Part 13
This decoction is poured into a deep, narrow box, kept for the purpose, which has an inclined shelf on one side, covered with a wooden grate. One man holds the lamb by its hind legs, while another clasps the fore legs in one hand, and shuts the other about the nostrils, to prevent the liquid from entering them, and then the animal is entirely immersed. It is then immediately lifted out, laid on one side upon the grate, and the water squeezed out of its wool, when it is turned over and squeezed on the other side. The grate conducts the fluid back into the box. If the lambs are regularly dipped every year, ticks will never trouble a flock.
MARKING OR BRANDING.
The sheep should be marked soon after shearing, or mistakes may occur. Every sheep-owner should be provided with a marking instrument, which will stamp his initials, or some other distinctive mark, such as a small circle, an oval, a triangle, or a square, at a single stroke, and with uniformity, on the sheep. It is customary to have the mark cut out of a plate of thin iron, with an iron handle terminating in wood; but one made by cutting a type, or raised letter, or character, on the end of a stick of light wood, such as pine or basswood, is found to be better. If the pigment used be thin, and the marker be thrust into it a little too deeply, as often happens, the surplus will not run off from the wood, as it does from a thin sheet of iron, to daub the sides of the sheep, and spoil the appearance of the mark; and, if the pigment be applied hot, the former will not get heated, like the latter, and increase the danger of burning the hide.
Various pigments are used for marking. Many boil tar until it assumes a glazed, hard consistency when cold, and give it a brilliant, black color by stirring in a little lampblack during the boiling. This is applied when just cold enough not to burn the sheep's hide, and it forms a bright, conspicuous mark all the year round. The manufacturer, however, prefers the substitution of oil and turpentine for tar, as the latter is cleansed out of the wool with some difficulty. It should be boiled in an iron vessel, with high sides, to prevent it from taking fire, on a small furnace or chafing-dish near which it is to be used. When cool enough, forty or fifty sheep can be marked before it gets too stiff. It is then warmed from time to time, as necessary, on the chafing-dish. Paint, made of lampblack, to which a little spirits of turpentine is first added, and then diluted with linseed or lard oil, is also used. The rump is a better place to mark than the side, since it is there about as conspicuous under any circumstances, and more so when the sheep are huddled in a pen, or running away from one. Besides, should any wool be injured by the mark, that on the rump is less valuable than that on the side. Ewes are commonly distinguished from wethers by marking them on different sides of the rump.
Many mark each sheep as it is discharged from the barn by the shearer; but it consumes much less time to do it at a single job, after the shearing is completed; and it is necessary to take the latter course if a hot pigment is used.
MAGGOTS. Rams with horns growing closely to their heads are very liable to have maggots generated under them, particularly if the skin on the surrounding parts becomes broken by fighting; and these, unless removed, soon destroy the animal. Boiled tar, or the marking substance first described, is both remedy and preventive. If it is put under the horns at the time of marking, no trouble will ever arise from this cause.
Sometimes when a sheep scours in warm weather, and clotted dung adheres about the anus, maggots are generated under it, and the sheep perishes miserably. As a preventive, the dung should be removed; as a remedy, the dung and maggots should be removed--the latter by touching them with a little turpentine--and sulphur and grease afterward applied to the excoriated surface.
Maggot-flies sometimes deposit their eggs on the backs of the long, open-woolled English sheep, and the maggots, during the few days before they assume the _pupa_ state, so tease and irritate the animal, that fever and death ensue. Tar and turpentine, or butter and sulphur, smeared over the parts, are admirable preventives. The Merino and Saxon are exempt from these attacks.
SHORTENING THE HORNS. A convolution of the horn of a ram sometimes so presses in upon the side of the head or neck that it is necessary to shave or rasp it away on the under side, to prevent ultimately fatal effects. The point of the horn of both ram and ewe both frequently turn in so that they will grow into the flesh, and sometimes into the eye, unless shortened. The toe-nippers will often suffice on the thin extremity of a horn; if not, a fine saw must be used. The marking-time affords the best opportunity for attending to this operation.
SELECTION AND DIVISION.
The necessity of annually weeding the flock, by excluding all its members falling below a certain standard of quality, and the points which should be regarded in fixing that standard, have already been brought to notice in connection with the principles of breeding.
