HANDLING THE SHEEP 91 



touched to note whether or not the bones are unduly prominent and 

 coarse. Finish or high condition is estimated by placing the hands 

 just in front of the lower points where the brisket joins the lower 

 part of the shoulders. At this point there is a noticeable depression 

 in the thin animal which is scarcely discernible in the fat one. One 

 hand should be passed on down to the floor of the brisket and chest 

 to examine width. By keeping the other hand on the top of the 

 shoulders, a notion of the depth of chest can be gained. The front 



FIG. 52. Placing the hands on the ribs to determine the depth and firmness of covering. 



of the brisket should be touched for the purpose of getting an idea 

 of its extension and contour (Fig. 55). 



A good way of determining the setting and size of the neck is to 

 grasp it on top, with one hand, just in front of the shoulders at the 

 neck vein. With the thumb on one side and the fingers on the other, 

 a good idea can be gained of its fullness, both at the top and on the 

 sides. A similar grasp should be made just behind the ears to 

 ascertain whether the neck is coarse or smooth where it joins the 

 head (Fig. 56). 



It is not necessary to handle the head much, but in woolly- 

 headed breeds handling helps in estimating the width of head, and 



