Practical Observations on the Improvement and Management of Mountain Sheep and Sheep Farms

Practical Observations on the Improvement and Management of Mountain Sheep and Sheep Farms

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1815 edition. Excerpt: they have gained in quantity, both kinds are on an equal footing. Independently of wool, the Cheviot have the following advantages: They can be reared or bred on mountains, which can be done at a much cheap-, cr rate than on arable land; they can be fed on land that will not feed Leicester, and, when fed, their mutton is of a superior quality, not to the delicate taste only, but to the labourer. By way of illustrating what I mean, I shali make the following comparison. Suppose a field equally prepared and manured, and all of an equal quality, for turnips, one half of it sown with the. common large kind, and the other with yellow or Swedish5 although the common kind be the heaviest crop, the Swedish, or yellow, from their richer quality, will produce as much mutton or beef, if cattle or sheep are fed upon them, as if they had been fed on the common kind. The same holds with the mutton of Cheviot sheep; for a less quantity, from its superior quality, will support the human body, than will be required of mutton of coarser grain. At Skipton I accidentally met in with a company of graziers and butchers. One grazier, while selling some Scotch cattle to a butcher, made a number of comparisons between the qualities of Scotch and English beef, one of which struck me more forcibly than the rest. He said, if he were to feed a pack of hounds with beef, he would give Id. per lb. more for Kyle beef than he would do for the best English beef, and, for the same money, have the dogs in better order. I have often thought that there was a great deal of justice in the remark, and that the same holds equally true with mutton that it does with beef. Every one knows that the more solid, the closer and finer that the grain of any kind of butcher meat is, the I more

Product details

  • Paperback | 40 pages
  • 189 x 246 x 2mm | 91g
  • Miami Fl, United States
  • English
  • black & white illustrations
  • 1236499042
  • 9781236499042