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HIGHLAND SHEEP AT HOME Photo by Reid

HEHE PRESENTATION of this photo-engraving as a frontis-
piece is meant to be a tribute to the talent of Mr. Chas.
Reid, of Wishaw, Scotland, whose work in this direction has

shown the degree to which animal photography may be made both
artistic and instructive. The sustained merit of the work which
he had done has pointed the way to gratifying results, and the
outcome has just recently made it possible to illustrate a book of
this kind with all the types and qualities shown as they are,
through the agency of photographs made by him and such artists
as Schreiber of Philadelphia, Hills of Ohio, and Brown of Scot-
land. In addition to the clearness of detail in this reproduction
of some Highland sheep, note the beauty of the mountain stream
with the old water wheel at the side of it, the naturalness of the
sheep, the watchful pose of the dog, guardlike in position, with
the shepherds resting at the foot of the trees and all in the fore-
ground of the rolling hills suggested beyond,

JUDGING LIVE STOCK

Bae ORIN A. CRAIG

Formerly
Editor Canadian Live Stock Journal
Professor Animal Husbandry, University of Wisconsin
Professor Animal Husbandry and Vice Director
Iowa Agricultural College
Dean and Director Texas Agricultural and
Mechanical College
Director Oklahoma Agricultural Experiment Station

TWENTY-SEVENTH EDITION

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BY

JOHN A. CRAIG

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Sntroduction.
I N JUDGING LIVE STOCK there are two faculties which
seem to require special development—observation and
judgment.

The eye must see quickly and accurately, so that there
may be no mistake in the observations which are to form
the basis for a conclusion. While this is to a considerable
extent dependent on being informed on what to look for,
Mase can cu DO-anount of Imormation will

_ Beauty is bought by | supply keen powers of observation,

judgment of the eye. . eae :

—Shakespeare. | Which in addition, must be kept in
practice by continuous use. The stu-
dent should never be dilatory in this, for once allow it to
be said that he sees a thing which he does not, the founda-
tion for candid criticism is being built on sand. It is better
to be “‘simpler than the infancy of truth’’ and completely
candid with one’s observations than to be in the least
deceptive or dilatory in recording them.

Not only should one be quick to see things as they really
are but there should be as much dispatch in detecting
ie ok kes suing | deviations from the correct standard.

Deana Uke posse Dhiere 1s much ditticulty im thisy tor

o#the excellence of a dog.

And what makes a horse ;
beautiful? The possession | & Standard only forms itself clearly

What. then, makes aman = one ’s mind after the results of
Pec Trai ihmeccclicneecel C= Dellelee,. Observation and . SuuaLy

EU ESEN IBA have merged together into a clearly
defined ideal. To formulate an ideal is absolutely essential
and in doing this it is imperative to familiarize one’s self
with the good qualities of animal life, correct conformation
Pinon eenae | and “the highest types, se” that- the

2 as
ee epee ae ae least variation from these at once at-

eo Sap es | tracts the attention. When a dis:

mee! Lockwood. tinct ideal, based on the best types
and their highest qualities has been formed in the mind,
and this is supported by a discriminating eyes at 1s) but
another step to render a correct judgment.

In judging the market classes of stock the demands of
the market should have a strong influence in the establish-
on). on) Ment of standards and im thesjmees

But do thou, Isay,simply | . : ly

Seg Ed tse ye Pete | ig of breeding classes the official
which is useful is the better, scales of points, when such exist,
should be relied upon chiefly as a
guide, and when these are not officially published an effort
should be made to become informed regarding the under:
standing that exists among the breeders. While these stand-
ards are so wide in scope as to include many minor points,
yet it will be noticeable that the essential features are given
the greatest prominence and they are usually based on the
we utility of the animal for its purpose.

No detail is too small to , 3
pesca ee This does not mean that the minor
features should be slighted, for the
degree of excellence in domestic animals is now so high and
the competition so keen that it is most frequently on some
of these minor details that their rank in the show ring is

determined. |

In show ring judging, after the inspection is completed,
a draft or ‘‘short leet’? is made of the likely winners of
place from the rest of the competitors. Up to this time
the judging has been the detection of faults and deviations
from the standard required, but now the work is more of
the nature of comparative judging, in which the points of

the animals considered worthy of

Reverence the faculty i 2

wel osgeuccs opinion— | prizes are compared to determine

their rank. It greatly aids dispatch

and tends to more exactness to make such a draft when

there are five or more animals in the class. It also materi-

ally assists the examiner in keeping in mind tne qualities

which he must compare. Carefulness at this point will do

much towards the formation of a decision, which may be
afterwards maintained with justice.

II.

III.

IY.

CONTENTS

CHAPTER I—JUDGING HORSES.

THE, ANATOMY A BASIS OF STUDY... .- 5.005. 0s ses e cc ce se

The Bones as Levers: Actions of the Muscles; Func-
tion of the Nervous System; Temperaments.

AADC GC WIA ISUOMSIIS, pag oaotognodosocoOdgondadcod0d4GK

General Hxamination.—The Contribution of Skeleton
and Muscle; Propelling Power Resides in Hind Quar-
ters; Consideration of Condition; Advantage of
Weight; Market Value of Weight; Quality with Sub-
stance Necessary for Durability; Action; Trotting
Action. .

Structural Examination. — Head; Neck; Shoulder;
Chest; Arm; Fore Leg; Knees; Fetlocks; Pasterns;
Feet; Body; Loin; Croup; Hock; Scale of Points for
Heavy Horses.

ACADKEVUN(E, ILIUMENSCIY IGMOIRSINS GS ooo acondododcog econo douddaconnG

General Examination—Form; Three Classes of Light
Horses; The Coach or Carriage Horse; Analysis of
Style; The Trotter or Roadster; The Pacer as a Road-
ster; The Saddle Horse; Quality; Durability As-
sociated with Quality; Action, The Walk; Observing
Straightness of the Walk; Manner of Noting Levelness;
The High Stepper in Action; The Carriage Horse;
Straight and Regular Action; The Driver’s Sensation
of Action; The Trotter; The Pacing Gait.

