The Sheep Stock of Gloucestershire. 
45 
Description. 
In the first volume of the Flock Book, Mr. R. Henry Rew 
describes a typical Oxford Down ram as follows : — 
“ He has a bold masculine head — well set on a strong neck 
— the poll is well covered with wool, and adorned by a top- 
knot — the ears are self-coloured and of good length — the face 
is a uniform dark-brown colour ; the legs are short, dark 
coloured and placed well outside him — the barrel is deep, thick 
and long, with straight underline — the chest wide — the back 
level — ribs well sprung — tail broad and well set on. The 
mutton is firm, lean, and of excellent quality — the fleece is 
heavy and thick on the skin.” I have nothing to add to this 
except to emphasise that the face is to be a uniform dark 
coloured brown — much preferable in my opinion to coal black, 
as the wool and skin in the dark brown faced sheep are usually 
of better quality and colour, and freer from dark spots and 
black wool. 
Mr. Rew goes on to say that as good wine needs no bush, so 
Oxford Down sheep need little recommendation to practical 
farmers. Alike on arable and grass lands they are at home. 
For crossing purposes, an Oxford Down ram can scarcely come 
amiss, he will give size and weight to Short-wools and quality 
and good mutton to Long-wools, without in either case 
impairing the original good qualities of the flock. 
When trying to turn out weighty sheep, I find by frequently 
weighing them that the long ones give the best results. Long, 
low, and lusty should always be borne in mind when selecting 
your animal. Then as regards shoulders — a most important 
point — my idea is that they should be placed obliquely, meeting 
on the top, and be well covered with firm lean flesh. More 
! care should be taken than is customary in the selection of a 
I sheep that handles well on the back. Sheep will not win 
j prizes in these days when quality is so much to the front unless 
j the back is covered with firm flesh. 
Considering now the fleece, the showyard authorities insist 
j on the sheep being well covered all over with wool of a close 
i spongy texture. They have in mind the quality of wool — as 
i well as of mutton — to be seen in the # Southdown. Our ideal 
; should be the quality of the Southdown, with added size and 
weight , for the Oxford. Furthermore, all animals should be 
i active and straight on their fore legs, have their hocks well 
placed and widely separated, and be well set up on their 
j pastern joints. 
Distribution. 
In these days, when better meat and more of it must be 
the watchword of the breeder, Oxford Downs are bound to 
