EAST OP THE MISSISSIPPI EIVEE. 667 



There were many early flocks in Kentucky besides those of Mr. 

 Alexander and Mr. Clay, among which may be mentioned those of Mr. 

 L. Tarlton, founded early in the fifties, Mr. Vanmeter, and many others. 

 Those of the present day are too numerous to mention, and comprise 

 among their owners some of the most successful stock breeders of the 

 United States. 



The pure Southdown lamb or mutton is a delicious article of food, 

 but it is as a cross upon other sheep that the Southdown is specially 

 valuable. The cross upon the common Merino ewe, very usual in the 

 N"orth, is replaced in Kentucky by the cross on the grade Cotswold, so 

 numerous in the State, and on the so-called mountain ewes, prevalent 

 in the mountainous and hilly sections. These mountain ewes are raised 

 very cheaply and marketed to farmers of the blue-grass lands as feeders 

 and for raising mutton lambs. These sheep are large, very hardy, 

 active, and vigorous, unusually healthy, and the ewes take kiudly to 

 the better breeds of the blue-grass region and are very prolific, often 

 producing twins. The mountain and common ewes are bought when 

 2 to 4 years old for $1.50 to $2, driven to blue-grass pastures, and, when 

 in good condition, are crossed with Southdown rams. At the approach 

 of lambing time grain is fed in small quantities to invigorate the ewe 

 for the trials of parturition. The lambs are plump and fat at 3 to 4 

 months' old, and of standard weight for the city buyers, many of whom 

 have standing engagements to take them on a certain day at a stipu- 

 lated price, providing they have reached the required weight. At 3 

 months old, lambs sell for $3 to $5 per head, and a flock will average 

 one and a half lambs to a ewe. This is a profitable business in some 

 parts of the State, and it is reported that as many as 3,000 have been 

 shipped from Winchester alone in one day, all raised on land costing 

 from $125 to $175 per acre. After the lambs are marketed the ewes 

 are fattened and sent to market, after being shorn of about IJ pounds 

 of wool. At the present day not so many Kentucky lambs and fattened 

 sheep find the Eastern markets as in former years, nor are those received 

 as good as in years gone by. They still maintain, however, a high rep- 

 utation and command higher prices than the average Eastern sheep. 



The climate of Kentucky is so genial and the sheep so hardy that 

 they winter well in the open fields and forests. It is observed, how- 

 ever, that the increasing destruction of forests gives more access to cold 

 winds and the most careful breeders consider it necessary to provide 

 sheds or barns where the sheep may seek shelter at will, which they do 

 when the occasion arises. The time seems not far distant when the 

 sheep will reqiiire housing the greater part of the winter, as in the 

 Northern States. The great advantage now possessed by Kentucky in 

 sheep husbandry is in the bountiful siipply of succulent food during 

 the whole year, and the sheep should never be without it. Blue grass 

 is accessible all winter and green rye and wheat are sometimes utilized. 

 The climate does not, as in England, allow the use of turnips ana other 



