Sheep, Swine, and Poultry Part 10

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 subst.i.tution 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 ill.u.s.trated 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.

[Ill.u.s.tration: THE SHEPHERD AND HIS FLOCK.]

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 a.s.sume 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 gra.s.s along both sides; but if it is a narrow turnpike, the drover will require all his attention in meeting and being pa.s.sed 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 s.p.a.ce between the intestines and the lumbar region, or loin, gradually filled up by the web and kidney fat.

By this time the cellular s.p.a.ces around each fibre of muscle are receiving their share; and when fat is deposited there in quant.i.ty, it gives to the meat the term _marbled_. These inter-fibrous s.p.a.ces 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 b.r.e.a.s.t.s 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 const.i.tutional 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 a.s.sisted 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 const.i.tutional 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 antic.i.p.ated 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 s.p.a.ce 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 ma.s.s 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 quant.i.ty 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.

[Ill.u.s.tration: DROVER'S OR BUTCHER'S DOG.]

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 carca.s.s 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.

The carca.s.s should hang twenty-four hours in a clean, cool, airy, dry apartment before it is cut down. It should be cool and dry; for, if warm, the meat will not become firm; and, if damp, a clamminess will cover it, and it will never feel dry, and present a fresh, clean appearance. The carca.s.s is divided in two, by being sawed right down the back-bone. The kidney-fat is then taken out, being only attached to the peritoneum by the cellular membrane, and the kidney is extracted from the _suet_, the name given to sheep-tallow in an independent state.

CUTTING UP. Of the two modes of cutting up a carca.s.s of mutton, the English and the Scotch--of the former, the practice in London being taken as the standard, and of the latter, that of Edinburgh, since more care is exercised in this respect in these two cities--the English is, perhaps, preferable; although the Scotch accomplish the task in a cleanly and workmanlike manner.

The _jigot_ is the most handsome and valuable part of the carca.s.s, bringing the highest price, and is either a roasting or a boiling piece.

A jigot of Leicester, Cheviot, or South-Down mutton makes a beautiful boiled leg of mutton, which is prized the more the fatter it is--this part of the carca.s.s being never overloaded with fat. The _loin_ is almost always roasted, the flap of the flank being skewered up, and it is a juicy piece. Many consider this piece of Leicester mutton, roasted, as too rich; and when warm this is, probably, the case; but a cold roast loin is an excellent summer dish. The _back-rib_ is divided into two, and used for very different purposes. The forepart--the neck--is boiled, and makes sweet barley-broth; and the meat, when boiled, or rather the whole simmered for a considerable time beside the fire, eats tenderly. The back-ribs make an excellent roast; indeed, there is not a sweeter or more varied one in the whole carca.s.s, having both ribs and shoulder. The shoulder-blade eats best cold, and the ribs, warm. The ribs make excellent chops, the Leicester and South-Down affording the best. The _breast_ is mostly a roasting-piece, consisting of rib and shoulder, and is particularly good when cold. When the piece is large, as of the South-Down or Cheviot, the gristly parts of the ribs may be divided from the true ribs, and helped separately. This piece also boils well; or, when corned for eight days, and served with onion sauce, with mashed turnips in it, there are few more savory dishes at a farmer's table. The _shoulder_ is separated before being dressed, and makes an excellent roast for family use, being eaten warm or cold, or carved and dressed as the breast mentioned above. The shoulder is best from a large carca.s.s of South-Down, Cheviot, or Leicester. The _neck-piece_ is partly laid bare by the removal of the shoulder, the forepart being fitted for boiling and making into broth, and the best part for roasting or broiling into chops. On this account, it is a good family piece, and generally preferred to any part of the hind-quarter. Heavy sheep, such as the Leicester, South-Down, and Cheviot, supply the most thrifty neck-piece.

