FATTENING SHEEP AND LAMBS IN WINTER 235 



many instances greater than the same from more mature 

 sheep. Nevertheless, because of the greater weight of 

 the more mature sheep at the time of purchase, the ad- 

 vance in value on this weight may in some instances bring 

 a larger margin of profit from these. When the sheep 

 are grown on the farm, the margin of profit from fatten- 

 ing will be the larger, as they consume from, say, 20 to 30 

 per cent less food for the increase made. Lambs will call 

 for approximately 500 pounds of grain and 400 pounds of 

 hay to make 100 pounds of increase. The risk from loss 

 during the feeding is also less with lambs. 



Usually the finishing of aged ewes in winter is the 

 most undesirable kind of fattening in relation to sheep, as 

 they feed slowly, make increase at enhanced cost as com- 

 pared with other sheep, are fed at greater hazard and are 

 slower of sale. But in some instances the fattening of 

 these may fetch a good margin of profit, as when they 

 may be purchased cheaply and fattened at low cost. 



General observations on fattening — i. The fattening 

 process in its relation to the carcass proceeds in outline 

 as follows : The formation of fat begins internally by 

 creating the web that covers the intestines. It then be- 

 comes manifest at the tailhead, from which it extends for- 

 ward on both sides of the spine to the neck. It is then 

 deposited in the muscles. The kidneys become entirely 

 covered, the muscular tissue becomes marbled, the tail 

 becomes thick and stiff, the top of the neck broad, and 

 the cod or udder filled. But the formation of fat is by no 

 means uniform in sheep. One will lay on the largest pro- 

 portions of fat on the rump and parts adjacent thereto ; 

 a second on the back ; a third on the parts adjoining the 

 forequarter, as the neck, breast and brisket ; a fourth on 

 those pertaining to the hindquarter, as the kidney and 

 flank; and a fifth on the internal organs generally. 



2. The prominent indications of ripeness in the car- 

 cass are : Stiffness and thickness at the root of the tail ; 

 a good covering of flesh on the loin and back generally. 



