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MICaOCOfV HSOWTION TBT CMAIT 
 
 (ANSI and ISO TEST CHART No. 3) 
 
 A 
 
 APPLIED IFvi-IGE Inc 
 
 I65i Eoal Main Str»et 
 
 RochMter. N««r York 14609 US* 
 
 (716) ♦82 - 0300 - Phon. 
 
 (716) 288 - 5989 - Fa. 
 
[OTHOUSE OR WINTER LAMB 
 RAISING UPON CANADIAN 
 FARMS 
 
 ■T 
 T. REO. ARKEIX. B.S^.A., B.Sr., AND HORACE V. BE\T, B. 8. 
 
 Winter Lambs. 
 
 DOMINION DEPARTMENT OF AGRICULTURE 
 Live Stock Branch 
 
 PAMPHLET No. 11 
 
 SHEEP AND GOAT DIVISION 
 
 79121—1 
 
 OTTAWA 
 
 GOVERNMENT PRINTING BUREAU 
 
 1915 
 
 ill 
 
I JOHN BRIQHT 
 Comn 
 
 T. HE( 
 
 Hotho 
 
 husbandry, 
 mutton rail 
 short perio( 
 market wit 
 fresh and t 
 toothsome i 
 developed \ 
 attention ( 
 favourable 
 will ri'muni 
 necessarily 
 
 "Hoth 
 
 this special 
 
 house" ow( 
 
 which (•om 
 
 7ia21- 
 
DOMINION DKPARTMENT OF ACJHICULTURK 
 LIVE STOCK BRANCH 
 
 JOHN BfllQHT. 
 
 Commliiionar. 
 
 H. S. ARKELL, 
 
 Aut. CommiHiontr. 
 
 SHEEP AND GOAT DIVISION. 
 
 THE MANAOEMENT OP^ SMALL FLOCKS SERIES. 
 
 PAMPHLET No. 11. 
 
 May, 1915. 
 
 "HOTHOUSE" OR WINTER LAMB RAISING. 
 
 BT 
 
 T. REG. ARKELL, B.S.A., B.S ., ind HORACE V. BENT, B.S. 
 
 Hothouse or winter lamb production represents a special phase of sheep 
 husbandry. Under the ordinary and generally accepted routine of lamb and 
 mutton raising, the season of marketing extends only through a comparatively 
 short period in late summer or fall, when the year's supply is placed upon the 
 market within the space of a few months, leaving the consumer without strictly 
 frpsh and tender lamb for the remainder of the year. In an effort to place this 
 toothsome article wHhin the reach of the epicure, the winter lamb trade has 
 developed until at the present time it is considered worthy of the thought and 
 attention of progressive and experienced sheep raisers who are situated in 
 tavourable localities where a sale may be found for their product at prices which 
 will ri-munerate them for the extra care and attention that winter Iambs will 
 necessarily require. 
 
 DEFINITION. 
 
 " Hothouse, " " milk lambs, " and " winter lambs" are titles used to designate 
 this spocial product. They are oftentimes misunderstood. The term "hot- 
 house owes its origin to the manner of preparing the iambs for the market, 
 which comprehends careful and scientific feeding under housed conditions. 
 
 "(•121— li 
 
w 
 
 These conditions are in no way analagoui* to tho «yi«t«>m employed in It.rcim 
 plantH under giaHi*. It iM fteldom neeesHary to reHort to urtifieiai heutinn of 
 buildinKM. The laml>H, however, are dropped at a Mnie of the year hIu-ii tln' 
 weather io cold. They must, therefore, Ih» confined within a barn amply warm 
 to promote rapidity of growth. 
 
 Lambs for the winter trade are never weaned, but are marketed whin 
 9 to 14 weeks old, while still retaining the baby fat. They should be bor in t' i 
 fall and early winter, so as to Im- ready for the most favourable season of markiting 
 which usually occurs i)ctwecn January 1 and th«' beginning of May. 
 
 tHARALTERlHTICH. 
 
