THE DEVELOPMENT OF ANIMALS 71 



and those highly nitrogenous prolong and defer the ripen- 

 ing period. Early ripening is accelerated by so preparing 

 foods that the least possible amount of energy is used in 

 masticating and digesting them, as when, for instance, ce- 

 reals 'are ground rather than fed whole. It is likewise has- 

 tened by feeding so forced, that after a time relative in- 

 crease lessens materially and finally ceases altogether, it 

 may be at a period considerably in advance of the normal 

 period of maturity for that particular class of animals. 

 But ripeness also applies to animals that are being fattened 

 subsequent to the maturing period, in which case it means 

 that stage of finish in which profitable gains cease. 



Three, methods may be adopted in determining ripe- 

 ness: (i) It may be ascertained through the medium 

 of the eye; (2) the hand and (3) the weigh scale. In 

 some instances judgment must be determined by the first 

 medium, as when range cattle are sorted out for shipment 

 to the block. In other instances the eye and hand may both 

 be used, as when animals are fed in the stall. In yet other 

 instances, all three mediums may be resorted to when weigh 

 scales are easily accessible. 



The indications of ripeness apparent to the eye include : 

 (i) That plumpness and fulness of form in cattle which 

 covers well the ribs and angular points; (2) fulness under- 

 neath the throat in both sexes, and in the purse of steers; 

 (3) lateral movement back and forth over the shoulder 

 and bunching of the flesh at the hind flank when the ani- 

 mal walks; and (4) measured and deliberate rather than 

 quick locomotion. These indications are never all present 

 in the same animal unless it has been brought to a high 

 condition of finish. With sheep the indications would be 

 much the same, but when covered with a fleece only that 

 kst mentioned is apparent. With swine the most impor- 

 tant indications include fulness, completeness and massive- 

 ness of covering over the body, and especially in the lard 



