THE SHEEP 



179 



This breed is more useful for its supply of the quarter weighing from nineteen to twenty- 

 wool than of meat. Professor Plumb, one of two pounds. It is readily adapted to good or 

 our greatest sheep authorities, claims that the thin pastures, and its mutton is excellent. For 

 Cheviot produces mutton of superior qualitw this reason it is found all over the United 

 which stands high even 



in the land that pm- 

 duces mutton as a first 

 consideration. 



We now come to a 

 group of English sheep, 

 all popular breeds in 

 our country, that differ 

 from the foregoing in 

 that the wool is medium 

 in length, — long e r 

 than that of the Chev- 

 iot and much shorter 

 than that of the Lin- 



Gr.and-Ch.amimon Lincoln Ewe 



States and Canada. In 

 appearance it favors the 

 Southdown, its chief 

 progenitor. The wool 

 covers the whole face 

 and scarcely leaves vis- 

 ible the eyes and the 

 black tip of the nose. 

 It also extends down the 

 legs almost to the hoofs. 

 The Hampshire 

 Down is gaining in num- 

 bers and popularity be- 

 cause of its size and 



entered into the improvement of this breed, 

 introducing many very popular qualities, espe- 

 cially compactness and breadth over ribs and 

 loin, the region where the greater part of the 



coin or Cotswold. They are clothed in a thick early maturing t|ualities. Southdown blood has 

 fleece of short wool of a yellowish color, which 

 covers nearly all the head and legs. Except 

 for the absence of horns, their appearance re- 

 calls that of the Merino sheep. The wool about 

 the head and legs is black or 

 brown. 



With us the Southdown is 

 the generally accepted type of 

 the mutton and short-wool 

 sheep. The breed takes its 

 name from the downs that line 

 the southern coast of England. 

 Its smooth, even body, its 

 round, clean barrel, its short 

 legs, its fine head and broad 

 saddle, make it profitable for 

 any American breeder or 

 farmer. Its mutton has long 

 been valued highly both here 

 and abroad, always bringing 

 the highest price. A saddle 

 of Southdown mutton, cooked 

 at the proper time, is perhaps A Ki 



the best of all meat dishes. 

 A well-fed Southdown should 

 weigh eighteen pounds the quarter at a year old, 

 which is near the popular margin as to weight. 



The Shropshire shares the popularity of the 

 Southdown and is slighth' larger and heavier. 



1\AM, eii.A.Mi-K.N .AT Many Exhibitions 



Plioto J. T. Newman, Berkhanipstead 



marketable meat is found. No horns are found 

 among individuals of this breed. 



The body is rather long in shape and not as 

 well-proportioned as that of the Southdown ; 



