I02 



Fattening Lambs. 



[may, 



All manure used should be mixed with kainit, otherwise the 

 sterilizing of the soil will be labour in vain. Soil treated as 

 directed above can be used after one year's rest. 



Spreading infected soil in a field where vegetation of any kind 

 exists does not tend to stamp out the disease. The tomato is 

 not the only kind of plant on which the fungus can grow, and 

 various weeds present in such a locality would enable the para- 

 site to reproduce itself for an indefinite period of time. 



In certain parts of Scotland considerable attention is given 



to the production of lambs for the early summer market. Those 



farmers who make a practice of this have 



Fattening" warm pens for the ewes and lambs, and 

 Lambs.* . ^ ,1 , . i 



give the ewes very liberal rations, and 



the lambs are fed on grain and cake as soon as they will eat. 

 The lambs are dropped during the latter part of January and 

 February, and are forced until May or June, when they are 

 marketed. The ewes are given from to 2 lb. of clover hay 

 each per day, from 12 to 16 lb. of turnips, and from i to if lb. 

 of a mixture of wheat-bran, crushed oats, and linseed cake ; the 

 larger allowances are fed to those with twin lambs. The lambs 

 are fed in creeps, and are given all they will eat of oatmeal or 

 rolled oats at first, and later on crushed oats, broken maize, and 

 either linseed or cottonseed cake. Lambs at four weeks old 

 will eat about an eighth of a pound each day, while at three 

 months they will take from two-thirds to one pound each. 

 When fed in this manner they make very rapid growth, and are 

 always well fleshed. 



Fattening Hill and Mountain Ezues and Lambs. — When hill 

 and mountain ewes are bought to be bred to a mutton sire for 

 one crop of lambs, they are bred to drop their lambs in March 

 and during pregnancy are given the run of grass or stubble 

 land, with some turnips, so as to be in fair condition at lambing 

 time. A few weeks previous to lambing they are fed on oats 

 and linseed cake, or brewers' grains and linseed cake. From 

 lambing time they are fed well until marketed, the lambs having 



* From a bulletin by Professor W. J. Kennedy, published by the U.S. Dept. of 

 Agric. Bureau of Animal Industry (No. 77). 