The time of shearing is by far the most favorable period for the flock-master to make his selection. He should be present on the shearing-floor, and inspect the fleece of every sheep as it is gradually taken off; since, if there are faults about it, he will then discover it better than at any other time. A glance will likewise reveal to him every defect in form, previously concealed, wholly, or in part, by the wool, as soon as the newly-shorn sheep is permitted to stand up on its feet. A remarkably choice ewe is frequently retained until she dies of old age; a rather poor nurse or breeder is excluded for the slightest fault, and so on. Whatever animals are to be excluded, may be marked on the shoulder with Venetian red and hog's lard, conveniently applied with a brush or cob. Such of the wethers as have attained their prime, and those ewes that have passed it, should be provided with the best feed, and fitted for the butcher. If they have been properly pushed on grass, they will be in good flesh by the time they are taken from it; and, if not intended for stall-feeding, the sooner they are then disposed of the better.
Those _divisions_, also, in large flocks, which utility demands, are generally made at or soon after shearing. Not more than two hundred sheep should be allowed to run together in the pastures; although the number might, perhaps, be safely increased to three hundred, if the range is extensive.
Wethers and dry ewes to be turned off should be kept separate from the nursing-ewes; and if the flock is large enough to require a third division, it is customary to put the yearling and two-year-old ewes and wethers, and the old, feeble sheep together. It is better, in all cases, to separate the rams from all the other sheep at the time of shearing, and to inclose them in a field which is particularly well-fenced. If they are put even with wethers, they are more quarrelsome; and when cool nights arrive, will worry themselves and waste their flesh in constant efforts to ride the wethers.
The Merino ram, although a quiet animal compared with the common-woolled one, will be tempted to jump, by poor fences, or fences half the time down; and if he is once taught this trick, he becomes very troublesome as the rutting period approaches, unless hoppling, yoking, clogging, or poking is resorted to, either of which causes him to waste his strength, besides being the occasion of frequent accidents.
THE CROOK.
This convenient implement for catching sheep is of the form represented in the cut accompanying, of three-eighths inch round iron, drawn smaller toward the point, which is made safe by a knot. The other end is furnished with a socket, which receives a handle six or eight feet long.
In using it, the hind leg is hooked in from behind the sheep, and it fills up the narrow part beyond that point, while passing along it until it reaches the loop, when the animal is caught by the hook, and when secured, its foot easily slips through the loop. Some caution is required in its use; for, should the animal give a sudden start forward to get away, the moment it feels the crook, the leg will be drawn forcibly through the narrow part, and strike the bone with such violence against the bend of the loop as to cause the animal considerable pain, and even occasion lameness for some days. On first embracing the leg, the crook should be drawn quickly toward the shepherd, so as to bring the bend of the loop against the leg as high up as the hock, before the sheep has time even to break off; and being secure, its struggles will cease the moment the hand seizes the leg.
No shepherd should be without this implement, as it saves much yarding and running, and leads to a prompt examination of every improper or suspicious appearance, and a seasonable application of remedy or preventive, which would often be deferred if the whole flock had to be driven to a distant yard to effect the catching of a single sheep.
Dexterity in its use is speedily acquired by any one; and if a flock are properly tame, any one of its number can be readily caught by it at salting-time, or, generally, at other times, by a person with whom the flock are familiar. It is, however, at the lambing-time, when sheep and lambs require to be so repeatedly caught, that the crook is more particularly serviceable. For this purpose, at that time alone, it will pay for itself ten times over in a single season, in saving time, to say nothing of the advantage of the sheep.
DRIVING AND SLAUGHTERING.
DRIVING. Mutton can be grown cheaper than any other kind of meat. It is fast becoming better appreciated; and, strange as it may seem, good mutton brings a higher price in our best markets than the same quality does in England. Its substitution in a large measure for pork would contribute materially to the health of the community.
Winter fattening of sheep may often be made very profitable and deserves greater attention, especially where manure is an object; and the instances are few, indeed, where it is not. In England, it is considered good policy to fatten sheep, if the increase of weight will pay for the oil-cake or grain consumed; the manure being deemed a fair equivalent for the other food--that is, as much straw and turnips as they will eat. Lean sheep there usually command as high a price per pound in the fall as fatted ones in the spring; while, in this country, the latter usually bear a much higher price, which gives the feeder a great advantage.
The difference may be best illustrated by a simple calculation. Suppose a wether of a good mutton breed, weighing eighty pounds in the fall, to cost six cents per pound, amounting to four dollars and eighty cents, and to require twenty pounds of hay per week, or its equivalent in other food, and to gain a pound and a half each week; the gain in weight in four months would be about twenty-five pounds, which, at six cents per pound, would be one dollar and fifty cents, or less than ten dollars per ton for the hay consumed; but if the same sheep could be bought in the fall for three cents per pound, and sold in the spring for six cents, the gain would amount to three dollars and ninety cents, or upwards of twenty dollars per ton for the hay--the manure being the same in either case.
