mardi 24 avril 2007

Poor Prima

Prima is feeling very sorry for herself. I checked on them all first thing and she was calling for her lamb, this evening she was still calling only now its a painful bleat as if shes realised hes not coming back. She just lays around eating a little but if ever a sheep was depressed ......... I picked up some antibiotics for her this morning so I hope all is well on that front and that her laying around is just her feeling very sad. I am gutted, its bad anough to lose a lamb but to have to watch Prima go through the loss makes it harder to bear and who says animals don't have feelings. Mugette who is looking heavily pregnant was looking very uncomfortable today I don't think it will be long before a lamb arrives . I really hope this time things go OK. On a more positive note whilst giving Prima a jab of AB's I got a chance to really check out her fleece WOW it was so thick and luxurious and no where near as fuzzy as it looks on the outside; I can't wait to see how it looks when I shear her. I will give her some time to come to from the birth first though it really took quite a toll on her.

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The Ouessant Sheep originates from the island of Ouessant, part of a tiny archipelago just off the north coast of Finistere, Brittany. The island of terror as it was known to some, was swept by the full force of the atlantic’s weather, the hardy sheep adapted to survive on poor grazing from salty clifftop meadows. It was the women of the island that raised the sheep, renowned for their black wool to weave into cloth known locally as berlinge and their meat with its sweet and delicate taste.

La race "Mouton d'Ouessant" est originaire de l’île d’’Ouessant qui fait parti d’un petit archipel au large du Finistère, Bretagne. L’île de l'épouvante comme c'était connu par certains était balayé par les intempéries de l’atlantique, ces moutons rustiques s'adaptaient à survivre sur les pâturages pauvres des falaises salées. C’était les femmes de l’île qui élevaient les moutons réputés pour leur laine noire à tisser « la berlinge » une étoffe régionale et leur viande avec un goût doux et délicat.

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