246 RAMBOUILLET SHEEP. 



In 1840 the Rambouillet was first brought to America; this 

 importation being made by D. C. Collins of Hartford, Conn., 

 who succeeded in obtaining two rams and twenty ewes. Mr. 

 John A. Tainter in 1846 imported two rams and seven ewes 

 to Connecticut and afterwards sold them to A. L. Bringham 

 of Cornwall, Vermont. These sheep were not popular at first 

 and it was not until 1890 that it was necessary to form an 

 association, but in that year the Rambouillet Association was 

 organized to look after the interests of the breed. 



The Rambouillet is a large sheep possessing a good mutton 

 carcass. The flesh, owing to improved methods of feeding, 

 is of good quality a great improvement upon the old Spanish 

 Merino, but still not up to that of the mutton breeds. It has a 

 long, close, heavy fleece of fine quality wool. It is a good 

 grazer and gives good results in crossing where size and wool 

 covering are desired, but for mutton it is not a desirable 

 cross to make. Many Rambouillet rams have been used 

 on the western ranges to give vigor and stamina to the lambs, 

 and to clothe them with a good fleece to enable them to with- 

 stand hardships and exposure. 



