Handbook of meat inspection . c c. Ilind quarters of a heifer. a aiid b, asin Fig. 37; c, fattyinfiltrated udder. Hind quarters of a cow. a and b, asin Fig. 37; c, udder in lactation. 2. Sheep.—Distinction is made between bucks, male castratedanimals or wethers, and female animals or sheep in the narrowereense. The slaiightered bück is distinguished frora other sheepby the strongly developed musculatitre of the neck, withers andßhoulder. The meat of bucks may also possess a disagreeableodor, but, as a rule, this is rare. The penis is ieft on slaughteredwethers, and the udder on the ewes ; cons
Handbook of meat inspection . c c. Ilind quarters of a heifer. a aiid b, asin Fig. 37; c, fattyinfiltrated udder. Hind quarters of a cow. a and b, asin Fig. 37; c, udder in lactation. 2. Sheep.—Distinction is made between bucks, male castratedanimals or wethers, and female animals or sheep in the narrowereense. The slaiightered bück is distinguished frora other sheepby the strongly developed musculatitre of the neck, withers andßhoulder. The meat of bucks may also possess a disagreeableodor, but, as a rule, this is rare. The penis is ieft on slaughteredwethers, and the udder on the ewes ; consequently, the differentia-tion of wether from ewe ofifers no difficnlties. In England and Arnerica, breeders strive to bring sheep as youngas possible, yearlings, to a condition for slaughter. This practica isbased on two facts : First, it has been determined by numerousweighings that, with intensive feeding from birth until the end ofthe first year, the sheep puts on twice as much flesh as in the secondyear. Secondly, the bus
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