134

ON THE LIVE-STOCK

been already said of butter and cheese making in the properplace.

19. The next object of attention, is the drafting of the oldewes, to be sold in September or October. Their age, onthe lower hills, is usually four years and a half, or they aredisposed of after having reared three years lambs. In somesituations they are kept on till a year older; but when theyare purchased, as they usually are, to be kept another yearon lower grounds, it is commonly for the interest of the store-farmer, to sell them when still in their full vigour. Skilful ma-nagers do not content themselves with drafting them merelyaccording to age; and as there is no disadvantage in keepinga few of the best another year, they take this opportunity ofgetting rid of such of the flock of other ages, as are not ofgood shapes, or are otherwise objectionable. As soon as theewes to be disposed of are drawn from the flock, they arekept by themselves on better pasture, if the circumstances o fthe farm will admit of it. Sometimes they are carried on tillthey are fattened, and turnips are often purchased for themat a distance. When this is the case, it is not thought ad-visable to keep them longer, than till between Christmas andCandlemas , as an old ewe does not improve like a wether inthe spring months.

20. The last operation of the season is salving or smearing,which is usually performed towards the end of October orbeginning of November, before the rams are sent to the ewes.The most common materials are butter and tar, mixed indifferent proportions,—a greater proportion of tar being em-ployed for the hogs or young sheep than for the older ones.The proportions are also different on almost every farm, andmore tar is thought to be necessary, according to their ele-vation and exposure. In Roxburghshire, some mix two gal-lons of tar with 36 lbs. of butter, as a sufficient allowance forthreescore of sheep; but for the same number, it is morecommon to allot only one stone (24 lbs.) of butter, to two