new oxfoeds — bla-ck-facbd sheep. 51 



The New Oxpoedshiees, oe Impeoved Cotswolds. — 

 These were first introduced into this country by Mr. Charles 

 Reybold, of Delaware, in 1846. They are the result of a' cross 

 between the New Leicesters and Cotswolds, the preponder- 

 ance being given to the blood of the latter. We have seen 

 the very high character given of them by Mr. Spooner, in his 

 description of the Cotswolds, already quoted. 



In Mr. James S. GrenneU's Report, as Chairman of the 

 Committee on Sheep Husbandry appointed by the Massachu- 

 setts State Board of Agriculture, 1860, is given the following 

 communication in regard to these Sheep by an American 

 breeder of them, then of eight years standing — Mr. Lawrence 

 Smith, of Middlefield: 



" I doubt whether they are as hardy as the old-fashioned 

 Cotswolds or South Downs. I have never had any trouble 

 with them in regard to cold weather, or changes of climate ; 

 indeed, they prefer an open, cool, airy situation to any other, 

 and nothing is more destructive to their health than tight, ill- 

 ventUated stables. My present experience warrants me in 

 saying that one-half the ewes will have twins ; they are capital 

 nurses and milkers ; I have not had for the past seven years a 

 single case of neglect on the part of the dam, nor have I lost 

 a single lamb from lack of constitution. Yearling ewes will 

 weigh in store condition from 125 lbs. to 1V5 lbs.; fat wethers 

 at three years old, from 175 to 250 lbs. My heavist breeding 

 ewe last winter weighed 211 lbs. My flock of store sheep 

 and breeding ewes generally shear from five to seven pounds. 

 My ram fleeces sometimes weigh ten pounds unwashed, and 

 will sell in this condition for twenty-five cents per pound. _ I 

 never feed any store sheep and lambs with grain, but give 

 them early cut hay, and occasionally a few roots." 



The New Oxfordshires are not to be confounded with the 

 Oxfordshire Downs, which are cross-breeds between the 

 Cotswolds and South or Hampshire Downs, and which have 

 dark faces. 



The Black-Faced Scotch Sheep. — These are a small, 

 active, hardy, but for a mountain famUy, rather docile sheep, 

 which have open, hairy fleeces, and black legs and faces. 

 They can endure great privations, and can even subsist on 

 heather. Hence they are often called the heath sheep. Their 

 mutton is of excellent quality. They weigh on an average 

 from 60 lbs. to 65 lbs. each at three or four years old ; and 

 they yield about 3 lbs. per head of washed wool. They have 



