THE WOOL INDUSTEY. 



r. THE STRENGTH OF FIBRE. This is indicated by 

 the amount of yolk in the fleece. When this is small in quan- 

 tity the fibre becomes dry and brittle in character. 



2. FINEXESS. The wool should be fine in quality all 

 over the carcass, the diameter of the'filaments fo^s to ^^^ of an 

 inch in thickness. 



3. CURL. This is the waved appearance of the wool 

 fibres. These waves should be uniform and numerous through- 

 out the length of the fibre. 



4. THK'KXESS. This means the closeness of the fibres 

 upon the skin, which varies according to the breed, those of the 

 pure-bred ]\Ierino being as many as 48,000 to the square inch of 

 skin surface. 



5. CLOSURE OF FLEECE. This is important. A 

 well-closed fleece renders the wool impervious to dust and dirt, 

 which would be injurioiis to the quality of the staple. The clos- 

 ure is formed by the matting together of the free ends of the 

 wool fibres through the viscid properties of the yolk. This 

 gummy substance gathers the dust, which forms a black coating 

 to the fleece, making a crusty covering, which when lightly 

 pressed upon feels elastic to the touch. The bad qualities of a 

 fleece may be eniunerated as follows: 



1. Stripy or watery wool. 

 Toppiness. 

 Felty wool. 



4. Hemp. 



5. Cloudy wool. 

 Broad-topped wool. 

 Break. 



1. STRIPY OR "WATERY WOOL is generally found in 

 -.r near the shoidder, where the best wool should be. This Wool 