Structural Examination.—Head; Nostrils; Eyes; Ears;
Jaw Bones; Neck; Shoulders; Fore Legs; Arms;
Elbows; Fore Arms; Knees; Cannons; Pasterns;
Feet; Ribs; Back; Loin; Croup; Thighs; Quarters;
Hind Legs; Hocks; Hind Cannons; Hind Pasterns;
Hind Feet; Scale of Points for Light Horses.

JUDGING HORSES IN THE BREEDING CLASSES.............

Sex Characteristics; Differences in Disposition; Dif-
ferences in Form; Variation in Features; Relation of
Sex Characteristics to Sterility; Relation of Sex
Characteristics to Prepotency; The Stallion Classes;
Importance of Correct Conformation; Hereditary Dis-
eases; The Mare Classes; Colts and Fillies.

ESTIMATING THE AGE OF HORSES BY THEIR TEETH........

Appearance of Incisors; Order of Appearance of In-
cisors; Disappearance of the Tables.

aM

21

VII.

II.

ITI.

IV.

CONTENTS—CONTINUED.

EXAMINATION FOR UNSOUNDNESS.....cccscccccccseccsecee
A Blemish Different from Unsoundness; Decayed and
Worn Teeth; Discharges from the Nostrils; Defective
Hearing; Sweenied Shoulders; Capped Elbows; Splints;
Ringbones; Sidebones; Quarter Cracks and Sand
Cracks; Corns; Thrush and Scratches; Locating Lame-
ness; Thoroughpin; Curb; Bone Spavin; Bog Spavin;
Unsound in Wind; Detection of Stable Vices.

OFFICIAL STANDARDS FOR HORSES.....2.....cceecevcssece

Standard for Trotting and Pacing Horses; Shetland
Pony Scale of Points.

- CHAPTER II—J UDGING CATTLE.
Method OF DXAMIMATION:: ..2.5 eS cicesete eke Sia tones oe ae See

JUDGING BEEF CATTLE. ........00 00 eee eee e cece ee eeeee
Method of Handling; Store Steer; ota of the Feeder;
Quality; Inferences from Good Handling: Features of
the Head; Neck; Chest; Ribs; Hips; Judging Fat
Steers; Handling; Condition; Relation of Parts; Value
of Cuts; Scale of Points for Beef Steer.

JUDGING BEEE STOCK FOR BREEDING PURPOSES.......-.....
Judging Beef Bulls; Judging Beef Cows; Judging
Young Beef Stock.

TUDGENG “DAURY KOATDER , ope epee 6 okies eh ci teen
Dairy Cow’s Function; Making of Milk; Function of
the Blood; Function of the Udder; Nervous System;
The Dairy Form; Skin; Hair; Bone; Head; Neck;
Hind Quarters; Hips; Thigh; Escutcheon; Udder;
Teats; Milk Veins; Scale of Points for Dairy Cow.

TUDECING DAIRY BUM Sie. Goer ne bie ack nau lecnns opensuse chara
Purity of Breeding; Uniformity of Breeding; Pedigree
Based on Performance; Qualities Associated with
Individuality; Judging Calves.

OFFICIAL STANDARDS OF EXCELLENCE FOR CATTLE.......-..

Aberdeen Angus; Devon; Red Polled; Holstein-
Friesian; Jersey; Guernsey; Dutch Belted; Ayrshire.

CHAPTER III—JUDGING SHEEP.

Method of Examining Sheep; Deception Due to Trim-
ming; Mstimating Age by the Teeth. 2.5.5.2... oo. oe

JUDGING SHEEP FOR MUTTON AND WOOL..............----

Feeding Type that Gives the Best Gains; Feeding Type
Bringing Most at Maturity; Type Desired by the Butch-
er; Quality; The Importance of Condition; Judging
Condition; Importance of Dressed Weight; Considera-
tion of the Consumer; Qualities of the Fleece; Hxamin-
ing the Fleece; Quantity of Fleece; Density; Length

59

63
63

73

76

88

30

107
109

II.

ITI.

te

Ii.

JO fe

IV.

CONTENTS—CONTINUED.

of Staple; Quality of Fleece; Softness; Crimp; Sound-
ness; Condition; Purity; Domestic Wool; Territory :
Wool; Blanket Wool; Lustre; Brightness; Yolk; Do--~_
mestic Wool; Territory Wool; Blanket Wool; Classifi-.
cation of Wool; Commercial Grades; Scale of Points

for Fine Wooled Sheep; Scale of Points for Fat
Sheep.

JUDGING SHEEP FOR BREEDING PURPOSES......-.... seers 126
Formation of Types; Value of Breed Type; The Ram;
The Ewe; Judging Lambs and Flocks.

OFFICIAL STANDARD OF EXCELLENCE FOR SHEEP......... 130

Southdown; Shropshire; Hampshire; Suffolk; Ox-
ford; Cotswold; Wensleydale; Dorset Horn; Cheviot;
Delaine, Spanish Merino; Black Top Spanish Merino;
Tunis.

CHAPTER IV—JUDGING SWINE.

TUTE US (ELA AUAU eg (C0) CS eee a eco ee oe ee a eR ce 145

Form; Quality; Head; Eyes; Ears; Jowl; Neck;
Shoulder; Front Legs; Chest; Sides; Back; Loin;
Hips; Rump; Hams; Hind Legs; Scale of Points for
Fat Hogs.

UID GUN GAC ON EOS nua sees alana) ore oo aves a Qyerele shal ele <n wei iw calle 152
Condition; Form; Weight; Shoulder; Side; Scale of
Points for Bacon Hogs.

JUDGING SWINE FOR BREEDING PURPOSES.......e.se-ceees 156
The Boar; The Sow.

OFFICIAL STANDARD OF EXCELLENCE FOR SWINE........... i58

Berkshire; ’“Hampshire; Poland China; Chester
White; Duroc-Jersey; Victoria; Cheshire; York:
shire; Middle White; Small White; Small Yorkshir«;
Suffolk; Tamworth.

eS
ry

CHAPTER I.
JUDGING HORSES.

