m^^m The Sheep BY DR. WILLIAM A. RUSHWORTH. A historical and statistical description of the Sheep and its products. The fottenning of Sheep. Its diseases, with pre- scriptions for scientific treatment. The respective breeds of Sheep and their fine points. Government inspect- ion, etc., \M\tU much other valuable information. INCLUDING NUMEROUS ILLUSTRATIONS. ALSO AN APPENDIX CONTAINING Slieep Breeders' dnd Live Stock Owners' Directory. CLEVEL.ANIi, nllKi: PUBLISH ERS 1S98 w n ^ F tu Entered acconling to Act (if Congress, in (he year ISiiS, l)y WM. A. RUSH WORT II, In the oflice of the Librarian of Congress, at Washington. CHAPTERS. Chapter I— Sheep. Their Oris^in and Early History. Chapter II — The Prominent Breeds or Sheep. A Short=Wooled Breeds. 1. The Spanish Merino. 2. Rambouillet. 3. Delaine Merino. B — Long=WooIed Breeds. \. rhe Leicester and Border Leicester. 2. The Cotswold. 8. The Lincoln. 4. The Romniey Marsh, or Kentish Lonsi-wooled. C— The Middle^Wooled Breed. L The Southdown. 2. The Shropshires. 0. The Hampshire Down. 4. The Oxfordshire Down. 5. The Dorset Horned. <). 'Ilie Sut^olk Down. D —riountain Breeds. 1. The Cheviot. 2. The Herdwick. Chapter 111 — The Wool Industry. Chapter IV — Feeding and Fattening. Chap HER V — The Anatomical Structure, Chapter VI— The Digestive System. Chapter VII — (a) Rumination, iiow performed. (b) The Intestinal Organs. (c) The Genito-Urinary System. Chapter VllI— Mating and Selection, Chapter IX— A Study of Disease in general. Charter X — Diseases of the Brain and Nervous System. Chapter XI — Diseases of the Respiratory Organs. Chapter XII — Diseases of the Digestive Organs. Chapter XIII— Diseases of the Urinary System. Chapter XIV — Parasitic Diseases; due to Internal Parasites. Chapter XV — Parasitic Diseases of the Skin. Chapter XVI— Specific Diseases. Chapter XVll — Operative Surgery and Diseases of the Eye. Chapter XVIII— Local Non-Contagious Diseases. Chapter XIX — Parturition and Diseases incidental thereto. Chapter XX— Medical Treatment in General, agents used, their therapeutic actions and doses. Chapter XXI— Inspection of Sheep — Federal and State. SYNOPSIS OF CHAPTERS. Chapter I — Sheep. Their origin and early history. The White sheep of Asia. Rocky Mountain Sheep. The Musmon of Africa. First domestication very remote and uncertain. Sheep of the Bible. Sheep the forerunners of and aid to the civilization of man. Adap- tion to climatic conditions. Sheep husbandry a most honorable calling among the ancients. The Sheep of Greece, Italy and Spain. Spanish Wool. First weavers of wool. Origin of English breeds of Sheep, very early. Their advent in America. The Llama. Import- tations to United States. Growing demand. Now is the time to embark in Sheep raising. Chapter II— The Prominent Breeds of Sheep. Short-wooled breeds The Spanish Merino. Hambouilltt. Delaine Merino. Long wooled breeds. The Leicester and Border Leicester. The Cotswold. The Lincoln. The Rommey Marsh, or Kentish Long-wooled. The middle-wooled breed. The Southdown. The Shropshires. The Hampshire Down. The Oxfordshire Down. The Dorset Horned. The Sutiblk Down. Mountain breeds. The Cheviot. The Herdwick. Chapter 111 — The Wool Industry. Cloth manufacture dates back to earliest bible history. Romans first established factories in England. Spinning universal under the Saxon Monarchy. History of ancient woolen factories. The Spinster. Wars of the Crusades. Wool and national wealth takes the place of money. The fine goods of Holland. Spain taxes the woolen industry out of the country, and it goes to England, and among her greatest industries. Nature of wool filaments. Secreting glands, the yolk, felting of wool. Discovery of the character of wool filaments. Processes of manufacture. Cloth. Worsteds. Carpet wools. Points to consider in selection of wool. Strength, fineness, curl, thickness, closure, bad qualities of. Constitu- tional and hereditary defects in sheep. Stripy wool, toppiness, felty wool, cloudy wool, broad topped, break in wool. Exportation statis- tics and tables. Chapter IV — Food of the 5heep. Feeding large proportions of the business. Export trade. Crossing of mutton breeds. AAethods of feeding. Desirability of large and small sheep for mutton. West- ern customs. Colorado and New Mexico. Alfalfa. Corn. Oats. Changing feed. Rock salt. Hot and cold weather. Regularity in feeding. Cost of. Shipments east. Feeding in general— amount. How to keep sheep healthy. How to produce far. Waste of tissues. Other animals. Canivora versus herbivora, carbon, etc. Propor- tions of flesh and blood. Analysis of mutton fat. Failure of some foods in producing. Importance of protein, casein, albumen. Tables showing quantities for proper feeding. The WoM standard. Cor- rect rations. Clean troughs. Proportions of food tc fat produced. Oil meal, corn, turnips, etc. Oxen and sheep as sheep mature. OtTal diminished. Intestines of sheep. Feeding for home and foreign markets. The best feeders to buy. Chapter V — Anatomical Structure. Technical terms and their avoidance. Resemblance between the sheep and ox. Cells. Tissues. Solids. Fluids. Epitlelial cells. Muscular tissue. Nerve tissue. Bone tissues. Bones, how jointed. Tendons. The brain and spinal cord. Glandular structure. Stomach. Heart. Veins. Circulation of the blood. Lacteals. Chyle. Intestines. Description of the bony structure. Physiological conditions. Inorganic salts. Long, hollow and flat bones. Spine. Ossification. The skull. The cranial cavity. Horned sheep. The parietal bones. Frontal, cerebrum, occipital and temporal bones. Chapter VI — The Digestive System. How sheep feed. Conformation of the mouth, lips, teeth, jaws, fibrous pad, tooth growth and development, incisors, molar teeth, gums, cheeks, salivary glands and ducts. Great quantity of saliva produced. Swallowing food. Rumination. Complication of the digestive organs. Their nervous energy. The eosophagus. Procession of the food. The first, second, third and fourth stomachs. How the weight of food is supported in the abdominal cavity. Compartments. Honeycomb formation. Mucous secretion and liquids of the stomach. The CHAPTER L THE SHEEP. Tlicir ()ri,u.in and historx . It is l)c'\()n(l (|iK'stioti inipossihlc to know, or e\-cn surniisc the actual origin of tlu' domestic slice]). It ap]X'ars vcr\- doul)tlul whether there exists any connection between them and tlie Ar^ali. or Wdiite sliee]) of Asia, and tlic Mnsnion of Soutli Euroi)e and Africa or tlie Rock\- Mountain ^hec]) of Xorth America: even should this connection l)e believed in, the\- must have jjeen domesticated in the \-erv remote past, their hnhits materiall\- c]Tani;"ing- before there are an\- records in the most ancient histories we can conuiiand. We find on consultini^- the llilde, that sheep are spoken of amoni^; its earlier writings, and tliat Al^el. chose sheep herding- as his vocation, while Cain followed tilling the soil, and that the iealous\- resulting irom Abels offering of the firstlings of his Hock for sacrifice, which were nmre favored in [lis sight, than those of his brother Cain, resulted in the first murder, of which there is any record. net\)re agriculture was ])ractised to any great extent, when the populaticjn of the earth was coiu])aratively small, shee]! husl)an(lry was universall}- followed, their natural disposition and constitution rendering them capable of ada])tatiou lo (htferent cli- mates and conditions, furnishing food and clothing to their posses- sors, aiTording a profitable investment, to the shei)herd, the most ancient and houoralile calling of man. We find slice]) ])rec(.'