CONTEXTS CONTINUED. 



VI. EXAMINATION FOR UNSOUNDNESS 52 



A Blemish Different from Unsoundness; Decayed and 

 Worn Teeth; Discharges from the Nostrils; Defective 

 Hearing; Sweenied Shoulders; Capped Elbows; Splints; 

 Ringbones; Sidebones; Quarter Cracks and Sand 

 Cracks; Corns; Thrush and Scratches; Locating Lame- 

 ness; Thoroughpin; Curb; Bone Spavin; Bog Spavin; 

 Unsound in Wind; Detection of Stable Vices. 



VII. OFFICIAL STANDARDS FOR HORSES 58 



Standard for Trotting and Pacing Horses; Shetland 

 Pony Scale of Points. 



CHAPTER II JUDGING CATTLE. 

 Method of Examination 63 



I. JUDGING BEEF CATTLE 63 



Method of Handling; Store Steer; Form of the Feeder; 

 Quality; Inferences from Good Handling; Features of 

 the Head; Neck; Chest; Ribs; Hips; Judging Fat 

 Steers; Handling; Condition; Relation of Parts; Value 

 of Cuts; Scale of Points for Beef Steer. 



II. JUDGING BEEF STOCK FOR BREEDING PURPOSES 73 



Judging Beef Bulls; Judging Beef Cows; Judging 

 Young Beef Stock. 



III. JUDGING DAIRY CATTLE 76 



Dairy Cow's Function; Making of Milk; Function of 

 the Blood; Function of the Udder; Nervous System; 

 The Dairy Form; Skin; Hair; Bone; Head; Neck; 

 Hind Quarters; Hips; Thigh; Escutcheon; Udder; 

 Teats; Milk Veins; Scale of Points for Dairy Cow. 



IV. JUDGING DAIRY BULLS 88 



Purity of Breeding; Uniformity of Breeding; Pedigree 

 Based on Performance; Qualities Associated with 

 Individuality; Judging Calves. 



V. OFFICIAL STANDARDS OF EXCELLENCE FOR CATTLE 90 



Aberdeen Angus; Devon; Red Polled; Holstein- 

 Friesian; Jersey; Guernsey; Dutch Belted; Ayrshire. 



CHAPTER III JUDGING SHEEP. 



Method of Examining Sheep; Deception Due to Trim- 

 ming; Estimating Age by the Teeth 107 



I. JUDGING SHEEP FOR MUTTON AND WOOL 109 



Feeding Type that Gives the Best Gains; Feeding Type 

 Bringing Most at Maturity; Type Desired by the Butch- 

 er; Quality; The Importance of Condition; Judging 

 Condition; Importance of Dressed Weight; Considera- 

 tion of the Consumer; Qualities of the Fleece; Examin- 

 ing the Fleece; Quantity of Fleece; Density; Length 



