SHEEP. 
279 
Herefordshire, Devonshire, Lincolnshire, Suffolk, 
and Yorkshire. The wool of Wales is coarse ; 
nor is that of Scotland, except in some instances, 
remarkable for fineness. The wool of the small 
sheep in the Highlands and the isles of Scot- 
land is superior to the finest Spanish or English 
wool. 
The skin of this animal is prepared into leather 
for an inferior^ sort of shoes, for the coverings of 
books, and for gloves, and into parchment. The 
entrails, by a proper preparation, are made into 
strings for various musical instruments. 
The milk of the sheep is thicker than cow’s 
milk. Its taste is rather disagreeably strong. It 
is, therefore, rather made into cheese than used 
for drinking. The cheese is rich, and of a strong 
taste. It would probably be still better, if more 
attention were paid to cleanliness in the preparing 
of it. It were perhaps best to leave all the milk 
of the ewe to her lamb. 
The flesh of the sheep is perhaps our most va« 
livable article of animal food. It is neither dis- 
agreeably coarse, nor yet so tender and delicate 
as not to afford strengthening nourishment. The 
flesh of the lamb is, in the proper season, one 
of the nicest delicacies that the epicure can de- 
sire. 
The bones are useful for various purposes. Of 
these, as well as of other hones calcined, are made 
the cupels used in the refining of metals. 
Sheep, when enslaved by man, tremble at the 
voice of the shepherd or his dog ; but, on the 
extensive mountains where they range, almost 
without controul, and where they seldom depend 
on the aid of the shepherd, they assume a very 
different mode of conduct. In these situations a 
ram or a wether will boldly attack a single dog, 
and often come off victorious ; but, when the 
