VARIETIES OF SHEEP AND THEIR CHARACTERISTICS. 



1015 



earliest times. They are hardier than the Lincolns, and, like most Brit- 

 ish breeds of long-wooled sheep, have been improved by a cross of the 

 Leicester. They have a peculiar tuft of wool on the forehead ; a thick, 

 broad head and neck ; are long in the body, with flat sides ; a broad loin ; 

 full, broad thighs ; the fore quarters are not so well developed. The 

 limbs are strong ; the hoofs broad ; the wool long, somewhat coarse, but 

 sound, bright and glossy. The wethers at three years old will dress from 

 100 to 120 pounds for the butcher ; the ewes dress from 70 to 90 pounds, 

 and have much inside fat. There seems to be no reason why they should 

 not prove valuable on rich, succulent pastures in the West, though it is 

 not to be denied that all the English breeds deteriorate in America, es- 

 ,pecially in the West, probably both from the dry climate and the want of 

 succulent food (roots) in winter, 



IV. Leicester Sheep. 

 Leicester sheep are considered as among the most valuable of British 

 breeds, and justly so. Since their improvement by Bakewell, during the 

 last centuiy, they have been successfully used for the general improve- 

 ment of the long-wooled breeds of England, giving better feeding quali- 



GROUP OF SHROPSHIRE RAMS. 



ties, fineness and early maturity. Tlieyare divided into Leicesters proper 

 and Border Leicesters. The modern improved Leicester is hornless ; the 

 head small and clean ; eyes bright, prominent and animated ; limbs clean 

 and fine-boned ; the neck and shoulders full and deep ; the body full ; 

 back straight, with hind quarters tapering to the tail, and less square than 



