1922.] 



Suffolk Sheep. 



885 



12 stone by 1st June. To ensure quick mating it is 

 best that the ewes should not be in too high a condition. About 

 a week before the rams are turned in the ewes should be put 

 on good feed, nice aftermath grass or cattle-fed pasture or any 

 fresh ground available, such as stubbles, with a fold of rape or 

 thousand-headed kale. 



It is found very beneficial if the flock can get an entire change 

 for a short time on a farm that has been free from sheep for 

 some time. If good, sound marshes are available that have not 

 been sheep fed during the spring and early summer, flocks may 

 be sent there to great advantage during the late summer and 

 autumn, but many flock-masters have not this opportunity. 

 About November the principal food is white turnips, w^ith a run 

 on stubbles, grass or heath land. A month before lambing a 

 little trough food is given, about J lb. per head of crushed oats, 

 linseed cake and bran or malt culms mixed, to bring the ewes 

 to the lambing pen with a plentiful supply of milk. 



Some farmers have a permanent lambing yard, but it is 

 preferable to have a fresh site yearly and as near the feed as 

 possible. This is formed by standing two or three corn stacks 

 on the selected site, pitching the straw to form shelter from 

 the north and east winds. The yard is then built round this, 

 separate pens being made for the ewes to come in as they 

 lamb. Care is taken to see that the lambs are well mothered 

 before turning out. When feeding white turnips before lamb- 

 ing, especially if it be a mild winter, the ewes should not be 

 allow^ed too many; they should have a liberal allowance of hay 

 or chaff, and if the turnips should have a disposition to run, 

 that is, the tops shoot up, they should be horse hoed three or 

 four days before folding to cut the tap root. During Januar^^ 

 February and March the chief foods are white turnips, cabbage 

 or kale, with a run out on grass, rye or earh^ rye grasses, and 

 if not too frosty a few mangolds thrown out. As soon as strong 

 enough the lambs run forward through creeps, getting the pick 

 of the food. Lamb troughs are kept in the forward fold and a 

 little mixed trough food given, consisting of crushed linseed 

 cake, oats and bran; if good clover hay can be spared this should 

 be given in addition, either long or chaffed. By April there 

 should be a plentiful supply of kale, cabbage, rape and rye 

 grass, etc. When the lambs are young the ewes are kept 

 generously, having 1 lb. per head daily of trough food, to keep 

 up a good supply of milk. This is decreased as the lambs get 

 strong and take a good supply of dry food on their own. In 