To furnish reasons for many of the points that will be
submitted in discussing the types of horses, it becomes nec-
essary to consider the horse as a mechanism in which the
bones are levers, the muscles the source of power and the
nervous system the stimulator of the muscles.

I. THE ANATOMY A BASIS OF STUDY.

1. The Bones as Levers. The three classes of levers
are all represented in the anatomy of the horse. The first
class may be fittingly illustrated by a pair of scissors; the
power is applied at the holes for the fingers, the fulerum is
in the center where the blades are united and the applica-
tion of the power is at the points. This is the strongest.
form of leverage and it is employed in the skeleton of the
horse by the parts involved in the extension of the limbs.

The lever of the second class may be said to be clearly
represented by a wheelbarrow. The power is applied at
the handle, the weight is in the center and the appleation
of the power is at the wheel. This leverage in the horse
enables it to sleep standing or to stand without feeling
much strain. It is in action in such parts as that in the
region of the humerus.

The leverage of the third class is represented by a pair
of sheep shears. The power is applied at the center, the
fulerum is at one end and the application of the power is
at the other. This leverage is not common but it is shown
in the action of the lower jaw of the horse. The masseter

6 JUUGING LLOKSLS

muscles of the jaw apply their power to the center of the
jaw bone, the fulerum is at the point where the under jaw
Joins the head, while the application of the power is at the
teeth.

2. Action of the Muscles. In considering the leverage,
the attachment of the muscles and their nature are impor-
tant. As the muscles consist of bundles of fibres, it is easy
to understand that when these fibres are long, they possess
more elasticity than when they are short. The long muscle
with long leverage, added to by length of the bones is more
favorable for quick action or speed, while the heavier mus-
cle is more favorable for draft or power. The attachment
of the muscles to the skeleton is also an important feature.
When the muscles by means of their tendons are attached
to prominences, thus enabling them to work some distance
from the bones that furnish the leverage, it is easy to see
that the action of the muscles would be more effective.
Hence, in most joints there are prominences to give the
muscles the most favorable attachment.

In this connection it will be interesting to study the pro-
portions of the bones of the skeleton to find reasons for the
advantages which are supposed to originate with different
proportions. In general we look for short bones in those
parts where the function is simply the transmission of
power ; while we desire greater length in those parts where
the muscles, the source of power or speed, are to be found.
In the front leg for instance it is desirable to have the
distance long from the elbow to the knee, with the propor-
tions showing a much greater distance than from the
knee to the fetlock joint for the reason that the distance
over which the power travels should be as short as pos-
sible that it may be economized and but little of it lost
in transmission.

3. Function of the Nervous System. In studying the
horse as a mechanism, more than bone and muscle should
be included. The stimulation for action comes from the
nerve power or force. The nerve power is represented

6a

Ancient and modern schools in stock judging. In early times what
was known in regard to the judging of stock had to be garnered under
the environment and with the material shown in the upper illustration.
Modern facilities and methods are shown in the lower illustration, which
is a photograph of the stock judging pavilion at the Iowa State
College of Agriculture and Mechanic Arts, with the first class to come
together for special instruction in stock judging. 'Three hundred were
in attendance at this school, January, 1901.

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THE ANATOMY A BASIS OF STUDY q

centrally by the brain and from there it is carried to all
parts of the body by the spinal cord through the main
channel of the vertebrae, and from this it branches out
to stimulate many muscles. The stimulation for action must
come from the nerve centers and these consequently have
much to do with the quickness and the strength with which
a horse may act. It has been determined* in the races of
dogs and other animals showing superior speed, that the
nerves regulating the heart and lungs have greater power
than in the instance of those that are slower. Another
authority? who has given this feature special study states
that the degree of contraction of the muscle is pro-
portioned to the degree of stimulation. This general
statement serves to sustain the position that the horse of
strong nervous organization has quicker and more com-
plete control over its muscles than the one deficient in
this feature.

4, Temperaments. To the nervous organization, its
tone and force, we can largely trace the temperaments that
are characteristic of horses. The horse of nervous tem-
perament expresses the fact by being a willing and
enduring worker in its sphere; while the horse of lym-
phatie temperament seemingly lacks zest in its labors for
the want of tone in its nervous system. The bilious tem-
perament reflects itself in a bad tempjer and springs chiefly
from the condition of the body; while the sanguine tem-
perament, resulting from apparently opposite conditions,
finds expression in a disposition that is kind and willing.
In this connection it should be stated that the term ner-
vous temperament is not used in the sense in which it is
commonly accepted, namely a lack of nervous control;
for such a condition usually results in an irritable and
erratic temperament which is devoid of results as ex-
pressed in work.

*Mills, Comparative Physiology, page 213.
+Smith, Physiology of Animals, page 721,

8 JUDGING DRAFT HORSES

II. JUDGING DRAFT HORSES.
I. General Examination.

In the general examination of horses, the form, quality
and action are the chief features requiring consideration.
This examination takes in the horse as a whole, while the
structural examination requires detailed criticism of each
part independent of others.

5. Form—tThe Contribution of Skeleton and Muscle.
To be able to accurately estimate the form of a horse, it is
necessary to understand the extent to which the form is
due to the skeleton and how much of it depends on the
muscular development.

A comparison of a skeleton of a horse with a living and
well developed animal will show clearly that some parts
owe their form to the framework of bone, while other re-
-gions are shaped wholly by the muscle. Beginning at the
head, it will be noticed that the form of it is determined
almost altogether by the bones that comprise it. The out-
lines of the neck, however, are just as distinctly due to the
muscular development of that region. The shoulder and
chest are outlined in form chiefly by the skeleton though
smoothened with muscle. The shape of the leg from the
knee upwards to the body is determined by muscles of
that region, while from the knee to the fetlock the outline
is due largely to the tendons that make the leg at this
point appear flat from the side. The common supposition
is that the leg appears flat from the side view because the
bone is flat, but the fact is the flat appearance is due to
the degree to which the tendons stand back from the bone.