(ling civilization of the dilTerent i^arts of the world. Ancient ( ireece for many years was the sole possessor of this valuable animal in Euroi)e; its introduction to Itah' following the foundation of tlie Roman Empire; the Roman Concjuests extended their use to the L'on(|Uered territories, Spain especially affording them an al)undance of ])asture and to Spain the honor l)elongs of develo])iiig and im]iro\'ing their condition, so that even in the time r>f the Romans, .S])anisli wool was celebrated for its (]ualit\-, which ])reenunence it retained u]) to the commencement of the ])resent cenlurw In ancient times the slice]) skins were used for clothing, but as cix'ilization ])rogressed, we find CHAPTER II. PROMINENT BREEDS OF SHEEP. LEICESTERS AND BORDER LEICESTERS. In (k'soril)ini4" tlic different breeds of slieep, we shall classify them according' to their Heece. as long, middle or short wooled. The long wooled breeds are white faced, somewhat coarse in flesh, and not so active as the shorter w(H)le(l species. The long wooled breeds of sheep are English, by origin, we find belonging to this class. The Lincoln, Kent, Cotswold. Leicester, also the Devon long wooled breeds. The first place on the list undoubtedly belongs to the Lei- cester, it l)eing the first breed improved l)y skillful selection and crossing. The Leicester sheep, appears to have been a native of Leicester- shire and adjoining Counties, for a considerable period, before it came under the genius of Piakewell, to him belongs the honor of be- ing tlie ])ioneer in the field of improvement of all kinds of live stock. This man was an English farmer living at Dishley, Loughborough, Leicester, lie recognized the fact, that the properties of parents may be transmitted to their offspring, until the type will finally be- come fixed. lie was also endowed with the gift of discernment, in being able to tell by an animal's exteritir and quality, whether or not it possessed the properties he desired to perpetuate. Alxnit 1T55, I'akewell ctnnmenced on the im]M-ovement of the Leicester sheep, the result being the formation of a sheep somewhat smaller than the original type, but thicker and deeper, more symetrical and l^etter adapted for fattening, combined with an earlier maturity. The old Leicester breed was a coarse, large sheep, with an abundant fleece, but in the selection of smaller and more compact animals, necessary ^ = ^ =■ — . D. n r o ^ PROMINENT BREEDS OF SHEEP. THE LINCOLN SHEEP. This is another famous breed of En,^Hsh sheep, and may almost be said to be a manufactured breed, owing-, as it does, its present perfection and size to systematic and judicious crossing of the ohl Lincohi shee]) with otlier breeds. notal)ly the improved Leicester. The Old Lincoln, was a large coarse sheep, with flat sides and hollow flanks, large legs and feet, their fleece averaged between ten and twelve pounds, almost touching the ground, and was very oily. They fattened sluwly. and made nuich fat internally. The New Lincoln is. as before stated, the product of Leicester crosses upon the original breed, the result l)eing a large sheep, in fact, the largest of any in the Uritish Isles, the flesh is firm, wool extraordinarily long; fleece very heavy, a ram's clip often weighing between '^') and oO ])()unds. the wool is bright, and lustrous when shorn. While some breeders consider that the Lincolns. as a mutton breed, are inferior to the Downs, every one admits that for crossing on the connnon or native stock of the American Continent, they are "second to none." H. A. Daniels. Secretary of the National Lincoln Sheep I^reeders Association, writes, concerning their early importations to this country, as follows: "Among the first im])orters of this breed to Canada, were John Geary, of London, Wm. Walker, of Ilderton. and J. T. Gibson, of Denfield, also last but not least. Wm. ( )liver, of Avonbank. The first Lincolns brought to the LT. S. were from the above importations and the first breeders were G. S. Allen, of Portland, Mich., and Robert Knight, of Mar- quette, Mich.. J.J. England, of Caro, was one of the early breeders buying largely in Canada, and in '94 made a direct importation from England. The writer started a flock about this time, viz, 1880, buy- ing the first lot of Robe. Knight, later making purchases in Canada, having- brought over, of Canadian and English bred, five bunches. "The National Association was organized in 1891 with nine in North America. It has 5,000 Lincolns registered, the organiza- tion having been in existence onlv eight vears.'' PROMINENT BREEDS OF SHEEP THE COTSWOLD. This is a very ancient l)re(l, we find fav()ral)le mention is made of the Cotswolds ])\- the early writers. Speed. writin<;- nearh- •.^')(> years ago, says that the wool from this breed, rivalled that of Spain, it has been claimed that they even were the orig-in of the Spanish merino, it being a historical fact that Edward IV, per- mitted the exportation of a nnml)er of this breed to Spain, where they increased and spread rapidlx ; but as before stated in the chapter on the origin of "shee])," S])ain was noted long before this, for the fineness of her wool. We find writers in the time of Queen Eliza- beth, speaking about the long wooled Cotswold. which would go far to ])rove that the breed has always been so, and that they were never originally short wooled. The Cotswold is a large, hornless shee]), with a long and abundant fleece, the ewes are good nurses and very prolific, ddie Cotswold of to-dav contains a consi-ly to I'liny, the best wools are those of Aindia, whicii are of a very short staple. "" PROMINENT BREEDS OF SHEEP THE SOUTHDOWN. Also called the Sussex breed. This breed of .^hee]) trace back with a lono- line of pure descent to a period prior to the reit^'u of W'il- liani the Conijueror. It is beyond a doul)t one of the i)urest and most unmixed breeds in England, hdldint;- a i)(^sition in the esteem of l)ree(lers second to none. This noted Ijreed has reached its pres- ent state of j)erfection by unceasinj.;" attention on the part of breed- ers ])erpetuatins4- the purity and perfection of the original ancestors. As far back as 17T() a Mr. Alford Young conunents on their fine coat, but criticizes the thin chine, low fore end and rising ])ack bones. The aim in improving this breed has been to amend these defects, and in accomplishing this the improvemeiU has produced a readier dis])osition to fatten, with a heavier carcass. While they still retain their character for hardiness and good rustling ((ualities, one of the great points of excellence in this breed, as compared with mauv others, is that they can stand bad weather with a corresi)on(lingl\- less loss of flesh than many other breeds, and being good travellers, are adapted for use on the western plains. 