The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1899-01-11

gaining in knowledge and wealth will have
his effect. When our people learn to love
the animal. when they learn how to feed
and care for him, and when they learn the
difference between good animals and scrubs
then shall we have reached a stage Of civil
zatlon second to none.
SHEEP GOOD AND BAD.
Prof. John A. Craig, of the Iowa
Agricultural college. spoke for nearly
en- hour on ''Sheep-Good and Bad"
He said in part:
TO form basis for estimating the good
and bad qualities of sheep, it is best to
nrst &c consider CONSIDER the carcass and that from
the buteher's point Of view. The different
parts of the lamb from the butchers stand
point shows wide variation. The neck
shoulder cents and the shanks the same.
The rib running from the point of the should
er to the loin has a value of cents per
pound, and the same is true of the loin
while the leg Of mutton or the '.giggots
as they are sometimes called have the high
est IS value per pound of any other part as
lney are quoted at 10 cents. The breast,
however has the low value of 2 cents per
pound In Chicago markets From these facts
1t Will be seen that the back and the de-
velopment of the leg are the most iriportan ut
lamb. i1'
/ In what has preceded, attention has been
gwen particularly. to the PROJECTIONS, but
TONED that are characteristic of fat lambs.
Very 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 East the length of
the hand. should be fat and well covered
spring out from the body and all well Gov
cred with firm flesh. The backbone should
not stand prominent at any point as it fs
sometimes at various points along the back
frequently it Is grooved on account of the
deVe-opment OF flesh aleng It, but it is bet
ter to be perfectly fiat and smooth. The loin
IN ! some lambs rises and this is specially a
pad defect when it fa also bare of flesh. The
mind quarters frequently shrink away towards
the tail-head and down the thigh This
Should sno ti6 not be. as the hind quarter should
TO mock the fat sheep should be especially
STRONG. Not molly should the leg be full and
pump with muscle on the outside, but be-
tween the legs in the twist the flesh should
run well towards the hook and compel the
hind legs to stand wide apart. Badly set
hooks often interfere with the DEVELOPMENT
| of the hind quarter. and they also are as
pad an eye-sore as broken down pasterns
After the form Of the sheep has been care
f nd T gone over the quality lily should be not
parent strength of it, and the nature of the
ha1r which covers the face and legs sllou. d
be noted. These are important features in
either breeding sheep or fat sheep. It is,
perhaps, most valuable from the butcher {;
standpoint, because the waste is less from
sheep of good quality than it is from one
that is inferior, but sheep of the best quail
ity will not dress much over 80 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 sn
estimation of the nature of fleece is to
| open 1t first just over the shoulder 1t is In
! this region that the finest and best wool
| OF the fleece is found. BY using the hands
IN fiat position, instead of sticking the
myers into the wool, the fleece may be part
ed in a nice way. After looking at the wool
ana skin IN. this region the thigh should he
| chosen for the next examination. This part
usually grows the poorest and coarsest wool
Of the whole fleece. Then the covering al
| neeee on the belly Is also noticed. BY ex,
anining the fleece In these three parts fair
estimate of its qualities may be made.
In Judging of the good and bad qualities In
| subject of breed type should receive careful
consideration. While it has bearing on the
| Judging of all classes of pure bred stock vet
/ 1t Is OF double Importance In the pure bred
| classes Of sheep.
The type of the breeders having been de-
| cided upon by all the breeders, it should be
the aim of the breeder and the judge to
| recognize 1t, for aside from am acknowledge
| ment of the wishes of the breeders it is a
| point OF direct value to do So When a breed
has been uniformly bred to a type for a
| period OF twenty years Or the type has be-
1 come SO liked that 1t is uniformly trans
mftted. Two of he most powerful factors
| aiding the fixing Of the type of breed are
| the breeders seeking to produce the animal
of ideal type as represented by the scale of
points and the judges conforming to it in the
| show ring The result Is Of value to the
breeding interests, as 1t assists in making tIla
| breed prepotent or able ito transmit its char
ecteriStics with a greater degree of certainty
| end bad qualities of sheep, there arises the
more important problem of breeding to re-
| produce the former and to remove the Iatter
In studying the Hfeahistories of the eminent