Sheep, Swine, and Poultry: Embracing the History and Varieties of Each; The Best Modes of Breeding; Their Feeding and Management; Together with etc. — John Shaqi
Sheep, Swine, and Poultry: Embracing the History and Varieties of Each; The Best Modes of Breeding; Their Feeding and Management; Together with etc.Jennings, Robert
Science
Sheep, Swine, and Poultry: Embracing the History and Varieties of Each; The Best Modes of Breeding; Their Feeding and Management; Together with etc.
Jennings, Robert
Poultry; Sheep; Swine
After the permanent teeth have all appeared and are fully grown,
there is no criterion as to the age of the sheep. In most cases, the
teeth remain sound for one or two years, and then, at uncertain
intervals--either on account of the hard work in which they have been
employed, or from the natural effect of age--they begin to loosen and
fall out; or, by reason of their natural slenderness, they are broken
off. When favorite ewes, that have been kept for breeding, begin to lose
condition, at six or seven years old, their mouths should be carefully
examined. If any of the teeth are loose, they should be extracted, and a
chance given to the animal to show how far, by browsing early and late,
she may be able to make up for the diminished number of her incisors. It
frequently happens that ewes with broken teeth, and some with all the
incisors gone, will keep pace in condition with the best in the flock;
but they must be well taken care of in the winter, and, indeed, nursed
to an extent that would scarcely answer the farmer's purpose to adopt as
a general rule, in order to prevent them from declining to such a degree
as would make it very difficult afterward to fatten them for the
butcher. It may certainly be taken as a general rule, that when sheep
become broken-mouthed they begin to decline.
Causes of which the farmer is utterly ignorant, or over which he has no
control, will sometimes hasten the loss of the teeth. One thing,
however, is certain--that close feeding, causing additional exercise,
does wear them down; and that the sheep of farmers who stock unusually
and unseasonably hard, lose their teeth much sooner than others do.
THE STRUCTURE OF THE SKIN.
The skin of the sheep, in common with that of most animals, is composed
of three textures. Externally is the cuticle, or scarf-skin, which is
thin, tough, devoid of feeling, and pierced by innumerable minute holes,
through which pass the fibres of the wool and the insensible
perspiration. It seems to be of a scaly texture; although is not so
evident as in many other animals, on account of a peculiar
substance--the yolk--which is placed on it, to protect and nourish the
roots of the wool. It is, however, sufficiently evident in the scab and
other cutaneous eruptions to which this animal is liable.
Below this cuticle is the _rete mucosum_, a soft structure; its fibres
having scarcely more consistence than mucilage, and being with great
difficulty separated from the skin beneath. This appears to be placed as
a defence to the terminations of the blood-vessels and nerves of the
skin, which latter are, in a manner, enveloped and covered by it. The
color of the skin, and probably that of the hair or wool also, is
determined by the _rete mucosum_; or, at least, the hair and wool are of
the same color as this substance.
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