72 Sheep Management, Breeds and Judging. 



observed : First, the milk should be taken from a 

 cow whose milk tests high in fat. Second, for the 

 first three or four weeks the milk from this one 

 selected cow only should be fed to the lamb. 

 Third, for the first few days and nights the lamb 

 should be fed every two to three hours, and a 

 small amount (say two or three tablespoonfuls, 

 with a gradual increase) given it each time, so as 

 not to overload its stomach. Fourth, the milk 

 should be warmed up to 92 degrees Fahrenheit, 

 which is about the warmth of sheep's milk. Care 

 must be taken not to let the milk boil as this 

 causes constipation. Fifth, the bottle and nipple 

 should be thoroughly washed each time after use 

 so as to prevent the collection of sour matter in 

 them, which in time may poison the lamb. When 

 the lamb is first born it is delicate and has a rather 

 weak stomach, and therefore great care must be 

 exercised in rearing it by hand. Later on when it 

 has become a month or so old the task is not such 

 a diflBcult one. 



MARKING THE LAMBS. 



In all pure-bred flocks at least, all lambs should 

 be marked, in order to keep the breeding records 

 straight and to avoid mistakes when the time 

 comes to have the lambs registered. It is a com- 

 mon statement among some sheep breeders that 



