FAT LAMBS FOR THE LONDON MARKET.

Otago Witness, Issue 2914, 19 January 1910, Page 21

FAT LAMBS FOR THE LONDON MARKET.

To produce fat iambs of the finest quality for export is undoubtedly the ambition oi a large 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 see that no screw is left loose which might tend to deprive them of any of the fruits of their labours. Strang© to say. however, that screw too frequently is left loose, with a consequent leakage of the 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 arc always more or less ticks about undipped lambs, and these ticks keep annoying the little bleaters to such an extent that it is quit© impossible for them to make the best of the food provided. Lambs should therefore always be dipped in a non-poisonous dip of the best quality before being fed off. A poisonous preparation should never be used for this purpose, because the latter is liablo to give lambs of tender age a slight cheek, which,, of course, also means so much feed wasted. Lambs dipped according to directions in Quibell’s Liquid Dip (non-poisonous) will thrive every hour after leaving the 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 lamb* with this high-class preparation.