 QuMlity is paramount in the winter lamb. The prices that must In- semrtd, 
 in order to furnish a satisfactory profit to the producer, render it advinalilc tn 
 
 Lamb 40 dayii old weighinij 48 Ibx. 
 
 cater to a special trade. Therefore, it is necessary to furnish an article worthv 
 of the highest prices. The carcass should not weigh less than 30 pounds nor mm 
 than 45 pounds. In order to reach this weight in ten weeks, which vs tli. nid^t 
 desiral)le age for marketing winter lambs, they must make a con.-nuni^ awl 
 rapid growth, thus ensuring the requisite tenderness. The lamb should he f;it 
 and plump, and should possess a well-developed leg cf mutton and pli nty i 
 juicy, lean meat, besides sufficient fat to ensure an attractive carca- when 
 dressed for the market. 
 
 ADVANTAGES. 
 
 Some of the advantages gained by raising winter lambs are h?fe coi idered. 
 In the first place, the lambs are prepared at a season of the year when Uv i work 
 
i« |p:ti*t pn'MMinK- Thix factor nionc Hhiiuitt iippt'itt tu tht* ftiriniT who carrit*)* on 
 the shiM>|) iiitiuHtry umlrr inixi-ii-fariniiiK conditionH. StTonilly. tht' i'iitirt> 
 lifftimr of thi* lanili cotiii'H (liirint; the winter nionthi*. TluTff<»n', they ar«' not 
 Huliji'i't to (It'prfdationM hy tlunn. AWt. owing to tiicir Hhort iiv<>H, there in httle 
 to feiir from parafitic infection, whicii : uioiihtedly in on«' «)f the ehief eaUHeH of 
 loKxes anionK Muninit-r ianil>!4. 
 
 BRRRPINU. 
 
 OwinK to the inherent tendency of ewes to conceive in the fall anil drop 
 lamhs in tin- ipriiiK. great difhcuity may he encoiintend in indiicinK ii cliange 
 
 Hrndy for the [iiurkct. 
 
 in tlic l>re('iling senson, so as to have lanihs bom in the fall. The principal 
 exceptions to the general rule are found in the T;mi.s and Horned Dor-et, which 
 may lined and jjroducc lanihs fairly regularly at any desired time. For this 
 reus 111, these breeds have gained popularity in the development of ewes for the 
 hotluHise land) trade. The breeding habit of any breed, however, may In 
 niwliticd, so that lambs may be produced at any season of the year. The 
 process involves judiciou.s selection and mating, and may take several generations 
 Wore all the ewes can be tiepended upon to breed at the proper time. To 
 attain this end, only the early-bree<'ing females are used, and their propeny are 
 
in turn Huvod for I'nrly hrri'dinR. In time therefori . the ItrM-ding hnliit nmy I.. 
 chanRPti from one nv&Min to another. Thin metluHl in neriiiMurily hIow, ami 
 do«i not .neet the imi.ieitiatc .iemanii of the early-lanih pnxlueer. 
 
 NovemlKT ami I)eeeml)er are ronNiiiered the lient monttiH to have litniU 
 dropped. The warm weather of the sunmier in prejudicial to the developintni 
 of tMtrum or " heat," bo that there in no rertuinty of their breeding at tliM 
 Meaiion, even though the ram he allowed with them. A« far an powiii)le, endeavour 
 to duplieate the ronditiona of the natural hret'ding HeiiNon. Helect a rool pcriwl, 
 if iKJiwihIe. rue a young and vigoroun ram and allow him to run with th<- i*v> 
 at ni^ht, removing him during the heat of the day. The ewen »hould l>e in kcxxI 
 
 Sixty piiunila in xixty iliiya. 
 
 condition, fhouRh not overfat. The flock should he provided with plenty "t 
 nourishing and especially succulent feed, which has a tendency to proniotf carlv 
 oestrum, and is technically known as flushing. 
 
 FLUSHIXr. THE EWES. 
 
 As the breeding season draws near, the ewes should be i)laced upoi gooil 
 
 pasture, preferably clover or alfalfa, supplemented with succulent and 1 :ativp 
 
 feeds, such as rape, turnips, green rye, or wheat. This constitutes the occss 
 
 of flushing and create': thrift and a laxati\e condition, which induci rapiil 
 
 gains and the promcdon of oestrum. Under such treatment, they will Iways 
 
 breed with greater certainty. Probably the most popular soiling i .p for 
 
rtuihiiiR ■>• rapr. It kfowm quit kly, nml may \>c Mown at nImoMt ni v time to 
 •uit thr r |Uiri>in<*ntM of thi> Hork. KlontiiiK Im u dnnK' rto h<> Ktiarui->l aK>ii»Ml 
 
 I m fewlitiK rapt'. Howj-vit, blontinR niny Ih- lurgcly p 'vi'iitc'tl hy il»<vinR tb** 
 iwm to Im'coiiic Kruilimlly Mi-c-iiHtoiiicil to it, ititii Wy not |N>ruiitl' -, ''tt-in iip'in 
 
 I It whi-n ihv »low ix h«'avy. 
 
