18 BULLETIN 94, U. S. DEPARTMENT OF AGRICULTURE. 
secured from leading Shropshire breeders, an average of 8 to 9 pounds 
is considered very satisfactory. Most Shropshire fleeces grade three- 
eighths blood combing or clothing. 
In the past the Shropshire has been unfavorably criticized for being 
light in the hind quarters, but notable improvement has been accom- 
plished in this respect. Black fiber and dark spots on the skin are 
other objections that have been noted in inferior individuals. When 
in high condition, especially when carelessly fed, there is a tendency 
for the Shropshire to become " patchy," but this is true of all breeds 
to a certain extent. 
The English Shropshire Sheep Association was founded in 1882. 
It published the first volume of its flock book the next year, and this 
was the first British sheep record to appear. The American Shrop- 
shire Breed Association has been in existence since February, 1884, 
when it was organized at Lafayette, Ind. It is the strongest live-stock 
organization in existence, and up to January 1, 1914, it had registered 
385,41 1 head of sheep. The offices are still located at Lafayette. The 
following are the points of excellence and scale of points for the breed : 
Points. 
1. Type and general appearance 30 
An alert, attractive, and stylish appearance, showing at a glance the true 
characteristics of the Shropshire. 
2. Form and constitution 35 
Head : To impress at once the Shropshire characteristics. 
Heads of rams: To be masculine, as indicated by a broad nostril; short; 
broad between ears and eyes. 
Neck of rams: Short and muscular, fitting into shoulders in graceful out- 
lines. 
Heads of ewes: To be feminine in appearance, medium in length, but not 
delicate. 
Neck of ewes: Not so strong as in the ram. In all cases head and face 
nicely covered with wool; ears, short and erect; eyes, bright; color of face, 
brown to a clear dark (not sooty black). 
Body: Well proportioned, with shoulders so placed as to fit in evenly to a 
deep wide brisket. A full heart girth; broad level back; ribs well sprung, 
with straight underline; loins thick fleshed; fore and hind flank deep, a 
low-coupled twist, and full leg of mutton. 
Legs: Brown to cleai dark color (not sooty black); well set apart; short and 
straight, with strong upright pasterns. 
Size: When fully matured and in proper breeding condition, rams should 
weigh not less than 175 to 250 pounds and ewes not less than 140 to 180 pounds. 
3. Fleshing 25 
While the body should be well formed, with the full outline pleasing to the 
eye, yet it is the quality and quantity of flesh, not fat, which gives value to 
the carcass. Therefore the parts furnishing the high-priced cuts should be 
fully developed. 
The back, loins, and legs should be so fleshed as to show a large percentage 
of flesh compared with the other parts of the body; at the same time sym- 
metry must prevail throughout. 
Strong bone in legs conformable with size of body usually goes with a large 
proportion of lean meat to fat in the finished carcass. 
