CONTENTS. 



PAGE 



PREFACE i Hi 



CHAPTER I. 



THE NATURAL HISTORY OB- THE SHEEP 7-21 



Antiquity of the Sheep Husbandry Lessons to be 

 Learned from Ancient Shepherds The Anatomy of the 

 Sheep : Its Mouth and Teeth ; Its Stomach ; Its Intes- 

 tines and Their Functions. 



CHAPTER II. 



THE VARIETIES AND BREEDS OF SHEEP 22-102 



The American Merino Points of Excellence in a 

 Merino Sub-Breeds of the Merino: The Dickinson, 

 The Standard Delaine, The National Delaine, The Im- 

 proved Delaine, The Black Top, The Improved Black 

 Top The Saxony Merino The Rambouillet Merino 

 The French Breeds The British Breeds Short- wools : 

 The Southdown, Shropshire, Hampshire, Suffolk, Ox- 

 ford, Dorset. Long-wools : The Lincoln, Cotswold, Lei- 

 cester, Romney Marsh and Wensleydale. Mountain 

 Breeds : The Cheviot, Black-Faced Highland, Welsh- 

 Other Varieties of Sheep : The Tunis, etc. 



CHAPTER III. 



THE SCIENCE AND ART OF BREEDING 103-126 



Breeding an Art Based on Strictly Scientific Prin- 

 ciples What Is a Breed? Breeding by Ancient Shep- 

 herdsHeredity a Special Function Selection a Special 

 Feature Climatic Influences Cross Breeding Influ- 

 ence of Soils on Health of Sheep/ 



CHAPTER IV. 



THE SCIENCE AND ART OF FEEDING 12T 200 



Feeding the Most Important Part of Agriculture- 

 Character of Food and Composition of Animal The 

 Nutritive Ratio Feeding for Lambs Table of Nutri- 

 tive Value of Foods Rules for Winter Feeding Feed- 

 ing Crops for Sheep Feeding Roots Ensilage Filling 

 the Silo Feeding Lambs Feeding Lambs in a Corn 

 Field Rearing House Lambs Feeding Grass Lambs 

 Experiments in Feeding Lambs, and Possible Gain in 

 a Year's Growth Winter Feeding for Wool Scientific 

 Experiments in Feeding Lambs for Market. 



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