SHEEr*. 



often by no means inconfiderable, efpecially in certain cir- 

 <:umllances and fituations towards the clofe of the lambing 

 feafon. 



■ In fome places it is not unufual, before the lambing takes 

 place, to provide a better fort of paftiire-ficld for the re- 

 ception of fuch ewes as may chance to have twin-lambs, 

 as more food is required for tliem. T!-iis is bell when in 

 or near the middle part of the lambing paltures, as the 

 CWC3 and lambs, in that cale, can be the moft readily and 

 conveniently removed, whereas in other circumftances there 

 is often much trouble and difficulty cauled with the young 

 lambs, which fliould always be marked and removed as 

 foon as they are enabled to walk. 



The next preparatory bufmefs, in fome fituations, is 

 that of clatting the ewes, vsdiich commonly takes place a 

 little time before the lambing begins ; but in many places 

 this is wholly negledted and thought quite ufeleis. See 

 Sheep, Clatting of. 



The lanr-.bing tinr.e takes place at different periods in dif- 

 ferent phices, accordiniT to the nature of the fituation and 

 other civcumltances, and often a week or ten days fooncr 

 or later in the fame fituation, as the feafon may be more cr 

 lefs fcverc, and the Hocking of the land has been more 

 light or more hard. But about the beginning of April is 

 probably the beft and molt general time. Early lambing 

 is mjoiUy advantageous, where the circumftances of the 

 land will admit of it. The feafon of lambing moftly con- 

 tinues about a month, and in fome places, where lambers 

 are employed without any lookers, two guineas and the 

 iambrtcins cire paid for that time. 



In the actual bufmefs of lambing, much care and atten- 

 tion are neceflary in the perlon who has the direction and 

 management of it. In all natural cafes of this fort the 

 lefs tliat is done, perhaps, in general, the better, as nature 

 will for the moll part effedt the bufinefs in the fafell and 

 moil proper manner. The chief difficulty, it has been faid, 

 confills in knowing when ewes (hould be aflifted, as young 

 pcrfons employed in this management are much too apt ti> 

 interfere, from which much mifchief and lofs not unfre- 

 quently proceed. The nature of the particular cafe, and 

 the workings of the ewes, lliould contlaiitly be the prin- 

 cipal dircftors in this matter. Some conceive, that when 

 ewes have been at work fome length of time, they fliould 

 be afhlted ; others, that when the lambs' tongues are pro- 

 truded from the mouths, they fhould have aliiltance ; but 

 neither of thefe rules is always to be depended upon. 

 There are ftill others vfho think, that when the ewes rife 

 and walk off on being approached without any thing being 

 the matter, they require no interference ; but that when 

 they will not rife, but appear a good deal fpent, they 

 fliould have immediate affiltance. Some alfo fuppofe, that 

 confiderable force may be exerted in fuch cafes without 

 danger. But though there may be fome truth in the re- 

 mark, it is always uecellary that much caution Ihould be 

 taken wliere force is employed on thefe occafion>. Belides 

 thefe, fomething may proJDably depend upon the Hate ot 

 the feafons in this buiinefs, as ailiilancc will be lefs ncccil'ary 

 in Inch as are cold, than when tiicy are warm. '^I'lie ewes 

 fliould, in fa£l, never be meddled with in their lambing, in 

 tiiefe cafes, until there is an abfolute niccfiity. 



In all uimatural cafes of this kind, which vary very mucii 

 in dinVrent inllances, according to the nature of the un- 

 ufual part of the lamb which may prefent itfclf, and 

 wliich require the afliilance of proper perfons ; thofe who 

 have had the fulled experience, and arc the moft cool and 

 cautiou"!, will be the moll proper for performing the bufi- 

 nefs, ?s where this is not the cafe, there will often be 



Vol. XXXII. 



great lofs of lambs, as well as of ewes. In every cafe of thi§ 

 nature, where much force, or any other means are neccf- 

 fary to be employed, very great care and circumfpeftion 

 fhoiiid conllantly be ufed to have it exerted and done in the 

 mod gentle, deliberate, and iafe manner poflible, as other- 

 wife much danger and inconvenience may arife, that might 

 have been avoided. 



In fome indances, where the lambs are apparently dead 

 when they are lambed, tl'.ey may be recovered and rellortd by 

 forciiig air into their lungs in an eafy m.anner. This (llould 

 however always be done almoll indantly afterwards, other- 

 wife it feldom fucceeds. 



As foon as the lambs are brought forth, they have com- 

 monly tome milk from their mothers given them, or are 

 allowed to fuck them for fome little time, which are fup- 

 pofed to increafc the affeition of the ewes for them ; the 

 lambs being at lad left as clofe by the noles of the ewes as 

 poflible, which fhould be' done quickly, that they may not 

 go away without noticing them. The lambs are always 

 greatly llrengthened ar.d improved by the ewes hckingthem, 

 which they conllantly do, where they have a proper affec- 

 tion for them. When lambs droop and liang their heads 

 immediately after they are lambed, they are bad ar.d un- 

 favourable figns, Zi fliewing them to be in a weak and 

 dangerous Hate. The praftiee often made ufe of in fome 

 places, of putting the tail of the lamb, which is jui'l lambed, 

 into the ewe's mouth, in order to promote her alFedtiou fur 

 it, is very filly, and of no avail. 



In the catching of all ewes in the lambing date, every 

 fort of exertion, trouble, and fatigue, lb as to injure them, 

 fliould be avoided as much as poliible, in order that they 

 may lamb, or be aflifted to lamb, in a cool full able date. 



During the time of lambing, the looker, or other pe;fon 

 who has the management, fhould be very careful and atten- 

 tive cany in the mornings, and at other times, in looking 

 over the ewes and lambs, to fee that they are not injured 

 or lod by negleft m any way. 



In cafe? where this bufinefs is carried on upon a large 

 fcalc,, when every thing has been properly prepared and 

 got in readinefs, the lan^ber, or other perlon employed in 

 tlie management, begins his laborious and difficult under- 

 taking, by entering and going over the lambing paftures at 

 the time of day-break, with his lamb-hook in his hand, 

 that he may notice and examine the ewes, raife up fuch as 

 have Liin down, and determine whether Inch lambs as are 

 dropped be capable of fucking, which is com.monly readily 

 decided by the didenfioii of the belly. In cafes where 

 this lad is not able to be done, the ewes arc citlicr catched, 

 and the lambs fuckled, or the lamber is provided with 

 fome ewe's milk in a bottle for tiic pur;ofe, a precaution 

 which is eil'entially proper on many occalioin;, as when the 

 weather is fevcre, wet, and donny, in which circumftances 

 the lambs quickly pcrifli, if not lupplied with fuch food. 

 This attention often Itrenglhcns the lambs in a wonderful 

 manner, and i)reventa much trouble in removing them and 

 tlie evves to the pounds. The continuance of th,' alfi dion 

 of the ewes is proved by the callings and iioife they make. 

 The twill lambs are now iilinlly marked, to prevent con- 

 fufion, as the ewes frequently leave oijc iit them, after 

 which they arc not meddled or interfered with tor fome little 

 tiinc, as a few hours, or a day, as their llreiiglli may be ; 

 but as foon as they can walk, they are modly removed with 

 the niotiiirs into better keep. The ewes which have finglc 

 lambs commonly remain in the pallure-fields where lliey 

 have lambed, uiilefs the number be great, in wliicli cafe, 

 tlie hinibs with the ewes are occalionally removed into the 

 palUire-fields, where they are intended to be kept during 

 3 N the 



