. Sheep management, breeds and judging for schools; a textbook for the shepherd and student . Breast TUnkl. Plate 62. The outline of a sheep showing the location of the variousbutchers cuts. and it should be fed on green feeds, such as rape,cabbage, turnips, and green clover, with perhapsa little good ha3^ The lamb should remain inthese cool quarters until the feverish condition hasdisappeared. While there is scarcely any medi-cine that will help the lamb so affected, yet a quar- 1 1^ Plate 63. Two lamb carcasses. The one at the left is the kind soughtby the butcher. It has the most valuab
. Sheep management, breeds and judging for schools; a textbook for the shepherd and student . Breast TUnkl. Plate 62. The outline of a sheep showing the location of the variousbutchers cuts. and it should be fed on green feeds, such as rape,cabbage, turnips, and green clover, with perhapsa little good ha3^ The lamb should remain inthese cool quarters until the feverish condition hasdisappeared. While there is scarcely any medi-cine that will help the lamb so affected, yet a quar- 1 1^ Plate 63. Two lamb carcasses. The one at the left is the kind soughtby the butcher. It has the most valuable cuts. Note the shortness ofneck, width of back and loin, full hind quarter, and short legs, as com-pared with the one at the right. 216 Sheep Management, Breeds and Judging. ter of a teaspoonful of saltpeter given twice a dayin a little water may prove of some help. A doseor two of physic is also beneficial. TRIMMING THE LAMBS. Lambs do not necessarily need to be trimmeduntil they are brought to the barn, which, as al-ready mentioned, is about September 1. On any
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectsheep, bookyear1920
