An encyclopædia of agriculture [electronic An encyclopædia of agriculture [electronic resource] : comprising the theory and practice of the valuation, transfer, laying out, improvement, and management of landed property, and the cultivation and economy of the animal and vegetable productions of agriculture, including all the latest improvements, a general history of agriculture in all countries, and a statistical view of its present state, with suggestions for its future progress in the British Isles encyclopdiaofa02loud Year: 1831 Book VI I. MANAGEMENT OF SHEEP. 1059 7)94. The ewes, during w
An encyclopædia of agriculture [electronic An encyclopædia of agriculture [electronic resource] : comprising the theory and practice of the valuation, transfer, laying out, improvement, and management of landed property, and the cultivation and economy of the animal and vegetable productions of agriculture, including all the latest improvements, a general history of agriculture in all countries, and a statistical view of its present state, with suggestions for its future progress in the British Isles encyclopdiaofa02loud Year: 1831 Book VI I. MANAGEMENT OF SHEEP. 1059 7)94. The ewes, during winter, are seldom allowed any other food than what their summer pasture affords, except that a small part of it may sometimes be but lightly eaten, and reserved as a resource 893 against severe storms. When these occur, however, as they often do in the Cheviot district, there is little dependence on any other food than hay. When the snow is so deep as completely to cover the herbage, about two stones avoirdupois of hay are allowed to a score of sheep daily, and it is laid down, morning and evening, in small parcels on any sheltered spot near the house, or under the shelter of rffW* or clumps of trees, on different parts of the farm. 7195. The ewes in March, at least the gimmers or young ewes, are commonly allowed a few turnips once a day, on farms on which there is any extent of arable land ; which are either carted to their pastures, or eaten on the ground, by bringing the sheep to the turnip field through the night. A part of the field, in the latter case, is cut off by nets, or by hurdles, which enclose the sheep in the same way as if they were intended for fattening. When they are ready to drop their lambs, they are no longer kept on the turnip field, and get what turnips may be left on their pastures. But it is seldom that the turnips last so long, though it is desirable to have a few remaining to be given to the weakest ewes, or to such as have twins in a separate en
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