584 BULLETIN No. 129. [November, 



determined by the stroke that touches the back and ribs because 

 it not only reveals the condition as evidenced by the degree of 

 smoothness present, but also the amount and quality of the flesh 

 by the thickness and firjnness of it. This stroke also aids in de- 

 termining the kind of pelt a lamb may have with respect to thick- 

 ness of skin, density of wool and foreign material in it. 



PLATE i. A PRIME LAMB. 



WEIGHT. Weight is a factor that varies somewhat with the 

 different seasons in the year, but in general, the lamb of prime 

 quality and condition and weighing 80 pounds sells at the highest 

 price. When spring lambs first appear on the market they weigh 

 little more than 60 pounds, but if they have the quality and finish 

 they easily command top prices. During the summer months con- 

 sumers of mutton desire small cuts because they do not eat large 

 quantities of meat in warm weather, and this gives rise to a strong 

 demand for lambs ranging in weight from 65 to 70 pounds. There 

 never is a time, however, when lambs weighing 80 pounds will not 

 sell as prime provided they are prime in form, quality, and condi- 

 tion. Occasionally native lambs showing the best form, quality, 

 and condition will sell as prime lambs, even though they reach 100 

 pounds in weight. Such cases are exceptional, and no one could 

 expect to market lambs of this weight regularly and always have 

 them grade as prime. However, a departure of a few pounds 

 from the weight that is most popular does not detract as much 

 from the price received as does an equal departure from the most 



