342 MARKET CLASSES OF SHEEP 



the term " fancy selected " in feeder and breeding classes. A prime 

 animal represents the best and a common one the worst in a given 

 class. In mutton yearlings the two lower grades are omitted be- 

 cause yearlings corresponding to those grades are either classed as 

 mutton wethers or yearling feeders. The term " fancy selected " 

 is applied only to the best grade of lambs in the feeder class and to 

 the best grade of ewes in the breeding class, and it is but seldom 

 used in these classes. 



Grades of Mutton Sheep. The grade to which a sheep in any 

 of the subclasses of mutton sheep belongs is determined by its form, 

 quality, condition, and weight. Of these factors, quality and con- 

 dition are the most important, but any animal that is markedly 

 deficient in any of the factors mentioned can not grade as prime. 



In all particulars except weight the following description of a 

 prime mutton lamb, taken from Illinois Station Bulletin 129, serves 

 fairly well as a description of prime animals in the other subclasses 

 of mutton sheep: 



" It is understood that when lambs are graded as prime they 

 are the very best of the class that may generally be expected on the 

 market. Prime lambs are taken largely for fancy city market, hotel, 

 and restaurant trade. Such lambs are practically above criticism in 

 quality, condition, and weight. They are usually secured by sorting 

 the best out of a band. This is especially true of native lambs, 

 where the offerings in one shipment are likely to be very uneven. 



" Before a lamb is graded as prime it is determined by sight 

 and touch that it possesses the form, quality, condition, and weight 

 demanded by the dealer in high-class mutton. 



" Form. The butcher demands the form that shows the most 

 development in the loin, back and leg of mutton. He demands 

 development in these regions because they are the parts from which 

 the high-priced cuts are secured. The animal should show a great 

 deal of depth and breadth and no tendency to be paunchy, for 

 paunchiness adds to the percentage of waste in slaughtering. The 

 prime lambs should present a general fullness and smoothness of 

 outline, both of which attributes indicate thickness and evenness of 

 flesh. There should be an absence of roughness, for the waste in 

 the dressing of the rough, ungainly lamb is large in proportion to 

 the carcass, and, furthermore, the appearance of the carcass of such 

 a lamb fails in attractiveness when .placed on exhibition in the 

 market. It is generally conceded that form is enhanced if the bo'dy is 



