Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1886-11-25
How to Judge Sheep.
D-oo,:oal E

Purity of blood is invaluable, especially
IN the male sheep, as he is chiefly to be
relied on when crossing, or improving
the breed is desired. The English Downs
are considered the best for producing
first class mutton, while the Merinoes are
remembered for producing the finest wool.
The principal points sought for in sheep
are those that give evidence of their fat
tening properties, a straight back, broad
loins, roundness of body are valuable
points. A good formed animal Is one
with plenty of flesh evenly put on, and as
little bone as possible The following
gives the requirements for mutton
sheep:
Head, moderately fine; nostriIs wide:
eyes prominent; ears broad, moderately
long, thin and cove red with short hair:
collar full from breast and shoulders. tap
ering gradually all the way to where the
head and neck join; neck short, and
strong and free from coarse and loose
skin. Shoulders broad and full and at
the same time, Joined so gradually to the
collar forward and the chin backward so
as not to leave the least hollow in either
place. Fore legs, the mutton on the arm
or forethigh should come quite to the
knee, leg with heavy bone and upright.
clear from superfuous skin, should stand
square and we'll apart; breast, broad and
well forward, keeping the legs well apart:
girth or chest, full and deep; fore flank
quite full, not showing hollow behind
shoulder; back and loin broad. fiat and
straight, from which the ribs must spring
with fine circular arch. Belly straight
on underline; quarters, long and full,
with mutton quite down to the hook.
hook should stand neither in nor out, but
straight; twist, or junction inside the
thighs, deep, wide and full, which, with a
broad breast, will keep the legs open and
upright; the whole body should be cover
ed with wool, Of close texture, of good
length and fine quality.
Reform in the Dairy--GOOd Farming.
According to the profession we err in
the following particulars: We feed to
waste for want of accurate knowledge
Of the best methods of making and pre-
pairing foods. We cannot absolutely
trust our men to carry out in its entirely
careful system of feeding and manage
ment-they frequently smoke in the COW
house and invariably dip their fingers in
the milk. We do not fully understand
the management of milk and the science
of making and preserving butter and
cheese and other edibles prepared from
milk. Many of our daires average not
more than 500 gallons of milk in year,
although We have cattle in the country
able to yield 1000 gallons. We are sell
dom able TO obtain much more than $50
pounds of butter in & year, although we
have COWS in the country able to yield
800 pounds. We consider 500 pounds of
cheese a good average, although we have
COWS which will produce 1000 pounds.
In all these points We have to improve,
and we have yet to discover, among other
things, why two animals fed on the same
rations and kept under similar circum-
stances differ in their yields of milk. Re-
ferring to extra uses of skim milk, Prof
Long has made a novel suggestion, which
is worthy of consideration by those CON
cerned. It is in reference to the use of
skim milk instead of water in the max
ing of bread. Experiments have been
made with this object in view, and it has
been found that four-pound loaf would
require a little more than pint of milk,
most of which would be evaporated in the
process of baking, but it would add to
the bread two and half ounces at least
of the flesh forming food which the milk
contains, thus materially improving it's
feeding value; and what, perhaps, is of
more Importance to the public, it adds to
its tastiness, and it is the generally agree
able quality which, as bakers have admit
ted, would enhance its appreciation by
the public at large. A cent loaf extra
would enable the farmer to receive s
cents gallon for his milk. This ques-
ton which refers not SO much to the
poorer as to the better classes they
would no doubt duly appreciate, and
gladly buy, an improved article of this
kind if the baker would take it in hand.