 CIIAHACTER Of KWEH. 
 
 Only i'WCM r' .1 liiKli-niilitinK Mtriiin Hhotild Im> uhciI, Mince tiic IiuoIm muHt 
 (l(|Kiul liirRi'ly <«'n niilic for their Hustcniuice. For thin purpone, ewen com- 
 liining k<ioiI nir a (|Uttiitift< with rooiiiineHM of i><wl<- t\ml retiitenient , initicative 
 i)f a cupui-ity foi milk production, Hhould Im> . 
 
 IGJ.- 
 
 . j# __ 
 
 X, 
 
 
 ■^u: --_>v-..:r-^ N- 7i^^4| I f ^YEg' "^ ffl: H ffl 33 
 
 „ «... ^^.^^ ■^-"-iu-j^^ j- >^ ■ a : EB ^ 
 
 
 /«il J.<# //(rt**** 
 
 ■m"ii m 
 
 ra 
 
 
 a- 
 
 
 
 A.' -/ J / -rf «... .y t)ci-.v = / ' iJ 
 
 
 Pliin i>( Shi' p U;irn f<jr Winter Liiriib Kai^inK. 
 
 Prolificacy is another feature upon which stress must he paid in the selection 
 of hrocdiiig ewes. One lamb per ewe at least should be raised, and better a lamb 
 
 and .1 li;ilf. 
 
 CHARACTER OF SIRE. 
 
 Where f e progeny is primarily intended for slaughter ..ither than for 
 lireedinu purposes, and where the early-breeding habit and milking qualities 
 are hiji;li!y developed, a sire of any cf the mutton breeds may be used. 
 select one that has a compactness of body and fine quality of bone, as these 
 

 8 
 
 Ko hand in hand with high dressing qualities. At the same time, he slioul.l 
 he of an early-maturing strain, so as to ensure rapid gains in the early life i,i 
 the offspring. 
 
 BUILDINGS. 
 
 In northern elimates, where a reasonably warm sheep house is provided th, 
 flock in winter, no more elaborate buildings are required for winter lambs. Ai 
 this pcint it may be well to emphasize again the misunderstanding eonccrninE 
 the use of the word " hothouse." This term has, unfortunately, in inanv 
 instances led farmers and breeders not acquainted with conditions ot early-lanil 
 production to believe that they could be raised only in buildings where artifici;,! 
 heat is supplied. Such buildings are by no means necessary, except in climate 
 where the most rigorous weather prevails throughout the winter. The shcH, 
 
 Caul drcsiiinK; Ijuck view. 
 
 barn must indeed be reasonably warm, but a sufficienMv high temperature caii 
 usually be secured by constructing the walls of two thickness(>s of boards witi 
 buildmg paper between. The place should be roomy, light, an.l well veiililattd 
 Lnless the quarters are comfortable, it may be well to provi(l(> a warm l.itnliint' 
 pen. This may be done by partitioning off a portion of the barn and sh( itliini: 
 it in a manner that will ensure a warm place for parturition. 
 
 It has been found jjractical to keep both the ewe and lamb housed .luriiif: 
 tlie entire lifetime of the lamb. The youngster will take ample exr.jse il 
 allowed a reasonable amount of room. However, after the first few d:i - tlicv 
 will withstand considerable cold, and. in fact, will avail themselves of the I n ..,l„m 
 of the outdoor yards upon all days when the weather is not severe, and e-;M(iallv 
 when the sun is shining. Dryness of quarters is es.sential in order to i. mtain 
 the highest degree of health and vigour. Therefore, bediling should be n acwod 
 frequently, and exce.ssivc quantities of damp manure removed. 
 
