FOR MUTTON AND WOOL 113 



the development of any one of them, although a critical 

 examination will reveal that sheep sometimes fatten un- 

 evenly and may be good in one or more of these points 

 and comparatively deficient in others. By feeling the tail 

 head some will form their opinion as to the degree to 

 which the lamb is fat. Others are satisfied with feeling 

 the back. Many after feeling the tail, grasp the neck 

 and base their opinion on the fullness of that part. The 

 flank and breast are often used for further assistance, 

 and some butchers estimate condition by the fullness of 

 the purse. At any of these points, more especially the 

 back, the covering should be such in the prime lamb as 

 to prevent feeling the sharp projection of backbone. In 

 a lamb that is completely fattened there is a distinct 

 trough or groove running from the tail to the shoulders 

 and the covering of flesh should extend well down over 

 the sides, without softness due to excessive fat or oily 

 tissue. All lambs do not fatten as smoothly or as uni- 

 formly as herein indicated. In most lambs, however, 

 the worst defect is bareness of the loin and lightness in 

 the hind quarters. With these parts well covered and 

 fully developed, a rather sharp shoulder and peaked bris- 

 ket will be overlooked. Not only should the flesh be 

 thick over the valuable cuts, but it should be firm. Very 

 often it will be found that soft rough patches will be 

 present about the head of the tail, owing to the deposit- 

 ing of too much soft flesh on the back, which may slip 

 from there on the over ripe lamb and gather at the flank 

 or along the sides in long soft rolls. 



161. The Importance of Dressed Weight. In 

 considering this .subject still further from the butcher's 

 point of view, there is the question of quality which ma- 

 terially affects the percentage of the dressed meat ob- 

 tained. This in addition to being largely influenced by 



