374 JUDGING SHEEP 



tinuance of this process until the period of breeding or feed- 

 ing is terminated. The general appearance of the animal is 

 quite indicative of strength and vigor. A weakly constitu- 

 tioned animal is portrayed by a small, pointed head and 

 muzzle, small, sunken eyes, a narrow, shallow chest, and a 

 dull, lifeless fleece. 



Capacity. — ^The attributes of capacity have been given 

 consideration largely under the description of form or 

 conformation. Length and depth of body are important, 

 as sheep of this description develop rapidly during the 

 normal growing period and thereby attain other important 

 qualifications. , Every part of the animal form should show 

 capacity for breeding and feeding. The shallow body is 

 very objectionable, as an animal with such conformation is 

 usually cramped in the digestive capacity and therefore 

 cannot use feed to advantage. Flat ribs, depressed crops, 

 and a narrow loin are especially objectionable. Taken as a 

 whole, the animal should show sufficient length, depth 

 and symmetry of form to make, not only a strong vigorous 

 breeder, but a producer of market animals conforming 

 closely to the standard type desired. 



Condition. — Condition is one of the first qualifications 

 noticed by the buyer of animals fattened for market purposes. 

 This is true because it is necessary to mingle muscle and fat 

 to give a carcass a tender, juicy condition. The extent of 

 fitting sheep for market, show or sale depends on conditions. 

 They are usually fitted to the extreme for the show ring as 

 custom has fixed this standard in bringing out all there is in 

 an animal. Sheep should be highly fitted for the market, 

 although fitting should never be overdone, as a soft, blubbery 

 carcass is inferior in quality from the butcher's standpoint. 

 An animal fitted to such a condition never appears to the 

 best advantage in the show ring or on the market. 



An overconditioned animal can be determined by noting 

 whether the fat has slipped. When in an overdone condition 

 there is an accumulation of soft fat either in the foreflank, 

 at the tail-head, on the ribs, or around the loin. A sheep in 

 the best condition for the butcher is smooth, firm, and uniform 

 in the fat covering. Any adverse condition is not only 



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