'Idle hrst imi)ortation of this breed to America are shrouded in mys- terv. We have, however, every reason to believe that some were brought here l)y the first settlers in New England states, and as earl\ as KilS some ewes were bought by Gov. Winthrop; also that the\- were known 'u X'irginia as remote as 1()88, there is no doubt as we find Mr. John Clayton, of that period, mentioning them and jM-aising their mutt(^u (|ualities. These, of course, were the old and unimproved breed, which have frcMii time immemorial been re- nowned for their nnUton (|ualities. The present improvement being due to the efforts of such men as Ellman, Drake and Jonas Webb of England, who like IJakewell, in breeding Leicesters, made certain points of excellence their aim in breeding. We find that in 1803 A. D. Rose imported a small f^ock of Southdowns to his estate at Fay- ette, I\. \ . PROMINENT BREEDS OF SHEEP THE SHROPSHIRE. The Shroi)sliirc is undoubtedly a cross bred animal and evi- dences a striking;" example of the jjcrfection that may be obtained by judicious crossing;" of various l)reeds. The orii^inal l)reed was horned, ami it is believed that the first attempt at im])rovement was to abolish these useless appendages, there is g'ood reason U^ believe that this was effected b\- a Southdown cross. The oriL^inal stock, were called Morfe ("onunon shee]). deriving- their name from the localitv to which they were indigenous, if such a term could be used. Thev were a l)lack faced, brown or spotted faced sheeix horned, not subject to scab, or rot, ])roducing only aljout 4 1 to •">(> i)ounds of mutton to a carcass. clip])ing nearly two |iounds of fine wool to the fleece. These sheep were crossed with the Southdown, and after- wards with the Cotswold and Leicesters, the crossing and re-cross- ing, combined with careful selection, yielding the uniformit\- sought for and obtained, thus establishing the present sui)erior breed. Since 1S74, further crossing has been considered unnecessary, the results obtained prior to that time, having produced a distinct and se])arate l)reed. These sheep are hardy, thrive well on moderate keej) and fatten (|uicklv. these (|ualities rendering them invaluable for crossing on the common native shee]). We find tliat a few Shropshire sheep were inij^orted to this country in ISli;!, becoming popular wherever known. In ISTT), a Mr. H. C. Chaffee, of Tippecanoe City. ( )hio. imported (piite a num- l)er, other importations following fast. In ISSii, about 4,(M)() were imjKjrted, and in ISS4, ."),()()() more. In the year 1S,S4, the Shropshire Registry Association was established and at the present time (180T) there are recorded in the Registry of the Association over 100, 000 individual pure l)red regis- tered Shropshires. Shropshire sheep have gained in pojjularity every year, their fecundity, hardiness and ability to adai)t themselves to different climates and C(_)nditions being unexcelled b\- anv other PROMINENT BREEDS OF SHEEP THE SUFFOLK. This is one of the few remaining breeds of Down sheep which grazed on tlie chalk hills of England, from Norfolk and Suffolk, to Kent, Sussex, Surrey, Hampshire, Bucks, Berks. Wilts and Devon- shire, all of which counties possess an underlying chalk formation. The original of the breed were the old Norfolks, of which mention is made by Arthur Young in 1707, who states that "their mutton for the table was superior in grain, flavor, quality and color of gravv." The first improvement of the original breed, was made bv crossing with the imi^roved Southdown rams, this, however, was sup]iosedlv prior to ]8.')(i, since which time, it is claimed thev have l)een bred pure, without any outside admixture of blood. The Suffolk Sheep Society, of England, lay down the following points as necessary attributes of this breed. Head, hornless, face black and long, nuizzle rcasonablv fine, especially in ewes (a small (piantity of clear, white wool on the fore- head not objected to); ears a medium length black and of fine texture; eyes l)right and full; neck moderately long, and well set; shoulder broad and oblicfue; chest dee]) and wide; back and loin long, level and well covered; tail broad and well set uj); ribs long and well s|)rung, with a full flank; legs and feet straight and l)lack, with fine and flat l)one; wooled to knees and hocks, clean below; forelegs set well apart; hind legs well filled with mutton; belly well covered with wool; fleece moderateh- short close fine fibre without tendency to mat or felt together, and not shading off into dark wool or hair; the skin is fine, soft and i)ink. The first importation of Suffolk sheep to the U. S. was in ISSS, made bv Vr:. M. B. Streeter, of Brooklyn, N. Y., the first ])resident of the American Suffolk Fock, Registry Association. In IS'.M), The Iowa Suffolk Sheep Company, of Atlantic, Iowa, imported (|uitc a number; subsecpient importations both in this country and Canada following fast till at the present writing they are becoming well known, and have estab- lished themselves as an important addition to the recognized breeds of sheep on the American continent. They are a hardy, healthy sheep, suitable for ranging on the western jiraries and their comjiara- tive freedom from foot rot, favors their trial on some of the marshv CHAPTER III. THE WOOL INDUSTRY. The manufacture of woolen g-oods. dates l)ack to TJible History. As stated in the intro(hictory cha]:»ter of this work, the Romans, introduced the arts of weavino- and spinning;- wooh and estahhshed a factory for the same at Winchester, Eno-land soon after their Con- quest of that country. Tnder the Saxon Monarchy foUovvin^^ the Roman exo(his fr^m Britain, we find that spinning- of wool became universally followed in all households, and so high was the art esteemed that ])rincesses and noble ladies learned to spin, and from the hal)it beini;- universally followed l-)y the female members of fami- lies, the word spinster for unmarried ladies has been Iianded down to the present time. In the time of the Wars of the Crusades and even later, we find that wool represented the national wealth, fre- (|uentlv being- used to supplement the limited coinage of those times; It — being accepted in payment of ransoms, and as collateral securitv for the sinews of war. Later Holland excelled all other countries in the manufacture of woolen goods, u]) to the time of its Conquest l)y Spain, then the industry suffered, from the tyrannical im])Osts of the governing ]iower, which finally drove the artizans to seek other lands. England afforded many of these exiles protec- tion, and to this source is directly traceable her su])eriority in the art of woolen manufactures, which to a certain extent she retains u]) to the present day. Wool unlike