6. Propelling Power Resides in Hind Quarters. A
study of the degree to which the skeleton and the muscular
development contribute to the form of a horse, brings into
prominence the idea that most of the power resides in the
hind parts. The fact that the greatest muscular develop-
ment is in that region would indicate this.

Sa

Clydesdale Stallion, Fyvizr Baron, champion of the breed at International
Live Stock Exposition, Chicago, 1913. Owned by Cunningham
Bros., Wilkesbarre, Pa.

DESCRIPTION OF THE CLYDESDALE HORSE.

HE representatives of this breed of Scotch draft horses are usually bay,

brown, black or chestnut in color, with white markings. In conforma-
tion, the leading characteristics sought are the possession of weight with
quality and action. While the adherents of the breed recognize the value
of weight yet they always associate with it quality of structure with superior
mechanical action, and in judging a class of horses of this breed these
features should have equal prominence. The head in the typical Clydesdale,
though sometimes out of proportion to the other parts, is usually possessed

‘of intelligent features. To secure the action desired the shoulders must be

sloping so as to permit a free and long stride in the walk and trot; the arm
must necessarily be full muscled, legs fluted and flat with a fine feather
springing from the edge. The pasterns which have received much atténtion
in the formation of this breed, should be decidedly sloping, the hoof head
or top of the foot should be large, and no amount of fine feather or excel-
lence of pastern should be allowed to overbalance the necessity of a good
sized foot, correctly shaped and of splendid wearing texture. The back
should be short and, though seemingly low from the extra style secured by
high carriage of head, should never be weak, which is prevented by short-
ness in this part, and with an easy rising and full coupled loin running
smoothly into a strong croup. The quarters should be well muscled and the
hind legs in addition to having every evidence of quality should be properly
set, meaning thereby that they stand close and the parts have correct pro-
portion in relation to each other. In no case should style be allowed to sup-
plant essential draft qualities, as it would be a fault of judgment to permit
high carriage and flashy action to attain prominence over a deep middle,
strong coupling in association with properly set limbs, as the source of
Clydesdale popularity is the degree to which they combine the many essen-
tials of a draft horse with activity.

Suffolk stallion, RENDESHAM CUPBEARER. First at the Royal Agri-
cultural Society Show, 1899.

DESCRIPTION OF THE SUFFOLK PUNCH HORSE.

T HIS BRITISH breed of draft horses is exceptionally uniform in type, owing

to the fact that they have been long established and have been carefully
bred for this feature. They are chestnut in color and the best representatives
in form show a type that is low set, short legged and deep bodied. - Consider-
ing the average weight of the breed they show an unusual amount of this to
be due to the extreme development of muscle. The bone is most frequently
of a high quality and the limbs clean cut in. every feature, while feet of dur-
able texture are among their common attributes. They have a well estab-
lished reputation for being docile in temperament, easy keepers, steady when
working, and activity is a leading quality of the breed. Desirable weight is
sometimes absent in itS representatives and frequently when this is ample it
is secured by abnormal fatness rather than by general massiveness. While
the fact that their qualities, chiefly activity and durability, especially adapt
them for general farm work of lighter draft purposes, yet the importance of
the other essential and draft qualities, especially weight should not be over-
looked by the judge in the show ring.

Clydesdale Mare, HARVIESTOWN BARRONESS, champion mare of the breed
at the International Live Stock Exposition, Chicago, 1913.
Owned by R. A. Fairbairn, Westfield, N. J.

Se

Clydesdale gelding SENSATION. In 1896 this horse was champion
gelding of Scotland and then weighed 2184 pounds when shown by Mr.
William Clark of Netherlea, Scotland, who paid $600 for him. After
working during the intervening time on the streets of Liverpoo', he was
shown at Chicago at the International Exposition in December, 1900,
where he won a $100 special for the best aged gelding in harness.
Photo taken December, 1900. This horse was bred by Mr. John Craw-
atie Scotland and he was sired by the Darnley horse Gartsherrie

2 i

8d

The imported .rercheron stallion HAUTBOIS, winner in aged class at

the International Exposition in 1911. Shown by McLaughlin Bros.,
Columbus, Ohio.

DESCRIPTION OF THE PERCHERON HORSE.

N THE establishment of this French breed of draft horses the guiding

ideal has been to develop an active and durable type of draft horses suited
for drawing loads at a rapid pace. The degree to which weight is desirable
in the modern draft horse has resulted in the production of a heavier type
with these characteristics yet in evidence. The modern type of this breed
is short legged, compactly and stoutly built. The representatives which best
exemplify the type show an active temperament, intelligent heads, short, full
crested necks, with deep body and wide croup. To meet the requirements
of their patrons they must possess with this abundance of quality, attractive
style and active movement. The modern type shows a difference from the
original in being black in color and somewhat closer to the ground than
those first imported. The original gray Percheron had for its peculiar char-
acteristics an unusual combination of strength and free action with style
and endurance. They had an abundance of style, with round bodies and
an exceptional quality of bone. The highest type of this breed in the present
show rings should be typical of an active draft horse with the quality and
the substance to justify durability. To serve this purpose to the fullest
extent the necessity of reguiar and straight action with properly set limbs
should not be a secondary consideration in any show ring, and in the mind
of the judge no amount of flashy action and toppiness should be allowed to
overbalance these features. The weight that is necessary in representatives
of this breed should be made up of a desirable quality of bone with muscle in
those parts where real strength resides and not by a development in regions
that have little to do with pulling power.

\

GENERAL EXAMINATION 9

It will be noticed that the form of the loin, the shape of
the croup, the fullness of the thigh and quarters are due
in the greatest degree to the extra development of muscle
in these parts. The front quarter of the horse is bare of
muscle in comparison with the hind quarter.

Another reason for accepting this theory is the differ-
ence in the manner of the attachment of the fore legs to
the body, compared to that of the hind legs. The shoulder
blade is loosely attached to the trunk while the hind leg
connects with the body through the agency of an unusually
strong ball and socket joint. The shoulder blade plays
Yoosely, seemingly for the purpose of lessening the concus-
sion the leg receives from contact with the ground, while
the hind legs in their connection with the pelvis make a
joint that is the most powerful of the body.

