524 Feeds and, Feeding. 



forage. Tlie clover should be cut early in order to secure the 

 leaves and heads, which are the parts desired. 



In the iiTigated regions of the West alfalfa furnishes a hay su- 

 perior even to red clover in palatability and the nutriment which 

 it carries. Alfalfa hay of good quality not only answers for 

 roughage, but because of its abundant nutriment serves as a par- 

 tial substitute for grain, thus materially reducing the cost of 

 feeding and fattening. 



Next in value to hay from the legumes come the dry leaves of the 

 corn plant. For sheep feeding, com should bo cut early and cured 

 in well-made shocks. It can be fed uncut, or if more convenient 

 may be run through the feed- cutter, though cutting will not induce 

 sheep to eat any of the coarser parts, as is the case with cattle. 



808. Dipping. — Before sheep are admitted to the fattening pens 

 they should be carefully examined by an experienced shepherd, 

 and if any evidence of skin disease or vermin is found the flock 

 should be dipped in the most thorough manner. At the "West, 

 scab stands an ever-present menace to profitable fattening. In 

 the East, lice and ticks infest the flocks of farmers and sheep- 

 raisers who are not especially careful in flock management. 

 To attempt to fatten sheep afflicted with any of these pests is 

 to court loss and possibly disaster. Sheep which are seemingly 

 free from ticks will, if infested by them, show irritability and 

 restlessness as soon as fattening begins. 



809. Length of feeding period and gains. — The feeding period 

 with sheep and lambs should last from twelve to fifteen weeks, 

 according to the condition of the sheep in the beginning and the 

 rapidity with which they gain. The tables in the preceding 

 chapter show that lambs, when gaining normally, increase in 

 weight at least a quarter of a pound per day. For a feeding 

 period of 100 days the gains should therefore reach from 25 to 30 

 pounds per head. This weight, mostly fat, added to the carcass 

 of a lamb weighing originally 80 to 100 pounds, brings it to the 

 size desired by the market. 



810. Feed consumed. — As a result of carefully conducted ex- 

 periments with sheep of diiferent breeds, Lawea and Gilbert* 



» Both&msted Memoirs, Vol. IL 



