114 SHEEP FARMING IN AMERICA. 



In fact, when they are six weeks old it is 

 hardly worth while to shell or grind any more 

 corn for them at all. They prefer it fresh 

 shelled by their own teeth. It is folly to 

 spend effort in doing things that the lambs de- 

 light in doing for themselves. 



/ 



DEESSING LAMBS FOR FANCY WINTER MARKET. 



When the lambs reach a weight of 50 to 60 

 lbs. or even less if they are very fat the fancy 

 New York market will pay for them from $3 

 to $12 each if sent there by express nicely 

 dressed and cooled. The prices depend upon 

 how fat they are and what the season is. Big 

 lambs, only moderately fat, sell much cheaper 

 than small lambs that are very fat. 



For this trade the lambs are dressed in a 

 special manner as the market requires. Mr. 

 H. P. Miller, a successful "hot house" lamb 

 grower, gives this as his method: "It is very 

 important to have them thoroughly bled out. 

 To secure this we have found it advantageous 

 to hang the lamb by the hind feet in killing. 

 Suspend a small singletree about six feet from 

 the ground. Loop a small rope or strong 

 twine about each hind leg and attach to the 

 hooks of the singletree, with a sharp pointed 

 knife sever the artery and vein in the neck 

 close to the head. Be sure to sever the artery. 

 Bright red blood is the assurance. The venous 

 blood is dark. Severing the head with one 

 blow of a sharp broad axe would cause no 

 suffering and insure thorough bleeding. I 

 remove the head with a knife as soon as the 



