18 BULLETIN" 94, U. S. DEPARTMENT OF AGRICULTURE. 



secured from leading Shropshire breeders, an average of 8 to 9 pounds 

 is considered very satisfactory. Most Shropshire fleeces grade three- 

 eighths blood combing or clothing. 



In the past the Shropshire has been unfavorably criticized for being 

 light in the hind quarters, but notable improvement has been accom- 

 plished in this respect. Black fiber and dark spots on the skin are 

 other objections that have been noted in inferior individuals. When 

 in high condition, especially when carelessly fed, there is a tendency 

 for the Shropshire to become "patchy," but this is true of all breeds 

 to a certain extent. 



The English Shropshire Sheep Association was founded in 1882. 

 It published the first volume of its flock book the next year, and this 

 was the first British sheep record to appear. The American Shrop- 

 shire Breed Association has been in existence since February, 1884, 

 when it was organized at Lafayette, Ind. It is the strongest live-stock 

 organization in existence, and up to January 1, 1914, it had registered 

 3S5,41 1 head of sheep. The offices are still located at Lafayette. The 

 following are the points of excellence and scale of points for the breed : 



Points. 



1. Type and general appearance 30 



An alert, attractive, and stylish appearance, showing at a glance the true 

 characteristics of the Shropshire. 



2. Form and constitution 35 



Head: To impress at once the Shropshire characteristics. 



Heads of rams: To be masculine, as indicated by a broad nostril; short; 

 broad between ears and eyes. 



Neck of rams: Short and muscular, fitting into shoulders in graceful out- 

 lines. 



Heads of ewes: To be feminine in appearance, medium in length, but not 

 delicate. 



Neck of ewes: Not so strong as in the ram. In all cases head and face 

 nicely covered with wool; ears, short and erect; eyes, bright; color of face, 

 brown to a clear dark (not sooty black). 



Body: Well proportioned, with shoulders so placed as to fit in evenly to a 

 deep wide brisket. A full heart girth; broad level back; ribs well sprung, 

 with straight underline; loins thick fleshed; fore and hind flank deep, a 

 low-coupled twist, and full leg of mutton. 



Legs: Brown to cleai dark color (not sooty black); well set apart; short and 

 straight, with strong upright pasterns. 



Size: When fully matured and in proper breeding condition, rams should 

 weigh not less than 175 to 250 pounds and ewes not less than 140 to 180 pounds. 



3. Fleshing 25 



While the body should be well formed, with the full outline pleasing to the 

 eye, yet it is the quality and quantity of flesh, not fat, which gives value to 

 the carcass. Therefore the parts furnishing the high-priced cuts should be 

 fully developed. 



The back, loins, and legs should be so fleshed as to show a large percentage 

 of flesh compared with the other parts of the body; at the same time sym- 

 metry must prevail throughout. 



Strong bone in legs conformable with size of body usually goes with a large 

 proportion of lean meat to fat in the finished carcass. 



