192 Western Lnve-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 and 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 
