CHAPTER XII 

 EARLY LAMB-RAISING 



The phrase "early lamb-raising" refers to the 

 production of lambs in the fall and early winter to 

 be marketed when a few weeks old. There has been 

 a growing demand in the larger cities for this baby 

 lamb, or hot-house lamb as it is called, during the 

 winter months. It belongs in the class of delicacies 

 with hot-house lettuce, tomatoes, and cucumbers, 

 fresh strawberries, and green peas at Christmas. 

 It is the most profitable branch of the sheep business 

 when rightly conducted, and is likely to remain so, 

 because the sheep, to a greater extent than any other 

 farm animal, adheres to its habit of yeaning in the 

 spring, thus making it difiicult to get lambs in the 

 fall, and for the additional reason that few men 

 will give the business that nice attention necessary 

 to produce a strictly first-class lamb. The season 

 for marketing the lambs begins at Thanksgiving and 

 extends throughout the winter. 



The lamb should weigh not less than 40 pounds 

 at 8 weeks of age. That is the minimum weight at 

 which the lamb should ever be butchered, and at 

 that weight only at the opening of the season. Even 

 then lambs 5 pounds heavier would command a 



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