THE EUMINANT OEDER. 271 



The merino wool varies in the degrees of fineness ; hut the last- 

 mentioned race produces the hest, for it combines in the highest 

 degree both softness, strength, and elasticity. The fleece covers 

 the whole skin of the animal, down even to its toes, and the tip 

 of the nose is the only part left free. On the other hand, the 

 Merino is but indifferent mutton, which is not only over- 

 burdened with bone, but also has a very decided flavour of the 

 wool-grease or yolk. 



The breeds of Berry and Sologne produce a meat which is valued 

 by the butcher, but their fleece is of a very common quality. 



The Poitou breed furnishes a large quantity of fat sheep to the 



rig. 102.— Black Breed of tile Laudes tKain). 



markets of Sceaux and Poissy, but their mutton is far from 

 deserving to be considered of prime quality. 



The Pyrenean breed is valuable for the table ; for it is fine, and 

 of an agreeable flavour. 



A breed from the Landes (Fig. 102) has a black fleece, and its 

 meat is esteemed. 



The breed of Larzac (Fig. 103) spends the winter upon the 

 plateau of the moimtain of Larzac (Aveyron), and the fine weather 

 in the plains. This breed is slender in shape and clad with a- 

 scanty fleece. They furnish excellent milk, which is used 

 extensively in the manufacture of cheese. 



Sheep- shearing takes place every year. Sometimes the wool is 

 taken to market in the rough ; at other times it is not clipped 

 until the animal has undergone a thorough cleansing. 



