FEEDING SHEEP. 403 



conducted, it will pay for purchased grain, and in this way 

 the manure will be made very rich, and the refertilization 

 progress rapidly. 



The method of procedure in New Jersey has largely 

 been as follows: The flock of ewes are changed yearly. 

 They are selected in August or September, for their thrifty 

 breeding condition, from flocks reaching that State or New 

 York City from Ohio or Pennsylvania, and some from Can- 

 ada. They are purchased at a wide range, from $3 to $6 

 per head ; are placed upon fresh pastures in the early fall, 

 and if thin, furnished cooling wheat middlings to start 

 thrift during mild weather. They are served by South- 

 down rams, and fed well during winter, usually upon corn, 

 oats and middlings. It is not attempted to fatten them, as 

 that would heat their blood unfavorably ; yet they must be 

 kept in fine thrifty condition, that their lambs may come 

 strong, and the ewes yield abundance of milk. These 

 lambs are pushed, and sold off in May and June. The 

 fleeces of the mothers are sold early, and they fed heavily, 

 and fattened for sale early in summer. So the transaction 

 of the August previous in the purchase of the flock is 

 closed out about the 1st of July, and all completed before 

 the end of the year. The best feeders reckon that from $6 

 to $10 are received per head for feed and care, and a large 

 amount of valuable manure obtained for the growth of 

 grain crops. These ewes are usually grade Merinos ; and 

 the lambs produced by a cross of Southdown are found to 

 feed much better, and bring extra prices in* the early 

 market. This system has some important points to recom- 

 mend it that the food used is all made active in producing 

 an immediate result, and nothing wasted .on keeping up the 

 vital organism during a storing period. It is all used either 

 to fatten the lambs or fatten the mothers, and the sheep 

 are passed into market, and the cash realized, before dis- 

 ease brings its hazards. 



