Judging Sheep 225 
though narrow; long of body, though well supported; light in 
the hindquarters, with skin fold varying according to the class. 
On the other hand, the form of the mutton sheep should be com- 
parable to that of the beef animal. They should be low and con- 
densed in organization. The top and 
bottom lines should be parallel, the 
shoulders and chest almost as wide as 
the hips andrump. The body should 
be short and thick, as long bodies lack- 
ing in depth and fullness are objection- 
able to the sheep feeder and to the 
butcher. The region of valuable cuts 
of mutton are the same as those of 
beef, that is, along the back, loin, 
rump, and thigh; hence these regions 
should be exceedingly strong and well developed. (See Fig. 89.) 
356. Condition and weight. — Since the weight depends much 
on the condition of the sheep, they will be considered together. 
As weight is a breed characteristic, no definite figures can be sug- 
gested, but the animals chosen should be fairly large for the par- 
ticular breed to which they belong. Among wool sheep, the con- 
dition should be such as to indicate thrift and health; excessive 
fleshiness is not essential. In general, the condition must be 
determined by the touch, as the wool often deceives the eye. 
Among mutton sheep a fair amount of flesh is desirable, even in 
the breeding stock, as the tendency to fatten quickly is a very 
important consideration in this type. 
357. Quality. — Sheep possessing much quality are desired for 
both mutton and wool production. With sheep, as with other 
farm animals, quality is determined by the bone, skin, and hair. 
The bone should be dense, clean, and of fine texture. The skin 
should be soft, pink in color, and comparatively thin. Care must be 
exercised in respect to the thinness of the skin, as a thin paper skin 
is often associated with weakness of constitution. The hair on the 
G 
es 
Fic. 89. — Mutton sheep of good 
type. 
