WOOL AND MUTTON 233 
make a good meat, but detection is easily possible by the 
color, usually a darker shade. This deception is prac- 
ticed because goat meat is not in demand. 
14. Hothouse lambs.—These are lambs born in late 
fall or early winter, and forced in rapid growth for two 
or three months, when they are marketed. 
Their mutton is tender and juicy and always 
in great demand. It fetches the highest 
price of any meat. It is a great delicacy of 
private families, and during the season is 
usually to be found on the menu cards of 
leading hotels. Success in raising hothouse 
lambs is dependent upon early breeding 
strains of ewes; forced feeding on appetiz- 
ing and nutritious food, much of which 
must be grain; and pleasant environments. 
During the nursing period a rich, succulent 
ration for the ewes, as will conduce to the largest flow of 
milk, is essential. The lambs are induced to eat grain at 
an early age and provided with rich food until slaughtered. 
WINTER LAMBS 
WETHERS READY FOR MARKET 
Their ration consisted of clover hay, oil meal, ground oats and corn. 
