50 OXFOEBSHIEE DOWN. 



Loin — 'Wicle- and straight, witlioiit depression in front of 

 hips. 



Qtiarters — Long from hips to rump, without sloping, and 

 deep in thigh. Broad in hips and rump, with full hams. Inside 

 of thighs full. 



Scale of points. 



Head — Size and shape, 5; ears and eyes, 3; color, 5; legs 



and feet, 2 15 



Xeck, shoulders and breast — Xeck, 5; shoulders, 10; chest 



and breast, 15 30 



Body— Back and loin, 15; rib, 5. 20 



Quarters — Length, 10; width, 10; twist, 5 25 



Wool — Forehead and cheeks, 2; belly, well covered, 3; qual- 

 ity, 5 10 



Total 100 



Oxfordshire Down. 



This popular breed of sheep originated shortly prior to 1833 

 as the result of crossing Cotswold rams on Hampshire Down 

 ewes. A Mr. Samuel Druce of Eynsham, Oxon, England, was 

 the first to establish the new breed, his aim being to produce a 

 sheep with the frame of the long wool and the quality of the 

 Down. The Hampshire at this time was not that of the present 

 improved type, but the old stock, said to be a loosely made, big- 

 headed sheep, which a few years afterwards underwent improve- 

 ment at the hands of Mr. Hiimphrey. About this time a num- 

 ber of breeders became interested in the cross instigated by Mr. 

 Druce, and we find that Mr. Gillet of Southleigh, Mr. Twyn- 

 liam, and a Mr. Blake practising this method. As the number 

 of breeders of this particular class increased, the opportunities 