7. Consideration of Condition. In examining draft
horses it is well to remember that defects that are often
apparent to the eye in the instance of light horses, require
more careful observation to detect them in heavy horses.
The defects are usually harder to see owing to the degree
to which the horses may be pampered. Draft horses may be
fed to such a high condition and in this way so ‘‘veneered”’
that it becomes a very hard matter to detect the struc-
tural defects. A horse in lean serviceable condition will
often show many defects especially in the body that a
thick covering of fat would hide. In judging draft
horses it is necessary to observe the greatest precaution
so as not to mistake such padding with fat for dvelopment
of muscle.

8. Form—Massive, Broad, Deep. In form the draft
horse should be broad, square, close to the ground and
well proportioned. It is necessary to remember that power
rather than speed should be the outcome of the effort of
a draft horse. It is evident that the size of the muscle
has more to do with power, while the length of the muscle

10 JUDGING DRAFT HORSES

is indicative principally of speed. There is a combination
of power and speed which is desirable to secure in the
draft horse but as in all things opposed to each other it
is impossible to secure the highest development of both
in the same individual. It has been stated by a writer
on this subject* that in the instance of animals of short
bones, slight angularity and short muscles, the conditions
are most favorable for drawing heavy loads, and animals
with long bones, long muscles and slightly angular joints
are especially adapted for speed.

9. Advantage of Weight. In considering the form,
weight should be given a high valuation, for a horse that
does not weigh at least 1,500 pounds should not be con-
sidered a draft horse. In addition, this weight must be
the outcome of strong bone, heavy muscles and sage pro-
portions and not have its origin in excessive fatness. As
to the importance of weight it may be illustrated best by
citing what is said to be the first experience that inventors
had with the locomotive. When this was being perfected
before its introduction as a means of transportation, it
is stated that a small model of a locomotive with the nec-
essary track arrangement was used by those desiring to
bring it into practical use. It was found in the model
that the wheels would not adhere to the track but would
spin around and waste the power. Considerable study was
given to the best means of overcoming this difficulty. It
was thought that the wheels should have cogs and the
track furnished in the same way but a better plan was
happened upon by accident. The inventor having a small
load in form of bags to take over the track, instead of
putting it in the car of the model train threw them across
the locomotive and when steam was generated the train
started without any of the difficulties that had been before
observed. He found through this that the locomotive to
exert its power to the best advantage should have a pro-
portionate weight and it ultimately assisted in the per-

*Smith, Physiology of Domestic Animals, page 756.

The illustration on the right hand shows a deficient fore leg for a
draft horse, as it lacks muscle, with straight, coarse pastern and shelly
feet. ‘The shoulder is also too straight and the legs very deficient in
quality, as the hair is coarse and wiry, which may be noted by com-
parison with the one on the left. The latter shows good feet, sloping

pasterns, strongly supported knee, rather weak fore arm, and mod-
erately sloping shoulder.

Percheron mare CASTILLE 78956 (64553.) Champion Percheron

mare at the International Exposition in 1911. Shown by Dunhams
Wayne, Ill.

10a

Shire Stallion, Row1mNcTton Dray KING, champion of breed at English
Royal Show in 1913. Photo by Parsons.

DESCRIPTION OF THE SHIRE HORSE.

MONG the representatives of this long established breed of English draft

horse the most desirable form is low, broad and massive. Wright is con-
sidered a leading feature and so with this we must associate the attributes
02 being heavily built, muscular, with large bone and rather slow movement.
Strength of shoulder has been preferable to slope, which has probabty given
power in the collar but detracted from the freedom and length of the stride.
The body of the best representatives is of exceptional merit, being large in
girth, deep, strongly coupled with broad, short back and heavily muscied
quarters. Their points of excellence are undoubtedly exceptional weight,
made up of heavy bone, full muscular development, with width and depth
of form; asosciated with these qualities there are kindred deficiencies which
are sometimes in evidence, meaning thereby a lack in general quality, coupled
with a sluggish temperament. The superior consideration which has been
given to weight has frequently overbalanced the claims of action, conse-
quently while showing to excellent advantage standing there are some which
fail to sustain their merit when their action is shown. A lack of quality in a
draft horse must necessarily be discountenanced for durability depends on
this and also on the set of the limbs.

10b

GENERAL EXAMINATION 11

fection of the locomotive. The same principle attached it-
self to the draft horse as a motor. It has been further illus
trated in this way—a driver with a rather light horse was
trying to take a cartload of grain up a hill, the horse tried
several times to accomplish it but would only get partly up
the hill when the load would draw him back. After study-
ing the matter the driver took some bags out of the cart and
put them on the horse and accomplished his object. The
same principle is applied as in the instance of the loco-
motive. He had added just so much to the weight of
the horse and this enabled him to overcome in a degree
the weight of the load. The factor of weight is not only
of value in matter of work but this is also observable
as an influence in the general market.

10. Market Value of Weight. Arranging the sales re-
ported by a leading firm of Chicago, during 1893, accord-
ing to the weight of the horses sold, it will be seen that
the variation in price is in accordance with the weight of
the horse, as follows:

Average Average
Weight. Price.
1400 $155.87
1450 M5. eL 5
1500 169.15
1550 176.56
1600 176.62
1650 208.64
1700 212.89
1750 236.14
1800 258.33

It will be noticed that there is a constant increase in the
prices from the lighter to the heavier weight and this
factor of weight seems to be so marked as to dominate all
other merits. The weight increasing from 1,400 to 1,800
pounds advanced the price about $100, which means that
the added weight within this range was worth about 25
cents per pound on the general market.

