INDEX 



463 



Sheep, types of, 393 

 use of products of, 366 

 variation in fleece of, 392 

 weight of, 376 

 Shetland, 62, 170 



description and requirements of, 



170, 171 



score card for, 172 

 Shire, nativity and description of, 



126 



Shoe boil, 217, 446 

 Shorthorn, dual purpose charac- 

 teristics of, 259 



nativity -and description of, 247 

 Short leet, 57 



Shoulders, examination of, 219 

 Shropshire, characteristics of, 400 

 standard of excellence and scale 



of points of, 402 

 Sidebones, 215, 446 

 Small Yorkshire, characteristics of, 



351 



Soundness of ass and mule, 184 

 general examination for, 213 

 of mules, 201 

 relation of, to utility, 212 

 Southdown, characteristics of, 404 

 standard of excellence and scale 



of points of, 406 

 Spavin, 215, 216 

 Speed or race horse, 154 



records the result of breeding, 86 

 Speedy cutting, 221, 447 

 Splints, 214, 215, 447 

 Standardbred. See American stan- 



dardbred. 

 Stockers, 270 

 Structure analogous with that of 



man, 92 

 of ass, 183 

 relation of, to animal judging, 



25-28 



to high-priced cuts, 226 

 of swine, 321 



Structural form of beef cattle, 243 

 of dairy animal, 287-292 

 of horse, 101 

 of mules, 202 

 of swine, 334-336 

 Style and action of draft horse, 117 

 of jacks and jennets, 185 

 of mules, 201 

 Sub-class of horses, 112 

 Substance, definition of, 63 



Suffolk horse, nativity and char- 

 acteristics of, 128-129 

 sheep, characteristics of, 412 

 Sugar mules, 208 

 Sussex, nativity and characteris- 

 tics, 259 



Sweeney, 219, 447 

 Swine, age of, determination of, 32o 

 of classes, 325 

 at maturity, 331 

 weight of fat, 326 

 bacon type of, 355 

 breed characteristics of, 337, 360 

 breeding and feeding capacitv 



of, 330 



requisites of, 363 

 carcass of, uses of, 322, 355 

 class characteristics of, 363, 365 

 constitution and vigor of, 330 

 details of form of, 334-336 

 dressing percentage of, 332-334 

 fat type of, 325 

 form or conformation of, 327, 



357, 358 



general considerations of, 325 

 indications and value of quality 



of, 328, 356 



market value of, 358, 359 

 maturity of, 331 

 meaning and value of condition 



of, 331, 358 



percentage of cuts of, 332-334 

 points applicable to all breeds of, 



450-452 

 purpose and method of use of, 



322, 355 

 score card for bacon, 359 



for fat, 337 



sex characteristics of, 364 

 structure 9f, 321 

 type classification of, 325 

 weight of bacon type of, 356 

 Symmetry, 67 

 Synovial sacs. 216 

 System, use of, in judging, 47 



T AM WORTH, 61 



characteristics of, 362 

 standard of excellence of, 363 



Teeth, "bishoping" of, 53, 106 

 disappearance of cups in, 109 



