THE TYPES OF SHEEP 251 



first at the point of the brisket, noting, at the same time, 

 whether it is full or sharp, then back of the elbow, 

 fullness as well as depth at this point being made out. 

 The right hand next feels along the spine from the shoulder 

 to the dock, to get the straightness and the thickness of 

 covering of the back and loin, with the levelness and full- 

 ness of the rump. Passing back to the shoulder with both 

 hands, measure and feel the width, covering and smooth- 

 ness of the shoulders ; slipping the hands backward to 

 find the spring of forerib, then again the width and 

 covering at midrib, the width, as measured between the 

 hands, and the thickness, as detected by the thumbs, of 

 the loin, the length of the rump, the left hand remaining 

 at the margin of the loin, just in front of the hip, while 

 the right is carried back to the point of the buttocks. 

 After this the width and fullness of the rump and finally 

 the depth and fullness of the leg of mutton are measured 

 by inclosing it between the thumb and first finger of one or 

 both hands. 



269. Examination of the fleece. The fleece is ex- 

 amined by parting it at one of the natural openings to 

 ascertain the length and fineness of staple and the condi- 

 tion of the fleece and skin. Texture and softness are best 

 detected by pressing down upon the fleece with the flat 

 hand. The fleece should be opened at at least three 

 points; namely, over the heart, at midrib, and on the 

 outside of the thigh where it is finest, medium and 

 coarsest, respectively. The wooling over the face, legs, 

 and belly should be given due consideration, especially in 

 breeding classes. 



In judging fine wool sheep, it is customary to set them 

 up on their hind ends, thus exposing the fleece of the 

 belly, arm pits and groin to a better view. 



