See that all lambs too weak to get up are suckled. That all ewes with large udders are caught and milked out. Catch them without rushing them into a bunch of ewes and young lambs. If you can't, let them go until you can—watch for this opportunity. Tie or pen them up until the udder becomes normal and the lamb can get the teat without help. Many ewes having spoiled udders will come to good milk in a few days, if milked out well two or three times daily.

When the ewe has a caked udder, or is troubled with what is commonly known as "blue bag," treat her at once—for she will die if you don't—by milking out what you can. Then mix one pint of coaloil with two gallons of hot water, wrap the udder with a heavy rag wet with this mixture; let it remain for ten minutes, remove, and rub with a mixture of turpentine and lard, or a weak solution of creosote sheep dip or carbolic acid. Repeat this treatment each morning and you will surely save the ewe in a few days. Where the ewe has her udder spoiled on one side only, the milk being good on the other, she is likely to raise her lamb. However, all these ewes should be marked, so they may be disposed of in the fall shipment. When a ewe has "bummed" her lamb because she has a spoiled udder, take the lamb from her before it becomes too weak, or dies; find a ewe with a dead lamb, then try to force the "bummed" lamb upon her as described under twins and their care.