SUPPLEMENT. 777 



year's mangolds remaining, and will apparently be for a month. These are yet in excel- 

 lent condition, and two or three tons a day are thrown into the fold, the lambs eating 

 them freely, and, owing to the ripeness of the roots, they thrive admirably on them. 

 showing no signs of scouring. A large square of compressed white salt is in a box in 

 every fold. Mr. Webb prefers the refilled blocks to rock .salt, as the sheep take more of 

 it. They certainly nibble it off, or scoop it off in large quantities, with an evident rel- 

 ish. Ensilage in an incipient form, as compared with the knowledge we now have of 

 this practice, has been long in use at Streetly Hall, and it is still continued with the 

 success which has previously attended the system. The sweetest straw of the farm is 

 cut into chalf by one of Maynard's riddling machines, and it is packed in the bay of a 

 barn, mixed with as much cut green tares, clover, or grass as will cause it to heat to the 

 degree of temperature of a well-secured haystack. "When the autumn filling of a J:iy 

 has been consumed, and it is necessary to prepare another supply for spring use before 

 tares, ryegrass, or lucern is fit for the scythe, a small quantity of mangolds is used to 

 generate the required heat for giving a relish to the straw chaff. The layers of this chaff 

 ami its fermenting accompaniment are liberally sprinkled with salt while it is being well 

 trodden down by the men who level it. 



These points of Mr. Webb's practice clearly seem to be worthy of general consideration. 



W. W. G. 



The flock of ewes consists of about 300, after about 70 yearlings are put in annually. 



H. W. 



FRENCH SHEEP. 



NOTE BY MR. H. K A INS- JACKSON; OF THE PARIS SHOW, 18S3-'8I. 

 [Inclosure No. 5 in Consul-General Merrill's report] 



To most English breeders these would be disappointing, as they formed but a light 

 contingent and ragged regiment in comparison with our Cotswolds, Lincoln, Shropshire, 

 and Downs sheep; whilst their being exhibited out of the wool, and many of the best 

 clothed up like greyhounds, gave a very forlorn appearance to the pens. 



The breeds of France are headed by the Merino and mixed Merino varieties, said to 

 be the most widely distributed of any over the globe, and these came direct from Spain 

 at the close of the last century. A good Merino often has wool, fine, soft, and elastic, 

 from the tip of the nose down to the feet. The chief flocks are called after their dis- 

 tricts Soissonnais, Chatillonnais, Beauce, Champagne. Native French breeds crossed 

 by Merino rams have been greatly improved, and are called Metis-Merinos. The cross 

 of our New Leicester or Dishley breed with Merinos has made Dishley-Merinos great 

 favorites in France, especially in the Beauce district and the departments of Berry and 

 Sologne. The French long-wooled breeds are called Artesienne, Normandy, Picardy, 

 Flemish, Saintongeoise, and Vendeenne, and have long legs, long falling ears, thighs 

 and legs devoid of covering, and coarse, long, pointed wool on their backs. All are rep- 

 resentative of the Flemish breed, which has the good quality of fattening easily and 

 cheaply. Crossing with the Dishley or New Kent rams, the stock is improved much 

 from its former meagerness. 



In the great central sheep-breeding provinces of Berry and Sologne are hardy low- 

 land breeds the Berriehon and Solognot; but the wool is hard, dry, and scanty head, 

 belly, thighs, and legs being bare and the size is often small; the ears are broad and 

 hang backwards, and the whole animal is the antithesis to an English fat sheep. Bub 

 the flesh is delicate, and the breed fattens well. The Sologne sheep attract notice by 

 their coffee-colored lican* and legs. 



The mountains have local breeds of small size, compacttrunk, thick, hornless head, and 

 well-flavored meat. The chief are the Larzac, Lauraquais, Caus.se, and Segala varieties, and 

 they are found in the southern departments, giving much milk, that is made into cheese. 

 The first named produces the celebrated Roquefort cheese. English Downs sheep have 

 made many cross and valuable varieties in. France, and our New Kent and Berrichon 

 have created what is now often spoken of as the distinct Charmoise breed. 



At the show held last February, 1884, the prize group of sheep were Sonthdowns, 

 bred in the Nievre by M. Coins, and the lot of 15 'were an excellent group, and 

 ; would take a good place at an English show, probably gaining second or third prizes. 

 The next breeds that gained notice were the Leicesters (Dishley), Sontbdown-Berri- 

 chons, and pure Berrichons, and Artesiennes. The pure and - Merinos always 



occupy front rank. The Oxfordshire Downs cross with the French breeds .is mm-li es- 

 teemed. In 1883 the prize group was of the Merino breed. French breeds of sheep can- 

 not be recommended for export. 



* H. KAINS-JACKSON. 



