CHAPTER III. 

 JUDGING SHEEP. 



152. Method of Examining Sheep. In examining sheep 

 it is advisable to adopt a definite course of procedure so 

 that nothing may be overlooked and each motion 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 examining 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 ap- 

 pearance 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 

 sheep or the way the ribs are covered and the straightness 



