376 JUDGING SHEEP 



about midway of the body and on the outside of the thigh. 

 The wool is finest in the shoulder region, coarsest in the thigh 

 region and medium in the body region. The wooling of the 

 face, legs, and belly should also be examined, as this is very 

 important, especially in breeding classes. While not of 

 such great importance in market animals, close and uniform 

 wooling characteristics are desirable. Close, compact wool 

 is indicative of good mutton qualities. In examining the 

 fleece it should be parted at a natural opening by pressing 

 the inner side of the hands on either side of the place to be 

 opened. 1 This will avoid ruffling the wool, which is very 

 much disliked by shepherds and experienced handlers of 

 sheep. This examination for determining the quality of 

 the fleece should be made at the same time that the animal 

 is being examined to determine the characteristics of form. 

 The length, uniformity, density, crimp, quality, and yolk 

 constitute the main points for examination. 



Mutton Type. The mutton type of sheep is analogous 

 in form to the beef steer or the fat hog. The primary object 

 of production is to produce an edible product. The nearer 

 the form of a sheep approaches the established economic 

 meat-producing type, the more valuable it becomes. The 

 essential considerations, therefore, in mutton production are 

 involved primarily in the same attributes as possessed by 

 other meat-producing animals. 



Weight. The weight varies, depending upon the breed, 

 individuality and condition, the range in mature animals 

 with approved breeding varying from 125 to 400 pounds 

 gross. In market animals the weight is likewise dependent 

 upon breeding, age, and condition. Weight for age is the 

 standard of determining this attribute. The Southdown is 

 the smallest of the mutton breeds, although it is very com- 

 pact and especially desirable from the standpoint of mutton 

 production. The long-wool breeds which are represented 

 by the Lincolns, Leicesters, and Cotswolds, and the Oxfords 

 from the medium-wool type represent the other extreme. 



Conformation. Most of the domesticated breeds of sheep 

 are of English and Scotch origin. Breeds from this source 



1 See Fig. 162, page 383. 



