THE LONK 



169 



to obtain food. Hence, it is better adapted to the high mountain 

 pastures, yielding moss, heather, and a little grass, than to the suc- 

 culent green pastures of lower altitudes. When Blackfaces are 

 taken to shelter for fattening, however, they do exceedingly well. 



Blackface mutton is famous for its superior flavor and quality, 

 and crosses with either Cheviot or Border Leicester are said to yield 

 mutton almost or quite as good as that of the pure Blackface 

 (Fig. 113). 



Distribution. Outside of their native home few Blackfaces are 

 to be found. Their mission seems to be to occupy high altitudes 

 presenting conditions too severe for other breeds. Years ago the 



FIG. 112. Blackfaced Highland ram. The long coarse wool is typical. Often there are 

 areas of white hair on the face. 



Cheviot threatened to drive them out of the Scottish mountains, for 

 they were preferred to the Blackfaces where soil and climate were 

 at all suited to their production; but continuous cold, stormy 

 weather in 1859-60 and 1860-61 killed vegetation to such extent 

 that the Cheviots died in great numbers, while the losses in Black- 

 face flocks were comparatively email. 



THE LONK 



The Lonk is a native of the wet, hilly districts of North England. 

 It resembles the Scotch Blackface, but it is larger, and more up- 

 standing, and its wool is finer and heavier. It is a very hardy 

 breed and its mutton is of very high quality (Fig. 114). 



