DORSET HORN SHEEP. 221 



III. Early maturing qualities. 



(1) They stand in the front rank in early maturing 

 qualities. 



(2) The lambs especially attain heavy weights at an 

 early age. 



IV. Grazing qualities. 



(i) Their grazing qualities are excellent, as they are 

 quick in movement and are possessed of good staying pow- 

 ers, and 



,2) They will eat coarser herbage than some of the other 

 breeds. 



V. Feeding qualities. 



(1) Owing to their docility they stand the confinement 

 of folding and housing well. 



(2) When sufficiently well fed the aged dams are ready 

 for the market almost as soon as the lambs which they suckle. 



VI. Quality of the meat. 



(1) The meat is tender, good and well flavored where 

 the pasture is suitable, and it has a fair proportion of lean, but 



(2) The proportion of dead meat to the live weight is not 

 quite equal to that obtained from the Southdown. 



VII. Value in crossing and grading. 



(1) Dorsets answer better for being crossed upon than 

 for crossing for mutton uses, as 



(2) Horns in mutton sheep are not desirable, but 



(3) In producing a class of cross bred or grade ewes 

 possessed of the propensity to breed early, they are of great 

 value. 



VIII. Breeding qualities. 



(1) These are of the very first order. 



(2) They may be mated in the spring, breed regularly, 

 and will in some instances breed twice a year. 



(3) It is claimed that they produce from 130 to 180 per 

 cent of lambs, and the dams are good nurses and great milkers. 



IX. Wool production. 



(1) It has been estimated that the mature sheep will shear 

 on an average fromjsbc to eight pounds unwashed wool and 

 the lambs from two an^bne^aTrto three pounds. 



(2) In fineness it is next to that of the Tunis. 



