SECTION III 



CASTRATION OF HEIFERS 



The cuiTent demand Jior desirable breeding animals 

 lias i-ednced the practice of castration of heifers, a pro- 

 cedure (luite common in the past. It is not done ex- 

 tensi\ely at the present time, except in a few instances 

 where range cattle are spayed to avoid the contusion 

 oi brands — the ob\'ious result if "open" hcifei'S were 

 sold aiul put at large on the ranges. This operation is 

 also necessary at times for the profitable feeding of 

 virgin females for market. 



Age. — The best age for spaying heifers is before 

 their first estral jjcriod, but since this operation is done 

 by the flank route, it is sometimes impossible, as their 

 first estral period may manifest itself dui'ing midsum- 

 mer, and it is not best to operate during fly-time if il 

 is possible to do it at any other time. 



Preparation of the Subject. — Heifers at grass re- 

 quire no preoperative preparation except the withhold- 

 ing of food for 24 hours and water for al)out 12 hours 

 preceding the operation. This allows sufficient time for 

 the evacuation of most of the intestinal content and 

 makes for a more comfortable handling of the case, 

 for both the operator and the subject. 



Restraint. — Animals should be confined either in the 

 standing position or in lateral recumbency. If han- 

 dled in the standing position, and large numbers are 

 to be spayed at once, it is advisable to build a suitable 



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