For fattening, it is well to purchase animals as large and thrifty, and in as good condition as can be had at fair prices; and to feed liberally, so as to secure the most rapid increase that can be had without waste of food. The fattening of sheep by the aid of oil-cake, or grain purchased for the purpose, may often be made a cheaper mode of obtaining manure than by the purchase of artificial fertilizers, as guano, super-phosphate of lime, and the like; and it is altogether preferable. It is practised extensively and advantageously abroad, and deserves at least a fair trial among us.
Sheep which are to be driven to market should not begin their journey either when too full or too hungry; in the former state, they are apt to purge while on the road, and in the latter, they will lose strength at once. The sheep selected for market should be those in the best condition at the time; and to ascertain this, it is necessary to examine the whole lot, and separate the fattest from the rest, which is best done at about mid-day, before the sheep feed again in the afternoon. The selected ones are placed in a field by themselves, where they remain until the time for starting. If there be rough pasture to give them, they should be allowed to use it, in order to rid themselves of some of the food which might be productive of inconvenience on the journey. If there is no such pasture, a few cut turnips will answer. All their hoofs should be carefully examined, and every unnecessary appendage removed, though the firm portion of the horn should not be touched. Every clotted piece of wool should also be removed with the shears, and the animals properly marked.
Being thus prepared, they should have feed early in the morning, and be started, in the cold season, about mid-day. Let them walk quietly away; and as the road is new to them, they will go too fast at first, to prevent which, the drover should go before them, and let his dog bring up the rear. In a short time they will assume the proper speed--about one mile an hour. Should the road they travel be a green one, they will proceed nibbling their way onward at the grass along both sides; but if it is a narrow turnpike, the drover will require all his attention in meeting and being passed by various vehicles, to avoid injury to his charge. In this part of their business, drovers generally make too much ado; and the consequence is, that the sheep are driven more from side to side of the road than is requisite. Upon meeting a carriage, it would be much better for the sheep, were the drover to go forward, instead of sending his dog, and point off with his stick the leading sheep to the nearest side of the road; and the rest will follow, as a matter of course, while the dog walks behind the flock and brings up the stragglers. Open gates to fields are sources of great annoyance to drovers, the stock invariably making an endeavor to go through them. On observing an open gate ahead, the drover should send his dog behind him over the fence, to be ready to meet the sheep at the gate. When the sheep incline to rest, they should be allowed to lie down.
When the animals are lodged for the night, a few turnips or a little hay should be furnished to them, if the road-sides are bare. If these are placed near the gate of the field which they occupy, they will be ready to take the road again in the morning. As a precaution against worrying dogs, the drover should go frequently through the flock with a light, retire to rest late, and rise up early in the morning. These precautions are necessary; since, when sheep have once been disturbed by dogs, they will not settle again upon the road. The first day's journey should be a short one, not exceeding four or five miles. The whole journey should be so marked out as that, allowance being made for unforeseen delays, the animals may have one day's rest near the market.
POINTS OF FAT SHEEP. The formation of fat, in a sheep destined to be fattened, commences in the inside, the web of fat which envelopes the intestines being first formed, and a little deposited around the kidneys. After that, fat is seen on the outside; and first upon the end of the rump at the tail-head, continuing to move on along the back, on both sides of the spine, or back-bone, to the bend of the ribs to the neck. Then it is deposited between the muscles, parallel with the cellular tissue. Meanwhile, it is covering the lower round of the ribs descending to the flanks, until the two sides meet under the belly, whence it proceeds to the brisket, or breast, in front, and the sham or cod behind, filling up the inside of the arm-pits and thighs. While all these depositions are proceeding on the outside, the progress in the inside is not checked, but rather increased, by the fattening disposition encouraged by the acquired condition; and, hence, simultaneously, the kidneys become entirely covered, and the space between the intestines and the lumbar region, or loin, gradually filled up by the web and kidney fat.
By this time the cellular spaces around each fibre of muscle are receiving their share; and when fat is deposited there in quantity, it gives to the meat the term _marbled_. These inter-fibrous spaces are the last to receive a deposition of fat; but after this has begun, every other part at the same time receives its due share, the back and kidneys securing the most, so much so that the former literally becomes _nicked_, as it is termed--that is, the fat is felt through the skin to be divided into two portions, from the tail-head along the back to the top of the shoulder; and the tail becoming thick and stiff, the top of the neck broad, the lower part of each side of the neck toward the breasts full, and the hollows between the breast-bone and the inside of the fore legs, and between the cod and the inside of the hind thighs, filled up. When all this has been accomplished, the sheep is said to be _fat_, or _ripe_.