RELATIVE QUALITIES. The different sorts of mutton in common use differ as well in quality as in quant.i.ty. The flesh of the _Leicester_ is large, though not coa.r.s.e-grained, of a lively red color, and the cellular tissue between the fibres contains a considerable quant.i.ty of fat. When cooked, it is tender and juicy, yielding a red gravy, and having a sweet, rich taste; but the fat is rather too much and too rich for some people's tastes, and can be put aside. It must be allowed that the lean of fat meat is far better than lean meat that has never been fat. _Cheviot_ mutton is smaller in the grain, not so bright of color, with less fat, less juice, not so tender and sweet; but the flavor is higher, and the fat not so luscious. The mutton of _South-Downs_ is of medium fineness in grain, color pleasant red, fat well intermixed with the meat, juicy, and tenderer than Cheviot. The mutton of rams of any breed is always hard, of disagreeable flavor, and, in autumn, not eatable; that of old ewes is dry, hard, and tasteless; of young ones, well enough flavored, but still rather dry; while wether-mutton is the meat in perfection, according to its kind.

The want of relish, perhaps the distaste, for mutton has served as an obstacle to the extension of sheep husbandry in the United States. The common mistake in the management of mutton among us is, that it is eaten, as a general thing, at exactly the wrong time after it is killed.

It should be eaten immediately after being killed, and, if possible, before the meat has time to get cold; or, if not, then it should be kept a week or more--in the ice-house, if the weather require--until the time is just at hand when the fibre pa.s.ses the state of toughness which it takes on at first, and reaches that incipient or preliminary point in its process toward putrefaction when the fibres begin to give way, and the meat becomes tender.

An opinion likewise generally prevails that mutton does not attain perfection in juiciness and flavor much under five years.

If this be so, that breed of sheep must be very unprofitable which takes five years to attain its full state; and there is no breed of sheep in this country which requires five years to bring it to perfection. This being the case, it must be folly to restrain sheep from coming to perfection until they have reached that age. Lovers of five-year-old mutton do not pretend that this course bestows profit on the farmer, but only insist on its being best at that age. Were this the fact, one of two absurd conditions must exist in this department of agriculture: namely, the keeping a breed of sheep that cannot, or that should not be allowed to, attain to perfection before it is five years old; either of which conditions makes it obvious that mutton cannot be in its _best_ state at five years.

The truth is, the idea of mutton of this age being especially excellent, is founded on a prejudice, arising, probably, from this circ.u.mstance: before winter food was discovered, which could maintain the condition of stock which had been acquired in summer, sheep lost much of their summer condition in winter, and, of course, an oscillation of condition occurred, year after year, until they attained the age of five years; when their teeth beginning to fail, would cause them to lose their condition the more rapidly. Hence, it was expedient to slaughter them at not exceeding five years of age; and, no doubt, mutton would be high-flavored at that age, that had been exclusively fed on natural pasture and natural hay. Such treatment of sheep cannot, however, be justified on the principles of modern practice; because both reason and taste concur in mutton being at its best whenever sheep attain their perfect state of growth and condition, not their largest and heaviest; and as one breed attains its perfect state at an earlier age than another, its mutton attains its best before another breed attains what is its best state, although its sheep may be older; but taste alone prefers one kind of mutton to another, even when both are in their best state, from some peculiar property. The cry for five-year-old mutton is thus based on very untenable grounds; the truth being that well-fed and fatted mutton is never better than when it gets its full growth in its second year; and the farmer cannot afford to keep it longer, unless the wool would pay for the keep, since we have not the epicures and men of wealth who would pay the butcher the extra price, which he must have, to enable him to pay a remunerating price to the grazier for keeping his sheep two or three years over.

All writers on diet agree in describing mutton as the most valuable of the articles of human food. Pork may be more stimulating, beef perhaps more nutritious, when the digestive powers are strong; but, while there is in mutton sufficient nutriment, there is also that degree of consistency and readiness of a.s.similation which renders it most congenial to the human stomach, most easy of digestion, and most promotive of human health. Of it, almost alone, can it be said that it is our food in sickness, as well as in health; its broth is the first thing, generally, that an invalid is permitted to taste, the first thing that he relishes, and is a natural preparation for his return to his natural aliment. In the same circ.u.mstances, it appears that fresh mutton, broiled or boiled, requires three hours for digestion; fresh mutton, roasted, three and one-fourth hours; and mutton-suet, boiled, four and one-half hours.

