^6 LEICESTEES AND BOEDER LEICESTEES. 



and a half old^ the carcass then vVeighing about 80 to 85 pounds. 

 They are an excellent sheep for crossing purposes, reproducing 

 their wonderful carcasses even when crossed on very inferior 

 stock. 



The pure-bred Leicester is liable to lay on fat very thickly, 

 which is to their disadvantage, the demand for fat mutton hav- 

 ing ceased. There are few breeds, however, which have not 

 been improved by an admixture of the Leicester blood. Notably 

 have the Southdowns, Cotswolds, Lincolns and Llampshire 

 r)owns. It may be as well to mention here the breed known as 

 Border Leicester. This is now recognized as an independent 

 breed, rivalling in its value and distribution the original Bake- 

 well Leicester, from which it is descended. The breed originated 

 about 1S63, when a ilr. George Cully visited Dishley, forming 

 -an intimate friendship with Mr. Bakewell, he obtained Leicester 

 rams, and by crossing them on a long-wooled breed, called the 

 Teeswaters, in time established a flock of Leicesters. The Cully 

 stock is looked upon as the origin of the Border Leicester. 

 Rams from their flock were hired by breeders both English and 

 Scotch, who often paid as high as $500 for the use of a ram for 

 one season. 



The difference between the Leicester and Border Leicester 

 is chiefly observed in the head, that of the Border Leicester beinty 

 white, nose slightly Eoman, full muzzle, wide nostrils, and erect 

 ears. The head is clean and free from wool, while the English 

 Leicester has a tuft of wool on its head, also having wool in the 

 shanks. The head of the EngUsh Leicester instead of being 

 clear white, has a bluish white tinge; the carcass also is not so 

 long or large as the Border Leicester. 



Eault has been found with the Leicester ewe on account of 

 its predisposition to get too fat, especially when on good soil. 

 This has been partially overcome by crossing with the Cheviot 

 which produces a hardier sheep, and not so liable to over-fatten. 



