c 115 ] 
these are the finest sheep in England; the Sotith-^ 
down and the Bakewell particularly for fatting 
quickly. How valuable then must the Spanish 
breed be^ if they equal them in this point, and ex¬ 
ceed them as three is to one iii the value of their 
wool; while being oiie*third smaller, they require 
only a third less food. 
I annex a drawing of a Bakewell ram, from the 
Annals of Agriculture. 
CECONOMICAL ENQUIRIES CONCERN- 
- ING SHEEP. 
What are the sorts of sheep in England ? 
Dorset. —Very woolly, short legged, rough 
head, horns round, bred on fine hilly downs, 41b. 
wool, good, chiefly for house and grass lambs, re¬ 
quire a fine short bite and are tenderest of all. 
2 . Wiltshire.“High long legs, short wool, 
bare bellies, w^hite faces, horns falling back behind 
their ears close to the head, wool 4 lb. chiefly for 
stock, hardy, require a short bite. 
3. Linconshire, Leicester, and Northampton.— 
Shortest legs of all, vast fleeces from 8 to 12 lb. 
wool long, but inferior, no horns, wdiite faces, and 
great carcasses, in strong rich pastures that give a 
mouth full, marches. 
4. Treswater.—do. but much longer legged, do. 
food. 
5. South-down.—Small black faces and legs, 
