CONTENTS — CONTINUED 



Page 



VI. EXAMINATION FOR UNSOUNDNESS ....... 52 



A Blemish Different from Unsoundness ; Decayed and 

 Worn Teeth : Discharges from the Nostrils ; Defective 

 Hearing ; Sweenied Shoulders; Capped Elbows; Splints; 

 Ringbones ; Sidebones ; Quarter Cracks and Sand 

 Cracks ; Corns ; Thrush^and Scratches ; Locating Lame- 

 ness ; Thoroughpin ; Curb ; Bone Spavin ; Bog Spavin ; 

 Unsound in Wind ; Detection of Stable Vices. 



VII. OFFICIAL STANDARDS FOR HORSES 58 



Standard for Trotting and Pacing Horses ; Shetland 

 Pony Scale of Points. 



CHAPTER II— JUDGING CATTLE. 



Method of examination 63 



I. JUDGING BEEF CATTLE . • 63 



Method of Handling ; Store Steer ; P^orm of the Feeder: 

 Quality ; Inferences from Good Handling ; Features of 

 the Head; Neck; Chest; Ribs; Hips; Judging Fat 

 Steers ; Handling ; Condition ; Relation of Parts ; 

 Value of Cuts ; Scale of Points for Beef Steer. 



II. JUDGING BEEF ;3TOCK FOR BREEDING PURPOSES . 73 



fudging Beef Bulls ; Judging Beef Cows ; Judging Young 

 Beef Stock. 



III. JUDGING DAIRY CATTLE 76 



Dairy Cow's Function; Making of Milk ; Function of 



the Blood ; Function of the Udder ; Nervous System 

 The Dairy Form ; Skin ; Hair ; Bone ; Head ; Neck 

 Hind Quarters; Hips: Thigh; Escutcheon; Udder 

 Teats ; Milk Veins ; Scale of Points for Dairy Cow. 



IV. JUDGING DAIRY BULLS »o 



Purity of Breeding ; Uniformity of Breeding ; Pedi- 

 gree Based on Performance ; Qualities Associated with 

 Individuality ; Judging Calves. 



V. OFFICIAL STANDARDS OF EXCELLENCE FOR CATTLE 90 



Aberdeen Angus ; Devon ; Red Polled ; Holstein- 

 Friesian ; Jersey ; Guernsey ; Dutch Belted ; Ayrshire. 



CHAPTER III — JUDGING SHEEP. 



Method of Examining Sheep ; Deception Due to Trim- 

 ming ; Estimating Age by the Teeth 107 



I. JUDGING SHEEP FOR MUTTON AND WOOL . . . . IO9 

 Feeding Type that Gives the Best Gains ; Feeding Type 

 Bringing Most at Maturity ; Type Desired by the Butch- 

 er ; Quality ; The Importance of Condition ; Judging 

 Condition ; Importance of Dressed Weight ; Considera- 

 tion of the Consumer ; Qualities of the Fleece ; Examin- 

 ing the Fleece ; QuantiTy of Fleece ; Density ; Length 



