. Castrating and docking lambs. Fig. 7.—Equipment for docking with heated irons. DOCKING. BENEFITS OF DOCKING. Lambs can be docked at the same time that they are care is used both operations can be performed at the sametime and labor saved, as the lambs will have to be caught only should be a uniform practice to dock when the lambs are from 7to 14 days old. 12 Farmers Bulletin im. The ];unl)*s tail lenders no substantial benefil to the animal. Itspresence is injurious because of the filth that accumulates aroundand beneath it. Moreover,*lambs are more attractive and look
. Castrating and docking lambs. Fig. 7.—Equipment for docking with heated irons. DOCKING. BENEFITS OF DOCKING. Lambs can be docked at the same time that they are care is used both operations can be performed at the sametime and labor saved, as the lambs will have to be caught only should be a uniform practice to dock when the lambs are from 7to 14 days old. 12 Farmers Bulletin im. The ];unl)*s tail lenders no substantial benefil to the animal. Itspresence is injurious because of the filth that accumulates aroundand beneath it. Moreover,*lambs are more attractive and look neaterand deeper in the leg and twist if the tail is docked. When the tailsare left on females they are apt to fail to breed. The two preferable ways of removing a lambs tail are by using asharp knife or the docking irons. One man holds the lamb while theother performs the Fig. 8.—Lamb in position to dock. When docking with the knife the operator, by feeling on the insideof the tail, first locates the joint to be cut, which is about \\ inchesfrom the body. He .should then push the skin on the tail back towardthe body of the lamb so as to leave some surplus skin to grow overthe stub. The cut should be made quickl}- with a sharp knife. Ifany lamb should bleed too much a piece of cord may be tied verytightly on the stub of the tail close to the body, to stop the bleeding, Castrating and Docking Lambs. 13 but the cord must be removed in a few hours or the tail will sloughoff. When hot pincers or docking irons are used, no danger need befeared from loss of blood. Old sheep can be docked successfully inthis way. The pincers should be heated to a cherry-red heat, nothotter, and the tail seared off at from 1 to 1J inches from the body.(See fig. 9.) The wound will be seared over and no blood lost. When
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