'52 



v^/-vi\±j \ji oii-111-ii.r 



about 60 pounds in weight they are shipped to some of 

 tlie large central markets and sold to feeders who fatten 

 and return them to the market. There is often good profit 

 in this feeding business, and a great deal of fertility is 

 added to farms where this system is followed. 



Another branch of the industry is the production of 

 Iambs commonly known as " hot-house lambs." The 



Fig. 90. — Lambs of the average mutton type. 



majority of the lamljs are sold in the fall, weighing from 75 

 to 100 pounds, and young lambs placed upon the market in 

 the winter and early spring readily command a high price. 

 Dorset sheep produce lambs any time of the year and are 

 therefore valuable for winter lamb production. The winter 

 lamb should be kept in good quarters and should receive 

 careful attention. To bring the best price the lambs 

 should be well fattened and weigh from 50 to 60 pounds 

 when ready for market. 



Conditions of the Large Producer. — Where sheep are 

 produced in large numbers on the ranges, pasture forms 

 the larger part of their feed. The cost of production is 

 low, because of the cheapness of the land and the small 



