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I that sheep will be more profli able If lamb losses ar< reduced.
In the past, more than onefourth of the lambs born ii Virginia have died before market time. Sheep producer £ who give more attention tc management will lose few lambs, but some poorly managed flocks may lose up tc one-third of the lambs.
Each lamb lost means about $20 less return from the sheep operation. For the U. S., this means a loss of well over on< million dollars a year. Much of this loss can be prevented by closer attention to mat agement details, believes Allen. For instance, don't let ewes get wet near lambing time. During the month before lamb ing keep the sheep close to a shelter so they can get protection from bad weather. Feed them some grain and hay before lambing to prevent lambing paralysis in the ewe and to iftsure a milk supply and stronger lambs at birth. Be sure ewes don't crowd through narrow doors or gates or cross sills or ditches near lambing time. v Some sheepmen pick out, ewes that will lamb in the next few days to a week. These are kept in small groups of 25 ewes or less so they can be watched closely and will not be crowded or knocked around by other sheep. When the lambs are born, move the ewe and her lambs to a lambing pen. Dip the lamb’s navel cord in iodine and see that he nurses within the first hour. If t h e weather is very cold, dry the lamb off and put him under a heat lamp. In case the ewe does not have milk, try to get some milk from another ewe that has just lambed. If the •lamb must be fed from a bottle or spoon, use condensed or fresh milk warmed to body temperature. Feed the lamb a small amount, but feed him often. Give the ewe wpter and hay the day she lambs, but don't start feeding grain until the second day.
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