SlIKKI'-KAISINi; IN IJlMTISlF ( '< M . I M III A. 



43 



(2.) To every 1 gallons of water allow "2 lb. brown sugar and G lb. salt; boil 20 

 minutes and skim. Add 4 oz. saltpetre. When quite cool pour on the meat, which 

 lias been sprinkled with salt and packed in a tub. In two months it will be neces- 

 sary to pour off the brine, boil, and skim again, adding 3 oz. brown sugar and 

 % lb. salt. 



Spiced Mutton Hams. Sprinkle and rub into the ham a teaspoonful of saltpetre. 

 Then rub on 2 teaspoonfuls ground allspice and cloves, equal parts; then rub on 

 about a teacup of brown sugar. Then rub in salt for about a minute, and repeat 

 the above every other day for three weeks. Do not oversalt, as mutton takes salt 

 quite readily. Mutton thus cured is delicious boiled, or sliced and fried. 



RANGE MANAGEMENT. 



Many of the elevated ranges of the Interior have been overgrazed and are 

 deteriorating. Such areas should be given a rest by being fenced, so that the grasses 

 may have a chance to reseed themselves. On a range at an altitude of 5,000 feet in 



Floor plan of closed sheep-shed. 



An open sheep-shed. 



Washington artificial seeding was tried. The following grasses gave good results 

 when the seed was sown in the fall and harrowed in: Timothy, tall fescue, orchard- 

 grass, and brome-grass. On all ranges enough grass should be left to mature every 

 year to ensure that the grasses will be perpetuated by reseeding, and sheep should 

 not be turned on the range until the grass is well started in the spring, otherwise 

 they are tempted to eat poisonous weeds. 



On the range it will pay to provide lambing-sheds and individual pens for the 

 flock at lambing-time. A loss of about in per cent, of the lambs can be prevented 

 by giving the necessary attention at this time. An experienced herder with a boy 

 and horses can take care of 1,000 head on the range in open country. Good herders 

 lose very few sheep or lambs by coyotes. Good dogs are a great help. 