11. Quality with Substance Necessary for Durability.
Of all desirable features to be sought in a draft horse that
of strong, clean and firm bone is one of the most important.

uIP) JUDGING DRAFT HORSES

The leg below the cannon should be flat, the bone should
feel firm and the tendons should stand out distinctly from
the bone. There should be such a feeling about the bone
of the legs as to warrant the assumption that it is of a fine,
firm texture. If you will compare the texture of a piece of
hickory wood with that of tamarac or larch, which differ
markedly in their relative strength, the difference which
exists in the bone of horses will be made clear. Although
a horse has never been known to break its leg in this region
by severe exertion yet the importance of strength of bone
in these parts is of high value, not simply because of its
wearing quality but also largely for what it indicates. It
will be found that in the instance of a horse that has what
is generally known as flat, clean bone with hard defined
joints, its endurance is double that of a horse showing the
opposite quality. In those breeds which have hair on
their legs or ‘‘feather’’ as it is sometimes called, the qual-
ity of the hair is an index to the nature of the bone.
Coarse, porous bone, and coarse skin are associated and the _
latter gives rise to coarse hair; while on the other hand
fine, silky hair is accepted as an indication that the bone
is of close and hard texture. The mistake sometimes made
of considering small bone a characteristic of quality should
be guarded against as this is a very detrimental feature in
a draft horse. In heavy horses the important considera-
tion is to secure as close a combination as possible of
quality with substance and weight.

12. Action—Straight, Regular. The common working
pace of the draft horse is the walk and for this reason it
deserves prominence. In its sphere the draft horse is only
at times urged beyond a walk so that it becomes a very
important attribute of this horse to be a good walker. In
criticising the walk of a draft horse, the action should be
noted from three points of view—before, behind and from
the side. In approaching, the horse should carry his head
high and the stride should be regular. The feet should be
lifted clear of the ground and placed down evenly as if ip

12a

A Champion Belgian Stallion, shown by Crouch Bros., Lafayette, Ind.

DESCRIPTION OF THE BELGIAN HORSE.

Though a product of the art of the horse breeders of Belgium in
more recent times, this breed is quite uniform in FEuild and strong in
ability to stamp its characters on mares of other or no particular lines
of breeding. The type popular in America is more upstanding and has
more quality in legs and points than that preferred in Belgium, where
bulk and compactness of body conformation are prized even at what
seems to be the expense of quality in underpinning, from an American
view point. The Belgian is of a very quiet disposition,

Snire mare, HENDRIE CROWN PRINCESS, first in 1898 and first and
reserve champion Royal Agricultural Society Show, 1899. Sold for
$5,500 at Lord Wantage’s auction sale.

A pasture scene at Gregory Farm, White Hall, II.

12b

STRUCTURAL EXAMINATION 1183

deliberation. From the side it may be noted if the hind
and fore legs work in unison. Horses with short backs
and long underlines present the best view from. the side
while in action but on the other hand those with long
backs and weak loins usually drag their legs in a slovenly
way. Viewed from behind the action of the hock should
be carefully noted. The flexion in this region should be
free and straight. It is a common weakness of the hocks
to be turned outward when raised, but more frequently
the hocks are bent in too much and the feet thrown out of
line. Asa rule the stride should not be too long but well
balanced with a movement quick and elastie.

13. Trotting Action. The ability to trot well is not
~ generally considered a valuable attribute for a draft horse,
as it is claimed that to walk well is a much more useful
achievement. Good trotting action, however, is not only
valuable in itself but it also brings with it many other
qualities such as activity, style, balance of conformation
and other features that are desirable in any class of horses.
The draft horse in trotting should go level, straight and
regular, for any deviation from these qualities are usually
evidences of unsoundness or the absence of a balanced con-
formation. The legs, both fore and hind, should flex freely
at the hocks and knees, for a rigidness of movement of
these is indicative of defects of some kind. A stilted hock
action is much too common in draft horses and is very
often due to the fact that the hock is not properly set as
may be observed in all hind legs that are too straight.
Such are usually lacking in reach and power.

IT. Structural Examination.

14. Head—Lean, Medium Size. Coarseness of the head
is a prevalent fault. While it should be of only medium
size there should be sufficient breadth between the eyes
and the face lines should be clearly defined with the total
length of the head proportionate to the rest of the body.
It should be well set on the neck and carried gracefully.

14 JUDGING DRAFT HORSES

The nostrils should be large and of a healthy color.. An
examination of the mouth, though usually made to esti-
mate the age, should include inspection for the most fre-
quent defects in this region which, in heavy horses are
parrot mouth or overshot mouth and troubles of the teeth
The eye should be bright, full and mild with no appearance
of film to interfere with the vision. In looking at the eye
it is well to remember. that the natural shape of the pupil
is elliptical, while a spherical form indicates blindness ox
impaired vision. Haziness of the eye, one being smalle1
than the other or a wrinkled eyelid are indications of oph-
thalmia.

15. Neck—Strong, Lengthy. The neck should have the
appearance of being strong and massive and also of suffi-
cient length and well arched. Undue length of neck
especially in draft horses is so rare that it may be con-
sidered unknown.

16. Shoulders—Sloping, Muscular. While a decidedly
upright shoulder may give increased power in the shafts,
it must be remembered that it may be in an extreme posi-
tion in this respect, and if so it forces the step to be short
and slow. It is easy to see that a moderately oblique
shoulder favors a long, quick step and at the same time it
detracts but little from the power. When the shoulder is
very upright the concussion upon the feet is increased and
hence this conformation is generally associated with side-
bones and ringbones. Activity and elasticity of movement,
especially in the walk is a desirable feature of the heavy
horse and such is very seldom found in connection with an
upright shoulder.

17. Chest—Deep, Full. The chest should be deep and
comparatively broad giving great volume and lung room.
It is best estimated by the girth, which is the body’s eir-
cumference behind the fore legs. Horses that are slack in
that part, are generally of weak constitution without aver-
age staying power. Exceptional width in the chest usually

STRUCTURAL EXAMINATION 15

results in rolling and pitching in action, but if the shoulder
blades fit snug to the body this is not generally noticeable.

18. Arms—Sloping. The humerus or bone that forms
the arm should be short and sloping so as to bring the fore
legs properly under the body. In addition it should be
well covered with muscle.

19. Fore Legs—Wide, Defined, Fore Arm Large. The
fore arm should be large and its prominence should be due
to a large bunch of muscle which gives the horse complete
control of his legs. It is an especially valuable feature to
notice in a draft horse for the reason that it is not as
easily padded with fat as the rest of the body.

20. Knees—Broad, Defined. <A broad, clean knee is im-
portant and there should not be the least shrinkage in the
breadth below it. The extremities should be lean and the
tendons should stand out prominently from the rest of the
leg. In Clydesdales and Shires there should be a fringe of
fine, silky hair starting from behind the knee and running
to the fetlock and this should spring from the edge of the
leg. It is well to bear in mind that this ‘‘feather’’ very
often gives one a false impression of the width of the leg
below the knee. Horses that are coarse about the fetlocks
with matted, wiry hair in this region are as a rule more
subject to the skin diseases characteristic of these regions.

21. Fetlocks—Clean, Wide. This joint should be clearly
defined without any fullness, due to windgalls. In addition
it should be wide so as to give favorable attachment to the
strong tendons that pass this point.

22. Pasterns—Sloping, Springy. The pastern of the
draft horse should be medium in length and it should be
eritically examined especially in regard to its slope, for
this has much to do with the durability of the horse’s feet
and also has an effect on the animal’s action. <A glance at
the skeleton in this region will show that there are four

16 JUDGING DRAFT HORSES

small bones below the fetlock joint. The first one below
this joint is the one that forms the pastern and below this
there are two others continuing the slope of the pastern;
while the fourth is located at the juncture of the two just
mentioned. It is evident that it is desirable for the pastern
bone to slope at least forty-five degrees, for if it is
straighter than this, the concussion given to the foot is
not dissipated over all the structures as it should be. A
horse putting the foot down (except when severely taxed
in draft and then the toe reaches the ground first) receives
the concussion on the frog which transmits it to the ten-
dinous tissue padding the heel of the foot. From there it
passes to the bones of the foot apparently about the region
of the first joint made by the three bones, the navicular,
coffin and the coronary, which are admirably arranged in
the leg having a sloping pastern to each receive a share
of the buffeting. If the pastern is sloping it would seem
that only a small part of the concussion is likely to reach
the pastern bone and this seemingly would be completely
spent before the fetlock joint would be reached. This
joint when the pastern slopes properly, swings in a sling
of ligaments and tendons and consequently when the parts
below slope considerably, it is much more effective in pro-
tecting the bones of the leg from the irritation that arises
from concussion. It is easy to see why navicular disease,
sidebones and ringbones, are most frequently associated
with straight pasterns. The concussion from the foot in
the straight pastern falls most severely on the first jomt
formed by the navicular, coffin and coronary bones and
consequently it is about this region that these various bone
diseases are located. Concussion produces irritation,
which continued results in inflammation followed by bony
deposits. To give the pastern the proper springiness, a pro-
portionate length should be associated with the slope. The
slope, however, is of still more importance than length or

Rules Governing Position of the Limbs of the Horse When Standing.

V) OG Vi Pty \/ Vy Vy
CWO AO WO

) a 4
\¢ i f i; \ fay \ iy) .
| \ ). lL | NW,

FRONT VIEW OF FORE LIMBS.

A vertical line downward from the point of the shoulder should fall upon the center of the
knee, cannon, pastern and foot.

Cut A of Plate I represents the right conformation. B,C. D.
E, F and G represent common defects.

~N N

m

ESS Pre

SIDE VIEW OF FORE LIMBS.

A vertical line drawn downward from the center of the elbow joint should fall upon the

center of the knee and pastern joints and back of the foot; and a vertical line drawn down-

ward from the middle of the arm should fall upon the center of the foot. Cut A of Plate II re-

Pres eaes the right conformation. B, shows the foot placed too far back; C, too far forward;
,‘Knoe sprupg" and E, ‘knock kneed.”’

SIDE VIEW OF HIND LIMBS.

A vertical line drawn downward from the hip joint should fall upon the center of the foot
and divide the gaskin in the middle; and a vertical line drawn from the point of the buttock
should coincide with the angle of the hock and pastern joints. Cut A of Plate III represents
rightconformation. B,C and D represent common defects.

REAR VIEW OF HIND LIMBS.

A vertical line drawn downward from the point of the buttock should fall upon the center
of the hock, cannon. pastern and foot Cut Aof PlatelV represents conformation.
and E represent common defects.

rf

B, C, D

16a

16b

ss ?

Stock
champion

for best five head Percherons

lass

In ¢€

Winners
Shown by Crouch & Son, Lafayette, I nd.

Group of Percheron stallions

HWxposition, 1911.

at International Live

IMPRECATION,

.

tS)

The horse on the left

Percheron stallion at the same show.

STRUCTURAL EXAMINATION i

size. The features of the joints at both ends should be
clearly defined, showing that they are completely free from
puffiness, sidebones or other diseases or blemishes.

It may be stated here that pasterns that are upright in
a mature horse generally become more so with age and the
action depreciates in proportion. Such a conformation
gives but slight command of the feet and the horse that
has it literally forces the feet into the ground or batters
them on the hard pavement of the city streets.

23. Feet — Large, Dense, Concave Sole, Large Frog.
Diseases and defects of the foot are exceedingly prevalent
among heavy horses. As sound feet are rather the excep-
tion, and this is an important structure, considerable atten-
tion should be directed to it. The foot is made up of three
bones. These are covered by a highly sensitive secreting
layer. The external surface is made up of the wall, sole
and frog. In shape the proper foot is somewhat irregular
as the outer quarter running back to the sole curves consid-
erably outward, while the inner quarter is straighter. This
shape it will be easily seen not only gives a strong hold
upon the ground, but it also decreases the possibility of
the inner edge of the foot striking the opposite leg or inter-
fering. In color the foot should be dark and it should have
a waxy appearance. The angle formed by the hoof from
the ground to the top should be about fifty degrees. One
of the parts to be examined most critically is the frog. This
should be plump, large and elastic. Just above the frog is
what is known as the sensitive frog, which is a mass of
blood vessels and nerves and above this again is a fatty
frog which acts as a buffer. On top of the latter is the
small navicular bone. This bone is enveloped in a very
sensitive secreting membrane and if this becomes irritated
in the least through concussion resulting from the frog
not fulfilling its functions as a buffer then inflammation at
once sets in; the fluid for lubricating the joint is not se-
ereted; then follows absorption of the cartilage and finally

18 JUDGING DRAFT HORSES

disease of the bone which interferes with the function of
the joint. These all result in excruciating pain and greatly
lessen the horse’s utility. Wide, open hoof heads (this
has reference to the top of the foot) are very desirable.

