OVIS ARIES. 



second the bonnet, the third the leaflet^ and the fourth the 



rennet. Intestines long. 

 Mamma two or four, inguinal. 

 Horns in the male and frequently in the female of most 



species. 



THE SECONDARY CHARACTERS. 



Ovis. Horns common to both sexes, sometimes wanting 

 in the female, thick, angular, wrinkled transversely, pale- 

 colored, directed backwards, but inclining spirally more or 

 less forward. Forehead generally convex. Ears small. 

 Beard none. Leg's slender. Hair of two kinds. Tail more 

 or less short. Mammce two. 



THE SPECIFIC CHARACTERS. 



Ovis MUSIMON. Horns very strong, arched backward, and 

 curved downwards, and towards the point. General color 

 fawn, more or less brown, white on the face and legs, and 

 under the belly ; a darker streak on the dorsal line, on the 

 flanks, and often black about the neck. 



ICF* The immense number of races of this animal in cul- 

 tivation is well known, and it is now difficult, perhaps impos- 

 sible, to determine its native condition. Modern zoologists, 

 however, ascribe the domesticated sheep to the Ovis musi- 

 rnon) termed the Movflon or Muflon of Sardinia, or to Ovis 

 ammon, called the Argali of Siberia. 



NATURAL HISTORY. 



Of domestic animals, SHEEP are, with the exception per- 

 haps of horses and cattle, by far the most important. They 

 can be reared in situations and upon soils where other ani- 

 mals would not live. They afford a large supply of food, 

 and one of the principal materials of clothing. Wool has 

 long been a commodity of immense importance, and its 

 manufacture employs a very considerable number of people. 

 The skin dressed forms different parts of our apparel, and is 

 used for covers of books. The entrails properly prepared and 

 twisted serve for strings for various musical instruments. 

 The bones calcined (like other bones in general) form mate- 

 rials for tests for the refiner. The milk is thicker than that 

 of cows, and consequently yields a greater quantity of butter 

 and cheese, and in some places is so rich that it will not pro- 



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