FEEDING AND FATTENING. 93 



The rate of increase in actual weight as the sheep fattens is 

 rather greater for the heart, aorta, lungs and widpipe, liver and 

 gall-bladder, pancreas, spleen and blood than it is for the col- 

 lective stomachs, intestines and their contents. A fat sheep or 

 lamb fit to kill should contain about thirty per cent, of fat — a 

 very fat sheep might contain considerably more. It must be 

 thoroughly understood that in fattening sheep, the same as in 

 fattening other animals, that heat is a food saver. Little exer- 

 cise and warm quarters will effect a saving of a third in the cost 

 of feeding. 



