The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1891-01-28

hey are smooth and even all through.
Then when YOU come to the carcass that
is where they take the cake, as they are
nice shape and have more lean meat to
the amount of lat than any sheep that
stands up The fat is we'll distributed
all over the carcass, and not all in the
kidneys and in chunks on the back, like
the old-fashioned breeds of coarse wooie,
nor does it have that tick rine on the
meat or the woody taste like the fine
woods, but when the butcher comes to cut
up the carcass of Shrop or grade Shrop
he finds plenty OF good. thick flesh. es-
pecially through tine back and hind quar-
tiers, well mixed with fine nice grain OF
fat running through it, which gives it a
nice taste and flavor which it would not
have ii the fine grain OF fat was not mixed
through the lean. as then il would eat dry
and woody. Now great many people re-
mark that they wonder why il is there
is getting to be such Il demand for sheep
and lambs TO kill in the cities. Now, my
opinion Is that it is because the meat
eat it, and the reason it tastes
good is because we are raising mutton
sheep. In years past breeders
all went in for wool, and when the butch
er came 10 let his customer have the meat
of such, it did not taste good, and so he
did not call for mutton next time, but
took beef or something else. But now he
goes and gets piece OF mutton or lamb,
and il happens to be off a ohrop or grade
ShrOp, and it tastes so good he wants
more, and that is what makes the demand
If our farmers will breed mutton sheep
We can sell them for them for satisfactory
prices, as there will always be a good de-
mand for good sheep and lambs. and the
Shrop ram is where our farmers can get
good lambs from
Mr.. David Wilson of Carroll county, Ind,
states: l have been using Shropshire
rams upon my flock OF Southdown ewes,
and the second cross has increased the
average weight of fleece two pounds per
head and twenty to thirty pounds in
weight of carcass, and ! have flock Of
ewes hard u beat, and the Shropshire is
the sheep. We have used Shropshire
rams on Cotswold ewes, and it is a good
cross, giving them a better quality OF
wool and of mutton with more lean meat
to the amount of fat; and gives them a
stronger constitution and more able to
stand the storm and less liable 10 disease
and more prolific.
They make good cross upon the Me-
rino ewes, increasing the carcass and
length of stope and quality of mutton.
l have only to remind you of the fact in
1889, at the great fat stock show held at
Chicago, that the best carcass of mutton
shown was decided to be that produced
from Merlno eve crossed with Shrop-
shire ram.
At the royal show in England for the
last four years over one-half of the sheep
catalogued were Shropshires, and there
have been more Shropshires imported i'll
the last four years than all others COM
blned. And YOU will find warmer compe-
titiOn in the Shropshire ring than in any
other in America, and they stand today
with register next to the ShOrthorn reg
lister in America, and doing more business
than any of the recognized sheep registers.
What have given is surely sufficient to
show how important place the Shrop-
shire holds today and will take in the
near future in the mutton and wool prod
ucts of this great country. No doubt You
will find among Shropshires good, better
and best, a. are in all other breeds.
If this country had three sheep to
every one it now has we would hear less
cry of hard times. And half the number
of good ones that there are OF poor ones
would yield double the profit on one-half
the feed. The practical point TO be con-
sidersd here l., how shall we increase the
value of our tiocks of the different grades
in this great country? We will answer
( use the best Shropshire rams 10 be OBJ
tanned.
We do not say that there are no other
breeds Of sheep, but we do say 10 breed
of sheep in so short time has been scat
tored over so wide an area in the civilized
world as the Shropshire has. And We do
say further that no breed today has Sc
cured so strong foothold and has more
admirers in every state and province in
America, and we believe that no breed of
sheep has done so much to increase the
demand for choice mutton as has the
Shropshire, and the demand has only
commenced, Tor the American people are
| becoming mutton-eating people, and
they have realized it is not quantity but
quality that gives it the sweet, juicy flavor