Types and Market Classes of Live Stock 261 



capacity, and full heart-girths, indicating strong constitutions. They 

 should have straight, strong tops. They should possess a high degree 

 of quality and femininity as shown by refinement of head and face, 

 trim necks, and bone of medium size. They should have dense, clean 

 fleeces of a good quality of wool. 



Concerning the matter of soundness in breeding ewes, W. C. 

 Coffey states: ^ "A broken mouth, which means missing teeth or teeth 

 worn down short, indicates advanced age, and although ewes may other- 

 wise look desirable for breeding purposes, they cannot grade as choice 

 if the teeth are not intact. It is necessary that the choice breeding 

 ewe have a sound udder, and it is pronounced sound when it is soft 

 and pliable to the touch, without abnormal development on either side. 

 Any ewe not having a sound udder should be rejected as a breeder, 

 but in the good and common grades some carelessness is exhibited in 

 this respect." 



Good breeding ewes approach choice ewes in many respects, but 

 are rather deficient in form, quality, condition, and other essential 

 points. 



Medium breeding ewes include many ewes rather advanced in 

 age and only fair in form, quality, and other requirements. Buyers 

 of this grade are not particular as to markings and soundness. Medium 

 breeding ewes are decidedly plain and much lacking in uniformity. 



Common breeding ewes show advanced age, mixed breeding, and 

 inferior type. 



Breeding bucks. — Rams are taken out of the Chicago and other 

 markets for breeding purposes, but most of them are of poor form and 

 mixed breeding. Anyone who has visited the sheep pens at Chicago 

 or at any other large live-stock center will testify that the breeder who 

 goes to the open market to select sires will never succeed in raising the 

 merit of his flock above the level of mediocrity. The practice is un- 

 justifiable and unprofitable. 



Miscellaneous 



Hot-house Iambs. — These are lambs produced out of the usual 

 season and marketed during the winter at 8 to 10 weeks old. They 

 must be fat and weigh from 40 to 55 pounds. They are a fancy product 

 and go to a special class of trade. The central markets receive prac- 

 tically no hot-house lambs. The men who have made the most profit 

 from the production of hot-house lambs are those who cater directly 

 to the eastern hotel and restaurant trade. The practice is to slaughter 

 the lambs on the farm where they are produced, and pack the car- 

 casses in ice for shipment, small shipments being made regularly during 



111. Bui. 129, p. 629. 



