FEEDING SHEEP 



395 



and pull them through. 

 Hang the carcass in a cool 

 place for twelve to twenty- 

 four hours. As soon as the 

 animal heat is given off wrap 

 in two separate wrappers. 

 The first may be of cheese- 

 cloth or musUn, which should 

 be drawn tight to prevent 

 soiling when handling. The 

 outer covering may be of bur- 

 lap or sacking and must be 

 well secured. The lamb is 

 now ready for consignment to 

 a provision commission mer- 

 chant (Fig. 131). When the 

 lambs are to be shipped a long 

 distance, they are often crated, 

 placing three carcasses in a 

 crate. In warm weather ice 

 may be put between the 

 lambs but never in them. 

 The lambs should be dressed, 

 as they are ready for market, 

 preferably sending a few each 

 week during the season which 

 runs from Christmas to 

 Easter. 



After the lamb is removed, 

 the udder of the ewe must be 

 watched closely and not per- 

 mitted to spoil. If necessary. 



FlQ. 131.— HOT-HOTTSE Lamb WRAPPED 

 AND HEADY FOB SHIPMENT. 



remove the milk by hand for a few days. 



