THE BREEDS OF SHEEP 



85 



finer in quality, and the fat being laid on more smoothly. 

 The fleece, which frequently weighs 12 pounds, is longer, 

 more open, and coarser, than that of the Shropshire. This is 

 a breed that has made a favorable impression on farmers in 

 the states of the Middle West, where fairly early maturity, 

 size, and heavy fleece are wanted. The ewes are quite 

 prolific, and though not equalling the Shropshires, make a 

 very good showing. The Oxford may be regarded as one 

 of the most promising breeds for future development. 

 Recently flocks have been extensively distributed to many 

 sheep-growing countries. There are more of these sheep 

 in Ohio, Indiana, Illinois, 

 and Wisconsin than else- 

 where in America. 



The Hampshire Down 

 sheep, like the Southdown 

 and Oxford Down breeds, 

 originated in southern 

 England and under much 

 the same conditions of cli- 

 mate and soil. Their 



ancestors Were Of tWO Fig. 47. A Hampshire ram, grand- 



. , . . champion at Louisiana Purchase Exposition, 



kinds, One With White faces 1904. Photograph from Chilmark Farms, 



and horns, and the other 



with dark faces and horns. Southdown blood was mingled 

 with these two, from which came the more improved 

 Hampshire, without horns and with an almost black 

 face, ears, and legs. A man named Humphrey was 

 the most important early improver of these sheep, and later, 

 James Rawlence did much for them. The Hampshire is one 

 of the largest breeds, mature rams often weighing 250 pounds, 

 and ewes nearly 200 pounds. The head is one of the strik- 

 ing features of the breed. The nostrils, lips, and face are 



