FAT LAMBS ON THE LONDON MARKET.

Dominion, Volume 1, Issue 22, 21 October 1907, Page 2

FAT LAMBS ON THE LONDON MARKET.

'To produce fat lambs of. the finest quality, for export is ' undoubtedly" the ambitjoh ' of a largo* majority, of New - Zealand' sheepowners to-day. They go to vast expense' in procuring suitable sires and producing green-" feed; to "top" off this 'Valuable product of'their flock. It therefore behoves ■them .to that ; no-' screw is left, loose ■ which might tend-to'de-' prive them, of any of the'fruits of their labours. Strange to say, however,:that screw:too l frequently is left.loose, with a consequent leakage, of tho profits which should go into ..their owners-' pockets. It. is. a: great 'pity to-;grow a good crop of rape, or. turnips and .turn-in lambs thereon undipped.',: There are always more or less ticks about undipped lambs, and these ticks keep annoying the'little bleaters to, such, an extent that "iti is quite'impossible for thfihv to make the best of' the food '.'provided. Lambs should therefore always bo dipped in' a non-poisonous dip of. the best quality before being fed off. , A poisonous preparation should liever be used for. this ..purpose, -because the latter is liable, to give lambs, of-tender-age 51 slight cheek, which, .of"course,; also jineans so. much feed' wasted. Lambs, dipped according to. directions in Quibell's Liquid Dip (non-poison-ous) will thrive every hour after leaving tho 'bath, and thus put-the'maximum amount of profit into the pockets of. their, owners.-. .It costs' , only'one-fifteenth part, of a penny per head, to dip'your lambs' with. this high-class preparation.:;. ■']'■'.''• ■..'.- ' .',' .. ' .'; .5371: