228 Animal Husbandry 
361. Neck. — With the flat hand, note the length and fullness 
of the neck. Among mutton sheep the neck should be full, short, 
and neatly attached to the head and shoulders. In fine-wool 
sheep it may possess some length, deep folds, and lack the fullness, 
though it should be neatly attached at both head and shoulders. 
362. Shoulders. — Among mutton sheep the shoulder should be 
full, neat, and closely rounded along the sides and over the top. 
Sharp, angular shoulders are very objectionable. They should 
be smoothly curved with flesh (Fig. 90). 
363. Chest.— With the flat hand, note the capacity of the chest 
as follows: kneeling on the left side of the animal, place the left 
hand on the floor of the chest, between and just back of the fore 
legs, at the same time placing the right hand on the back just to 
the rear of the shoulder-tops. In this position one can note lack 
of depth as well as the narrowness of the chest at both top and 
bottom. Next note the heart girth and width of chest by placing 
one hand on either side at the same time (Fig. 91). 
364. Body. — With the hinds in the same position, one either 
side of the animal, note the width of the body. Next place the 
flat hand on the back at the shoulder-tops, and note the width and 
straightness of the back from the shoulder-tops to the tail-head, 
by pressing down gently as the hand is drawn to the rear. In so 
doing, one must observe that the sheep does not move his back as 
the hand is passing over, making the back appear swayed when 
in reality it is not (Figs. 92, 93). 
365. Rump. — This should be long, wide, and level. These 
characteristics can be ascertained only by the touch. The fleshi- 
ness should be carried well down to the hock, and the twist should 
be plump and full (Fig. 94). 
366. Leg of mutton. — This includes the rump also, and is the 
most valuable cut of mutton; therefore, the thigh should be 
heavily meated. This can be determined only by the touch, and 
to do this one places the left hand around the leg at the flank, and 
the right around the rear at the thigh (Fig. 95). 