When the body of a fat sheep is entirely overlaid with fat, it is in the most valuable state as mutton. Few sheep, however, lay on fat entirely over their body; one laying the largest proportion on the rump, another on the back; one on the parts adjoining the fore-quarter, another on those of the hind-quarter; and one more on the inside, and another more on the outside. Taking so many parts, and combining any two or more of them together, a considerable variety of condition will be found in any lot of fat sheep, while any one is as ripe in its way as any other.
With these data for guides, the state of a sheep in its progress toward ripeness may be readily detected by handling. A fat sheep, however, is easily known by the eye, from the fullness exhibited by all the external parts of the particular animal. It may exhibit want in some parts when compared with others; but those parts, it may easily be seen, would never become so ripe as the others; and this arises from some constitutional defect in the animal itself; since, if this were so, there is no reason why all the parts should not be alike ripe. The state of a sheep that is obviously not ripe cannot altogether be ascertained by the eye. It must be handled, or subjected to the scrutiny of the hand. Even in so palpable an act as handling, discretion is requisite. A full-looking sheep needs hardly to be handled on the rump; for he would not seem so full, unless fat had first been deposited there. A thin-looking sheep, on the other hand, should be handled on the rump; and if there be no fat there, it is useless to handle the rest of the body, for certainly there will not be so much as to deserve the name of fat. Between these two extremes of condition, every variety exists; and on that account examination by the hand is the rule, and by the eye alone the exception. The hand is, however, much assisted by the eye, whose acuteness detects deficiencies and redundancies at once.
In handling sheep, the points of the fingers are chiefly employed; and the accurate knowledge conveyed by them, through practice, of the exact state of the condition, is truly surprising, and establishes a conviction in the mind that some intimate relation exists between the external and internal state of an animal. Hence originates this practical maxim in judging stock of all kinds--that no animal will appear ripe to the eye, unless as much fat had previously been acquired in the inside as constitutional habit will allow.
The application of this rule is easy. When the rump is found nicked, on handling, fat is to be found on the back; when the back is found nicked, fat is to be expected on the top of the shoulder and over the ribs; and when the top of the shoulder proves to be nicked, fat may be anticipated on the under side of the belly, To ascertain its existence below, the animal must be _turned up_, as it is termed; that is, the sheep is set upon his rump, with his back down, and his hind feet pointing upward and outward. In this position, it can be seen whether the breast and thighs are filled up. Still, all these alone would not disclose the state of the inside of the sheep, which should, moreover, be looked for in the thickness of the flank; in the fullness of the breast, that is, the space in front from shoulder to shoulder toward the neck; in the stiffness and thickness of the root of the tail; and in the breadth of the back of the neck. All these latter parts, especially with the fullness of the inside of the thighs, indicate a fullness of fat in the inside; that is, largeness of the mass of fat on the kidneys, thickness of net, and thickness of layers between the abdominal muscles. Hence, the whole object of feeding sheep on turnips and the like seems to be to lay fat upon all the bundles of fleshy fibres, called muscles, that are capable of acquiring that substance; for, as to bone and muscle, these increase in weight and extent independently of fat, and fat only increases in their magnitude.
SLAUGHTERING. Sheep are easily slaughtered, and the operation is unattended with cruelty. They require some preparation before being deprived of life, which consists in food being withheld from them for not less than twenty-four hours, according to the season. The reason for fasting sheep before slaughtering is to give time for the paunch and intestines to empty themselves entirely of food, as it is found that, when an animal is killed with a full stomach, the meat is more liable to putrefy, and it not so well flavored; and, as ruminating animals always retain a large quantity of food in their intestines, it is reasonable that they should fast somewhat longer to get rid of it, than animals with single stomachs.
Sheep are placed on their side--sometimes upon a stool, called a killing-stool--to be slaughtered, and, requiring no fastening with cords, are deprived of life by the use of a straight knife through the neck, between its bone and the windpipe, severing the carotid artery and the jugular vein of both sides, from which the blood flows freely out, and the animal soon dies.
The skin, as far as it is covered with wool, is taken off, leaving that on the legs and head, which are covered with hair, the legs being disjointed by the knee. The entrails are removed by an incision along the belly, after the carcass has been hung up by the tendons of the boughs. The net is carefully separated from the viscera, and rolled up by itself; but the kidney fat is not then extracted. The intestines are placed on the inner side of the skin until divided into the _pluck_, containing the heart, lungs, and liver; the bag, containing the stomach; and the _puddings_, consisting of the viscera, or guts. The latter are usually thrown away; though the Scotch, however, clean them and work them up into their favorite _haggis_. The skin is hung over a rope or pole under cover, with the skin-side uppermost, to dry in an airy place.