148 



THE CHEVIOT 



Either Cheviot mutton or lamb is of excellent quality, being firm 

 and free from an undue amount of fat. Because of their lighter 

 weight at maturity, Cheviots have an advantage as mutton in the 

 American markets (Fig. 100). 



Cheviot ewes are prolific and, although somewhat nervous, are 

 excellent mothers. The lambs ar^ so vigorous that they seldom chill 

 and die when born out of doors in stormy weather. They grow at a 

 fairly rapid rate, but they do not attain weight and finish as fast as 

 some of the Down breeds. 



In England and Scotland, aged Cheviot ewes are taken from the 

 hills to the lowlands, where feed is more abundant and here they 

 are bred to Border Leicester or Lincoln rams. The resulting half- 

 breds are very popular, both as a lamb-mutton product and also as a 

 breeding ewe to be bred to rams of the same breed as the sire ; or 



half-bred ewes may be bred to 

 half-bred rams. The half-bred 

 is appreciated to such extent 

 that a class is made for it at the 

 annual show of the Highland 

 Agricultural Society of Scot- 

 land. Oxford rams are also 

 favorably regarded for crossing 

 on Cheviot ewes brought out of 

 the hills to the lowland country. 

 Cheviots have not been used 

 extensively for cross-breeding in 

 America, although some use has 

 been made of them on the western range both in the United States 

 and Canada. One serious drawback to putting them on the open 

 range is their disinclination to stay in a comparatively compaci band 

 while feeding. 



Distribution. Few Cheviots are to be found outside of Eng- 

 land, Scotland, and North America. In the border country there 

 are many large flocks. In North America there is a sprinkling of 

 flocks in Quebec and Ontario, Canada, and in the east and middle 

 western states. The Cheviot Society of Great Britain was organ- 

 ized in 1891 and the American Cheviot Sheep Society in 1900. 



FIG. 100. Cheviot lamb bred by the Univer 

 sity of Illinois. The alert pose is typical. 



