PROGRESSIVE SHEEP RAISING 



. iA7 t "Referring for a moment to the 



fine Wool vs. fine-wools or Merinos, as wool-producers 

 Mutton Breeds they are famous. The mutton qualities, 

 however, are inferior, the sheep being 

 muscular in type, carrying but little fat, and considered of 

 about secondary importance in this respect. The cross- 

 bred, or grade American Merino, is not improved for wool- 

 production, but, as already stated, when crossed with 

 middle-wool blood, a better mutton sheep is produced, 

 although yielding less wool. 



"The mutton value of the Delaine Merino has been 

 emphasized for some time; but it does not dress out so 

 well as the true mutton type of sheep. The cross-bred 

 or grade Delaine seems to be valued on the range." 



"The Rambouillet, which is of Spanish origin, although 

 a native of the northwestern part of France, is a member 

 of the great Merino family. As a mutton producer, this 

 breed ranks well, but is inferior to the regular mutton 

 breeds. Cross-bred and grade Rambouillets are well 

 known on the Western ranges." 



There is perhaps no universally best breed. Some breeds 

 do well in some places, while others do better in other 

 places. Some farmers have wonderful success with par- 

 ticular breeds, and almost fail with others. The particular 

 breed that one selects must be largely a matter of individual 

 choice. 



Joe Wing found that when Merino 

 Cross Breeding ewes were crossed with good Down 

 breeds, the result was good, but was 

 best only when the ewe stock was kept pure Merino. In 

 cross-breeding it is well to remember that the ram is just 

 half the flock and by far the easiest half to care for. 

 Oxfords, Shropshries, Dorsets, Southdowns and Hamp- 

 shires cross well on the Western ewes, and make rapid grow- 

 ing lambs. The question of cross-breeding deserves much 

 study, and will be found more successful on the farm than on 

 the range for the reason that conditions and environment 

 can be more easily controlled on the farm. 



Page Twenty-Three 



