TYPE IN DOMESTIC ANIMALS 153 



Points especially objectionable. These include and 

 probably objectionable in the order named: (i) Indica- 

 tions of lack of constitution as shown in long, slim head 

 and neck, narrow chest and small heart girth; (2) lack of 

 vigor, as shown in low carriage of head, dull eye, drooping 

 ears, crooked legs with weak bone, short dry lusterless 

 wool and sluggish movement and (3) lack of good flesh- 

 ing qualities, as shown in weak back, small loin and rump 

 area and small thighs. 



Except in animals not mature, fattening does not in- 

 crease the size of head or limbs but it does influence 

 materially the covering on all parts of the body. The 

 neck vein is filled, the breast rounded out, the crops and 

 flanks are filled much fuller, the spinal column is covered 

 or nearly so in all parts, flesh is increased on the loin and 

 the thighs increase within and without. The yoke is in- 

 creased in the wool and with such increase comes increase 

 in luster. Thus marked are the contrasts in the furnish- 

 ings of the finished sheep, as compared with the one not 

 yet fattened. 



Type in swine for feeding. While the standard for 

 swine chosen for being fattened is not ttoe same as for the 

 various breeds in perfected form, the difference is not so 

 marked usually as with cattle and sheep, since swine 

 are more commonly kept in a relatively better condition of 

 flesh during the growing period. The standards for the 

 different breeds are given in "The Study of Breeds." The 

 standard now submitted applies more to the lard and inter- 

 mediate types than to the bacon types. The essential dif- 

 ferences will be given by way of contrast. 



Principal points of swine for feeding. 



1. Uniformity. This should relate to breeding, size, 

 color and quality. 



2. Sise. The size should be sufficient for the breed 

 and the age of the animal. 



