336 A STUDY OF FARM A]\'1MAL8 



of folds, especially at neck, breast, and hind quarters. Among 

 the Delaines are some family branches of interest, though 

 not widely bred, as, for example, the Dickinson and the 

 Blacktop. Most of the Delaine improvement of importance 

 has taken place in Ohio and western Pennsylvania. 



Some of the most important features of the Merino may 

 be considered here. These sheep produce the finest wool 

 known, grading as XX, or X fine, or Delaine. It is so fine 

 that over 1,500 fibers may be laid side by side within an inch 

 space. The fleece covers the entire body, often coming 

 down over the face to the nostrils, and covering the legs even 

 to the toes. From sheep having folds or wrinkles over the 

 body we should get the finest and shortest wool. The fewer 

 folds over the body, as a rule, the larger the sheep and the 

 longer and coarser the fleece. Average Merino wool is about 

 23^ inches long. 



On the outside of the fleece we usually find more or less 

 grease or oil, or yolk, as it is called, mixed with dirt. This 

 mixture easily washes out, even in cold water. The cloth 

 manufacturer removes this by scouring. Some fleeces in 

 this operation lose 7.5 per cent of their weight. Wool buyers 

 do not like a very heavy amount of yolk, on account of this 

 shrinkage when the wool is scoured. A common weight for 

 a fleece is 8 or 10 pounds, but some fleeces have weighed 

 over 40 pounds when taken from the sheep. Rams weigh at 

 maturity 130 pounds or more, and ewes around 100 pounds. 

 Those with folds weigh the least, while the smooth-bodied 

 ones are larger. Merino sheep are very hardy and thrive 

 on ordinary pasture. They run together in flocks much 

 better than any other breed, and so are easily managed 

 by shepherds and dogs when on great ranges or pastures. 

 Large numbers of sheep that have Merino blood in them 

 come into the markets, but really are of mutton parentage. 

 They make excellent mutton, and are liked by butchers 

 because they are neither too large nor too fat. More pure- 



