LEICESTER SHEEP. 



45 



ovtsat. 



LBICESTEK KAM. 



" It was about the middle of the last century when Mr. 

 BakeweU, of Dishley, in Leicestershire, hSgan his experiments 

 in the improvement of the breed of long-wooled sheep, at that 

 time common to the midland counties. The old Leicesters 

 were then considered as possessing many valuable iproperties ; 

 at the same time they possessed many defects. These 

 defects BakeweU sought by a judicious crossing with other 

 breeds to remedy, while at the same time he retained the 

 good points of the original breed. Up to this period the 

 great object of breeders seems to have been confined to the 

 production of animals of the largest size possible, and carrying 

 the heaviest fleece. The old Leicesters are described as large, 

 heavy, coarse-grained animals, the meat having but little 

 flavor and no delicacy — the carcass was long and thin, flat- 

 sided, with large bones on thick rough legs. The fleece was 

 heavy and long, and of coarse quality. The sheep were slow 

 feeders, and when sent to market at two and three years old, 

 weighed about 100 to 120 lbs. each. Such were the charac- 

 teristics of the stock upon which BakeweU commenced his 

 improved system of breeding. Recognizing the relation 



