402 DOMESTIC ANIMALS, DAIRYING, ETC. 



thin neck are undesirable, because they indicate weakness of consti- 

 tution and lack of thrift, and a thin neck usually goes with a slender 

 body. 



Forequarters 7 per cent. Although the forequarters, consist- 

 ing of the shoulder, brisket, and legs represent a small part of the 

 value of a mutton sheep, yet a proper development of these parts is 

 essential to give the required smoothness of form that goes with the 

 best type of fat sheep. The shoulders should be smooth, well laid 

 in at the top and evenly covered with flesh and well filled out in 

 the crops and shoulder vein. The brisket should project forward and 

 present a wide, full breast indicating health and vigor. The legs 

 should be short, straight and set wide apart with a broad and well 

 fleshed arm, the whole showing as little waste as possible. 



With the hands on either side of the shoulders an idea of their 

 width and covering can be obtained. The fullness of the crops and 

 shoulder vein may also be noted. A rough, bare shoulder indicates 

 lack of quality and a large amount of waste, while narrow shoulders, 

 and long, crooked legs, indicate low vitality and poor fleshing quali- 

 ties. 



Body 20 per cent. The body is an important region in that 

 it contains some of the highest priced meat along the back and on 

 the ribs, and also contains the vital organs as the lungs, heart and 

 heart girth because these indicate an abundance of heart and lung 

 capacity. A narrow, shallow chested individual is almost sure to 

 be low in condition and lack thickness of flesh. The back should 

 not only be straight and strong, but covered thickly with firm, 

 smooth flesh with the spinal column well hidden. A rough, open 

 shoulder is usually accompanied by a narrow, weak, bare back. The 

 ribs should be well sprung, giving ample space for the laying on of 

 flesh. Flat ribbed animals are to be avoided in that they give a 

 small amount of the high priced meat included in the short rack. 

 A broad, thick loin is desired in order to be in keeping with the back 

 and ribs and give a good connection between the heavily developed 

 hindquarters or leg of mutton and the short rack, as well as to fur- 

 nish a large amount of relatively high priced meat. Weak, short, 

 thin loins are found in up-standing, angular individuals, lacking 

 depth of flesh in all parts of the body. 



Hindquarters 16 per cent. The hindquarters, consisting of 

 the hips, rump, thighs, twist and legs constitute the wholesale mutton 

 cut known as the leg of mutton. The value of this part to the butcher 

 has already been emphasized by pointing out the fact that it repre- 

 sents over 43 per cent of the value of the carcass, and it will be 

 readily understood why an individual must show superior develop- 

 ment in this region in order to meet with favor. The hindquarters 

 should be long and continue straight and full both on the top and 

 side lines. Drooping rumps are frequently seen and are most unde- 

 sirable whether the falling away is toward the tail-head or down the 

 thighs. The sheep should be especially strong from the hip to the 

 hock. Not only should the leg of mutton be plump and full with 

 flesh on the outside, but between the legs, in the twist, the flesh 



