46 The Sheep Stock of Gloucestershire. 
play a prominent part in British Agriculture. They are 
now found in districts very widely separated — ranging from 
Cornwall to the North of Scotland, and from Wales to 
Norfolk. Ireland has also now many pure-bred flocks, and 
the breed appears to be yearly gaining in favour in that 
country. Scotland has been a great friend and patron of 
the Oxford Down, hundreds being annually sold at Kelso 
and other places, the cross Oxford lambs generally exceeding 
in price all other crosses. 
The United States of America, Argentina, Chili, Monte 
Video, the Australasian Colonies, and the whole Continent of 
Europe, are purchasers of the breed in increasing numbers. 
Management. 
In August the breeding flock clears up any seed-land that 
may be left over before it is ploughed for wheat. When the 
object is to breed either for the showyard or “ fat lambs ” 
they are put to the ram in August, so as to produce lambs 
early in the year. Ewes to produce mutton sheep come to 
the ram from the middle of September till October. Sub- 
sequently they run the stubble and afterwards graze any 
rough grass until nearly Christmas. 
Before lambing ewes should only have a limited supply of 
roots. The lambing pen is usually made in a turnip or swede 
field, a dry spot being chosen, near a hayrick if possible, 
surrounded by thatched hurdles and liberally littered with 
straw. Get the new-born lambs away from the lambing pen 
as soon as possible, and let them run on through “creeps” 
in front of ewes so that they may pick and choose the 
youngest and most succulent mouthfuls of whatever fodder 
crop they are folded on, supplying shelter by means of 
sheltering cloths or thatched hurdles. Ewes when suckling 
should have about one pound of corn or cake, and hay in 
addition to roots ; lambs should have access to a little of 
the very best hay and a mixture of corn and cake in their 
own troughs, which should be placed near the creeps out 
of the ewes’ reach. The time of weaning much varies — 
on the Cotswold Hills in Gloucestershire it is from the middle 
to the end of May, and in grass districts much later. 
After w T eaning, lambs on the Cotswolds are taken on to 
rye and young seeds early in May, afterwards they are put 
on to vetches, and all this time a few mangolds are a great 
help. In the latter part of July lambs are folded on the 
second growth of clover and mixed seeds, rape follows on ; 
in September turnips should be ready for folding. 
The rams and ram lambs are sold in August and Sep- 
tember. A number of ordinary Oxford lambs are ready for 
