Sheep 



405 



SCORE-CARD FOR FAT MUTTON SHEEP (Continued) 



SCALE OF POINTS 



STAND- 

 ARD 



POINTS 

 DEFICIENT 



Stu- 

 dent's 

 Score 



Cor- 

 rected 



Head and neck 7 per cent : 



6. Muzzle, fine ; mouth large ; lips thin ; nostrils 



large and open 



7. Eyes, large, clear, placid 



8. Face, short ; features clean-cut 



9. Forehead, broad, full 



10. Ears, fine, alert 



11. Neck, thick, short, free from folds .... 

 Forequarters 7 per cent : 



12. Shoulders, covered with flesh, compact on top, 



snug 



13. Brisket, neat, proportionate ; breast wide . 



14. Legs, straight, short, wide apart, strong ; fore- 



arm full ; shank smooth, fine ..... 

 Body 20 per cent : 



15. Chest, wide, deep, full 



16. Ribs, well sprung, long, close 



17. Back, broad, straight, long, thickly fleshed 



18. Loin, thick, broad, long 



Hindquarters 16 per cent : 



19. Hips, far apart, level, smooth 



20. Rump, long, level, wide to tail-head . . . 



21. Thighs, full, deep, wide 



22. Twist, plump, deep 



23. Legs, straight, short, strong; shank fine, 



smooth 



Wool 12 per cent : 



24. Quantity, long, dense, even 



25. Quality, fine, pure ; crimp close, regular, even 



26. Condition, bright, sound, clean, soft, light . 



Total . 100 



2. The cuts of mutton and lamb. The cuts of mutton and lamb 

 should be studied as the beef cuts were in a previous exercise. Refer 

 to Illinois Station Bulletin 147. 



3. Handling of sheep. Practice catching, holding, and leading 

 sheep as described in paragraph 204. 



