Savannah courier. (Savannah, Tenn.) 1885-1979, 1892-06-30

N""S.'uVVeu. The outside OF the fold
should be boarded up and down. and
the cracks battened. The inside should
ne ceiled up with matched lumber. In
very cIld regions the walls should be
niled In with sawdust, or with cut
straw, with a little lime sprinlled on,
10 keep rats and mice from harboring in
IL The fold should be well lighted by
Slide windows, and one or more ven.
tiiators should extend up and through
the roof. The fold should be divided
into pens about fifteen feet square. and
they are only to accommodate fifteen
| ewes each. There must be an alley into
winch the lambs can escape for plav,
ana have access TO their grain
troughs. A Thermometer should hang
IN the center of the fold, and the tenn
peraturc kept at about fifty degrees,
until the ewes are shorn, when it should
be kept at about sixty, where it is to
remain until the wool on the ewes, and
the young lambs get some growth,
when. the temperature can be reduced
10 hfty-fve, and then to fifty again.
The temperature is regulated by the
slide windows.
Feeding properly is of great impor.
tanee. Glover hay and corn-fodder.
both bright and sweet, are necessary.
The clover should be cut soon as fairly
IN bloom, and cured without any rain
on 1T and very little sun. OF these the
animals should have all they will cat.
Let this clover be the "mainstay."
until the lambs begin to drop. The
grain feed should be liberal and
should consist of oats, barley, or
peas, buckwheat little. but
no corn. When the lambs drop the
grain feed is wholea corn, wheat bran
and oil-meal, mixed in equal proper
lions by weight; they are given of this
twice a day all they will eat. The
Limbs troughs should be kept supplied
with the same rations. In addition, the
ewes should have all the roots they will
eat from the time theyare folded. Some
feed turnips and some beets. Yellow
Globe beets is the variety of that vege-
table which finds most favor. Turnips
are the most natural sheep feed, and
are grown more cheaply than beets.
Roots must be run through a root-cutter
before feeding. Salt is always kept by
the animals, and fresh water in buckets.
If the water is not direct from well or
spring in the fold it should be stored
there long enough to take the chill off.
The ewes are shcared as soon as
folded. A correspondent asks why !?
There are several reasons for it. If not
shorn, much of the wool would drop
before spring, owing to the necessary
warm temperature maintained. Shear
ing removes the tag-locls in the vicinity
of the udder, which might be mistaken
by young lambs for the mammarv
glands, and it etfectually disposes of the
possibility of ticks. The ewes are shorn
but once a year. The flesh of young
lambs nursed by unshorn mothers, is
claimed by some to taste "woolly," and
this Injuries the market for it, whether
true or false.
As the lambs are sold, the best moth
ers and mill1crs should be separated
from the others, and their grain rations
be reduced to fair living feed, and
upon the return of spring they be
placed in pasture again. The high
feeding of the discarded ewes NAV be
continued until they are sold to the
butcher. Care has to be taken in dry
ing off the ewes TO relieve their udders
of the pressure of milk occasionally.
Lambs for slaughter are hung up by
the heels and n knife is run through the
throat crosswise, but not cutting the
cash clear out The entrails only are
removed, the TANKS drawn back and
fastened with short skewer extending
across the back, and the caul oc omen
tum spread entirely over the abdominal
cavity, and all the raw, exposed sur
face, and fastened there with short
wooden pins. After cooling with
ont freezing) they are wrapped in white
muslin from the fore legs to the
gambrel joints. This is sewed fast with
long stitches, and similar covering of
burlap placed over the muslin, and they
are ready for shipment by expires, the
charges for which are usually light;
and these can sometimes be materially
lessened by bargaining with express
company beforehand. Lambs should
not be shipped the last part of the
week Dealers generally like to clear
out all their stock by Saturday evening.
These lambs are never shipped alive as
some suppose. If they had far to go,
sucking lambs would either bawl them
selves to death or die of starvation be-
fore reaching their destination. -Galen
Wilson, in Home and Farm.