hair grows in a spiral form, is softer and more p\\a- ble, due to a fatty secretion, issuing from the glands situated in the cutis vera or true skin, which supplies the yolk of the fieece, ])revent- ing injury to the wool fibres, from cotting or felting, from the con- stant friction, while u])on the sheep's back. Wool resembles hair, in that each filament is a minute tube filled with pulp, covered externally by a scaly covering formed by flat cells, the edges of which overlapping each other give the filament a serrated appearance, when examined under a high magnifying power CHAPTER IV. FEEDING AND FATTENING. It is only of recent years, that the industry of fee(Hn,e;- sheep in this country for the home and export trade, has assumed larg-e pro- portions, formerly the sheep were valued more for the wool they produced than their mutton qualities, l)ut as wool depreciated in value and the people at large became educated to the value of mutton as an article of diet chiefly throug'h the crossing' of valuable foreign mutton breeds, on the native stock, the matter of feeding sheep to meet the demand, claimed the attention of the owners, till at the present time the feeding of sheep has become of almost as nuich importance as the raising- of wool. It is our aim here to show the various methods, in feeding, adopted in dififerent parts of the Coun- try, which necessarily have to vary, to suit dififerent localities and conditions. Naturally the attention of feeders is called to consider what particular breed has the most aptitude to make flesh and fat. also what ])articular class will fetch the hig-hest price on the market, he is feedin_g for. For instance, a feeder expecting^ to supply the export trade, will feed only such animals that have a larg^e carcass. the demand abroad being- for large mutton, while that which bring-s the top price at home is the medium size, to small of frame when prime. Ag-ain the majority of feeders in this country are not breeders. but rely chiefly on the supply from the western states and territories, for their stock to feed. That being the case it remams to be seen, what is considered the best stuff tO' feed. Of late years the common lambs from New Mexico and South- ern Colorado have sprung much into favor, their points of advantag^e being- their ability to fatten quickly, adapt themselves to dififerent climates, and being small in carcass, rarely weighing over !>") pounds, when prime, they fetch the top market price, being eagerly bought by the butcher on account of the small amount of waste in killing, while fat. and finely flavored nuitton. CHAPTER V. THE ANATOMICAL STRUCTURE. We shall not enter dceph' into a consideration of the anatomy of the slieep, helievin"- that the technical terms, while very necessary for the use of scientific men, would only tend to confuse the oeneral reader. We will endeavor to simply explain the general structure, and internal or.i^ans and their uses, so that when describin;;- symp- toms of diseases, and after death ai)])earances, the parts mentioned can be readily miderstood. We find that the shee]) resembles the ox very closely, S(^ far as its o-eneral make u]) is concerned. The animal body is an ag-greg-a- tion of separate cells, each endowed with life, and having a certain function to perform. The general make u]) of an aniiual is called tissue. Tissue of an animal body is a collection o," cells, together with their formed material, which is characterized by a sjK'cial func- tion. The formed material, is that which surrounds the cells and is not vital in its properties. The animal body is composed of solids and fimds The solids are the muscular, nervcnis, epithelial and connective tissues. They mav be said to enter into the conformation of the solids: there are are, however, a few sjiecial tissues which it will not be worth our while to consider in this work. Epithelial cells are those having the special function of protect- ing the organs underlving them ; they also have functions of secretion and enter into nerve construction; they are always found covering the surface of the body and the interior of all cavities, having access to the exterior of the system. Connective tissues is a collection of cells with their formed material controlling the shape and framework of the bodv. Connective tissue is divided into three classes; 1, fibrous; 2, cartilaginous; -^ bone. Muscular tissue is composed of a C(^llection of cells with their formed material, having the function of contraction, of luuscular CHAPTER VI. THE DIGESTIVE SYSTEM. We find tliat the sheep can, owin.c;' to the conformation of its month, and ai)])en(lages, the hps, thrive on scanty pastnrc, where an ox or other animal would have to strnc\qie for existence. The lips l)ein!:^- covered by hair, are protected from injury from the "'round, in which they ccime in close contact, when the animal is feed- iujc;:;'; we find on examination that the u]:)per lip is cleft, and that the two when toi^'ether tend to form a jioint, enabling" the animal to vir- tually crop the g'rass on a level with the surface of the gTound. The Teeth. — These are the assents by which mastication of the food is carried on: thcv are hard ort^-ans, bon\- in api)carance, firmly implanted in the jaws, and projecting' into the intei:v)r of the mouth. The incisor teeth, or nip]:)ers, are in the shec]) as well as in other ruminating animals, situated uj^on the lower jaw; the u]')])er jaw with which they come in contact during' masticati«in. l)eing covered bv a dense fil)rous pad; we find that the incisors, unlike the back or molar teeth, are not firml\- embedded in the lower jaw, l)Ut ]iosscss a certain degree of mol)ilit\- (sometimes being mistaken f(^r a dis- eased condition), this, however, is necessary, in order to prevent their injuring the fibrous ])ad of the upper jaw, against which they ])ress. The Incisor Teeth, are eight in number, when the mouth is perfect, or full, as it is termed. We find that the lamb when first (lro])ped has two incisor teeth, and that two more are shortly in evidence: in fourteen days time after birth, two more are erupted, makini^ six then in all, and 1)\' three weeks after birth, two niore become visible, giving the lamb eight incisor teeth. These are the temporary or milk teeth, and as the animal prog'resses in ag"e. they drop out, and are replaced bv the iiermanent teeth. For instance, when the lamb g'ets to be Ijetween one vear and one year and a half old, the two central incisors are replaced by two larger and strong^er teeth, the lamb then being called a vearling'. [\\ two \ears. the tooth on either side of the centrals, undergoes CHAPTER VII. RUMINATION. The ninicn is the first rc'cc])tacle in which thr food is (k'i)ositcil after it has been sufficientl\- masticated and covered with saliva, to ])erniit the act of det;iutition ; l)eini;- received in the stomach montliful 1)\- mouthfnh until the viscus is com]nirativel\- full, the aniiual feels re|)letion, at which time rumination j^enerall}' commences, the sheep usuall\- assuming' a recumhent i)osition. The food to he re-chewed is not that which was last swallowec", hut that which has been in the rumen for tweK'e to sixteen hours ])reviousl\'. The food in the rumen is constanth' beiui^" changed to a ditTerent location 1)\' the action of the muscular coat of that origan, heins^" mixed with the juices secreted l)v the nuicous inlands, of the internal surface. Knterini;' the su]X'rior i)ortion, it ])asses to the inferior, ac^ain passing;" to the sui)erior, before rumination conmiences. h"or the act rumination to be |)erformed, it is necessary that the rumen l)e three-fourths full to enable the food to occu])y the ui)per ])art of the ori;an, tt) enter the oesopha.