THE BREEDS OF SHEEP 261 



276. The Leicester. This breed is of greatest his- 

 toric importance on account of its having been the object 

 of BakewelPs efforts, and having been the first breed 

 improved it was most extensively used in the improvement 

 of other breeds. Its early development is reflected in the 

 refinement and uniformity of, individuals of this breed. 

 Leicesters (Fig. 129) are the smallest of the three long wool 

 breeds, rams weighing 225 to 250 pounds, and ewes 175 

 pounds to 200 pounds. Their form is square in outline, 

 although of rather high station, and is characterized by a 

 peculiar roundness and prominence of the rump, suggestive 

 of a torpedo stern. The head is broad and prominent be- 

 tween the eyes, tapering toward the muzzle with a slightly 

 Roman nose, in spite of the refinement of bone ; the ears 

 are fine, well poised and, like the face, are covered with short, 

 white hair, with an occasional black spot. The expression 

 of the Leicester countenance has been described as espe- 

 cially " sheepy." The fleece is long, having a five to six 

 inch staple, very fine, white, falls in ringlets and weighs 

 nine to eleven pounds. The hoofs and lips are black. 



Uneven and excessive fattening and bodies bare of 

 fleece on the under side are the common deficiencies of this 

 breed. Classifications make no distinction between Bake- 

 well or English and Border Leicesters, although the latter 

 are in the majority. They may be differentiated by the 

 white face, free from wool, of the Border Leicester and 

 the bluish face and tuft on the head of the English 

 Leicester. The Border type is also more rugged looking. 



277. The Lincoln. Bred originally in the fen country 

 of Lincolnshire, where the environment was conducive to 

 size, this breed is still, even after the refining influence of 

 Leicester crosses, the largest of the sheep breeds (Fig. 130) . 

 Rams weigh 200 to 250 pounds, and shear an exceptionally 



