Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1913-04-24

not to feed the lambs too much at one
time. The leavings should be re-
moved from the trough each day.
Lambs are dainty eaters and do not
like stale feed that has been mussed
over by others. The feed taken from
their trough may be given to the
ewes.
Two operations which should not
be neglected on the market lambs are
docking and castrating, Buck
lambs begin to teas the ewes and one
another at about eight to ten weeks
of age. Unless they are castrated one
cannot hope for the best gains from
the feed they consume. When put on
the market entire, they sell for 25
cents to 81 below wether lambs. This
is because they are thinner and have
developed masculine characters, max
ing the meat of poorer quality than
that of wether or W. lambs. There is
very little more danger in casrating a
lamb than a pig, yet no one thinks of
feeding boar pigs for market.
Docking or removing the tail is
quite a simple operation. On the
ranges one man does the entire OPP
GRAFTON, the tail being cut. off with a
knife. But with most Missouri farm
ers two men can do it better. The
easiest way is to catch the lamb and
hold ~ H0.fhott ifc tail 40, hn nhannnd
off with a Ratchet or ak. This is the
easiest and quickest method, but not
the safest, for often lambs will die
from bleeding, and in most cases
more or less weakened from the loss
of blood. There is also more danger
of infection, especially in warm
weather.
Docking with a hot iron or chisel
is much preferred. The irons are
made similar to large pincers, with
handles about 18 inches long. The
end is heated to nearly red heat and
the tail slowly pinched off. If the
irons are too hot and the work done
too rapidly the ends of the blood yes
sells will not be scared shut and bleed
ing will occur, so do not hurry the
operation. 1t. is advisable to put the
lambs tail through a hole in an inch
board to prevent burning the body.
One man holds the left fore and hind
legs with his left hand and the right
legs with his right hand, the back of
the lamb being held tightly against
his chest, The other man uses the
hot iron.
A gasoline blow torch, like that
used by tinsmiths, is the most conven-
lent way to heat irons. These cost So
or So, but n a usually be bor-
rowed from the local hardware dealer.
Castrating is done by holding the
lamb the same as for docking. With
a sharp, sterile knife the lower third
Of the sack is cut off. The testicles
can then be squeezed out and pulled
out either with the fingers or a pair
of pincers especially made for that
purpose. In all cases keep the knife
and hands sterilized by the use of any
reliable disinfectant. A 5-per-cent so
luton of carbolic acid or corrosive
sublimate / part to 1000 parts Of wa
ter are good. Pine tar scared over
the wound acts as a mild d%isinfectant
and keeps dirt from getting in the
wounds.
Docking and castrating should be
done in the morning on a warm,
bright day, to allow the lambs to get
over the shock and to Lessen the dan
ger of catching cold. 1t also gives
one IN. opportunity to watch the
lambs and give them any attention
necessary.
The age to dock and castrate de-
ponds upon the strength and condi-
ton Of the lambs. Usually two or
three weeks Of age is the right time.