192 Western Live-stock Management 



up in the chapter on wool production. While this chapter 

 deals with the subject from the standpoint of the range- 

 man, it contains much information for the farmer breeder. 



Dipping. 



Dipping of farm sheep is even more important than 

 dipping on the range, since ticks multiply more rapidly 

 under farm conditions. The method of dipping is the 

 same only it is conducted on a much smaller scale. In- 

 stead of having a vat fifty or sixty feet long, one ten or 

 fifteen feet is large enough. With these short vats the 

 sheep must be held in for a short time and not be allowed 

 to swim through. The dips used for ticks and scab are 

 the same as on the range. 



Weaning. 



In the case of lambs for the market, weaning is a simple 

 process, as the lambs go direct to the market from their 

 dams. With the pure-bred lambs, it is different. They 

 are weaned at about three to five months of age. After 

 the separation, the lambs should be turned into a good 

 shady pasture far away from the ewes, and never returned. 

 Lambs already taught to eat grain are easiest weaned. 

 A stunted lamb never makes up its lost growth no matter 

 how favorable circumstances may be afterwards. Forage 

 crops, such as rape atnd clover, make excellent pasture for 

 lambs, and where available, grain may not be needed. 

 Ram lambs should be separated from the ewe lambs when 

 not older than six months, and would better be separated 

 at weaning. 



Marketing. 



Spring lambs are marketed whenever they become 

 fat. This will ordinarily be at a weight of somewhere 