Good _ham_ may be made of any part of a carca.s.s of mutton, though the leg is preferable; and for this purpose it is cut in the English fas.h.i.+on. It should be rubbed all over with good salt, and a little saltpetre, for ten minutes, and then laid in a dish and covered with a cloth for eight or ten days. After that, it should be slightly rubbed again, for about five minutes, and then hung up in a dry place, say the roof of the kitchen, until used. Wether mutton is used for hams, because it is fat, and it may be cured any time from November to May; but ram-mutton makes the largest and highest-flavored ham, provided it be cured in spring, because it is out of season in autumn.

There is an infallible rule for ascertaining the _age_ of mutton by certain marks on the carca.s.s. Observe the color of the breast-bone, when a sheep is dressed--that is, where the breast-bone is separated--which, in a lamb, or before it is one year old, will be quite red; from one to two years old, the upper and lower bone will be changing to white, and a small circle of white will appear round the edges of the other bones, and the middle part of the breast-bone will yet continue red; at three years old, a very small streak of red will be seen in the middle of the four middle bones, and the others will be white; and at four years, all the breast-bone will be of a white or gristly color.

CONTRIBUTIONS TO MANUFACTURES. The products of sheep are not merely useful to man; they provide his luxuries as well. The skin of sheep is made into _leather_, and, when so manufactured with the fleece on, makes comfortable mats for the doors of rooms, and rugs for carriages. For this purpose, the best skins are selected, and such as are covered with the longest and most beautiful fleece. _Tanned sheep-skin_ is used in coa.r.s.e book-binding. _White sheep-skin_, which is not tanned, but so manufactured by a peculiar process, is used as ap.r.o.ns by many cla.s.ses of workmen, and, in agriculture, as gloves in the harvest; and, when cut into strips, as twine for sewing together the leather coverings and stuffings of horse-collars. _Morocco leather_ is made of sheep-skins, as well as of goat-skins, and the bright red color is given to it by cochineal. _Russia leather_ is also made of sheep-skins, the peculiar odor of which repels insects from its vicinity, and resists the mould arising from damp, the odor being imparted to it in currying, by the empyreumatic oil of the bark of the birch-tree. Besides soft leather, sheep-skins are made into a fine, flexible, thin substance, known by the name of _parchment_; and, though the skins of all animals might be converted into writing materials, only those of the sheep and the she-goat are used for parchment. The finer quality of the substance, called _vellum_, is made of the skins of kids and dead-born lambs; and for its manufacture the town of Strasburgh has long been celebrated.

Mutton-suet is used in the manufacture of common _candles_, with a proportion of ox-tallow. Minced suet, subjected to the action of high-pressure steam in a digester, at two hundred and fifty or two hundred and sixty degrees of Fahrenheit, becomes so hard as to be sonorous when struck, whiter, and capable, when made into candles, of giving very superior light. _Stearic candles_, the invention of the celebrated Guy Lussac, are manufactured solely from mutton-suet.

Besides the fat, the intestines of sheep are manufactured into various articles of luxury and utility, which pa.s.s under the absurd name of _catgut_. All the intestines of sheep are composed of four layers, as in the horse and cattle. The outer, or _peritoneal_ one, is formed of that membrane, by which every portion of the belly and its contents is invested, and confined in its natural and proper situation. It is highly smooth and polished, and secretes a watery fluid which contributes to preserve that smoothness, and to prevent all friction and concussion during the different motions of the animal. The second is the _muscular_ coat, by means of which the contents of the intestines are gradually propelled from the stomach to the r.e.c.t.u.m, thence to be expelled when all the useful nutriment is extracted. The muscles, as in all the other intestines, are disposed in two layers, the fibres of the outer coat taking a longitudinal direction, and the inner layer being circular--an arrangement different from that of the muscles of the [oe]sophagus, and in both beautifully adapted to the respective functions of the tube. The _submucous_ coat comes next. It is composed of numerous glands, surrounded by cellular tissue, and by which the inner coat is lubricated, so that there may be no obstruction to the pa.s.sage of the food. The _mucous_ coat is the soft villous one lining the intestinal cavity. In its healthy state, it is always covered with mucus; and when the glands beneath are stimulated, as under the action of physic, the quant.i.ty of mucus is increased; it becomes of a more watery character; the contents of the intestines are softened and dissolved by it; and by means of the increased action of the muscular coat, which, as well as the mucous one, feels the stimulus of the physic, the faeces are hurried on more rapidly and discharged.

