4)4 ON WETHERS. 



the operation is delayed, the more likely it is to de- 

 stroy the lamb. Those which are castrated have 

 not the head so beautiful, nor do they become ^so 

 large as the others. 



Q. In what manner should they be castrated ? 



A. When the lamb is castrated in eight or ten 

 days, the most simple method is, to make an opening 

 by an incision at the bottom of the bag, and to force 

 the testicles through the opening, and to cut off the 

 cords above the testicles : this is what is called lamb 

 castrating. When the lambs are older, incisions are 

 made on each side of the bag, and the testicles forc- 

 ed through the two incisions, and the cord cut above 

 each testicle : this operation is called calf cutting, be- 

 cause calves are castrated in the same manner.* 



Q. What precautions should be taken before and 

 after these operations ? 



A. It is necessary to choose a season, when it is 



* There is still another method of castrating before killing- them, 

 which is more simple, and quicker done : a single opening- is made at 

 the bottom of the bag, and one testicle is first forced through this open- 

 ing, which the shepherd seizes with his teeth and draws out, whilst 

 with both hands he sustains the bag; the second testicle is then forced 

 through the same opening, and taken out in the same manner. Some 

 persons, after forcing out the testicle, gently twist the cord, and then 

 take it out more easily by hand ; less risk is run in this way of mak- 

 ing an inward rupture : the opening is shut by gently pressing together 

 the edges of the wound with the fingers, without putting any kind of 

 grease to it, and the cicatrix readily forms. AH these methods of cas- 

 trating succeed equally well, and it is rare that accidents happen. 

 There is a contraction in the jaws sometimes observed ; the shepherd, 

 to remove or prevent it, when the lamb is put on his feet, after the ope- 

 ration, passes his finger into his mouth to make him chew a little.... Hu- 

 zard. 



