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.