Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1847-02-18

are not grown in this country we have
omitted naming them. Dat ond barley
straw are preferred to those of wheat
and rye.
The stalk of Indian corn, cut fine, is
very nutritious food for sheep-so also
are corn cobs, ground fine and moisten-
ed.
Beans ground into meal, and mixed
with chopped hay or straw, in the iol-
lowing proportions, make an excellent
wool-producing provender. One-hali
Id. bean meal, two lbs. hay-or one-half
ID. bean meal and three lbs. straw.
Buckwheat straw, when carefully cur
ed, is recommended for sheep--so also
is millet hay.
If barley, or oats, be fed to sheep, a
half pint of either grain may be substitu-
ted for one pound Of hay-but each of
these grains should be chopped and wet
and mixed with cut hay or straw as the
case may be.
What food wiH produce the most 1cool z
Peas and beans, corresponding more
with the elements of fat than the varl-
Gus grains, are better adapted to the pro-
duction of wool, than either wheat or
barley, oats, or buckwheat. These lat
ter, together with the Ruta Baga turnip
being peculiarly adapted TO the produce
ton of fat, should be used mostly for
the feed of sheep when undergoing the
process of fattening.
Overlooking should not be resorted
to, as it deteriorates the quality of the
wool-the best, finest, and softest wool
is always produced where the sheep are
kept in a healthy condition, fed regular
ly at stated hours, but not in excess.
The quality Of hay is an object. III
coarse, much of it will be rejected by
the sheep, say to the extent of from ten
to twenty-five per cent; SO therefore, to
obviate the necessity of making allow
ance for such loss, care should be taken
10 provide hay of fine quality. Twen-
ty tons of good hay would carry 100
head of sheep through the winter in ex-
cellent condition and health.
Importance Of green food.-The feed
ing of green food, such as potatoes, APP
Piles, turnips, &c, are deemed essential
to the health of the sheep. Confne-
mcnt wholly to dry food does not com
port with that variety of condiment,
which has so frequently been urged 8
and consequently is followed by the dis
organization of the digestive functions,
producing costiveness and the disease
called the stretches. Pine bows should
once week be given them. Besides
preventing the occurrence of cos'iveness
and the stretches, green food tends to
increase the wool and yolk secreions,
and to impart elasticity, soundness, and
softness to the fleece, maintains the
sheep in health, improves his condition,
and augments the quantity of wool.
Water neccssary.-To enable the sheep
TO provide himself with saliva to assist
him in the process of Illuminating, he
should be daily allowed water to drink.
Managemem. of Lambs. AT the be-
ginning of this month, the lambs should
receive portion Of some meal daily, say,
in the proportion of peck to 100 head
about the middle of this month this
quantity may be increased to one-half
bushel. To induce them to eat pota-
toes given twice week will be about
the right quantity, which must, in addl-
ton to the meal, receive sprinkllng of
salt. The messes must be understood
to be in addition to their allowance Of
hay.
Management of t,co gear olds.-Sheep
Of this age require as much food as the
matured ones, and should receive SINH
lar attention.
Management Of Breeding Ewes.-The
course Of management will depend on
the time of yeaning. At least month
before this period is to arrive, they must
receive liberal allowances, daily, of po-
tatoes, for the assimilation of milk TO
the potatoes little wheaton shorts, mix
ed with little barley or oatmeal, should
be added.
Mode Of fo,idering.-All hay and long
= fodder should be kept from racks.
Salting.-Sheep should have salt CIV
en- them at least thrice week. Indeed,
if they had daily access to it in trough
+ under cover, it would be better. And
where pine boughs are not TO be had con-
veniently, mixture of tar and salt
: should be placed in trough.-.4mericau
Farmer.