives, either sharp or dull, chisels, and patented 

 docking irons have all been used and recommended. When a sharp- 

 edged tool is used the pain is slight, but unless some care is taken 

 the lambs may lose considerable blood. Docking irons which burn 

 through the tail may be used, and thus reduce the loss of blood to a 

 minimum; but if used too hot the wound will be slow in healing. 

 With any of these instruments the cut should be made about 1 

 inch from the body as measured on the underside of the tail. The 

 lamb should be held with the rump resting upon the top of a panel 

 or pen partition or upon a board if the hot irons are used. When 

 docking with the hot iron the operator should work with the right 

 hand, holding the tail in his left and pushing it toward the body. 

 This will leave loose skin above the cut to close over the wound. 

 Pine tar may be applied if flies are bad. 



CASTRATION. 



The ram lambs may well be castrated at the time they are docked. 

 Both operations should be done early on a bright, cool morning. In 

 castrating, the lamb is held in the same position as for docking. The 

 hands and knife or shears should be disinfected. Unless both testi- 

 cles can be felt, the operation should be delayed. The lower third 

 of the scrotum should be cut off. The testicles then may be removed 

 by pulling them straight out. In large flocks the testicles are re- 

 moved by pulling with the teeth, as it is very difficult to grasp them 

 with the fingers and it is necessary to do the work as quickly as 

 possible. 