^'eal ,Q'roo\'e, the lii|uid portion then ]Kisses on to the reticulum, which is only a kind of otT-shoot, or diverticulum, acting as a reservoir, tt) dilute the solid sul)stances, which may pass into it. All the food which is taken into the rumen, does not ^'o throu<;'h the jirocess of rumination, but only the hard indii^'c^tible substances. These are supposed to be separated at the juncture of the oeso])ha- i^us with the rumen, and recticulum, the hard substances beinm' re- turned throu,c,'h the oesoi)hai;us to the mouth, 1)\' the contraction of the muscle tibres of that tulic, assisted bv the action of the midrifi' or (lia])hram, which presses on the rumen, contractmi;' its size and forcing" the contents into the oesophai^'eal i^roove, to the i^ullet : the other portion passes on to the reticulum, some even entering;' the third stomach or omasum, without passing' throuj^h the second stomach. In the reticulum, the contents are sul)jecred to pressure. CHAPTER VIII. MATING AND SELECTION. In iiiatinj:;" shee]), the (|ualitics of both ])arc'nts nuist l)c con- sidered, aiming- to correct the l)ad ones, and at the same time per- petuate those which are desiral)le: in the i^reater nnml)er of cases, the influence of the male on the ofTsprino- is found to exceed that of the female. This is seen in other animals, as well as sheep, a nuile, for instance, sinuilates its sire, the ass, in general conf(jrmation and habits; a small mare bred to a large stallion produces an offspring- half as large again as itself. A Lincoln ram on a Down ewe will j^ro- duce an ofFs];)ring resembling the former more than the latter. Na- ture's laws seeming to be that the sire shall to the greater extent fix the conformation of the offspring, the disposition benig frequently governed b\- that of the dam, the exce])tions to this being few\ and only tend to prove the rule. In mating and selecting sheep, breeders seek for various points, not so nmch on account of their particular value, when taken singiw but because they are evidences of other valuable (pialities, such as an ability to cjuickly take on flesh or mature earlw Thus we finfl that in the Southdown breed, small heads and legs and small l)ones are sought after, as these cpialities are found to be accompanied with exceptional fattening properties. Again black legs and muzzles are desirable, generally insuring a hardy constitution: these then are only the signs of good (|ualities, the (lualities themselves consisting in the different points, tending to make the general conformation of the animal, for instance, a straight l)ack, is a (|ualit\' in itself, as also is breadth of loin, and rotundity of frame. A straight back gives a large surface for putting on hesh, and also affords more space for the abdominal organs be- neath it. For nnitton breeds, small bone is desiral:)le; large bone takes a corresi)ondingly greater supply of nutriment in the form of blood, etc., which wcmld otherwise be employed in building up the flesfi}' tissues, hence it is a superfluous (piantity, and for a like reason horny appendages, can be dispensed with. Rotundity of frame is an CHAPTER XL DISEASES OF THE RESPIRATORY ORGANS. These ineiutle all diseases of the hini^'s, bronchial tul)es, larnyx. nostrils, etc., and while they are less fre(|nent and nnmerons, than those of the djo-estive system, yet they will be found occurring both in the milder forms of influenza and catarrh; and the severer forms of intlanunation of the luniks, or tlieir serous coveriiii^s, in the form of pleurisy or attacking;- the bronchial tulles, as in bronchitis. In fact it is asserted that pleurisv is a connnon affliction to sheei), numerous cases of the same haviui;" been recorded, following; shearing- and di|)- ping-, etc. Sheeji shorn early in the season are very liable to i)leurisy and fatal terminations are not unconnnon. Nasal Catarrh, connnonl\ termed "snuffles," very fre(|uentl\- affects sheep which have been ex])osed to stormy weather, especially in the winter season. Slice]) which have been shi])])cd a long way to market, frequenth' arrive at their destination with a severe attack of snuffles. Nasal catarrh is inllannnation of the lining of the nose, and may exist in any of the three forms of inllannnation, viz: acute, sub-acute or chronic s\ni])toms. In the acute form, considerable fever will be ])resent, denoted by rapid breathing, a high color to the visi1)le nuicus membranes, the head is held out straight, the ap|)etite is affected t(^ a certain extent. There seems to be a tendencx' for the intlanmiation to run down to the lungs. A cough is generalh' ])resent, caused b\- the accumulation of mucus, from the inllained surfaces. In the first stage the shee]) sneezes frecpiently, shaking its head, evidencing i)ain. In the course of a few hours a mucus discharge from the nostrils connnences, this being usually accompanied l)y the cough, the discharge soon becomes thick, but is odorless. After a few da\s, jnis is formol and emitted with the discharge which in conseciuence becomes thicker, and yellow, with a heavy specific gravitv, sinking in water. 1 he disease will often, if not treated continue in this >tate for several weeks, till nature effects a cure, or it mav l)e folUjwed by an extension CHAPTER XII. DISEASES OF THE DIGESTIVE ORGANS. These generally arise from errors in diet, the food Ix^insj;- either too bulky or too concentrated, too rich or loo poor. Not sufficient food, or overfeeding' an excess of indigestible food stuff, or a defi- ciency of the same, to which may also be added irrei^ular feedinj:^. A concentrated food if fed in large cjnantities produces indigestion, theefifectbeingfeltinthe stomach. Food should not enter the stomach in a wholly digestible state as that organ needs a stimulus to make it work, the stimulus resulting from the irritation, caused from the indigestible matter in the food. It will be found that of all the classes of arasites. Cierlach, the (ierniaii authontv. ])reviously mentioned, computes that in three months time a .single female would be respc^nsible for the existence of 1 ,.Mt(),Ot»() progeny, as shown in the following table: Females. Males. First generation after 1-") davs. produces 10 5 Second generation after oO days, i)ro(hices. . . . 1.")n ^A) Third generation after 45 days, produces. . . . 