SHEEP. 
breeder has no arable land, which is the case on 
a great many farms in Leicestershire, the ewes 
are placed with the ram at a comparatively late 
period in the season; and are fed entirely, or 
almost entirely, upon grass throughout the year. 
It would be better, however, to supply them with 
a moderaté quantity of corn during the spring or 
lambing-season, as they are then frequently so 
much reduced, as to cause great loss during the 
lambing-time, besides stinting the quantity and 
quality of wool, and occasionally making the 
dam, offspring, and fleece, all culls. In the case 
of a ewe losing her lamb, it is customary to place 
the skin of her offspring upon another lamb in- 
tended to be put with her; and the ewe gener- 
ally takes to the stranger in a short time; but 
in the event of difficulty, a little gin rubbed 
upon the skin of the lamb and nose of the ewe 
at once effects the desired object. Upon turnip 
and seed-farms, where the design is to raise fat 
wether lamb-hogs, the management of the lambs 
is commenced at an early period. They are pro- 
moted in regular succession, being first separated 
from the ewe-lambs and allowed to take prece- 
dence throughout the year. It is now the prac- 
tice to wash and shear the general flocks in the 
beginning of June ; though this is considered by 
some too early in the season. By this plan, they 
are found less subject to fly-galls, gain more 
weight during the summer, and have a more 
bulky appearance when sold in the autumn; 
and there is no difference in the weight of wool, 
if adopted as a general system. The custom of 
dipping the lambs directly after the ewes are 
shorn is a valuable one, and should never be 
omitted. There is also a growing practice of 
having the whole flock dipped at this period of 
the year, as it affords an excellent opportunity 
for cleansing them. The lambs are again dressed 
with mercurial ointment in the first week of Octo- 
ber ; if this be omitted, they are much tormented 
during the warm spring months. The weaning 
of lambs is considered to be a nice point, as much 
depends upon its being properly accomplished. 
The plan of taking the ewes from their lambs to 
a distant field reserved for them, rather than tak- 
ing the lambs from the ewes, is préferred ; for the 
lambs being accustomed to their pasture, remain 
more quiet than when removed to a strange 
field, where they fret, become thin and ex- 
hausted with bleating, and too often incur fever 
and scouring, which are the forerunners of other 
diseases, and the cause of their doing badly for 
weeks, if not the whole winter following. The 
ram-lambs are put with their dams into the clo- 
ver or reserved spots for some few days previously 
to weaning, where they learn to eat green tares, 
which are found invaluable by those breeders 
who use them for a start. Lambs should never 
be placed upon rested summer-eaten clover pas- 
tures, however tempting they may appear, as 
they invariably cause scouring, fever, and other 
severe ailments, Old grass, clover, or grass- 
199 
eddish is preferable until the autumn quarter 
commences, which is considered an important 
one, as much depends upon the manner in which 
the lambs are started, or taught to eat their 
winter food. In the middle of September, the 
lambs 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 the year, cabbages being thrown 
to them upon the pastures, or cut for them in 
troughs; and 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, 
and find it an excellent plan. After a short time, 
the wether-lambs receive each + lb. of oil-cake, 
or corn to that value, per day ; and at Christ- 
mas, they are placed 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 the animals be intended at once for the 
butcher, or are to be kept until midsummer, or 
even later. The ewe-hogs are kept entirely upon 
turnips and cut clover-chaff, with plenty of salt. 
When the turnips are finished, 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 clo- 
vers to commence their work, and are sold by 
some breeders about August or September, to 
make room for the lambs. Other breeders pre- 
fer to keep fewer ewes, and keep their shearlings 
on until the following spring, when they are 
again shorn and sold to the butchers in the 
neighbourhood, being too heavy for the London 
trade. In this case, the lambs are never sepa- 
rated at an early age, but are kept together 
until 14 months old. In many parts of Leices- 
tershire, the lambs are wintered upon grass only, 
and are frequently sold fat as early as the fol- 
lowing August and September; though 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 October fair, and are much 
sought after by different breeders from the ad- | 
joining counties. At this fair, a considerable 
trade is carried on in the sale and letting of 
rams, it being the conclusion of the season ; but 
the leading breeders prefer ‘letting’ their sheep 
at home, which commences on the 8th of June, 
and continues during the season. 
Protection for Sheep.—The affording of protec- | 
tion to sheep, in cold and exposed districts, is 
one of the oldest and most general of the prac- 
tices which man has found necessary for the 
preservation and improvement of his flocks ; and 
