Searing Lambs.
Upon the value of searing, in lamb marking, the inspector of stock at Condoblin, New South Wales, reports that when inspecting at Borambil, he found that the lambs had just been marked, and the searing iron used in docking tails, with the result that there have been practically no losses, and the vigour of the lamb maintained. He says:—"l would strongly advise those who have lambs to mark to use the searing iron; the benefit of this method has been proved, and it is especially helpful to lambs in seasons like the present, when the loss of blood is a serious item. The lamb is not drained of its blood, and is consequently more fitted to withstand cold weather; the trouble from this is practically nil, and the check to the system is. very much reduced. There is no need to go to the expense of a searing machine. Any blacksmith would make the irons at a small cost."
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https://paperspast.natlib.govt.nz/newspapers/KCC19080828.2.15.2
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King Country Chronicle, Volume II, Issue 97, 28 August 1908, Page 4
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161Searing Lambs. King Country Chronicle, Volume II, Issue 97, 28 August 1908, Page 4
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