THE CHEVIOT 



417 



on face and legs. This is strongly objected to, and after Janu- 

 ary i, 1905, all rams possessing reddish hair, or well-defined horns 

 became ineligible for registration. Horns occur occasionally 

 on the rams, but are becoming more and more rare. The hoofs 

 should be black. The temperament of the Cheviot is a striking 

 characteristic. He carries himself with an uplift of head and 

 alertness of ear and general style very distinctive of the breed, 

 and one of its greatest charms. 



The size of the Cheviot is medium, comparable with the Shrop- 

 shire for weight. Mature rams weigh about 200 pounds, with 

 225 a standard, and ewes from 150 to 160 pounds. But few 

 rams exceed 225 pounds, though ewes frequently surpass 160 

 pounds. The best type of Cheviot calls for a compact, heavy- 

 weighing sheep of much quality. 



The Cheviot as a mutton producer stands high. In England 

 the mutton of this breed, which is rarely too fat and which has 

 very superior quality, ranks in the first class. External fat is 

 not abundant, but there is 

 a desirable proportion of 

 lean to fat. Professor 

 Wallace of Scotland states 

 that ewes fed on turnips 

 twelve to fourteen weeks, 

 and wethers from the hills 

 at three years weigh, killed 

 and dressed, 60 to 70 

 pounds. Wethers a year 

 younger, fed turnips, 

 weigh about the same. 



The Cheviot as a graz- 

 ing sheep is unsurpassed. 

 On its native hills it sub- 

 sists entirely on pasture, 

 excepting for hay which 



may be fed during excessive snow when the grass is covered. 

 Ordinarily the Cheviots paw aside the thin covering of snow 

 on the hillsides and thus secure winter grazing. No breed is 

 more essentially a grazing sheep. 



FIG. 194. Victor 2532, grand-champion Cheviot 

 ram at the Louisiana Purchase Exposition, 

 1904. Owned and exhibited by H. H. Keim, 

 Ladoga, Indiana. Photograph by the author 



