THE RAM.

Mr. Lawson says, "It may be observed that the rams of different breeds

of sheep vary greatly in their forms, wools, and fleeces, and other

properties; but the following description, by that excellent

stock-farmer, Mr. Culley, deserves the attention of the breeder and

grazier. According to him, the head of the ram should be fine and small;

his nostrils wide and expanded; his eyes prominent, and rather bold or

daring; his ears thin; his collar fall from his breast and shoulders,

but tapering gradually all the way to where the neck and head join,

which should be very fine and graceful, being perfectly free from any

coarse leather hanging down; the shoulders full, which must, at the same

time, join so easy to the collar forward, and chine backward, as to

leave not the least hollow in either place; the mutton upon his arm or

fore thigh must come quite to the knee; his legs upright, with a clean

fine bone, being equally clear from superfluous skin and coarse, hairy

wool from the knee and hough downwards; the breast broad and well

forward, which will keep his fore legs at a proper width; his girt or

chest full and deep, and instead of a hollow between the shoulders, that

part by some called the fore flank should be quite full; the back and

loins broad, flat, and straight, from which the ribs must rise with a

fine circular arch; his belly straight; the quarters long and full, with

the mutton quite down to the hough, which should neither stand in nor

out; his twist, or junction of the inside of the thighs, deep, wide, and

full, which, with the broad breast, will keep his legs open and upright;

the whole body covered with a thin pelt, and that with fine, bright,

soft wool.

"It is to be observed that the nearer any breed of sheep come up to the

above description, the nearer they approach towards excellence of

form."

The American Reformed Cattle Doctor Containing the necessary information for preserving the health and curing the diseases of oxen, cows, sheep, and swine, with a great variety of original recipes, and valuable information in reference to farm and dairy management · 第 181 / 291 题