CHAPTER HI. 

 JUDGING SHEEP. 



152. Method of Examining Sheep. In examining 

 sheep it is advisable to adopt a definite course of pro- 

 cedure so that nothing may be overlooked and each mo- 

 tion made to disclose something in regard to the merit or 

 demerit of the sheep. In the show ring that contains as 

 many as ten sheep in a class it is easy to see that the judge 

 must work quickly as well as accurately. And there is 

 nothing that will contribute to both of these like examin- 

 ing each part of the sheep in regular order. The best 

 course to follow is perhaps to begin at the head, pressing 

 down the lower lip with the finger and thumb so that the 

 teeth may be seen and the age estimated. Then with the 

 hands under the jaw look carefully over the head, seeing 

 that the, eyes are all right, the head a good shape and no 

 appearance of horns in those breeds that are hornless, 

 while in those that possess these, note that they spring 

 clear from the head. Then pass to the neck, feeling with 

 the hands the fullness of it, and in addition observing the 

 length and the way it swells to meet the shoulder at the 

 shoulder vein. Pass down to the brisket, putting one 

 hand on the floor of the chest and the other at the top of 

 the shoulder and in this way form an idea as to the depth 

 of the sheep through these parts. Next note the shoulder, 

 observing how it is covered with flesh along the side and 

 top and also taking the girth of the spring of the ribs 

 with the sheep. From the top of the shoulder, using one 

 hand, follow the line of the back to the end of the body. 

 By carefully handling these parts the fleshiness of the 