1,000 500 SHEEP BREEDERS' AND LIVE STOCK OWNERS' DIRECTORY. Allen, Geo. Allen, J. R. & Bro. Anderson Bros., Arkell, Henry Arkell, Feter Artz, P. W. Axe, William & Son Bailey, R. F. Baker, D. Baldwin Sheep & Lamb Co Ballini^er, G. H. Barrett, F. W. Beal, S. W. Bennint>ton & Son, Bishop, Wesley & Son, Bixby, T. A. Blake Bros. Boynton, W. T. Hovd, A. C. Boyd, Wm E. Braydon, J. & Son, Broghton, Arthur, Brouse & Son, Brownell, 1 W. Burnham Bros. A Allerton, 111 Draper, Utah, Valley Center, Arkell, Ont. Teeswater, ( »nt. New Carlisle, ( )hio. West Chester, Ind B Pittsford, Mich. Stanberry, Mo Hay Creek, Oregon, Lexington, Neb. Wadsworth, N. Y. Schwartz Creek, Volga City, la Greyton, Ohio, South Haven, Mich. Galesburg, Mich. Rochester, Minn Mil'sdale. 111. I'elhi Mills, Mich. Belletontaine, Ohio, Alb.iny, Wis. Kendallville, Ind. Orland, Cal. Woodstock, I int. Shropshire. Cotswold. Shropshire. Oxford Downs. Oxford Downs. Hampshire Downs. Shropshire. Delaine, Merino. Merino. Merino. Shropshire. Southdown. Lincolns. Cotswold.^ Shropshire Shropshire. Shropshires. Shropshires. Shropshires. Shropshires. Merino. Delaine Merinos. Shropshires. Delaine and Merinos. Shropshires. Rambouillets, Campbell, John, Cameron, C. E. Carr, E K Chadwick, W. W. Clay, C. M. Clearer, H H. Codd, H. Cole, oscar, Cole S. S. Conley, Richard, Cooper, James & Son, Woodville, Ont. Alta, la. Jonesville, Mich. Monroe, Wis. Whitehall, Ky. Florida, Mo. Westtield, la'. Aurora, Ills. Cuba. N. Y Marshall, Mich. Kippen, Ont. Shropshire. Suffolk. Shropshire Shropshire. Southdown. Lincolns. Dorset Horn. Shropshires. Delaine Merino. Shropshire. Shropshire. DVERTISERS. IN THESE PAGES will be found many valuable advertisements from reliable and responsible Companies, Firms and Individuals, R. R. Transportation Companies, Stock Brokers, Sheep Feeders' Supplies, Etc., Etc. L I S X. A. H. FOSTER. Shropshires, Allegan, Mich. DOTY & WATKINS, Commission, E. Buffalo, N. Y. DUNNING & STEPHENS, Commission, E. Buffalo, N. Y. SADLER, HUDDLESTON & CO., Commission, E. Buffalo, N. Y. EIRICK BROS., Commission, E. Buffalo, N. Y. SWOPE, HUGHES, WALTZ & BENSTEAD, Commission, E. Butialo, N Y- LINCOLN DISINFECTING CO, Cleveland, O. CHAMPION & WEST, Perry, O. LINCOLN SHEEP DIP CO, Buffalo N. Y. 'I f A. H. FOSTER ALLEGAN, MICH. BREEDER OF hropshire Sheep ...AND... Poland China Swine. ^w tt^* e^^ ^^ ^^ tt^^ Grower of PFnTGRFF. FARM SEEDS... Of All Kinds. a^* fi^^ C^^ C^^ fl^^ t^^ Correspondence Solicited and Enquiries Promptly Answered. BUSINESS ESTABLISHED 1878. DOIT&WATKINL (. r. WATKINS ...f DODE mm... .PROPRIETORS UVf SIO(K mmi GEO. M- CHURCH, W. F. HOWARD. Cattle DepartiT)er)t. Sh)eep DepartmeQt. DODE MEEKS, C. f. WATKINS, Hog DepartroeQt. Office. A. F. BAILEY, W. H. H. BAILEY, W. n. WILLIAMS & CO., Associdted. 16 llVt STOCK EXCHANGE, EAST BllffALO, N. Y. We do a strictly cor^roissior) busirjess for the h)ar)d- liQg of Cattle, Hogs, aod Sb)eep, ar)d have practical, experienced salesmer) iQ each) departroent, ar)d guar- aQtee all sales at full market price. We respectfully solicit your coQsigQmeQts, and ore fully prepared ir) every way to h)ar)dle your business satisfactorily. DOTY & WATKINS. MARKET QUOTATIONS furnished prompt- BILL ALL STOCK In your own name ly on application BY MAIL OR WIRE. to care of DOTY & WaTKINS. Dunning a Stevens^ COMMISSION SALESMEN,,,, ...Of... CATTLE, SHEEP d HOGS. EAST BUFFALO, K Y. M. DUNNING, Sheep Salesman, J. STEVENS, Cattle Salesman, DOC, CHRISTIE, Cattle Salesman, GEO, DONALDSON, Cattle Salesman, GEO. TOMPKINS, Hog Salesman. L.L.SADLER. F. L. HUDDLESTON. B. McMULLEN. JUD. C. MILLER. Sadler, Iddleston & (o. (Successors to J. F. SADLER & CO.) Commission Merchants for the sale of Cattle, Hogs and New York Central Stock Yards, Sheep, Room 2, Exchange B uilding, EaSt Buffalo^ N^Y* Each Department in charge of First-class Salesman. All Correspondence promptly answered, and market reports furnished on application. Our Motto: ''Strong Market Price and Prompt Returns'' Jxeferences: People's Bank of Buffalo. Bradstreet's or Dun's Commercial Agencies. Market Reports Cheerfully Given Upon Application, FSTABLISHED 1886. EiRicK Bros. %voc stock Commieeion EAST BUFFALO, N, Y< ALSO AT REFERENCES: U. S. Yards, Ellicott Sq. Bank, Buffalo, N. Y. Cleveland, Ohio. National City Bank, Cleveland, O. SWOPE, Hughes, ESTABLISHED 1865. Waltz & Benstead, COMMISSION ....SALESMEN CATTLE, HOGS & SHEER. ROOM 4, LIVE STOCK EXCHANGE, EAST BUFFALO, N. Y. ...ALSO... farmers' & drovers' stock yards, Cleveland, Ohio. tiK Cincoln $Wp DiP REWARD $50.00. We will give $50.00 (fifty dollars) reward to any person furnishing us a sheep, or sheep, affected with scab, that we cannot cure with the Lincoln Sheep Dip, and $50.00 MORE if the preparation injures the sheep or its WOOL. We mean just what we say! WRITE TO \}Sj^^J- FOR PARTIv:ULARS. Agents Wanted* Liberal Terms* Write to... Cbe Cincoln Sbecp Dip €o., 855 Ellicott Square Bldg., BUFFALO, N. Y. NON poisoNoys. \m from mmc A Soluble Sulphur Compound THE Lincoln Sheep Dir CHEAPER THAN LIME AND SULPHUR. Nixes Readily. Does Not Require (ooKini Remains in Solution. No Precipitation. Easy to Handle. Certain in its EKeds. ProiROles tHe Grcwtii of tiie Wool -A\0 15 ABsoluteiy Harmless to tSie Slieep. General Office : "R^^ff^lrk NT V 855 Ellicott Square BIdg. OUIiaiO, IN. 1 ♦ fruit and Orndmentiil Trees, ^ SiDdll froit Plants, (irape;/ -il Vines, ShruDs, Roses, etc;. ' t OUR TREES arc grown on the shore of Lake Erie and have every ad- vantage of soil, climate, and the lake winds to insure a hardy, strong and healthy growth that is not attained else- where. All stock graded to the highest standard and everything carefully dug and handled. Personal attention given to packing and shipment of orders. If you want one tree or one thousand it will pay you to examine our stock and get our prices. Catalog mailed free. CHAMPION & WEST, nmi OHIO. DISINFECTANTS. THEIR PROPERTIES AND APPLICATION. Disinfectants should never be made the means of encouragmg habits of carelessness or uncleanliness, and while their use is being resorted to, ordmary measures should be taken to ensure the removal of dust, dirt, and house refuse as regularly as possible, and the application of soap, water and fresh air should be in no measure relaxed. Those that think that purity and sweetness will be the result of HEAPING DISINFECTANTS ON DIRT had better leave those useful substances severely alone. No disinfectant is perfect in its action, therefore the aim of all should be to remove dirt as completely as possible, and disinfect the traces of it that unavoidably remain, always remembering the well-known adage of a noted doctor "Sweetness is health, stench is disease." Notwithstanding, there are times when a proper and judicious use of disinfectants will be found extremely serviceable, and to point out what is a proper and judicious use of them is the object of the following remarks. Disinfectants can be divided into three classes. FIRST— ANTISEPTICS, which act physically, by abstracting water from an organic compound or by causing partial or