Farming of South Wales, 



141 



ciently subtle to retire to their rugged domain before the return 

 of day. Flocks of the neighbouring farmers constantly mingle 

 together, and are distinguished only by marks. They drop the 

 lambs at any period of the early summer, and the ewes supply 

 large quantities of milk : in some districts it is still common to 

 milk the ewes for two months after the lambs are weaned ; the 

 milk is principally manufactured into cheese. The mountain 

 sheep will graze well when removed to better pasture, but it is 

 very difficult to restrain their rambling propensities. Some of 

 these little creatures are constantly to be met with in Smithfield, 

 where they are much prized as Welsh mutton. As we de- 

 scend to the more level country, a larger style of sheep is met 

 with, which is produced by crosses with English breeds — all 

 retaining marked traces of the Welsh blood. The Glamorgan 

 Vale sheep have long been naturalized to that tract of country, 

 and are heavy, good animals. Occasionally flocks of Leicesters 

 and Downs are to be seen, but not often in their purity, as the 

 cross-bred sheep are more in favour than the pure-bred animal. 

 Almost every farmer keeps a few ewes, from 10 to 60, according 

 to the extent of his land. The produce is either sold off as fat 

 lamb or disposed of to the butcher before they are twelve months' 

 old, as the ewes are good milkers, and they are well kept through 

 the summer and autumn, but there is no winter provender. 

 This is the cause that the markets are so frequently supplied 

 with meat which is neither lamb nor mutton, and not the sheep 

 si killed at 18 months old," as mentioned by Mr. Davies. The 

 sheep are kept in the pastures all the year round ; should there 

 be a heavy fall of snow, they are provided with a little hay. In 

 districts where turnips are grown they are not often folded on 

 the land, but the turnips are thrown on the pastures for them. 



The Welsh hog is distinguished by his large size, long pendant 

 ears, coarse bristles, and thickness of bone. They are generally 

 reared where there is a dairy, and those kept for bacon are killed 

 at about eighteen months or two years old, and will weigh from 

 16 to 22 score. They are great consumers, and now that 

 potatoes are so scarce it is found very unprofitable to feed them, 

 as the price of the fresh meat seldom exceeds 4d. or 5cL per lb. 

 Swedes chopped fine and boiled with meal will be found a good 

 substitute for the potatoes. A large pig of this description requires 

 quantity as well as quality of food, and if fed entirely on barley- 

 meal they will soon cease to be fatted at all. Crossed with the 

 Berkshire, these pigs retain the great size of the original stock 

 and the early maturity of the English breed ; still for bacon the 

 old sort is preferred on account of the great quantity of lean in 

 proportion to the fat. Every labourer strives to have his pig, 

 which is reared with great care. They are not confined to styes, 



