The bodies of these animals, in temperate and cold climates, are clad with a curled and closely matted kind of hair, which has the peculiar appellation of wool. The distinguishing characteristic of wool is that, when even the coarsest sort is manufactured into cloth, it thickens in the milling, and forms a close texture, owing to the peculiar roughness of its surface, and to its curly form; whereas the finest possible hair, under the same operation, will neither thicken nor form any texture whatever. It is by the manufacture of wool into various kinds of clothing that many thousands of people, in different countries of Europe, are entirely supported and fed. In temperate countries the fleeces of sheep are shorn or cut off once, and in others, where the climate is warmer, twice in the year, the animals being previously well washed to cleanse the wool. The Shetland sheep, and some others, have the fleece pulled, and not cut off.
When wool is intended to be manufactured into cloth of mixed colours, it is dyed in the fleece before it is spun. When intended for tapestry, it is dyed after it is spun; and when to be wrought into cloth of uniform colour, it is not dyed until the cloth is made.
Much wool is used in the manufacture of hats. For this purpose it goes through a process called felting, to unite or mat it into a firm substance. Felt is either made of wool alone, or of a mixture of wool with camel's or other hair.
The skins of sheep, after the processes called tanning and currying, are manufactured into a thin and coarse but useful kind of leather, which is much in request by saddlers, book-binders, and others. These skins, by a different process, are converted into parchment, which is used for writing deeds upon. Lambs' skins are made into gloves.
Every part of the sheep is advantageous to mankind. The flesh, under the denomination of mutton, supplies us with a wholesome and palatable food, which is in greatest estimation when the animals are at least three, and not more than six years old. That of lambs, in the spring of the year, is also in considerable demand. House lamb is so denominated from the animals being fattened within doors; but this kind of food is neither so wholesome nor so nutritive as the meat in a natural state. Suet is a solid kind of fat which is found in various parts of the bodies (particularly about the kidneys and intestines) of sheep, oxen, and other ruminating animals. It differs materially from fat or grease, as the latter remains soft, and this hardens in cooling. Suet is used for culinary and other purposes, and very extensively in the making of candles. The milk of sheep is rich and nourishing, and in great esteem among the peasantry of all countries where these animals are bred. It produces an abundance of butter, but this is so unpalatable as seldom to be eaten. Ewes' milk yields a large proportion of strong and tough cheese. Of the entrails of sheep are made the strings generally called cat-gut, which are used for different kinds of musical instruments, and for the coverings of whips. Handles of knives, and several other useful articles, are made of the bones of sheep; the refuse parts of which are coarsely ground to serve as manure. A very important advantage is in another respect derived from these animals, by folding them upon land on which corn is afterwards to be grown.
There are, in Great Britain, many different breeds of sheep, some of which are very valuable.
91. Those called Leicester sheep are chiefly bred in that and the adjacent counties, and are much esteemed for their property of readily fattening. Their mutton, when in perfection, has a fineness of grain and a superiority of flavour beyond that of almost every other kind of sheep. These animals are capable of being rendered so fat, that, in some instances they have measured more than six inches deep in solid fat on the ribs. But, in this case, the mutton is scarcely eatable.
92. A coarse wool, but so long as to measure from ten to more than eighteen inches, is obtained from the breed called Lincolnshire sheep.
93. For united excellence of wool and mutton the South Down sheep are in great demand. This breed, which particularly abounds on the dry and chalky downs of Sussex and other southern parts of England, has of late been dispersed over nearly the whole kingdom. The animals are distinguishable by their grey or speckled face and legs, and being destitute of horns.
94. From the Ryeland and or Herefordshire sheep is obtained a peculiarly short, soft, and fine wool, which, if the filaments were of equal thickness and quality throughout, would be as valuable as the best wool that we import from Spain. The mutton of these sheep is also fine-grained and of excellent flavour.