16 
farmers' bulletin 840. 
cured by giving one-fourth of an ounce of cooking soda, 1 ounce of 
sulphate of magnesia, and a pinch of ginger in a small quantity of 
flaxseed tea or gruel. This should be followed in about four hours 
with 2 ounces of linseed oil. Indigestion is shown by distress and 
frothing at the mouth. A liberal dose of castor oil will effect a cure 
in most cases. 
Sore eyes are of rather common occurrence. The eyes appear 
covered with a milky scum, or, in bad cases, become an angry red. 
In either case tears are apt to flow profusely. An eyewash of silver 
nitrate or 15 per cent argyrol will clear them up in a few applica- 
tions. A very tiny drop of pure sheep dip is also recommended. 
Sore mouths are sometimes caused b\^ scabs around the lips. These 
scabs should be rubbed off and sheep dip or a medium-strength solu- 
tion of copper sulphate applied. 
DOCKING THE LAMBS. 
Docking, or removing the tail, is best done at the age of 10 to 14 
days. When correctly done it adds much to the appearance and 
cleanliness of the lamb and raises t. e selling price at the market. 
For this purpose knives, either s^arp or dull, chisels, and patented 
docking irons have all been used and recommended. When a sharp- 
edged tool is used the pain is slight, but unless some care is taken 
the lambs may lose considerable blood. Docking irons which burn 
through the tail may be used, and thus reduce the loss of blood to a 
minimum; but if used too hot the wound will be slow in healing. 
With any of these instruments the cut should be made about 1 
inch from the body as measured on the underside of the tail. The 
lamb should be held Avith the rump resting upon the top of a panel 
or pen partition or upon a board if the hot irons are used. When 
docking with the hot iron the operator should work with the right 
hand, holding the tail in his left and pushing it toward the body. 
This will leave loose skin above the cut to close over the wound. 
Pine tar may be applied if flies are bad. 
CASTRATION. 
The ram lambs may well be castrated at the time they are docked. 
Both operations should be done early on a bright, cool morning. In 
castrating, the lamb is held in the same position as for docking. The 
hands and knife or shears should be disinfected. Unless both testi- 
cles can be felt, the operation should be delayed. The low^er third 
of the scrotum should be cut off. The testicles then may be removed 
by pulling them straight out. In large flocks the testicles are re- 
moved by pulling with the teeth, as it is very difficult to grasp them 
with the fingers and it is necessary to do the w^ork as quickly as 
possible. 
