LEICESTER SHEEP 



I4S 



a man who did much to improve cattle, was an improver 

 of the Leicester sheep. 



There are now two tj^pes of Leicester sheep : the Bake- 

 well, or Dishley, type and the Border Leicester. 



The Border Leicester are the most favored in this country. 

 They developed near the border line between England and 

 Scotland, and are tall sheep that fatten readily. Mature 

 rams weigh not less than 250 pounds and ewes 200 pounds. 

 The face and legs are free from wool and the hair is white. 

 The fleece, while quite long, is of good quality and hangs 

 from the body in ringlets. 



The Bakewell, or Dishley, type has a tuft of wool on 

 the forehead, and the skin has a bluish tinge. Both types 

 of Leicesters are hornless. 



The wool produced by Leicesters is medium fine and of 

 fair length, but the mutton is inferior. They can be crossed 



Fig. 54. — Leicester sheep. 

 T. .4ND L. AXIM.VL HUSB. lO 



