Lincoln County leader. [volume] (Toledo, Lincoln County, Or.) 1893-1987, 1914-04-17
MORE SHEEP SHOULD Be RAISED ON FARMS

thus seen to be matter of prime Inn
portance. Improvement In breeding
can be brought about in flock at less
expense by the use of good ram
than in any other way. A good ram
is valuable Investment, and the few
extra dollars in cost over the price OF
a mediocre one multiply themselves
in returns on the lamb crop. The
wise selection Of single ram has in
many cases made flock famous.
Probably sheep are subject to more
ills than any other class of domestic
animals At any rate, they seem to
be more helpless in repelling the at
tacks made upon them. This need
not discourage the prospective shep-
herd. since good care and manage
ment will obviate most of these trou-
bles. Upon this care and manage
ment depends the Tuck" Of the shep-
herd. Flocks are known to exist upon
weeds and waste roughages with lit
tie or no attention, but the returns
are proportionately meager.
A well-trained sheep dog is one Of
the greatest friends of the industry,
while the cur dog is one of its worst
enemies. The Scotch collie is the
sheep dog Of America, and a we'll
trained one can not be appreciated
unless seen at work. Their tireless
watching, even at night, makes them
invaluable to the sheep herder. BY
their barking they warn him of any
prowler that may be lurking about
the flock.
Much Of the sleepy flavor Of mutton
comes from the generation of gases
In the stomach after the sheep Is
killed. For this reason sheep should
be dressed as rapidly as possible. A
platform six or eight inches high is
a convenient thing to work on and
aids In keeping the blood away from
the body, insuring a cleaner carcass.
After dressing, the carcass should
be cooled to 40 degrees. or as near
that as possible. In the summer It
VIII be necessary to have Ice for this
purpose. Where there is a farm re-
frigerator the carcass can be placed In
1t, provided there is a circulation Of
dry air and no Objectionable odors
are present Mutton can be kept for
week or ten days under these con-
ditions. In the majority Of cases, how
ever, Ice Is not available on the farm.
Under these conditions the sheep or
lamb. as the case may be, should be
slaughtered In the evening, the car
cass allowed to hang out overnight
(where nothing will disturb III, and
taken to cool dry room or cellar in
tho morning. before the flies are
about. II the carcass is split It will
cool out more rapidly. Under these
conditions 1t is good plan for two or
more farmers to club together. each
taking part Of the carcass, SO that
there win be no danger of the meat
spelling before 1t can be used.
In the winter there is little diff
Guilty about keeping the meat. A good
way to keep mutton at this time is to
allow It to freeze up and to cut of
enough for use from time to time with
saw. A single freezing does not
injure the quality. but alternate freez-
ing and thawing is harmful and should
be avoided.
Lamb and mutton should never be
used for food until 1t is thoroughly
cooled out. Lamb is as good as Il
ever will be as soon as It is thorough
ly cooled. but mutton improves with
ripening for week at 40 to 45 de-
grees F. Mutton can be corned. but
1t Is not as palatable nor is 1t as nu-
tritious as the fresh meat. The hams
are sometimes spiced and are consid-
cred by many to be delicacy when
prepared In this way.