6 



Management of Sfieep. 



and too ofton incur fever and scouring, wliich are the forerunners 

 of otlier diseases, and the cause of their doing; badly for weeks, if 

 nf)t the whole winter following-. The ram-lambs are put with 

 their dams into the clover or reserved spots for some few days 

 previcjusly to weaning-, where they learn to eat green tares, which 

 are found invaluaV^le by those breeders who use them for a start. 

 Lambs should never be placed upon rested summer-eaten ch)ver 

 ])astures, howev(?r tempting they may appear, as they invariably 

 cause scouring, fever, and other severe ailments. Old grass, clover, 

 or grass-eddish is preferable until the autumn quarter commences, 

 which is considered an important one, as much depends upon the 

 manner in which the himbs are started, or taught to eat their 

 winter food. 



In the middle of September the Inmbs are placed in moderate 

 lots upon grass or seeds, as, from the domestic habits peculiar to 

 the race, they are fond of picking their food at this season of tlie 

 year, cabbages l^eing thrown to them upon the pastures, or cut for 

 them in troughs : after a short time a few white turnips are mixed 

 with them, as a preparation for the winter. As October advances 

 they are placed upon the common or white turnips. Some breeders 

 mix a little coleseed in the first sowing, which is an excellent plan. 

 After a short time the wether-lambs are given ^ lb. of oil-cake, or 

 corn to that value, each per day; at Christmas they are phxced 

 upon the swedes which are cut for them, as are also the white ones 

 upon bad Layer. As the spring advances, the oil-cake or corn is 

 increased according to circumstances, whether intended at once for 

 the butcher, or to be kept until Midsummer, or even later. The 

 ewe-hogs are ke})t entirely upon turnips and cut clover-chaff, with 

 plenty of salt. When the turnips are finislied, the ewe-hogs are 

 placed upon moderate grass-land or old seeds. When the wether- 

 lambs are reserved for fat shearlings, they are placed upon the 

 young clovers to commence their work, and are sold by some 

 breeders about August or September, to make room for the lambs. 

 Other breeders prefer to keep fewer ewes, and keep their shearlings 

 on until the following spring, when they are again sliorn and sold 

 to the butchers in the neighbourhood, being too heavy for the 

 London trade. In this case the lam])s are never separated at an 

 early age, but are kept together until 14 months old. 



In many parts of Leicestershire the lambs are wintered upon 

 grass only, and are frequently sold fat as early as the following 

 August and September : some breeders keep them over until 

 the next spring or midsummer. It is the practice with some to 

 draft their ewes at the age of three years or three shears, and 

 place them with a horned Dorset or Southdown ram, for the 

 purpose of feeding what is termed lamb and dam." In this 

 case the ewes are usually sold in high condition at the Leicester 



