CHAPTER VII 

 TYPES 



The term type as applied to sheep is used in various ways. 

 Breeds developed primarily for mutton are grouped under the 

 mutton type, and those developed especially for wool belong under 

 the wool type. As regards development for mutton and wool, a 

 few breeds are dual in type, but the term dual-purpose type has 

 not yet been widely applied to sheep. An acceptable specimen of a 

 breed possesses what are termed breed characteristics. These con- 

 stitute breed type and serve to distinguish the specimen from indi- 

 viduals of other breeds and of no breed. Sexes differ in 'other char- 

 acters than sex organs, so there is what may be termed sex type. 

 There exists a market type which coincides in most respects with 

 the mutton type, but, because of special emphasis laid on certain 

 points, is somewhat different. 



The Mutton Type. The ideal type, which is sought in all of 

 the prominent mutton breeds, consists of a relatively broad and 

 deep body and such a development of head, neck, legs and body 

 parts that the whole conformation suggests symmetry, thickness, 

 compactness, and quality. This is regarded as the most suitable 

 type for producing growth and finish economically and for yielding 

 the kind of carcass the consumer wants (Fig. 37). 



Head. As between the different breeds, the head varies more in 

 shape and size than any other part of the animal, but in general it 

 is short and wide, and its various features are developed and pro- 

 portioned so as to suggest hardiness and strength. The mouth is 

 large ; the nostrils are well expanded ; the eyes are large, round and 

 bright ; the nose is short, rather wide, and varying in profile from 

 slightly dished to pronouncedly Roman, and both the .eyes and the 

 ears are wide apart. The ears harmonize in size and quality with 

 the other features of the head and are set so as to contribute to 

 the carriage and style characteristic of the breed to which the animal 

 belongs. 



The neck, though free from coarseness, is strongly muscled and 

 joined neatly to both the head and shoulders. It is comparatively 

 straight underneath from the junction with the jaw to the brisket, 

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