CHAPTER XIV 



THE SUFFOLK 



History. — The native home of the Suffolk is northeast of Lon- 

 don, England, in the counties of Suffolk, Cambridge, and Essex. In 

 this region there existed at the beginning of the nineteenth century 

 and before, a horned breed known as the Norfolk. It was a hardy, 

 active sheep and produced mutton of superior grain and flavor. Be- 

 tween 1800 and 1850 the Southdown was extensively used in the old 

 Norfolk flocks for the purpose of improving form and fattening 

 properties. By the middle of the century the resulting Southdown- 

 Norfolks were widely known as " Black-faces," and in 1859, at the 

 annual meeting of the Suffolk Agricultural Association, they were 

 given their present name, "Suffolk" (Figs. 90 and 91). 



Description. — Suffolks are little if any larger than Shropshires, 

 mature rams weighing about 850 pounds and ewes 165 pounds. 

 They are hornless and the head, ears, and legs are black and free 

 from wool covering. Their ears are long and their faces are long 

 and distinctly Eoman. In conformation they tend to ranginess, 

 but when well-finished they are plump and well-developed in the 

 parts most valuable for meat. The wool is short and similar to 

 the Hampshire in quality. As one would surmise from the fact 

 that it does not extend over the head and frequently not as far as 

 the knees and hocks, it often fails to cover the under side of the 

 body. Although reports of nine pounds per fleece have been made, 

 it is doubtful whether pure-bred flocks will average more than 

 seven (Pig. 92). 



Properties. — The Suffolk is very highly regarded for the quality 

 of its mutton. It has no superior for a large proportion of lean and 

 the grain is fine and firm. It has more than held its own with 

 other breeds at the great Smithfield fat stock show in London in 

 both the live and carcass classes. 



Eeturns made annually since 1887 by owners of registered 

 Suffolk flocks show that on the average 100 ewes will raise 133 

 lambs. The lambs grow rapidly if well grazed and are ready for 

 the English butcher when six months old. At eight to ten months 

 of age they often yield carcasses of eighty to ninety pounds weight. 



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