TYPE IN DOMESTIC ANIMALS 135 



extreme. The same is true of dairy type that carries light- 

 ness and spareness of form to the extent of undue narrow- 

 ness in the chest and hind quarters, of mutton type that 

 carries blockiness to the extreme, which is prejudicial to 

 breeding, and of bacon type which carries length of body 

 so far as to produce unprofitable feeders. 



Type is the basis on which rests the classification of 

 breeds with reference to production or performance. To 

 be more precise, it is the interpreter of the indications of 

 that utility on which classification rests. It divides cattle 

 into the beef, dairy and dual purpose classes ; sheep, in a 

 general way, into mutton and wool-producing classes ; swine, 

 into producers of lard and bacon, that is, fat and lean pork ; 

 and horses into draught, light and general purpose classes. 

 Each of the individual breeds within the class is also char- 

 acterized by its own distinguishing type features. 



It is very evident, therefore, that if food is to be util- 

 ized to the greatest extent possible, this can only result 

 when it is fed to animals possessed of the correct type for 

 the end sought. To feed food to animals possessed of pro- 

 nounced beef type in the hope of securing a high return in 

 milk would be in vain, and vice* versa. To feed food in 

 harmony with correct type for the ends sought is positively 

 fundamental, or these ends will not be obtained. This 

 necessity has the strength of law as shown in Chapter III. 



To aid the student and indeed any who may desire to 

 get a correct knowledge of form or type, what are termed 

 "standards of excellence" have been drawn up for the 

 various breeds, as such, and also for the various types, 

 grouped with reference to adaptation to a certain end. In 

 some instances, these standards are known by the designa- 

 tion "scale of points" and in others by the term "score 

 cards." The scale of points is so designated because a cer- 

 tain value is affixed to each expressed requisite relating 

 to form, singly or taken in groups, and stated in figures. 

 The sum of these for each standard is 100, which indicates 

 perfection. The score card is simply a scale of points, 



