of different Breeds of Sheep. 
77 
Sussex slieep, gave an equal carcass-weiglit -with the former and 
one-third more than the latter. And again, the Cotswolds, with 
an equal length of time on fattening food, gave about one-third 
more carcass-weight than the Leicesters, and nearly one-half 
more than the cross-breds. 
The next point to notice in the Summary Table is the pro- 
portion of the dead or carcass-weight to live-weight — an item 
which, other things being equal, may be taken as indicating the 
comparative tendency to carcass growth generally and early 
maturitv. The figures in the Table do not show any very great 
differences among the six lots, but, such as they are, the result 
of the comparison differs somewhat accordingly as we calculate 
the carcass-weight in relation to the fasted or to the jnzfasted 
live-weight. And since, when calculated on the fasted weight, 
the result is less influenced by the incidental contents of the 
stomach, we assume that method to give the safest ground lor 
comparison. 
It will be remembered that the Hampshire and Sussex sheep 
were nearly one-third longer time on fattening food than any of 
the other lots, and this should be all in their favour as far as 
proportion of dead weight to live is concerned. It is seen, how- 
ever, that the Cotsicolds, although fed six weeks' shorter time, 
gave a higher percentage of carcass than either the Hampshire or 
Sussex Do^vns. Indeed the Cotswolds had more of the tend- 
ency to increase and fatten in carcass for the food they consumed 
than any of the other sheep. But the quality of their mutton is 
certainly inferior, and will command a somewhat lower price. 
The Leicesters gave a less proportion of deadweight than any of 
the other sheep — even than their cross with the Down— fed side 
by side, and for an equal length of time. This is not what would 
be expected, for the current character of the Leicester, like that 
of the Cotswold, is certainly to yield carcass rather than inside 
growth. The crosses again, though fed six weeks' shorter time 
than the pure Hampshire and Sussex Down, still give an equal 
proportion of dead weight to live. 
The tendency to give large proportion or percentage of carcass 
weight, is certainly generally coincident with that of laying on 
fat on the carcass rather than inside. This character, which 
is that of early maturity, and which is favoured by the modern 
system of rapid fattening, is certainly somewhat unfavourable to 
high quality of mutton. This carcass fattening hesT^eiiVs a languid, 
though full circulation, and less of muscular or motive activity, 
and with this less of the hardiness dependent on respiratory 
vigour. The cross-breds, however, in these experiments, gave 
both an equal tendency to carcass growth with the pure Lei- 