complete coagulation of the sub- stance — a state in which it resists change indefinitely, but not otherwise destroying or decomposing the organic matter. Instances of true Antiseptics may be found in acids, notably Carbolic, Salicylic, Boric, Acetic (including vinegar) and Tannic Acids, in several neutral substances, such as .Alcohol. Glycerine, Alum, Sulphate of Iron. Sulphate of Copper, Chloride of Mercury, Chloride of Zinc, and Chloride of Sodium (common salt). They are, generally speaking, more economical in use than the second class, as a limited quantity of the most powerful of them will effect the per- manent preservation of large quantities of matter. All the most powerful Antiseptics are more or less poisonous. The weaker Antiseptics are harmless, and are used for preserving vege- table and animal substances for food, such as alcohol, vinegar, salt, &c. For disinfecting purposes the weaker antiseptics above named are valueless, as too much would be required to effect the purpose. Caibolic acid is by far the most important of the antiseptics. THE SECOND CLASS OF DISINFECTANTS are destroyers of organic mat- ter, not preservers of it, and act chemically either as oxidizers or reducers, resolving the complex organic molecule into more simple or elementary forms; they do the same work that putrefaction does, that is, resolve septic matter into water, carbonic acid and nitrogen, but with this difference, that they do it rapidly and without passing through the interrnediate stages of foul and disgusting compounds. The best examples of oxidizers are Chlorine. Bromine, and Iodine — indirect oxidizers which first decompose the water molecule producing an acid with the hydrogen, and liberating oxygen which carries on the oxidizing process. Per- manganates of Soda and Potash and Per-oxide of Hydrogen, which readily part with a portion of their oxygen, and to a certain extent the essential oils such as turpentine, eucalyptus and peppermint oils which in presence of oxygen slowly produce ozone or per-oxide of hydrogen. The reducers are sulphurous acid, bi-sulphite of lime, sulphate of iron, &c., they abstract oxygen from organic matter and so break up the organic molecule. All these disinfectants of the second class are themselves destroyed by the organic matter that they act upon, which distinguishes them from the true antiseptics, which do not act chemically but passively, as preservers by mere contact. THE THIRD CLASS OF DISINFECTANTS are absorbents, substances that act by absorbing the foul gases produced by putrefaction, instead of allowing those gases to pollute the atmosphere; they are very useful in certain cases, but act only in a dry condition. The addition of water to them causes them to give off again the vapours they have condensed within their pores. The chief absorbents are Peat, Charcoal, Lime, and Dry Earth, and to a limited extent cotton wool and all dry vegetable substances, such as sawdust, &c. There is some diiiiculty in accurately classifying the different disinfectants, many of them having properties that place them in two classes, for instance, peat being an acid partakes of the nature of an antiseptic as well as an absorb- ent. Charcoal has a distinct oxidizing action as well as absorbent properties, and sulphate of iron in addition to its reducing action is a good absorbent of sulphuretted hydrogen, especially when mixed with lime". CHLORINE is a powerful oxidizing gas that acts by decomposing the water mole- cule, uniting with the hydrogen to form hydrochloric acid and liberating oxygen; it is a pungent and suffocating gas. but less so than sulphurous acid, and unlike the latter may be used for fumigating rooms and enclosed spaces whilst they are inhabited, if the precaution be taken not to use too much. The gas is slowly liberated from Chlorinated Lime when exposed to the atmos- phere, or more rapidly when Chlorinated Lime is acted on by an acid — vinegar for instance. As an atmospheric disinfectant, Chlorinated Lime or Chlorine is very effectual, but its antiseptic properties are poor, and although it deals very effectually and rapidly with the minute quantity of septic matter in a polluted atmosphere it cannot cope with the large quantities of putrid organic matter in drains, cesspools, &c. A ton of sewage matter would orobably require about an equal weight of Chlorinated Lime to completely destroy it — a quantity altogether out of the (juestion — when the same amount would he rendered per- fectly antiseptic with quite a small dose of carbolic acid properly applied. SULPHUROUS ACID is the well-known pungent gas given off by burning sulphur. It is much used for fumigating infected rooms, clothing and bedding, and is probably the best substance that can be used for that purpose; it is a powerful reducing agent and acts by abstracting oxygen from organic compounds, but only when the vapour of water is present (in its dry state it is inactive), conse- quently water should be placed in or freely sprinkled on the floors of rooms that are to be fumigated to ensure the presence of a moist atmosphere. The gas is twice as heavy as atmospheric air, so that a tray of burning sulphur should not be placed on the floor as is so frequently done, but raised on a stool or table as high as convenient, a proceeding which materially aids the diffusion of the gas. It should not be used in conjunction with Chlorine, Chlorinated Lime, or Permanganate of Potash, as either of these l)eing oxidizers will neutralize its effect. The gas is sometimes produced by burning hi-sulphide of carbon in a lamp, but burning sulphur is both cheaper and more to be recommended on the score of safety. One pound of sulphur should be used to fumigate 1,000 cubic feet of air space, all window\s, chiiuneys, and crevices being closed to confine the gas. The room should be left closed until the next day. Bedding, clothing, &c., should be hung up to expose as much surface to the action of the gas as possible, first being sprinkled with water. PERMANGANATES OF POTASH AND SODA are powerful oxidizers of organic matter, but like Chlorine, are themselves destroyed in the process, so that their action is limited; they are quite destitute of smell, are harmless, and do not volatilize, so that they cannot be used as atmospheric disinfectants except by the aid of a spraying apparatus. For rendering any considerable quantity of septic matter inoffensive they are out of the question, as the quantity that would be required to effect that purpose would almost equal the substance to be operated upon, when a very small quantitj' of a true antiseptic, such as carbolic acid, which does not expend itself in the process, would produce as good a result. They are, however, handy for household use, as they are quite free from danger and act rapidly. CARBOLIC ACID is. an acid obtained from tar by distillation: it is undoubtedly the most powerful, antiseptic we have. Unlike oxidizing and reducing agents •it acts without exhausting itself. The mere contact of carbolic acid is sufficient to preserve septic organic matter; it neither destroys organic matter nor is destroyed by it, but arrests all change for an unlimited time — a property which renders it at once the most effectual and cheapest disinfectant at our command. In its undiluted form it is highly poisonous, a property which unfortunately renders it very dangerous for household use. Its corrosive properties.are so powerful that in the event of a dose of it being taken into the mouth by accident there is absolutely no hope for the life of the unfortunate victim. Very small quantities may be successfully treated by the administration of oil or glycerine, but any considerable quantity taken into the mouth, whether swallowed or not. invariably proves fatal. During the last five years 375 deaths have been caused by carbolic acid poisoning in this country — ViS by accident. 