198 AMERICAN HUSBANDRY. 



to our breeders as pure stock. This accounts in t 

 satisfactory manner for the different estimation in 

 which this breed of sheep are held in Germany and 

 in this country, and for the degeneracy of tlje pseu- 

 do-Saxon of the United States. 



In its general habits and characteristics its do- 

 cility and patience under confinement, as well as its 

 deficiency as a breeder and its slowness in arriving 

 at maturity the Saxon bears a close resemblance 

 to the Merino. It consumes about the same amount 

 of food, and is equally remarkable for its longevity. 

 Its mutton, however, is considered of better quality, 

 and rather superior in quality. 



THE NEW LEICESTER OR BAKEWELL SHEEP. 



The unimproved Leicester was a " large, heavy, 

 coarse-wooled breed" of sheep, inhabiting the mid- 

 land counties of England. It is described also as 

 having been "a slow feeder, and its flesh coarse- 

 grained and with little flavour." The breeders of 

 that period regarded only size and weight of fleece. 

 The celebrated Mr. Bakewell, of Dishley, was the 

 first who adopted a system more in accordance 

 with the true principles of breeding. He selected 

 from the flocks about him those sheep " whose shape 

 possessed the peculiarities which he considered 

 would produce the largest proportion of valuable 

 meat and offal ;" and having observed that animals 

 of medium size possess a greater aptitude to take on 

 flesh and consume less food than those which are 

 larger, and that prime fattening qualities are rarely 

 found in sheep carrying a great weight of wool, he 

 gave the preference to those of smaller size, and 

 was satisfied with lighter fleeces. To reach the 

 wonderful results obtained by Mr. Bakewell, it was 

 supposed that he resorted to a cross with some oth- 

 er varieties ; but it seems now to be well establish 

 ed that he owed his success only to a judicious prin- 

 ciple of selection, and a steady adherence to certain 

 orinriplps of breeding. 



