706 
AGRICULTURAL COLLEGES IN ENGLAND. 
however, the original cross was with the South Down, and 
the breed has been continued unmixed with the long-woolled 
sheep, they present the characteristics of a short-woolled 
breed, and as such are already recognised in the Yorkshire 
and other markets. At the Gloucester Meeting of the Royal 
Agricultural Society (1853) the breed was well represented, 
and a large number exhibited, which were thus referred to in 
the Report: — “The new class of Shropshire Downs was very 
successful, and it is to be hoped that the Society will recog- 
nise them as a distinct breed.” These sheep are without 
horns, with faces and legs of a grey or spotted grey colour ; 
the neck is thick, with excellent scrag : the head well shaped 
rather small than large, with ears well set on ; breast broad 
and deep, back straight, with good carcase; hind quarters 
hardly so wide as the South Down, and the legs clean with 
stronger bone. They are very hardy, thrive well on moderate 
keep, and are readily prepared for market as tegs, weighing 
on the average 80 lbs. to 100 lbs. each. The meat is of 
excellent quality, and commands the best prices. The ewes 
are prolific and are good mothers. The fleece, which is heavier 
than the South Down, is longer and more glossy in the 
staple than the other short-wools, and weighs on the 
average 7 lbs. — Journal of the Royal Agricultural Society . 
(To be continued .) 
WILY IIAYE WE SO EEW AGRICULTURAL COLLEGES IN 
ENGLAND? 
[A writer in the Farmer’s Magazine , who signs himself “ An 
Old Norfolk Farmer,” asks the above question. We annex 
the greater part of his communication, as we consider it a 
sign of the times in which we live, and that it behoves the 
members of our profession to be on the alert lest their kibes 
be trod upon.] 
There is no question now of the connection of agricul- 
ture with physical science, and that almost, if not quite, all 
the operations of that art are based upon scientific principles, 
whether the practitioner be aware of it or not. In the im- 
plements he uses, the power applied to them, the work he 
performs with them*; in the selection, preparation, and ap- 
plication of his manures ; in the selection of his seed corn ; 
in the treatment of his cattle, and mode of feeding them, 
with a thousand other things which it would tire your 
readers to enumerate, science is the foundation upon which 
they all rest. And it is through the knowledge of the prin- 
