xiv "Contents 
PAGES 
of mutton — Legs— Examination of the fleece— Market 
classes of sheep — Cuts of mutton. 
Questions ‘ 3 . s , F ‘ r ‘ 2 q 231 
CHAPTER XIV 
Frerepine SHEEP . ¢ . - . . . 232-245 
Sheep are delicate —Food requirements for sheep. 
Feeding the Flock . z F 234 
The flock in aimier Pasta, for ‘top — Tanting ws 
pasture — Change in pasture — Providing shade — The use of 
sown pastures— The flock in winter— The winter ration — 
Exercise — Care of the feet — Bedding. 
Fattening Sheep. : 238 
Growing winter lambs — The winter “quarters for eriiter. 
lamb production — Feeding the lambs — Growing spring lambs 
— Feeding lambs in the fall— Getting the lambs on full feed 
—Fattening lambs in winter— Feeding in the semi-arid 
West — Feeding in the corn-belt — Feeding in the East — 
Sample rations for fattening sheep. 
Questions P F ‘ ‘ - ‘ ‘ ‘i a a 244 
CHAPTER XV 
CaRE AND MANAGEMENT OF SHEEP. , . 246-256 
Plan of improvement — Coiperative ‘Txeoding — Choosing 
breeding stock — Type — Uniformity. 
Dipping Sheep $ 248 
Importance of tp ainigs —The dipping vat— How dips are 
used — Frequency of dipping. 
Shearing Sheep. . - 250 
When to shear —Hand hentia: — Machinery ciagemee: 
Tying the wool — Docking the lambs. 
Practical Sheep Barns . ; , 253 
Ventilation — Drainage — The interior arrangement — -_ The 
feed-racks — The savas of ao The sheep lot. 
Questions i . ‘ P : . 5 256 
PART FOUR—SWINE 
CHAPTER XVI 
Breeps or Swinp ‘ ‘ . ‘ . . . . 259-274 
Lard type — Bacon type. 
