THE MUTTON TYPES OF SHEEP

Lyttelton Times, Volume CXXII, Issue 15581, 3 April 1911, Page 9

THE MUTTON TYPES OF SHEEP

The following is an extract from Mr Alfred Hawkesworth's " Sheep and Wool" : Tlie- British, or what are called tho British breeds of sheep, compriso threo groups known as "The Fine," "The Mid'dlo" and "The Longwools." The first mentioned is confined to the Downs family, tho next to the Middle, viz., Romney Marsh, Border Leicester, Dorset Horn, Cheviot, Yorkshire, Nottingham, Bedford. North Devon, etc., the intermediate between the Fine and Longwools.While tho breeds within.these groups materially differ in character, what is known as the mutton type or form is essentially tho same within these groups or families. The general mutton conformation embodies the features of the best mutton typo involving the compact, bloeky form, the short head and neck, broad level bock, lull heavy log of mutton, deep ftody and short legs. The Head.—ls short, the mouth of ample size, nostrils large, nose short and •trong, and often in the case of males Roman, the eye bright and prominent, the forehead broad, the poll neat, the ears refined, short and actively carried, indicating quality. Horns do not as a rule prevail in this type, and are not a necessary consideration.

The Neck.—Should be full and smoothly fleshed, of fair depth, level and short on top, and should blend in neatly at the head, and merge nicely at the shoulder and neck vein. The Shoulder.—ls valuable for mutton, and should be neatly placed with the blades not too prominent on top, this entire part being smoothly covered with flesh.

The Breast.—On a superior mutton sheep is thick in front, and the brisket is prominent and well rounded out, this • showing a vigorous constitution and strong fleshy qualities. The whole front of the bosom shows a fullness and smoothness in all the lines. The Chest.—ls most important, containing as it does the vital organs, so that both thickness and depth are essential and in keeping with the pro-perly-developed breast. The wither on top must have width and be smoothly covered and then, further down wellrounded crops and full fronts are to he looked for. Similar crops and high front flanks indicate lack of constitution and poor feeding character. The Front Logs.---Should A>e wide with a heavy muscled arm, the shank bones fine and short, the joints and pasterns strong. The entire legs viewed from front and side must show good form and strength, the knees not coming close together, and the feet properly pointing straight ahead. Weak pasterns frequently occur with mutton sheep, a feature to be avoided in selecting breeding rams. The Body.—To have ample capacity requires a strong arch and depth of rib. thus giving depth and thickness, invariably associated with the best types. A short body, at least with the male or feeder, is preferred to a long one. The Hips.—Should be inconspicuous, though not narrow, and should be smoothly covered. The Rump. Requires length, breadth and lovelness, with a full covering of flesh. Instead of this we too frequently find the peaked, narrow, drooping rump, and ill-formed either for meat production or in relation to the proper conformation in connection with the reproductive function.

The Thigh.--Should be thick from behind, very full and low in between at the twist, and as viewed from one side very wide and carried strongly back. The entire upper thigh should be heavily covered with flesh, the lower thigh and above the neck must show strength and neatness. The Hocks.—Should be straight and strong, with ample space between. If tho hocks take a correct position, then tlie legs will probably be likewise. Crooked hocks, however, are a common and weak formation, and are to bo guarded against in breeding stock. The Legs.- -Below the hocks should be straight, short and strong. The Skin. —Is a quite variable feature en mutton sheep.