TYPES AND MARKET CLASSES OF LIVE STOCK 



195 



the front legs, and also between the shoulders, and no depres- 

 sion of the side should exist just back of the shoulder. The 

 front flanks should carry down deep and be well filled out. 



The front legs should be short and straight, the shanks 

 fine, and the joints not too large. The knees show some ten- 

 dency to come together, but this should not be marked. At- 

 tention should be given to the pasterns which should carry up 

 strong, and to the toes which should be well developed, strong, 

 and point directly forward. 



The back furnishes one of the valuable cuts of the carcass. 

 It should be very wide, short, and straight, and should be thickly, 

 firmly, and evenly fleshed. When the hand is pressed down 

 upon the back it should exhibit no dip or weakness, but carry 



Fig. 53. Points of the Sheep. 



1. Mouth 



2. Nostril 



3. Face 



4. Eye 



5. Forehead 



6. Ear 



7. Neck 



8. Shoulder 



9. Breast 



10. Foreleg. 



11. Fore flank 



12. Top of shoulders 



13. Back 



14. Ribs 



15. Loin 



16. Hip 



17. Rump 



18. Thigh 



19. Hind leg 



20. Pastern 



18 and 24. Leg of mutton 



ZZ 



21. Dew claw 



22. Foot 



23. Dock 



24. Twist 



25. Hind flank 



26. Belly 



up level and strong. In thin sheep the backbone is marked by 

 a sharp ridge, in well-fattened animals the back is smooth, the 

 backbone being covered, while in very fat animals the flesh 

 may be thickened on either side of the middle line to such an 

 extent that a groove is found down the middle of the back in- 

 stead of a ridge. 



The ribs must have a strong arch to give width to the back, 

 and they should carry down deep to afford a large chest and 



