OCR Text |
Show EAT MORE LAMB It is true that the consumption of lamb has fallen off to such an extent that there are thousands of fat lambs in Utah ready for market but there is no demand. The consumers are apparently under the impression that the U. S.. food administration has advised ad-vised against the use of lamb. That this is a mistaken idea is clearly shown by the following telegram tele-gram from headquarters: "The food administrator has placed no restriction restric-tion on the use of lamb. Have only the meatless day. The administration administra-tion fully realizes that lamb must be eaten to keep the producers in business busi-ness at a fair profit and desire that there be no falling off in consumption consump-tion which will injure that industry. The public should consume lamb in order that the lamb feeders and the sheep industry may not be unnecessarily un-necessarily injured. The ordinary practice is for the sheep raiser to sell his lambs in the fall; those that are fat enough go to market. The thin ones, usually about 40 per cent of the total production, are sold to farmers for feeders. When these lambs are fattened they are returned to market and sold for immediate slaughter, so it is through these feeders feed-ers that the public is assured a supply sup-ply of fat lamb during the season when the milk-fed Iambs' are out of the market. Naturally when the lambs are once fed they should be slaughtered, for to continue feeding them means a waste of material needed for other animals. Under the present conditions, however, so little lamb is being eaten that these feeders feed-ers are being forced to carry their fat lambs far beyond their period of ' economical growth, and unless there is to be a market for these lambs a heavy loss will result, and discouragement discour-agement for the future. Lamb is in a different class from pork. Noither lamb nor mutton is used for army food,. nor is it exported. export-ed. Therefore a larger home consumption con-sumption will mean larger exports of pork for the allies. |