THE JUDGING OF SHEEP 203 



wavy and often entirely lacking. There is considerable 



oil in and on the wool. Most of this comes from little oil 



sacs, or glands, in the skin at the base of the wool fibers. 



The oil comes from the glands 



and gradually works up to the end 



of the wool fiber. On some kinds 



of sheep, like the Merino, the oil 



accumulates dust and dirt until 



it appears black and dirty on 



the outside of the fleece. This 



oil adds to the quality of the 



WOOl, but it is not desirable to Fig. 124. A Class A Merino ram. 



have it in large amounts, be- 

 cause it increases the shrinkage when the fleece is scoured; 

 that is, when the oil and dirt are removed. Some Merino 

 fleeces lose 65 per cent or more in scouring, while a Shrop- 

 shire may lose but 45 per cent, a very important difference, 

 since buyers pay for wool on the basis of its weight after 

 scouring. 



SOME FEATURES OF THE FINE-WOOL SHEEP 



Three distinct classes or types of fine-wool sheep are 



recognized today in the United States. These are as follows : 



CLASS A, with heavy folds on the neck, breast, sides, 



rump, and thighs, and sometimes over the back. 

 CLASS B, with a few folds on the neck, shoulder, and 



thighs. 

 CLASS C, with no folds, except in a slight way at the 



brisket. 



The present tendency is to breed sheep of either B or C 

 class. The Delaine Merino and Rambouillet belong to 

 these two classes, with the large majority of individuals in 



