. Profitable stock feeding; a book for the farmer . e so closelybetween types of sheep as between types of cattle. MUTTON TYPE. 195 relatively more importance being given to condition,or fatness, in sheep. The covering of wool makes itdifficult for a buyer to judge conformation accu-rately without handling, which would be a tediousprocess with a large number of sheep. From thebutchers point of view, the fat sheep should resem-ble in a general way the form of a fat steer. Thereshould be breadth of back and loin and thickness ofcovering over these parts. The hind quarter of thesheep, including t
. Profitable stock feeding; a book for the farmer . e so closelybetween types of sheep as between types of cattle. MUTTON TYPE. 195 relatively more importance being given to condition,or fatness, in sheep. The covering of wool makes itdifficult for a buyer to judge conformation accu-rately without handling, which would be a tediousprocess with a large number of sheep. From thebutchers point of view, the fat sheep should resem-ble in a general way the form of a fat steer. Thereshould be breadth of back and loin and thickness ofcovering over these parts. The hind quarter of thesheep, including the rump and thighs, called theleg of mutton, is one of the highest priced cuts inthe carcass, higher proportionately than the samecut in the beef carcass, for which reason it is espe-cially important that sheep should have full, widerumps and full, deep thighs. Broad and deep chestsand large heart girths are equally as important insheep as in cattle, inasmuch as fullness in thatregion means greater constitutional vigor andgreater gaining Ewes and Lambs in Pasture. 196 PROFITABLE STOCK FEEDING. The following score-card suggested by Craig formutton sheep is in use among agricultural relative importance of different parts is shownby the numerical values assigned to each: Scale of Points for Mutton Sheep—Wether: PerfectScore. General appearance: Weight, according to age 8 Form, long, low, symmetrical, compact 5 Quflity, clean bone, silky hair, fine skin, yielding large percentage of meat 8 Condition, deep, even covering of firm flesh, e-^vtecially inregions of valuable cuts , 8 Head and neck: Muzzle, fine; mouth large; lips thin; nostrils Inrge Eyes, bright, full Face, short, clean cut features Forehead, broad Ears, fine, erect Neck, thick, short Forequarters: Shoulder vein, full , Shoulders, covered, compact Chest, wide, deep , 2 Brisket, projecting forward; breast wide 1 Legs, straight, short, wide apart, strong; forearm full;shank smooth 2 Body: Back, s
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectfeeds, bookyear1906