236 suicides, and one murder. Any considerable quantity of the acid coming in contact with the skin also produces serious results, and in many such cases a fatal result has followed. In consequence of this powerful corrosive action strong carbolic acid should only be used as a household disinfectant in the form of a powder, that is, mixed with some dry substance, preferably peat, in which form it cannot be swallowed by accident, and has no action on the skin. It does not dissolve readily in water, that solvent taking up only about three per cent, of it. This solution is altogether too weak to be of any real service as a disinfectant. But carbolic acid can be chemically treated in such a manner as to be readily miscible with water, and combined with substances that quite remove its dangerous corrosiveness without in the least decreasing its antiseptic properties. This combination is largely sold under the name of STANDARD OIL OF TAR, the properties of which will be fully discussed further on. and in this form only should carbolic acid be used by unprofessional persons. For fumigation carbolic acid is very useful, its fumes being much less irritating than either sulphurous acid or chlorine; in fact most persons experi- ence quite a soothing effect on the lungs when its vapour is used. One ounce of it placed in a tin on a stove or fixed over a gas jet or small lamp and allowed to boil away is sufificient to fumigate a room containing 1,000 cubic feet of air space, and will not inconvenience the occupants of the room in the slightest degree, but of course it must be handled with care, and only used by trained persons unless some form of carbolic powder is used. The powder known as CARBOLIZED SILICATE may very conveniently be used in the same way, but taking about four times the quantity. The acid must not be allowed to burn, but simply evaporate. SULPHATE OF IRON is nuich used for sewage precipitation, and is useful for flushing drains. It acts partly as a reducing agent or de-oxidizer and partly as an absorbent. It fixes sulphuretted hydrogen, and when mixed with lime, absorbs that offensive gas from the atmosphere. Although cheap, it is not much used as a household disinfectant on account of the objectionable iron stains it leaves on linen and other substances. ESSENTIAL OILS, such as Turpentine. Pine Oil. Eucalyptus Oil, &c., are good purifiers of the atmosphere, as they have the power of converting oxygen into ozone, but as they cannot act in the absence of oxygen they are useless in drains and cesspools where a true antiseptic is required. For atmospheric dis- infection they are good only if used very sparingly; in excess they produce headache and predispose to attacks of fever or influenza almost as much as an impure atmosphere, so that unless care and judgment be used in their appli- cation the cure may be as bad as the disease. The proper application of the Pine and Eucalyptus consists in planting the trees in parks and open spaces rather than in bringing their essential oils into dwellings where ventilation is necessarily limited. PEAT. DRY EARTH AND CHARCOAL are absorbents, and to a limited degree oxidizers. Peat will absorb one hundred times its own volume of ammonia and other gases in proportion. Earth decomposes organic matter with the production of nitrates, charcoal oxidizes by means of the oxygen it conden.ses on its surface. Peat is probably the most active of the three, but none of them will continue to act for any length of time if submerged in water; they require air to revivify them. For the preparation of a disinfecting powder no substance can excel peat. When mixed with carbolic acid it forms an ideal disinfectant; being absorbent, antiseptic and oxidizing it is also light and bulky, properties which enable it to be distributed more widely than most substances. So marked are the antiseptic properties of Peat that human bodies have been dug up in peat bogs in a perfect state of preservation, after having been buried in the peat several hundred years. One hundred parts of peat render nine hundred parts of ftecal matter perfectly inoffensive. PER-CHLORIDE OF MERCURY or corrosive sublimate is very powerful as an antiseptic, but its extremely poisonous nature, together with its comparatively high price, exclude it from general use in disinfecting, and it only finds a limited application as an antiseptic dressing in surgery. STANDARD OIL OF TAR partakes of the nature of Carbolic Acid without having its dangerous poisonous and corrosive properties; it is prepared from coal tar and retains the carbolic acid of the tar in a harmless form; it mixes with water in any proportion, forming an emulsion, which is handy and pleasant to use. It is a true antiseptic, as the following will prove. Dip a piece of raw meat once in STANDARD OIL OF TAR and hang it up exposed freely to the atmosphere; it will never show the slightest trace of decomposition, and be as free from smell as it ever was. We maintain that no other disinfectant will do this. The method of using it is simple. Mix with water (one part in 100 of water) and use the mixture for flushing sinks, drains, sewers and all such places. In close weather floors should be sprinkled with it before sweeping, and a little of the mixture used when scrubbing; the sweetness and freshness thus imparted to close rooms is remarkable. For street watering, one pint to every hundred gallons should be used. Dogs and other animals may be freely washed in it, as its cleansing properties are very marked. Since its introduction many imitations of it have been attempted, showing the great demand there is for such a disinfectant, but we have protected our- selves against all such rivalry and competition by placing such a low price on the article, and at the same time maintaining the quality at its highest standard, that it does not pay small firms to compete with us. The sale of STANDARD OIL OF TAR has reached enormous proportions both here and abroad. STANDARD STANDARDS 0/lOFT^R BBINFECTilllli STANDARD OIL OF TAR, Tl^l^l^PnUSlli?^.'.! LINCOLN DISINFECTING CO. 48 and 50 Long Street, CLEVELAND, O. 855 Ellicott Sq. Bldg., Buffalo, N. Y. 15 Queen St., East, Toronto, Ont. ht