A barn, to contain 100 ewes and their lambs, may be constructc 1 accordinn 
 to the following plan: It is 25 feet l)y 80 feet, and is designed so that the yards 
 fare t.iwards the east, with the feed room and root eelhir to the north, although 
 local topbgraphy may demand a different position. It is always wise, however 
 to have the yards face in a direction where the greatest amount of sunlight can 
 \)e ol)taine<l and where the full force of the winter winds cannot reach them. 
 Ten feet of one end is used for supply and feed rooms, and is separated from 
 the remainder of the building by a partition. Underneath this, a root cellar, 8 
 feet deep, is excavated. The sheep pens themselves should not be floored. 
 However, care should be taken to provide a high and dry location, .so that even 
 in spring, water will not accumulate either in the yards or pens. 
 
 WintiT Litrnl) Producers. 
 
 Arrangement for the storage of luiy and grain is provided in a second story, 
 tlic fio(,r (if which is supported by i)osts from below, and if necessary to provide 
 (ircatcr strength, by iron rods from the roof. The roof is an even pitch and is 
 -'•) feet Irom the floor to the peak. The windows are arranged to slide back 
 iiiiil fortli in a groove. They are placed 4 feet G inches above the floor level, 
 and their position is shown in the accompanying plan. 
 
 The walls of the lambing pen may lie boarded on both sides of the studs to 
 form a .-till-air space. This should make it sufficiently warm to have lambs 
 'Iryppcil in the coldest winter weather. The sheep pens may be divided into 
 ^mailer divisions by portable feed racks. Other features are" clearlv shown in 
 "iP diagram. 
 
 4 
 
10 
 
 Following is an estimate of the material required for the construction of the 
 barn: — 
 
 Scanllino t inches hy 4 inchrit — 
 
 t).(l. 
 
 •South division n ill of lamb pen 8 pieces each 9 feet and 1 piece 19 feet 91 
 
 South division wull of feed, aealea, 
 
 and sheep room 12 pieces each 9 feet W 
 
 Division walls of scales room 6 p eces each 9 feet and 1 piece 6 fe<'t 60 
 
 East division wall of laiiili pen tl pieces each 12 feet and 1 piece 12 feet M 
 
 South end of barn il pieces each 12 feet and 3 pieces 8 feet.. . l.i(i 
 
 North end of barn 15 pieces each 12 feet and 1 piece 9 Uvt 1*9 
 
 West side elevation 22 piec<?s each 12 feet and 5 pieces 12 feet.. . . :i:N 
 
 Ea.tt side elevat ion 20 pieces each 12 feet and 6 pieces 12 feet. . . 31.' 
 
 Division wail of fii'd alley 12 pieces each 9 feet Vh 
 
 Tops of partitions 11$ feet U'l 
 
 Total 1.^: 
 
 Joials — 
 
 Forty-eight 20-inch Ol", 
 
 or 
 Ninet^'-sii 20-inch CC. 
 
 2 inches by 8 inches by 25 feet 
 2 inches by 8 inclies by 13 feet 
 
 using centre support of two 2 inches by 8 inches spiketl together ami suspended from collar l.eitms l-.v 
 I inch M.S. ro<is. one over centre of luiobing pen, and 4 over large pen, 10 feet upart. 
 
 Ceiling — 
 
 Matche<l i\<"' ing or rough double Ixmrding,. 
 
 sq.(. 
 
 . 2,IK» 
 
 Partitions 
 
 Koof— 
 
 Rafters, 100 each 2 feet by 6 inches by 20 feet 
 
 noarding 
 
 "'hingles, 15360 i6 inches wide, 5 inches to weather) 
 
 .■!,:1I0 
 
 Flooring — 
 
 10 feet by 25 tei't— .Joists, 25, 2 inches by 8 inches by 12 tect. 
 Hoards 219 bf. matched, J inches thick. 
 
 Boarding — 
 
 InntT boarding.. 
 Clap boarding . 
 Building paper 
 
 s.|.l 
 
 l'.Tl'O 
 . 3.11.1(1 
 
 Posts, Silts and Doors — 
 
 6 posts. 6 inches by 4 inches by 12 feet ard 4 posts, 6 inches by 4 inches by 9 feet 
 
 Sill, 6 inches by 4 inches 
 
 Doors, 10, each 3 feet by 6 feet 6 inches 
 
 2, each 4 feet by 6 feet 6 inches 
 
 3, each 3 feet by 4 feet 
 1, 4 fiH?t by 4 feet 
 
 Windowa — 
 
 21, each 2 feet 4 inches by 4 feet, double sliding 
 I 1 fiMJt 6 inches by 3 feet. 
 
