SHEEP INDUSTRY.

New Zealand Herald, Volume LXVII, Issue 20561, 12 May 1930, Page 3

SHEEP INDUSTRY.

FLOCK IMPROVEMENTS.

MERITS AND DEMERITS

KNOWLEDGE OF JUDGING

Every flock owner should liavo somo knowledge) of the methods followed by leading judges of sheep to determine the relative merits of animals placed before them at agricultural shows. It will prove of incalculable value to the farmer v.-ho wishes to improvo his flock, and will assist him to discriminate between the good and the bad sires when animals have to bo purchased for breeding purposes. A judge whose decisions consistently meet with approval outlines the following system as the best means of thoroughly overhauling sheep, says an Australian paper:—Begin with the head of the animal and use the fingers to drop the lower lip, so that the condition of the teeth may be examined. Notice the covering of the head, tho eyes and ears, and see that there is no appearance of horns in breeds that should be hornless. Then pass to the neck, feeling with the hands the course of tho neck, and in that way determine tho length of it, tho thickness of it, and the way it swells to meet the shoulder Then pass down to the brisket, putting «one hand on the floor of the cne.st, and the other at the top of the shoulder, and in this way form an idea as to the depth of the sheep through these parts. Next pass to the shoulder,observe how it is covered with flesh and the evenness on top, also taking the girth at tho spring of the ribs of the sheep. Points of the Back. .tf'rom the top of the shoulder, using one cand, follow the line of the back to the end of tho body. By carefully handling theso parts the fleshiness of tho sheep, or the way the ribs are covered, and the straightness of the back are determined, and at the same time tho spring of the ribs is made apparent. The width of the loin should ' then be taken, and the covering and the thickness of it should be noticed. Tho width at the hips should then be observed, and turning to one side and using the two hands, tho length of the hip to the end of the hind quarters should be made ap- j parent between the two hands. Afterwards noto the way the hindquarter is carried back, and tho fullness of these parts should also be examined. Following down toward tho leg, the development of the thigh on the outside requires examination, and then, with tho hand, the quarters of tho twist between the legs should be firmly felt. Characteristic Defects. There are many defects that are characteristic of fat sheep. Often the top of the shoulder is not covered sufficiently with flesh, letting the top of the blade come out too sharp and bare. This part, for at least tho length of the hand, should be flat and well covered with flesh in a fatted sheep. The ribs should spring out from the body, and be well covered with firm flesh. The backbone should not stand prominent at any points, as it is sometimes at various points along the back. Frequently it is grooved on account of the development of the flesh along it, but it is better to be perfectly flat and smooth. The loin in some lamb rises, and this is specially a bad defect when it is also baro of flesh. The hindquarters frequently shrink away toward the tail, head, and thigh. This should not be, as the hindquarter should continue straight and full. From the hip to hock the fat sheep should be especially strong Not only should the leg be full and plump, with muscle on the outside, but between the legs in the ' twist of the flsh should run well toward the hock and compel the hind legs to stand wide apart Badly set hocks often interfere with the development of the hindquarter, and they are as bad an eyesore as broken-down pasterns. Important Features. After the sheep conformation has been gone over, the strength and quality' of the bone and the nature of the hair which covers the face and legs should be observed. These are important features in breeding sheep. It is, perhaps, most valuable from the butcher's standpoint, because the'waste is less from from a sheep of -good quality than it is from one that is inferior. Sheep of the best quality will not dress much over 50 per cent., of their live _ weight. In examining the fleece the chief points to consider are the quality, quantity and condition. The best way of arriving at an estimation of the nature of a fleece is to open it first just over the shoulder. It is in this region that the finest and best, wool of tho fleece is found. By using tho hand in a flat position, instead of sticking the fingers into the wool, the fleeco may bo parted effectively. After looking at the wool and skin in this region, the thigh should be chosen for tho next examination. This part usually grows tho poorest,, and coarsest wool of the whole fleece. Then the covering of the belly is also noticed. By examining the fleece in theso parts a fair estimate of its qualities may be made. In judging of tho good and bad qualities in pure-bred sheep in the breeding classes tho subject of breed type should receive careful consideration.

In handling the form of a sheep it is best to keep the hand completely open, as in tins way the straigntness of the lines will bo determined best and the tvool will bo disturbed the least.