56 MANAGEMENT AND FEEDING OF SHEEP 



words, the sheep grown on the former will naturally 

 grow to a larger size than sheep grown on the latter. But 

 size without aptitude to fatten is not only not helpful, but 

 it may be harmful ; hence the aim should be, when look- 

 ing for mutton, to breed sheep that may be made to carry 

 a large proportion of mutton relatively to the size of the 

 carcass. Size more than normal in the flock is frequently, 

 though not always, associated with roughness and a lack 

 of highest fleshing capacity. 



High development in the best parts is greatly impor- 

 tant in the sheep grown for mutton. What is termed the 

 saddle, the loin and the leg of mutton include the most 

 valuable cuts. The leg of mutton — that is, the lower part 

 of the hind quarter — is much prized; hence the impor- 

 tance of seeking much development in the same. Good 

 development in the entire back is greatly important, but 

 it is especially so on the loin, because of the value of the 

 cuts produced there. High quality in the mutton pro- 

 duced is the outcome of breeding, of the foods fed, and of 

 the blending of these foods. That some breeds have 

 higher adaptation than others, viewed from the stand- 

 point of quantity and quality, cannot be gainsaid. Some 

 breeds have better development of the valuable parts of 

 the carcass than others, and some produce meat of more 

 perfect blending than others. When seeking improve- 

 ment in mutton qualities through grading, therefore, it is 

 a question of much practical moment as to which breed 

 the sires shall be chosen from. Nevertheless, the individ- 

 uality of the animals in the breed is more important rela- 

 tively than the breed. 



The influence of food on the quality of the mutton 

 is very marked. From grasses that are lacking in succu- 

 ence the same high quality of mutton cannot be produced 

 as from grasses equal in nutriment and possessed of am- 

 ple succulence. Nor can mutton of the same fine texture 

 be made from coarse herbage as from that which is fine. 

 Neither can so high a grade of mutton be made, as a rule, 



