THE LIVE STOCK OF THE FARM. 595 



sheep ; and lie looked upon the fleece as of secondary importance not 



that the loss of two or three pounds in the fleece was not an object, but 



still he thought that if to preserve this the farmer not only lost ten or 



c pounds of mutton by it, but had to feed his sheep twelve or eiirh- 



munths longer than lie ought, he would pay dearly for his three 



pounds of wool extra. Mr. Bake well was right ; and on these principles 



Idressed himself to his ta>k. 



improved Leicesters are not adapted for a scanty pasturage, 

 which the sheep must travel all day in order to procure a sufficiency of 

 They require a good, or at least moderate soil, and on this they 

 Q with incredible rapidity, and are consequently very profitable to 

 the Breeder. If in the establishment of this breed Mr. Bakewell en 

 was in the very little regard he paid to the wool, in which'his immediate 

 followers imitated him, some even going so far as to prefer sheep with bad 

 fleeces to those with good, as if a fine and perfect carcass and good wool 

 incompatible with each other. But this false notion is now correct- 

 d. and the fleece obtains its due share of attention. 



With respect to the quality of the mutton of the improved Leicesters, 

 we do not estimate it so highly as that of some of the short- woolled breeds. 

 When not over fat, it is tender and juicy, but destitute of high flavour ; 

 but when fattened to a high degree, the interstices of the fibres of the 

 muscles are replete with fat in such a manner that the line'of distinction 

 en fat and lean is almost, as it were, lost ; the carcass appears to be 

 a mass of fat, and is anything but attractive. Besides, such meat is not 

 profitable to the purchaser, though it may be to the cook. We admit. 

 however, that it is the gra/ier's fault if he carries the fattening process 

 beyond the point at which he ought to stop, whether lie ivgards his own 



<>r tin- interest of the consumer. It is the character of the br. 



ripen early and (piiekly. As soon as the sheep are in a proper condition 



for th" butcher, tin- grax: -.id of wasting more food upon them, 



>h'.uld g.-t rid ,f them, and commence the feeding of another lr,t, to ! 



f in their turn as soon as ready. 



imulation of outside fat that the Leicest.-rs are chiefly 



They have comparatively little loose inside fat or tallow a 



nee to the butcher, who deems this as adding to his 



i'.y way of a counterbalance, h the .xmallncss of the head, 



t the pelt, and the general greater weight of the carcass than 



the app<-aran< animal would indicate, sli, mid bo taken 



ition. Whatever it may be bo the butcher, " thisdiminuti.>n of 



us to the grn/.ier ; foi it foou rf <"it- 



