SOUTHDOWN SHEEP. 2OQ 



(2) Their tidy, neat forms constitute them easy keepers 

 and they are sufficiently docile to submit to the necessary 

 restraints of feeding. 



VI. Quality of the meat. 



(1) In this respect also 'they stand in the front rank. 



(2) The mutton is tender, juicy, fine grained, of good 

 flavor and yields a large proportion of good meat, both to live 

 and dead weights. 



VII. Value in crossing and grading. 



(1) They have been used more than any other breed in 

 the origination of various other pure dark-faced breeds. 



(2) They may with much advantage be crossed upon 

 grades of the various long-wooled breeds, upon large-bodied 

 common ewes and upon grade Merinos, where a more com- 

 pact and easy keeping mutton sheep is wanted. 



VIII. Breeding qualities. 



(1) The breeding qualities of Southdowns are good, but 

 not more than average. 



(2) They are not distinguished for the number of couplets 

 which they produce. 



IX. Wool production. 



(1) The fleece is finer than that of any of the other British 

 breeds imported into America, and it has something more 

 of closure. 



(2) It is dense, however, and would probably average five 

 to seven pounds unwashed. 



STANDARD POINTS. 



I. The following is the standard of excellence 

 adopted by the American Southdown Breeders' 

 Association : 



POINTS. 



(1) Head Medium in size and hornless; fine, car- 

 ried well up, the forehead or face well covered 

 with wool, especially between the ears and on 

 the cheeks, and in the ewe slightly dished . . 5 



(2) Lips and Under Jaw Fine and thin . . I 



(3) Ears Rather small, tolerably wide apart, cov- 

 ered with fine hair, and carried with a lively 

 back and forth movement 2 



(4) Eyes Full and bright 3 



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