218 



TYPES AND MARKET CLASSES OF LIVE STOCK 



possible but, unfortunately, is not often practiced. Hence, 

 western sheep have a great advantage over native sheep for 

 feeding purposes. 



At the large markets and in live-stock reports, western 

 sheep are frequently distinguished by the name of the state in 

 which they are supposed to have been produced or fed, such as 

 "Montanas," "Colorados," "Mexicans," "Idahos," etc. The 

 word "fed" when prefixed to the name of a class indicates that 

 the sheep were fattened on grain rather than on grass alone. 



Fig. 60. Prime Western Lambs. 



Mutton Sheep. 



All sheep and lambs sent to market, no matter what the 

 condition, age, or weight, are classed as mutton sheep if they 

 are suitable for immediate slaughter. They are either slaugh- 

 tered at Chicago packing houses or reshipped to Philadelphia, 

 New York, Baltimore, Washington, Buffalo, and other cities. 

 Only the better grades are shipped. The sub-classes of mutton 

 sheep are lambs, yearlings, wethers, ewes, and bucks and stags. 



Lambs. Of the various sub-classes of mutton sheep, the 

 lamb sub-class is by far the most important, both to the pro- 

 ducer and to the consumer. The producer finds the market- 

 ing of lambs more profitable than the marketing of older animals, 

 while the consumer has developed a strong and increasing pref- 



