46 Practical Sheep Husbandry 



ing sheep before he goes into the business had better let sheep alone, 

 for the odds would all be against him. 



Feeders of sheep and lambs are composed of two general classes, 

 the field feeder and the dry-lot or barn feeder. As the held feeder is 

 first to come on the market in the fall to purchase his feeders, and also 

 as he generally finishes his stuff in the dry lot, we will take up his prob- 

 lem first, and lead up to dry lot feeding. 



Quality of Feeders 



It is during the autumn that the ranchman sends his fat sheep and 

 lambs to market. If the range is good, a large per cent of his holdings 



Several Thousand Range Sheep on the Way to Market 



get fat, but there are always a good many that are not fat enough for 

 the killers, and these are termed feeders. It is in the fall, also, that he 

 culls his flocks and sorts out everything not suitable to be kept on the 

 range. Included in the ranchman's shipments in the fall may be found 

 fat lambs, feeding lambs, fat and feeding yearling wethers, and fat and 

 feeding aged wethers. He also markets any young ewes in excess of 

 the number he has feed for during the coming winter, and he is careful 

 to sort out and market all old ewes that will not stand the hard, open 

 winter. Of the latter, part may be fat and go to the killers, or they 

 may all be thin with good solid teeth, and good for one or two years' 

 service as breeders through the central states, where good shelter and 

 nourishing food is provided. These old ewes may also be broken or 

 short toothed stuif, not good enough for breeders, but will get fat with 

 the proper feeds. In fattening such ewes grain should be ground or 

 cracked; in other words they should have soft feed. They generally 

 sell at a low price, only a little higher than cull ewes, a kind not suitable 

 even to go out as feeders. The culls are bought by the killers for can- 

 ning purposes. 



Fall Roughage 



Nearly every year, just after the harvesting of the small grains. 



