CHEVIOT SHEEP 141 



of clean, white color. The legs are short and straight, and 

 the bones are flat, not rounded as is the case of the down 

 breeds of England. The wool covers the neck very com- 

 pactly, but leaves the ears, head, and face exposed and clean. 

 The ears are held very erect, which gives to the sheep an 

 alert appearance. 



Cheviots produce a fair clipping of very desirable, clean 

 wool of medium quality and length. They are also prized 

 for their mutton. While their meat does not possess the 

 quahty of the Southdown, it is much superior to that of 

 some of the coarser down breeds of England. They are 

 valuable for crossing with common stock and their hardi- 

 ness m^kes them favorites where their good qualities are 

 known. The ewes are prolific and make good mothers. 



Rams, bred in America, should weigh from 175 to 200 

 pounds, and ewes about 150 pounds. Imported stock will 

 weigh somewhat less. The American breeders have been 

 selecting the more compact sheep, and have been paying 

 more attention to their mutton than to their wool qualities. 



The Suffolk. — This breed originated in the county of 

 Suffolk in the eastern part of England and is the result of 

 a cross between native sheep and the Southdown breeds. 

 The distinguishing features of the breed are the black, 

 smooth face free from wool ; the hornless head ; the long, 

 black, smooth legs, and long, rangy body covered with fine 

 wool. They can easily be distinguished from the Hamp- 

 shire sheep, which have heavier noses and a bolder and more 

 alert appearance. 



The Dorset. — These sheep originated in the county of 

 Dorset in the south of England. They are easily dis- 

 tinguished from the other medium wool breeds by their 

 horns. This is the only breed of sheep in America in which 



