236 Certificates and other Proofs. 



Copy of a Letter from Major Fhiliv Reybold, Grazier and 

 Victualler; to Richard Peters. 



I have been brought up to, and followed, the trade of a 

 victualler, and have attended the market in Philadelphia, for 

 myself, sixteen years and upwards. I think I have killed as 

 many sheep, as most victuallers that have attended this mar- 

 ket. I am, however, sure, that I have killed more of the 

 broad-tailed, or, as they are called, Tunis breed of sheep, 

 than any other person. I have killed upwards of two thou- 

 sand of the latter. I have killed the Merino; and the Bake- 

 tvell and WalVs breed, originally from England ; the St. 

 "Johns ; and all the various other kinds of sheep : and I am 

 decidedly of opinion, that the Tunis breed is preferable to all 

 others, for the goodness of meat. They fatten on the ribs, and 

 through the flesh, better than any others ; and the meat is 

 superior in flavour ; and will sell, to judges of good meat, 

 more ready than other mutton, or lamb. The lamb is sought 

 after in preference to all others. I have known them to be 

 put with other sheep, at many times, and at various seasons 

 of the year, to pasture, to fatten ; and, in every instance, the 

 Tunis sheep fattened the most speedy. It is a great mistake 

 that they fatten only in the tail. They fatten in all parts. It 

 is not confined to any particular part of their body. The 

 sheep are uncommonly healthy. 



I have slaughtered half blooded, and three quarter 

 blooded lambs j many of them weighed 14 and 15 pounds 

 the quarter. 



It is a fact, that these sheep, at a year old, fatten as well 

 as other sheep at a more advanced age.^'s' And I have so 



* All experienced f;irmers, graziers unci victuallers, know, that it is a 

 rare quality in young- animals, either sheep or cattle, to fat in any degree 

 equal to those ag-ed- The food, in others than the Tunis breed, encreases 

 the growth and size, without adding to the fat ; in any important pro- 

 portion. R. P. 



