72 TYPES 



flesh and fat. The sides of the shoulder also are well covered and 

 free from prominence of bone. The brisket is wide, full, arid extends 

 well in front of the legs, and its anterior contour is rounding rather 

 than pointed. In fat sheep there is no depression between the brisket 

 and the lower part of the shoulder. 



The parts forming the middle or barrel of the body are the ribs, 

 back, loins, and flanks. The ribs are long and widely arched, a con- 

 formation that gives pronounced width to the back, which extends 

 from the shoulders to the loins, and also forms a deep, wide, 

 capacious chest indicative of stamina and constitution. The back 

 extends from the shoulders to the last ribs and the loinsi from the 

 last ribs to the hips. Besides being wide and level, both are covered 

 with firm flesh and fat to such an extent that the processes of the 

 spine are scarcely noticeable to the touch. Since the back and loins 

 contain valuable cuts, their extreme development is always sought. 

 The floor of the body is wide and slightly convex. 



The parts of the hind quarters are hips, rump, thighs, and 

 twist. The hips are level, wide in proportion to the width of the 

 body, and free from prominence at the points. The rump, which 

 extends from the hips backward, is long, level, wide, and thick at 

 the dock. Sheep with this conformation of rump produce more 

 mutton, and the ewes have slightly less trouble in giving birth to 

 their young than those with peaked or drooping rumps and with 

 low-set tails. The thighs, which join the rump a few inches below 

 the top line, are full and wide at the top, while down toward the 

 hocks they stand out boldly, indicating sturdiness and strength. 

 The twist, formed by the meeting of the thighs at the rear of the 

 body, is wide, low, and relatively firm to the touch. If the rump, 

 thighs, and twist are not well developed, a leg of mutton from the 

 carcass cannot be first class in form nor up to proportionate weight. 



The legs, both in front and behind, are straight, strong, free 

 from coarseness at the joints, and placed far apart, with the pasterns 

 strong and the toes neither close nor sprawling. In front the arm 

 is full and heavily muscled. Behind, the hocks are straight and 

 placed so that they neither bow outward nor come in close to each 

 other. In a ram, particularly, either sickle-shaped or badly placed 

 hocks are serious faults because they are likely to render him in- 

 capable of service. 



Quality. Although some of the mutton breeds have large, 

 strong bones and rather large, bold head features, quality receives 



