118 JUDGING SHEEP 



that are not longer than three inches. They are used for 

 making the finest kinds of cloth. The combing wool must 

 in the first place be strong to stand the process of comb- 

 ing, and with that the greatest length is desired. In 

 further reference to the quality of the wool, in examining 

 a fleece, it should be noticed that the length and the 

 density are even over all parts. Considering first the 

 length, the fleece should be examined at the brisket, on 

 top of the back, along the side on the thigh and on the 

 belly. As a rule sheep fitted for show are trimmed in 

 such a way that the wool in front of the brisket is much 

 longer than that on top of the back, and the same may be 

 said of that on the sides. In an untrimmed sheep, on 

 which the wool has grown naturally, it will be found that 

 there is a natural variation in the length of the fiber on 

 different parts of the body. The wool on the brisket will 

 invariably be found to be longer than that on the top or 

 in most other parts. The density of the fleece may be 

 determined by the feel of it under the hand. If the fleece 

 feels firm and it seems to be compact, it is likely dense. 



169. Quality of Fleece. As in most other instances it 

 is rare to find quality and quantity associated. As a gen- 

 eral rule it will be found that the short wooled sheep have 

 the finest quality of wool. In judging of the quality, it 

 should be noted again that the finest wool occurs just 

 over the heart and on the belly, while the coarsest grows 

 on the thigh. 



170. Softness. By pressing the fleece with the hand 

 the softness of it can readily be approximated. This 

 feature is opposed to harshness. The softness of the fleece 

 not only depends greatly on the management, but also on 

 the nature of the food and the soil. In reference to the 

 foods, those that are rich in sulphur have been observed 

 to have the most influence on the softness of the wool. 



