Early Lamb-Raising 235 



mothers by fastening them in their eating room by 

 a gate closing the creep. This confinement of the 

 lambs also makes it much easier to return the flock 

 to the stable. A lot of frolicking lambs are often 

 very trying on the attendant's patience when at- 

 tempting to drive them into a stable. Fresh water 

 and salt should be accessible to the flock at all times. 

 No other condiment is necessary or profitable. 



Marketing the lambs. — When a lamb gets large 

 enough so that it passes through an eight-inch space 

 — the width of the spaces in the creep — with diflfi- 

 culty, it is about ready for marketing. However, 

 the more accurate gauge of the scales should be em- 

 ployed in the selection of lambs for slaughter until 

 the shepherd has had experience enough in handling 

 them to make close estimate of weights. One more 

 week's growth will often make a difference of one or 

 two dollars in the selling value. 



Before any lambs are ready for slaughter, the owner 

 should communicate with some well-recommended 

 commission firm and ask for instructions as to the 

 form in which they desire them dressed. Different 

 markets have different demands in this particular, 

 hence it is not advisable to describe here the form of 

 dressing in detail. Some mention of method, how- 

 ever, may be helpful. In the evening before the 

 lambs are to be slaughtered, separate them from the 

 ewes and confine away from feed, but within hearing 

 of their mothers. In the morning catch and confine 



