FEEDING SHEEP 249 
made to increase its diet by the addition of roots or ap- 
_petizing concentrates, a manifest advantage is gained. 
4. Roots always fine for sheep.—Roots are a staple 
sheep food and of the gféatest value in winter feeding. 
If fed in excess, the large amount of water they contain 
and their bulkiness tend, especially in winter, to reduce 
the temperature of the animal and otherwise gradually 
to act unfavorably on the health. Watery foods are not 
good for sheep. Sheep need succulence, but roots and 
green crops should be considered as supplements and not 
as the basic portions of the ration. 
The most common roots for sheep are sugar beets, mangels, 
rutabagas and turnips. Each kind is favorable in effect upon the 
quality of the wool. The quantity of roots will depend on the kind 
of sheep. As a safe guide, it may be stated that one bushel of roots 
will be sufficient as a daily allowance for 10 sheep weighing 150 
pounds each, if along with the roots one and one-half pounds of 
hay and one-half pound of meal or bran are given daily to each 
animal. 
5. Sheep and water—Sheep in the Nebo national 
forest in Utah go 4%4 months during the grazing season 
without water, except for such moisture as they get from 
dew and juices of forage plants. In the Farghee forest 
in Idaho, sheep get water only twice during the four 
months’ summer grazing season. While sheep are able 
to subsist under these conditions, they often suffer, and 
even perish, from lack of water. Heavy dews and succu- 
lent grass enable them to secure water for a time; but, 
like other animals, they thrive best when they are not en- 
tirely denied water as drink. It is an old fallacy that 
sheep never need water. 
6. When turning to pasture-——Change from dry forage 
to fresh pasture gradually. An afternoon is best, when 
no moisture is on the grass. After eating of this pasture 
for a short time return the flock to the yard. Repeat in 
