Il8 MANAGEMENT AND FEEDING OF SHEEP 



are being grazed on succulent pastures. Where such filth 

 accumulates in warm weather, it encourages the presence 

 of flies, the eggs of which may develop into maggots and 

 work much harm. Modern taste also looks upon the 

 sheep that is docked as being more symmetrical and hand- 

 some than sheep with the tail full length. 



The tail should be docked — that is, cut — while lambs 

 are only a few days old. When done at such an age the 

 development of the lamb is not hindered. The danger of 

 loss from bleeding is almost wholly obviated. Such a re- 

 sult is by no means uncommon where the lambs are not 

 docked until several weeks old, unless steps should be 

 taken to prevent it. Valuable lambs docked thus late 

 have bled to death. This, however, can be prevented 

 by searing the wound with a hot iron. Opinions diiTer as 

 to the advisability of castrating and docking lambs at the 

 same time. Although more time is used in performing 

 these operations separately, it would seem reasonable to 

 conclude that the shock given to the system would be 

 lessened by performing these operations at dififerent 

 times. 



The cutting of the tail may be done by one person or 

 by two. When done by one, the lamb is taken under the 

 left arm and the loose skin is drawn upward toward the 

 body near the base of the tail. It is then severed with 

 a pair of strong scissors held in the right hand. A little 

 powdered blue stone dusted on to the wound will tend 

 to stanch the bleeding. The skin is then drawn down 

 so as to partially cover the wound, which heals over more 

 neatly and smoothly than when the skin is not thus drawn 

 back before severing the tail. 



When two persons perform the docking the lamb is 

 held by one and the tail is severed by the other. The 

 lamb may be held by pressing its back firmly against the 

 breast of the person holding it, the legs being held in his 

 hands, when a second person severs the tail. By another 

 method, and a better one, the person holding the lamb 



