TOUR IN ENGLAND.—NO. XIII. 
41 
all preventives, and no matter what the situation, 
without continued personal attention, be at once 
among the thickest of the hive. All this we have 
proved over and over again. This system, there¬ 
fore, after a thorough trial, we dismiss as unprofit¬ 
able and hazaidous. 
Our preference is decidedly for the smaller hive. 
In the exact fashion- of this we are not particu¬ 
lar, so that the above-named requisites, viz., 
warmth arid tightness be secured. We may also 
add, that we prefer entire simplicity, for bees do 
not understand complex habitations. But as the 
discussion of the different modes of treatment, and 
manner of taking the honey, will lead us into an 
elaborate essay on the whole subject of the domes¬ 
tic habits and economy of the bee, we must defer 
it till a future time, promising, however, that we 
will duly introduce to our readers the best informa¬ 
tion we have at hand. In the mean time we shall 
be glad to receive communications from those who 
have had experience on the subject. 
2Touv in England. No. IS. 
Early Lambs. —Among the table delicacies 
that the wealthy part of the population in this 
country greatly relishes, and seems very willing to 
pay for, are meats somewhat out of season; and the 
kind which is supplied with the most care and 
abundance, and that is most permanently relied 
upon in market, is early lamb. The breed of 
sheep for a long time exclusively used to produce 
this was the Dorset; deriving their name from the 
shire in which they were indigenous, and where 
we understand the business of this early breeding 
first commenced. The production of early lambs 
now is no longer confined to Dorsetshire, or its pe¬ 
culiar sheep, but it has become quite common 
throughout the southern counties of England. 
Among other breeds used for this purpose, the 
South-downs are the greatest rivals of the Dorsets; 
and we must confess, that we think them possess¬ 
ed in a superior degree of those qualities best adapt¬ 
ed to early breeding. 
The Dorset is a delicate sheep, and horned ; with 
white face and legs; flat, thin carcase, and rarely 
weighs over 75. to 80 pounds dressed, when full 
grown, and the wethers do not fully mature till 
two and a half or three years old. Its fleece also, 
is of light weight, and the wool not above a mid¬ 
dle quality. Its meat is pronounced superior. 
We may be unfortunate in our taste, yet in no in¬ 
stance did we find it to excel the well bred South- 
down when raised under equally favorable circum¬ 
stances. The South-downs, then, being hornless, 
hardier, of better shape, and maturing equally 
quick, in breeding early lambs for our own country, 
we should much prefer their introduction for this 
purpose to the Dorsets. It may be thought that 
the South-downs would not take the buck equally 
early ; but the contrary is the case, for they can be 
brought to it without the slightest difficulty, as the 
breeders in Middlesex.and Berkshire informed us , 
and they are now quite successful in the production 
of early lamb, and for a preference, retain the 
South-down breed. 
The usual peripd fixed upon for the ewes to 
lamb for the early market, is during October and 
November. They are then ready for the butcher 
about Christmas time, and so continue during the 
whole winter. They are usually killed at eight 
to ten weeks old, their meat being considered the 
most delicate at this age. When they first appear 
in market they bring extravagant prices, sometimes 
as high as 4 or 5 guineas, and never less we be¬ 
lieve, than 30 shillings to 2 guineas each, which 
would be equal to 50 cents or 1 dollar per pound 
for the meat in our money, which upon the whole, 
amply pays the breeder for his extra care and ex¬ 
pense in rearing these delicate house lambs. 
Previous to parturition, the ewes are usually 
taken up, especially at night, and during rain 
storms, and kept in well littered folds or yards. 
After lambing they are driven out every morning 
to the pasture, and brought back in the afternoon, 
and thus remain with their young till the next 
morning. If the ewes are turned out quite early 
in the morning, they are brought home to suckle 
at noon, and then again in the evening to remain 
all night. In addition to their pasture, they have 
what green food they will eat during the time 
they remain in the fold-yards; such as clover, 
vetches, and rye-grass. As soon as cold weather 
approaches, and they can no longer run in pasture, 
in order to keep up a full supply of milk in the 
ewes, they are high fed with the best of hay, tur- 
neps, or other roots, and brewers’ grain. The 
lambs also are taught to drink cow’s milk as soon 
as they can make them, and the quantity of this 
that they may safely take after they are a month 
old, is about one pint a day. This brings the 
lambs forward much faster than when dependant 
upon their dams alone for their nourishment, for 
it not unfrequently happens by this process of feed- 
ing^that they are ready for the butcher at the 
early age of six weeks. To ensure greater cer¬ 
tainty in rearing these lambs and accelerate their 
growth, it is best to have them comfortably shelter- 
