L 69) J 
with fat lambs.—In order to fhew the Principle on 
which this mode of grazing is carried on, I fhall 
venture to give adetail of their procefg and manages 
ment, as far as it has fallen under my obfervation. | 
To defcribe the true Dorfer fheep may be diffi- 
cult, as to its fize and thape, but I apprehend, that 
if the face and nofe are white, and the claws or feet 
without any mixture of colour, the forehead woolly, 
and the face long and broad, the horn round 
and bold, and proje€ting rather forward, a broad 
fhoulder, {traight back, broad loin, deep carcafe 
and fhort in the leg, it is the neareft to the true 
defcription of a Dorfet fheep. This attention to 
have the fheep without colour, is confidered of ma- 
terial confequence by the breeders of early lambs, 
as they are faid to be of more value for the London 
market, on account of the extreme delicacy of the 
meat. 
The feafon for putting the moft forward ewes to 
the ram, is the laft week in April, for fuch as are to 
be fold the following autumn. And for the flock 
(which are to be kept) about Midfummer. The 
lambing-feafon, therefore, for the forward ewes, is 
about the middle of September, and they are fold 
about a fortnight before this time at the fairs near 
London, from twenty-fix to thirty-two fhillings 
each. The lambs produced from thefe ewes are 
fuckled in the houfe, on many farms round the 
metropolis, which makes the houfe-lamb fit for 
; F 2 the 
