JUDGING SHEEP IN SECONDARY SCHOOLS. 9 
The score card—bBetore the score card is taken up the teacher 
should be sure that every student knows the terms used in judging 
and the names of the parts of a sheep. A diagram of a sheep may 
be placed on the blackboard with the names of parts omitted and 
the students required to supply them. In considering the score card 
in the classroom, the students should understand that it is a brief 
detailed description of a perfect animal designed to aid them in 
establishing an ideal in their minds. There are two classes of score 
cards: (1) Those for classes or types, such as mutton sheep, fine-wool 
sheep, etc.; and (2) breed score cards, which usually are supplied as 
standards of perfection by the various breed associations. It should 
be borne in mind that all score cards are arbitrary in their assign- 
ment of values. As there will always be a difference of opinion 
upon relative values of points and upon forms of grouping, varia- 
tion in score cards is likely to continue. A use of the score card 
should aid the students in making a systematic examination of the 
animal, giving attention to details, and should give them a sense of 
relative values in judging. Many of the State colleges and depart- 
ments of agriculture furnish cards for use in school work. The 
following score card is from the Agricultural Experiment Station of 
Purdue University: 
Score card. 
MUTTON SHEEP—FAT. 
Stand- |Student’s} Corrected 
Scale of points. ard. score. score. 
General appearance—38 per cent: 
Den Weigtt score according’ tage... 5. .-2--22225-.22-sseececec-t ee 
3. Form, jong, level, deep, broad, low set, stylish J 
4, Qualit y, clean bone; silky hair: fine, pink skin; light in ofial, yield- 
ing high percentage otimeaheoe sears Ace sccee-.< - Seem aocon a 
5. Condition, deep even covering of firm flesh, especially in regions of 
valuable cuts. Points indicating ripeness are thick dock, back 
thickly covered with flesh, thick neck, full purse, full flank, 
LUA ENC OS ieee see eos eee oe hate os SE eee ete 
Head and neck—7 per cent: 
6. Jfuzzle, fine; mouth large; lips thin; nostrils lates and open. 
7. Eyes, large, clear, placid - - 5 5 
8. Face, short; features clean-cut 
9. Forehead, broad, fully 
a0 Ears, fine, alerts ore esas eo! 
Neck, thick, Shonestreetrombtoldseepee= ase > 2) eee eee eee ee eee 
Mirogirere7 per cent: 
12. Shoulders, covered with flesh, compact on top, snug----.-.--------- 
13. Brisket, neat, proportionate; RDTCAST Wide... .. aaeeen ea cen ae 
14. Legs, Straight, short, wide apart, strong: forearm full; shank 
smooth, PUTS os ees so Raye iS ee sic iecicre ints wie - Ee eee 
Body—20 per cent: 
15. Chest, wide, deep, full 
16. Ribs, well sprung, long, close..--.--.......-- 
17. Back, broad, straight, long, thickly fleshed 
18. Loin, thick, *proad, long SF SOE A ee eS oe pact s SM eye 
Hindquariers—16 per cent: 
19. Hips, far apart, level, smooth. -....- 
20. Rump, long, lev el, W ide to tail-head 
ie Thighs, full, deep, wide. .- si 
22. Twist, plump, COURT ONAN et VA es ND Oe I) 2 DoE Re 
» 23. Legs, straight, Siipet: strong; shank fine, smooth. -__......-------. 
Wool—12 per cent: 
PARE OTO TY LOS: CONSE {VEN fas 22) s2tefeci= eae =: - ee ee ee 
25. Quality, fine, pure; crimp closesmestilanievicn--- -seeeeeese= =e eee ses 
26. Condition, bright, sound, clean, soft, light. .....-..-..--......---- 
10207 °—17—Bull. 593 