11 
 
 THE PREGNANT EWE. 
 
 It is seldom necessary to feed grain to the ewes before lapil)ing. Good 
 pasture, especially clover or alfalfa, during the summer and fall, supplemented 
 by rape or other succulent feeds, should he ample for their requirements. An 
 abundance of pure water is indispensable. Always provide shelter where the 
 ewes may find comfort during the heat of mid.summer days and in stormy 
 weather. 
 
 CARE OF MILKING EWE. 
 
 After the lambs are born, the dams should be fed an adequate supply of a 
 railk-producing ration. Care should be taken at this time not to overfeed 
 specially with highly nitrogenous Tood, which may cause udder troubles, 
 lurtailing the flow of milk. In a few days there will be little danger, providing 
 
 Caul dressing; front .ev. 
 
 tlie lamb is healthy and vigorous and is eating well. Cf the coarse fodders, 
 Ifalfa and clover give best results. Canada field peas, oats, or sorghum are 
 'iso excellent. 
 
 Succulent feeds are practically a necessity and, during the winter, roots 
 must ix' largely used for this purpose. They should be fed with care during the 
 "irly life of the lamb, as the milk flow may be so stimulated that the youngster 
 : ay bo unable to consume it, and udder troubles may follow. After the lambs 
 iuve becdine able to take all the milk, roots may then be fed up to the capacity 
 if the ewe to consume them. Corn silage furnishes excellent succulence, but 
 Hould be fed with caution. Silage of good quality may be used, but not over 
 ' to 4 pciunds per ewe per day. Only grains that are best adapted for milk 
 I'-oductimi shoald be fed. Corn, oats, barley, and beans should be given 
 
11 
 
 f 
 
 12 
 
 unground, and wheat bran and oil cake deserve a prominent place in the niixtun 
 At all times an abundance of milk should be sought to ensure rapid growth of [k \ 
 lamb. 
 
 Shearing is often recommended just liefore lambing time, assuring Knaier | 
 comfort during the closely housed period. At all events, the tags should I* 
 clipped from the region uf the udders, in order that the lambs may easily fini 
 the mammee, and to lessen the danger from wool balls, cauwed by the lanil. 
 swallowing portions of wool, where they have difficulty in locating the nipple. 
 
 CARE OK THE LAMBS. 
 
 Continuous and rapid growth should be the slogan of the wintcr-lami 
 producer and every available means should be resorted to to reach that expcdidii 
 
 The Finished product. 
 
 Weights of 60 pounds in sixty days have been reported from wititir-lriin'' 
 feeders. The lambs should have access to warni quarters, as they arc loum! i" 
 make moie rapid gains than if compelled to remain in uncomfortably <iii)l pen- 
 However, warmth must not exclude proper ventilation, an'i an opj)ort unity k 
 exercise. 
 
 Encourage the lambs to begin eating as early as possible. For this pu^|Hl^r 
 their food should be placed where they can gain access to it by a creep or otlur 
 device to keep the dams out, and where the lambs may enter at will and al\v:o> 
 find food at their disposal. Ground oats, wheat bran, and oil meal will I'c fouii': 
 suitable for the beginners. After they have learned to eat freely, c rn niWi 
 ground barley and, subsequently, whole grains as corn, oats, and barhy, mayl* 
 included in the ration. As the lambs become older, the proportion of < orn n»; 
 be increased. 
 
 -For a description of diseases of lambs, the reader is referred to ptitnphlet No. 5 of tlu' 1 ' i.inion l.i> 
 Stock Branch, copies of which maybe had upon application to the Live .Steele C'ommissior. • ittaws- 
 
13 
 
 The followinr 'ion is recommended bj a winter-lamb raiser in Taste. n 
 Canada: by weiglit, lalied or eracked-eorn, 1 part; barley, 1 part; oats, 1 part; 
 hran, 2 parts. 
 
 When the lambs have learned to eat, they should be fed with scrupulous 
 regularity thre<j times per day, and all food removed from the trough before any 
 new added, as the lambs have very fastidious appetites and will not eat food 
 after it has once been " nosed over." 
 
 Clean water should l)e supplied daily in unstinte<l amounts, in clean troughs 
 or vessels. Exercise is not considered as important in the welfare of the winter 
 lamb as with other classes of lambs. Unless very closely housed, it will usually 
 take sufficie..! exercise. Since its life will not be over three months, elaborate 
 
 HogdrpssinR; back viow. 
 
