Care and Management of Sheep 247 
a pure-bred ram of high grade. The influence of such a ram left 
in the flocks of several breeders would stimulate interest and 
result in improvement. 
397. Choosing breeding stock.— In choosing the foundation 
flock, the farmer must have in mind the demand that he means 
to supply, wool or mutton, and, if mutton, whether he means to 
raise hot-house lambs or older mutton. He should bear in mind 
that in general “like produces like ” and that “ blood will tell.” 
This applies to the ewes as well as to the ram. 
398. Type.— The type depends on the individual preference 
of the breeders. The advisability of selecting wool or mutton 
sheep will depend on the conditions. Mutton is preéminently 
adapted to the corn-belt, although a great many wool sheep are 
found there. Where hot-house and early spring lambs are to be 
produced, Merino and Horn-Dorset blood must predominate. 
Where the grazing land is much broken, some breed other than 
the pure mutton is likely to give best results. For such lands, a 
good grazing breed is demanded. Whatever breed is chosen, 
there should be no further change, for it is indiscriminate and 
zigzag crossing that has produced our present common stock. 
399. Uniformity. — In choosing the foundation flock of breeding 
ewes, no single factor is of greater importance than uniformity. 
The ewes should be uniform in type, weight, quality, and breeding. 
Such a flock will cost slightly more than one not uniform in these 
characters, but will prove much more profitable. Uniformity 
is a market requirement, and when it is wanting in the breeding 
ewes, it will also be lacking in the crop of lambs. When one is 
producing wool, an even, uniform clippingis to bedesired. Further- 
more, if the breeder wishes to sell his surplus ewes for breeding 
purposes, they will command a much higher price if uniform in all 
features, both because of their intrinsic worth, and because of their 
improved general appearance. This is well illustrated by the 
Champin Shropshire flock (Fig. 99). 
