198 TYPES AND MARKET CLASSES OF LIVE STOCK 



The condition, or fatness, of a sheep may be determined 

 by an examination of six points, these being the spinal covering, 

 the neck, the breast, the fore flank, the dock, and the purse. 

 The first of these is by far the most important, as it insures a 

 covering where it is most valuable, namely on the high-priced 

 cuts. The covering over the back and loin should be such that 

 the top is smooth aud the backbone not easily felt. The neck 

 and breast of a well-finished sheep are plump, the fore flank is 

 well filled, the dock is found thick when grasped in the fingers, 

 and the purse is well filled with fat. Sheep that have been 

 over-fed often have bunches of soft fat at the end of the rump, 

 ajid a blubbery mass of fat at the fore flank. Sheep that have 

 much loose fat at the fore flank are referred to as "slipped," it 

 being commonly, but erroneously, supposed that this condition 

 is due to a very heavy formation of fat along the back which 

 becomes excessive and slips down the ribs to the fore flank. 

 The butcher sharply discriminates against such an excessively 

 fat condition, and the breeder has found that slipped ewes are 

 frequently barren. The market wants a thick, firm covering. 

 Softness indicates a "wasty" carcass. Lambs very seldom 

 become too fat, but yearlings and older sheep may be easily fed 

 until they become soft and overdone. 



The style which some mutton sheep possess has an im- 

 portance similar to style in beef cattle. Furthermore, feeders 

 testify that the lamb or wether with stylish appearance and 

 sprightly gait is usually vigorous and a good feeder, style being 

 to some extent an evidence of constitutional vigor and thrift. 



The fleece of the mutton-type sheep is of secondary im- 

 portance, yet constitutes an important item of value. The 

 value of the fleece depends upon its length, weight, quality, and 

 uniformity. Weight of fleece depends upon covering, density, 

 length of staple, and the amount of oil, or grease, called "yolk." 

 The quality of fleece refers in a strict sense only to fineness of 

 fiber, but in a general way may also include softness, sound- 

 ness, luster, color, cleanness, purity, and freeness. These var- 

 ious factors of weight and quality will now be discussed. 



The covering of wool has reference to the completeness 

 of covering over all parts of the body. Some animals are very 

 devoid of wool on the belly and around the flanks. The breeds 

 differ widely in the extent to which the poll, ears, face, and legs 

 are covered with wool, such features forming a prominent part 

 of some breed types. The tendency in recent years, especially 



