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MANUAL OF MODERN FARRIERY. 
mon cerate, or palm-oil. If the want of a sufficiency of milk 
is the cause, then the ewe should be supplied plentifully with 
green, rich food, and the lamb fed in the meantime with cows' 
milk, or from the milk of a ewe which has lost her lamb. 
To make a ewe which has lost her lamb take to another, 
the following device has been adopted. The dead one is 
skinned, and the skin fixed on the other lamb, and both ewe 
and lamb confined together in a particular place, when the 
ewe will take to it, and then the false skin may be removed. 
WEANING LAMBS. 
It is rather a difficult task to wean lambs. They should 
be allowed to suck for three months and a half; after which 
time they should be removed to a distance from their dams, 
and kept apart for two or three weeks, when they may again 
be returned to the pasturage along with the ewes, and will 
give no further trouble. They should be so far off that 
their bleating cannot be heard by the ewes, otherwise they 
are sure to be extremely restless and anxious, and will hardly 
settle to feed. 
Ewes will generally cease to have milk in about ten or 
twelve days, if they are not milked regularly, which some 
farmers are in the habit of doing for the purpose of making 
cheese. If, however, this is long continued, it cannot fail to 
weaken them, and reduce them to too low a condition before 
the rutting season. It will be proper to milk them every 
second day at first, when the lambs are removed from them, 
and allow a longer interval at each milking, until they cease 
to secrete milk, or at least in small quantities, which will 
be carried off by absorption. 
CASTRATING LAMBS. 
This operation may be performed at any time, from four* 
