44 BULLETIN 94, tJ. S. DEPARTMENT OF AGRICULTURE. 
With the exception of the Lincoln the Cotswold is the largest breed 
of domesticated sheep. Rams weigh from 300 to 350 pounds and 
ewes from 200 to 250 pounds. They have white, light-gray, or 
spotted faces, have a large foretop, and they carry their heads very 
erect. Their mutton is of fair quality, though the admixture of fat 
and lean is not as good as in the Down breeds. The feeding quali- 
ties are very good, and they give good gains for the amount of feed 
consumed, but if denied feed or care they become very unsightly. 
The fleece is somewhat open, the wool is in ringlets of good length 
and quality. Fleeces should average about 12 pounds of braid or 
low quarter blood combing wool. In fecundity and early maturing 
qualities the Cotswolds are about medium. 
The fleece of this breed is more open than is desired and there is 
a tendency for the poorer individuals to be ewe necked and low in the 
rump. The quality of the mutton could also be improved. Another 
criticism is that under unfavorable conditions the Cotswold becomes 
very unsightly. 
The Cotswold Sheep Society of England was organized in 1S92. 
The American Cotswold Sheep Society was organized at Chicago 
in 1878. Up to January 1, 1914, they have registered 74,455 sheep, 
but one other American association having surpassed them in the 
number of sheep on record. The headquarters of the association 
are at Waukesha, Wis. The following is the standard of excellence 
and scale of points for Cotswold rams and ewes: 
FOR COTSWOLD RAM. 
Points. 
Head not too fine, moderately small and broad between the e} r es and nostrils, 
but without a short, thick appearance, and in young animals well covered on 
the crown with long, lustrous wool 8 
Face either white or slightly mixed with gray, or white dappled with brown 4 
Nostrils wide and expanded; nose dark 1 
Eyes prominent, but mild looking 2 
Ears broad, long, moderately thin, and covered with short hair 4 
Collar full from breast and shoulders, tapering gradually all the way to where the 
neck and head join. The neck should be short, thick, and strong, indicating 
constitutional vigor, and free from coarse and loose skin 6 
Shoulders broad and full, and at the same time join so gradually to the collar for- 
ward and chine backward as not to leave the least hollow in either place 8 
Fore legs: The mutton on the arm or fore thigh should come quite to the knee. 
Leg upright, with heavy bone, being clear from superfluous skin, with wool to 
fetlock, and may be mixed with gray 4 
Breast broad and well forward, keeping the legs wide apart; girth or chest full and 
deep 10 
Fore flank quite full, not showing hollow behind the shoulders 5 
Back and loin broad, flat, and straight, from which the ribs must spring with a 
fine circular arch 12 
Belly straight on underline 3 
Quarters long and full, with mutton quite down to the hock 8 
Hock should stand neither in nur out 2 
