82 MANAGEMENT AND FEEDING OF SHEEP 



but even in the latter sense there is considerable lack of 

 uniformity. The unimproved types have much less of 

 uniformity in the fleece than the improved types, and 

 in the highly improved breeds the contrast is even 

 greater. Wool is usually somewhat coarser at the rump 

 and hips than at the sides and shoulders. It is usually 

 longer on the upper portion of the body and on the 

 shoulders, sides and hips of the same than on other por- 

 tions; as, for instance, the head, belly and limbs. The 

 difference in strength of fiber is usually less than that in 

 length of the same, for the influences that produce strong 

 fiber on one part of the body also tend to produce the 

 same on every other part. Less of density is often found 

 on the thighs and underline than on the other parts of 

 the body. 



Uniformity in the fleece is maintained by continued 

 and careful selection in breeding. To secure it in a 

 marked degree, several generations of careful up-grad- 

 ing are necessary, combined with a rigid selection with 

 reference to the end sought. Great improvement has thus 

 been made in the uniformity of the fleece produced by sev- 

 eral of the improved breeds, including some of the oldest. 



Complete uniformity in the fleece is unattainable. It 

 would not be possible to produce wool equally fine, long, 

 strong or dense on the extremities of the body as on the 

 body itself. Nor would this be altogether desirable. But 

 on the body itself the greatest uniformity attainable 

 should be sought. The value of the fleece will be pro- 

 portionately enhanced as uniformity in the same is en- 

 hanced. 



Style or quality in wool Style in wool has reference 

 to a combination of good qualities and to the absence of 

 defects in the same. It includes such good qualities as 

 strength of fiber, length of staple, thickness or density, 

 crimp or curl, softness or pliancy, color in the staple and 

 uniformity in the fleece. While all of these are impor- 

 tant with reference to their bearing on quality, strength 