In the manufacture of some sorts of _cords_ from the intestines of sheep, the outer peritoneal coat is taken off and manufactured into a thread to sew intestines, and make the cords of rackets and battledores.

Future was.h.i.+ngs cleanse the guts, which are then twisted into different-sized cords for various purposes; some of the best known of which are whip-cords, hatter's cords for bow-strings, clock-maker's cords, bands for spinning-wheels, now almost obsolete, and fiddle and harp-strings. Of the last cla.s.s, the cords manufactured in Italy are superior in goodness and strength; and the reason a.s.signed is, that the sheep of that country are both smaller and leaner than the breeds most in vogue in England and in this country. The difficulty in manufacturing from other breeds of sheep lies, it seems, in making the treble strings from the fine peritoneal coat, their chief fault being weakness; by reason of which the smaller ones are hardly able to bear the stretch required for the higher notes in concert-pitch, maintaining, at the same time, in their form and construction, that tenuity or smallness of diameter which is required in order to produce a brilliant and clear tone.

[Ill.u.s.tration]

DISEASES AND THEIR REMEDIES.

The dry and healthful climate, the rolling surface, and the sweet and varied herbage, which generally prevail in the United States, insure perfect health to an originally sound and well-selected flock, unless they are peculiarly exposed to disease. No country is better suited to sheep than most of the Northern and some of the Southern portions of our own. In Europe, and especially in England, where the system of management is, necessarily, in the highest degree artificial, consisting, frequently, in an early and continued forcing of the system, folding on wet, ploughed ground, and the excessive use of that watery food, the Swedish turnip, there are numerous and fatal diseases, a long list of which invariably c.u.mbers the pages of foreign writers on this animal.

The diseases incident to our flocks, on the contrary, may generally be considered as casualties, rather than as inbred, or necessarily arising from the quality of food, or from local causes. It may be safely a.s.serted that, with a dry pasture, well stocked with varied and nutritious gra.s.ses; a clear, running stream; sufficient shade and protection against severe storms; a constant supply of salt, tar, and sulphur in summer; good hay, and sometimes roots, with ample shelters in winter--young sheep, originally sound and healthy, will seldom or never become diseased on American soil.

The comparatively few diseases, which it may be necessary here to mention, are arranged in alphabetical order--as in the author's "Cattle and their Diseases"--for convenience of reference, and treated in the simplest manner. Remedies of general application, to be administered often by the unskilful and ignorant, must neither be elaborate nor complicated; and, if expensive, the lives of most sheep would be dearly purchased by their application.

A sheep, which has been reared or purchased at the ordinary price, is the only domestic animal which can die without material loss to its owner. The wool and felt will, in most instances, repay its cost, while the carca.s.s of other animals will be worthless, except for manure. The loss of sheep, from occasional disease, will leave the farmer's pocket in a very different condition from the loss of an equal value in horses or cattle. Humanity, however, alike with interest, dictates the use of such simple remedies, for the removal of suffering and disease, as may be within reach.

ADMINISTERING MEDICINE.

The stomach into which medicines are to be administered is the fourth, or digesting stomach. The comparatively insensible walls of the rumen, or paunch, are but slightly acted upon, except by doses of very improper magnitude. Medicine, to reach the fourth stomach, should be given in a state as nearly approaching fluidity as may be. Even then it may be given in such a manner as to defeat the object in view.

If the animal forcibly gulps fluids down, or if they are given hastily and bodily, they will follow the caul at the base of the gullet with considerable momentum, force asunder the pillars, and enter the rumen; if they are drunk more slowly, or administered gently, they will trickle down the throat, glide over these pillars, and pa.s.s on through the maniplus to the true stomach.