 »usde huiiding is not necessary. If the lamb is eiven too much freedom, more 
 M.1 «.il 1.0 requjred to produce the .same galas, tl. ' M-reasing the net profits. 
 Lr,J" M,'"" !t ""* '^""■'^'J^'-^d imperative w. he winter lamb, and few 
 
 th.. lamb .s about 10 days old. The lower third of the scrotum is severed 
 . n, and the testicles^ pulled out, indu.ling the spermatic cord by which 
 heS ' '^ dismfectant is used, and in a sh.;rt Hme the wound 
 
 DRESSING. 
 
 u mlr'""'!"* ^^'^ "'"■''''' ^"^ """■'^''^ '^^''''■''" "«'"«^ •^'«'" anfl Sreat care. Since 
 ^ore 0,. |p,s fancy market is being catered to, the dressed product should 
 
 two mpth' f^'^'''^ ^"^ appearance as possible. Hog and caul dressing ar- the 
 "Jmetti,.i|s most generally used. 
 
14 
 
 (I 
 
 I 
 
 No elaborate appliances are necessary. A sharp sticking knife, a iires!<ii;tl 
 knife, small block and tackle and a spreader are the principal requisites. T)J 
 blood should be thoroughly removed, and for this purpose the lamb is ofte: 
 suspended by the hind '"gs. Ir sticking, insert the knife at the angle of ttfl 
 jaw just below am! back, of the ear. Run the knife through the neck, cuttinij 
 outward to get all the arteries and veins. When the lamb stops struggling, tlfl 
 head is removed, and, in order, the stomach and intestines. Neatly spread tlJ 
 caul fat over the exposed flesh, using toothpicks or small skewers to hold itul 
 ^lace. The operation should be performed with speed and care to ensure a;l 
 attractive carcass. After a thor-'Ugh cooling, the carcass is wrapped in hear] 
 parchment paper or burlap and packed in suitable crates ready for shipment 
 
 Hog dressing ; front viow. 
 
 The chief difTorcnce betwixt hog and caul dres.sing is that in the former thep*:t 
 is not removed. 
 
 MARKETING. 
 
 Markets for winter lamb must necessarily be limited. Outsi io of tt. 
 larger cities, very little demand will be found, and even here it is po-ible tb' 
 only small lots at a time may be dispo.sed of. The producer should o locate 
 near enough to keep constantly in touch with the demands o is cust. iiers, ami j 
 be ready upon short notice to dress and ship a few carcasses whenever lecessar 
 He is producing a fancy product and is receiving a fancy price in ret' -n; hencf i 
 the necessity of filling all orders promptly and satisfactorily. If tl distancf 
 is so great as to prohibit catering to special customers, the lam - may 1h 
 shipped alive to a commission i use. A study of the available m kets will 
 
15 
 
 after a few seaHona, reveal the most profitable methods for the dbpi lition of the 
 winter-lamb crop. 
 
 CONCLUSION. 
 
 Since the demand is not at the present time extensive, and the factors 
 involved deviate somewhat from the regular routine of lamb production, the 
 beginner may well enter the business with caution, that he may spare himself 
 the disappointments \.'hich may follow any miscalculation or ovt-rsight. 
 
 Befoe the rearing of winter lambs is even attempted, the producer should 
 Le assur'.d that there will be a demand for his carcasses. Outside of large cit.es 
 nr centr ;s of wealth, this will be limited. The necessity of a favourable location 
 should, therefore, be very apparent. Great distance from the market or from 
 
 Promising youngsters. 
 
 the point of shipment will result in excessive freight or express rates, and often 
 create frreat difuculty in filling orders promptly upon short noice. 
 
 Provision should be made for a supply of succulent and nutritious foods, 
 which, ;is far as possible, should be raised upon the farm producing lambs. It 
 may \>v permissible to buy feeds where they can be obtained cheaply, but an 
 abunilaiit supply can seldom be relied upon unless grown especially for the 
 :'arpo>('. 
 
 Biieding of the ewes out of the regular and natural ^eason, the rearing of 
 the yo'iiig lambs during cold weather, and the successful marketing of the 
 finished product, all require the ability of a careful and perserving manager.