218 Sheep Management, Breeds and Judging. 



"nicely marbled" meat. The carcass possesses 

 great thickness, and has the least tallow in propor- 

 tion to the lean meat. The Shropshire stands next 

 in rank to the Southdown, judging from the win- 

 nings by this breed at the International during the 

 past fourteen years. 



A person who has carefully observed the awards 

 made in the carcass classes, can pretty well judge 

 when the sheep are alive which of them will win 

 on the block. Such carcasses will win that cut the 

 most edible meat, especially those parts that sell 

 for the highest prices, providing, of course, that 

 the meat is of the proper quality. A wether that 

 usually wins on the block is of the following de- 

 scription when alive. To start with he has a very 

 short neck, is broad and smooth on the shoulders, 

 with a well-developed back, has no depression be- 

 tween shoulder and first rib, and has sides which 

 do not bulge out. His back is very smooth and 

 broad, being especially broad and thick over the 

 loin, with a long, wide hind quarter filled out well 

 in the twist nearly to the hocks. There is no sur- 

 plus fat on the tail-head, nor on the fore flank, 

 the belly does not hang down too deep, and the 

 legs are short and not coarse in bone. The wether 

 must have a very firm handling quality, as those 

 that handle soft alive will also handle soft when 

 dressed. If fed on the right kind of feed the car- 



