370 MANUAL OF FARM ANIMALS 



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. 112). 



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. 

 The importance of a wide, deep chest, indicating great vitality, 

 cannot be overestimated. In no other way except by the 

 touch can these dimensions be determined, as the wool covers 

 the parts so completely (Fig. 115). 



Body. — With the hands 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 and make the back appear 

 swayed when in reality it is not. Since the back, loin, and 

 rump contain the valuable cuts, a close examination of this 

 region is important, and, as in the chest, this can be noted only 

 by the touch (Figs. 114 and 117). 



The rump should be long, wide, and level. This can be ascer- 

 tained only by the touch. The fleshiness should be carried 

 well down to the hock, and the twist should be plump and full 

 (Figs. 118 and 119). 



The leg of mutton, which includes the rump also, 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. 120). 



