SHEARING TIME

Waipawa Mail, Volume XLVI, Issue 23, 7 November 1924, Page 2 (Supplement)

SHEARING TIME

MAKING PREPARATIONS CLEANING UP THE SHEDS ATTENTION TO THE PENS On most farms where sheep arc kept the shearing sheds are used during the greater part of the year as a storeroom, with the result that there are accumulations of dust, cobwebs and likely enough some disease germs. All of these must be banished before the commencement of the shearing operations if the wool is to be kept clean and attractive. Hence the necessity of getting busy with the broom, especially on those parts of the structure which afford lodgement for dust. To prevent as far as may be possible losses among the shorn sheep through germs that cause lock-jaw. blood-poisoning, etc., entering shear cuts the receiving pens for shorn sheep should be thoroughly cleaned np and disinfected. Sheep in low condition are more liable to be cut and also more susceptible to germ infection than those robust and strong As every piece of wool is of value separate receptacles should bo pro vided for bellies, pieces, and skirtings so that they will be kept clean and ready for sorting over. To facilitate skirting and rolling the fleeces properly a wool table 9ft. to 10ft. long, 4ft. 6in. wide and 3ft. high in front and slightly higher in the back should be provided. The top of the wool (able should be made of lin. battens spaced 2in. apart and rounded off smooth on top. To hold the classed fleeces spaces should be provided off to form bins near the wool press. The pens for holding the woolly sheep should have a battened floor fully 6in. above the ground. This prevents the wool from getting stained or dirty while the animals arc waiting to be shorn. MACHINERY AND IMPLEMENTS When machinery or implement sheds have to be used for shearing the most convenient, method is to have the batten flooring in portable sections, which, with a few hurdles,, enable quite satisfactory temporary pens to be constructed. When the shearing is over these can be packed away in a small space and the manure underneath gathered up for use in the garden or on special plots. “Lagging" all the sheep showing any signs of dirt on the britch should be done before shearing is begun. If this is neglected the shearing floor is certain to become dirty and the wool get more or less stained, thus reducing its value. When the sheep have to be hand shorn two pairs of shears for each man are necessary—one for trimming the brisket, inside the hind legs and crutch, as there is likely to be grit, and the other to take the fleece off. A leather driver should be fitted to the shearers hand' rifc it gives a firmer hold and a greater control over the shears, and assists in pushing them through the wool. Now shears should be ground to a fine edge, and kept sharp with an oilstone moinstened by having a tin with a layer of wool in it saturated with oil, preferably salad oil. For the benefit of small flock owners w T ith little or no experience, a few hints on the different positions in which sheep are held during the operation may prove of advantage. To keep the fleece unbroken and to secure expedious work the sheep must be quietly handled. With some me/ every sheep kicks and struggles more or less. This is because it is held “too hard," and resents the strain. HOW TO SHEAR A SHEEP The right grip must be so contrived that the animal does not get out of hand, and the more easy and comfortable it is held the quieter it will be. The usual way to catch sheep to be shorn is by the righthand leg. Draw it to the shearing floor, then, by placing the left arm round its neck, lift the leg by an up ward motion and catch with the right hand the wool near the flank. The sheep can then be seated on its Tump in an upright position, with its head and neck resting between the shearer's thighs. There are two ways of holding the forelegs. With big sheep, put one under each armpit, but when the sheep are small hold them both up with the left hand. Commence by shearing the brisket, (rimming inside the Find legs and crutch with one pair of shears. To open up the fleece take the other pair and cut through the wool down the rigTiT side of fTi r belly from the elbow to the right flank. That having been done break th«» belly wool away where cut from the wool on the side. Now proceed to shear the belly over to the same line from left elbow to the flank. Detach this belly wool sind put it aside 1o be picked up and placed in its proper bin. While .shearing the bellv care must be taken not to eut the “pizzle” of wethers or the teats of ewes. Many sheep are ruined by carelessness in this matter. After the belly wool is removed many shearers open up the left hind leg and cut the wool round the tail. Keeping the sheep seated quietly; the next operation is to open up the neck wool so as to be able to begin taking off the fleece. COMPLETION OP OPERATIONS This is done by the shearer placing his right leg between the fore and hind legs of the sheep, with its body resting against his left thigh. The left hand should grasp the sheep under its jaw near the mouth, and previously shorn tail.

Thus the fleece is taken off intaet. By a sweep backwards it is pushed aside, so that when the sheep is released the legs will not become entangled in the wool. To shear clean the top blade should be kept close to the skin and follow the conhold the head with the nose pointing downwards. Shear up the neck from the right side of the brisket to the right ear, and open the fleece up the track that has been cut. Shear the head and around the neck down to just above the shoulder. With the sheep still seated easily in « same position, the left fore leg is done, and the sheep held while the fleece is shorn on the left side from the belly to the back, and the loft hind leg to the tail Then, with a

f<>w strokes upwards shear just over [the back up to the shoulder. It will be found easier to shear the hind legs by pressing the hand into the sheep's flank. When the left side and back have been shorn the shearer alters his position. The sheep’s back is now near his right hand, and he places the head between his legs and proceeds to shear the right side from the back round to the belly, and down the right leg to the tour of the body. Go steady and learn to take a good blow instead of snipping with the points of the shears.