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the bosom, and observing if well filled up between the 

 thighs, he concludes, in his mind, what is the weight of the 

 sheep. Till within about five-and-thirty years, it was the 

 custom in this and adjoining counties, to keep the wether 

 sheep till they were about three years old. On the intro- 

 duction of the Bakewell breed, they have been sent to 

 market at about two-and-twenty months old ; but within 

 the last year or two, it has been found that by cutting 

 Swedish turnips in the field for them, they may be made 

 fat enough to go to market at fourteen months old. If this 

 practice should become general, an immensely larger 

 number of sheep will be bred, and in many cases this 

 further advantage will be gained : most fields have parts 

 of them where the corn and turnips grow weaker than on 

 others; these parts may be .assisted by having turnips 

 grown on the stronger part, consumed on the weaker. A 

 moveable field turnip-washer will be requisite. It should 

 consist of a trough, four feet long, three wide, and two 

 deep, set on low wooden wheels ; an open-staved cylinder 

 washer, two feet in length and two in diameter, turned by 

 an iron handle, and raised out of the water by a double 

 lever, in which there are grooves for the cylinder to run 

 down in, and on the door being opened, the washed 

 turnips are deposited in a skip. The water to be changed 

 daily, but about ten pails full will be wanted during the 

 day, to supply the waste. One man and a boy will thus 

 wash and cut turnips to feed two hundred sheep, without 

 any waste. Lambhogs, or tegs as they are called in 

 this county, fed thus, will be fit for the butcher as soon 

 as shorn. If very poor young sheep are put to sliced 

 Swedes, many are likely to die from plethora, brought on 

 by the sudden change from poor to good feeding. Con- 

 noisseurs will say, such young meat is not so good- 

 flavored. For eating in winter, when all meat should be 

 well kept, it may not be ; but for summer, when it must be 

 eaten fresh, or be liable to taint, the youngest meat is the 

 most tender and best. It must be admitted that the South- 

 down mutton, from age, is the finest-flavored meat, with- 

 out being too fat in the primest part, the back ; but South- 

 down mutton, fed in Northamptonshire, will not have the 

 same fine flavor as that fed on the South Downs; the 



