THE farmer’s manual. 
113 
His principal aim is to gain the best, whether sheep 
or cow, which will weigh the most in the most valua- 
ble joints ; and at the same time that he gains the 
shape, which is of the greatest value in the smallest 
compass, he finds by experience that he gains abreed 
much hardier and easier fed than others. In his 
breed of cattle, his maxim is, the smaller the bones 
the truer will be the make of' the beast; the quicker 
it will fatten, and the weight will have a larger pro- 
portion of valuable meat,” 
The shape, which should be the criterion of an ox, 
bull, sheep, or cow, is that of a hogshead, or barrel, 
truly circular, with small, and as short legs as possi- 
ble ; upon this plain principle, that the value lies in 
the body, and not in the legs. All breeds, whose 
backs rise in a ridge, are bad. 
By proper management, Mr. Bakewell brings up 
his cattle in amazing gentleness ; his bulls stand still 
in the field to be handled ; they are driven from field 
to field with a small switch. His cattle are always 
fat, and this he insists is owing to their breed. 
The small quantity, and inferior quality of food, 
that will keep a beast perfectly well made, in good 
order, is surprising. Such an animal will grow fat in 
a pasture which would starve one with great bones 
and ill made. 
Mr. Bakewell is equally curious in the breed of his 
sheep. The bodies of his rams and ewes are as true 
barrels as can be seen ; round broad backs, and the 
legs not more than six inches long. An unusual 
proof of their kindly fattening, is their feeling quite 
fat between the fore-legs, upon the ribs, where the 
common kind never carry any fat. 
He finds that hardly any land is too bad for a good 
breed of cattle, and hardly any good enough to make 
a bad breed profitable. 
With regard to the rot in sheep, Mr. Bakewell 
thinks it is solely owing to their feeding on lands 
which have been flooded : hence it appears, that sheep 
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