i SHEEP. 81 
erally white; the eye lively and prominent; the countenance 
open and pleasing; the ear large, and with a long space from 
the ear to the eye; the body long; and_hence they are called 
‘long sheep,’ in distinction from the black-faced breed. They 
are full behind the shoulder, have a long, straight back, are 
round in the rib, and well-proportioned in the quarters ; the 
legs clean and small-boned, and the pelt thin, but thickly cov- 
ered with fine, short wool; they possess very considerable fat- 
tening qualities, and can endure much hardship, both from 
starvation and cold.’”* 
We have no acquaintance with this breed. There are prob- 
ably but few of them in this country. Mr. Randall speaks very 
disparagingly of those which had fallen under his observation, 
but which may have not been fair specimens of their breed. 
8. The Lincoln Breed.—OCulley described the old breed of 
Lincolnshire sheep, half a century ago, as having “no horns, 
white faces, long, thin, and weak carcasses; the ewes weighing 
from 14 to 20 lbs. per quarter, the-three-year old wethers from 
20 to 80 lbs.; thick, rough, white leg, large bones, thick pelts, 
and long wool, from 10 to 18 inches, and weighing from 8 to 
‘14 lbs. per fleece, and covering a slow-feeding, coarse-grained 
carcass of mutton.” Oulley, however, ran into the opposite 
extreme; if the Lincolnshire farmers bred only for the wool, 
he regarded only the mutton. A cross between the two pro- 
duced a very profitable and much improved animal. 
III.—CHOICE OF BREED. 
“Tn selecting a breed for any given locality,” Mr. Randall 
says, ‘‘we are, to take into consideration, first, the feed and cli- 
mate, or the surrounding natural circumstances ; and second, 
the market facilities and demands. We should then make 
choice of that breed which, with the advantages posssessed, 
and under all the circumstances, will yield the greatest net 
value of marketable product. 
* American Farmer’s Encyclopedia. 
4* 
