410 



SHEEP AND SWINE 



large flocks in Mexico and in the southwestern United 

 States. 



While there are many breeds of sheep, there are but two 

 main types, the mutton type and the wool type. These 

 types have been developed, to a great extent, by breeding 

 to suit the needs of man. If mutton is needed, the body 

 of the sheep must have a form similar to that of beef 

 cattle, whereas, if the body is to produce large yields of 



wool, it should have the 

 general figure of dairy 

 cattle. 



301. The Mutton Type. 

 To produce mutton 

 most profitably, sheep 

 should have a low, stocky 

 form, great width of 

 back, shortness of leg, 

 and a deep, broad chest. 

 The food consumed by 

 the mutton animal 



should go principally to make flesh rather than wool. 

 When the animal is killed for the market, the carcass 

 should be full and plump, especially in the regions of the 

 valuable cuts. 



The mutton breeds are divided into two groups, 

 medium wools and long wools. This division, however, is 

 not important. It is not made on meat characteristics. 

 There can be in fact only one mutton type ; and the 

 market cares little whether the sheep have long or medium 

 wool, or black or white faces, if they are only well devel- 

 oped in those parts which produce good mutton. 



(a) The medium wools are found in eight different breeds, 

 of which the leading ones are the Southdown, the Dorset, 

 and the Shropshire. 



HAMPSHIRE. 



