THE RAMBOUILLET 527. 



The Rambouillet as a mutton producer ranks very well, though 

 inferior to the mutton breeds. It will mature fairly rapidly and 

 will produce a class of mutton which will sell well, though it is 

 not of the highest quality. This is the only class of Merinos^ 

 offered a place for exhibition at the International Live-Stock 

 Exposition, a testimonial to the mutton value of the wethers. 

 In the Iowa experiments on fattening wether lambs, in the one 

 trial reported, the Rambouillet made an average daily gain of 

 .37 pound, requiring 1029 pounds dry matter for 100 pounds gain. 



FIG. 236. Nine Rambouillet ewes in the flock of Illinois University. Notice the 

 uniformity of type. From photograph, by courtesy of Professor W. C. Coffey 



Jn the carcass test the Rambouillet dressed out 49.57 per cent, 

 e poorest of ten breeds, compared with 55.26 for the South- 

 'vn, and was priced at $5 per hundred live weight compared 

 A $5-75 for the Southdown. 



on the Rambouillet as a W001 producer is regarded with favor. 



,8, on the farm at Rambouillet, 40 rams yielded an average 

 an autn< *' - 



: 10 pounds 4 ounces, and 201 ewes and 85 lambs an 



Most I of 7 pounds. The years 1847, 1869, and 1877 saw a 



and legs, a m p rovemen ^ m we ight and quality of fleece, the latter 



j dult rams averaging 16 pounds 9.3 ounces weight of 



Extreme ccw 5 21 ewes f various ages io pounds 3.1 ounces. 



venience. It f-ent time it is doubtful if the average ram will shear 



head and leg c.nds and the average ewe over I o pounds, but this, 



is not apply to flocks as carefully bred as that at 