24, Body—Short, Broad Back, Deep Ribs. The typical
draft horse should stand comparatively high in front. This
should not be due to straight shoulders or height of the
withers, for when these are high it will generally be found
that they are not well covered with muscle. Undue length
of the back, very often sunken, is a common defect of draft
horses. Another feature to look for in viewing the barrel
is the breadth and depth of the ribs. If the body is not
round and the ribs well sprung and deep, the chest is
likely to be narrow. The volume of the chest behind the
withers is an index to the capacity of the lungs, and it is
a fact that horses that are light there and short in the hind
rib easily become languid and depressed during exertion.
The horse with a poorly sprung rib making a shallow barrel
and light loin is usually a poor feeder and ill doer.

25. Loin—Thick, Broad. The loin should be thick and
broad. If there is a slight elevation over the loin due to
an extra development of the muscle it may be considered
as indicating strength, though it detracts from the sym-
yeOK en AY

26. Croup—Broad, Muscled. The croup should be
broad and thick with muscle. There is considerable differ-
ence in draft horses in regard to the slope of the croup. In
some it appears as if they had been hit with a board in the
hind quarter giving the croup an extreme slope, while in
others it runs almost straight. The main factor which adds
tothe strength of the croup is not the slope of it but the
degree to which it is muscled The slope that runs from
the center of the hips to the root of the tail is made by the
vertebrae to which some important muscles are attached.
The other slope which runs from the sides of the hip joints
as seen from the side has perhaps more to do with the
favorable application of power in this part, than the slope

STRUCTURAL EXAMINATION 19

that has been first mentioned. It is easy to see that when
a muscle is perpendicular to the weight to be lifted the
power is applied in the most advantageous way, just the
Same as when you wish to lift a weight you stand straight
over it instead of trying to lift it at arm’s length. There
seems to be no real reason why the croup should slope so
markedly as it does in some strains of horses, as it certainly
detracts from their appearance.

27. Thighs—Muscled; Quarters Full. Passing down to
the hind leg the thigh should be closely examined for the
development of muscle in that region. The quarters should
also be observed with the same object in view. There is a
vast difference in horses in this respect, and it will some-
times be found that horses very heavily muscled at the
croup are very lightly muscled in the quarters. It is a bad
defect for a draft horse to be deficient in muscle in the
quarters, for it is from these parts that they obtain most
of their power to pull.

28. Hock — Wide, Defined, Properly Set. The hock
should be closely examined, for in this joint.there is likely
more work done than in any other single joint of the body.
Narrow, tied-in hocks are more subject to curbs than those
that are broad. Fleshiness or coarseness about the hocks
is very prevalent among draft horses and it is well to ex-
amine such closely for bog spavins, The tendons running
from the hocks should be large, lean and firm. It is a com-
mon defect for a draft horse to be too straight or too
crooked in the hock. One that is set properly gives more
power. The worst trouble and the most common one to be
noted in hocks of draft horses is that of ‘fleshiness or ‘‘gum-
miness,’’ and such are not only more lable to hock trou-
bles, but it indicates coarseness of organization which is
not usually associated with durability. In looking at the
hock it should appear wide both from in front of the
horse and the side, especially so from the latter point of
view. The point of the hock should be as sharp as possible
and the same may be said of all its features. Some horses

20 JUDGING DRAFT HORSES

are especially sharp in the prominences of the hock leading
some to question their freedom from spavins. This forma-
tion is desirable for the reason that it is usually associated
with the best quality of bone and tendon and further it
gives this region more power because of the more favorable
attachment of the tendons that pass these points.

SCALE OF POINTS FOR DRAFT HORSES—GELDING,

e*)
(>)
22
GENERAL APPEARANCE: 2 3
Weight, over 1,500 lbs.; score according to age...... &
Form, broad, massive, proportioned ............. 4
Quality, bone smooth, hard; tendons lean; skin and
hair neo ee Sue el eveve 2 Oetiawerer ec cenen pee 4
Temperament, energetic, good disposition] ..5. 4
HEAD AND NECK:
Head lean, medium size. 2.226). oe. ae 1
Muzzle, fine; nostrils large; lips thin, even......... i
HKyes,: full; bright, ielears ee so nes eae eee <=
Forehead, broad, full 224 ea ve ec cee eee if
Ears, medium size, well carried.................. 1
Neck, muscled, crest high; throatlatch fine; windpipe
Ue yt © a ey Miao cers, Fh ae Paina ae) Auth ONES uae RNG ORNS ic 1

FORE QUARTERS: ,
Shoulder, sloping, smooth, snug, extending into back 2

Arm, short. thrown? back 72 Wile fh 2 Gs es ae ee i
Fore Arm, heavily muscled, long, wide............. 2
Knees, wide, clean cut, straight, deep, strongly sup-
DORE reget ie Ai eee era oreo tate Mer ens ese ee ee 2
Cannons, short, lean, wide; sinews large, set back... 2
Fetlocks, wide, straight, strong................... 1
Pasterns, sloping, lengthy, SUV OME ohare ss, seen ee 3

Feet, large, even size; horn dense; sole concave; bars
strong: frog large, elastic; heel wide, one-half
length of toe and vertical to ground............. 8

Legs, viewed in front, a perpendicular line from the
point of the shoulder should fall upon the center of
the knee, cannon, pastern and foot. From the side,
a perpendicular line dropping from the center of the
elbow joint should fall upon the center of the knee

and pastern joints and back of hoof............. 4
BODY:
Chest, deep, wide, low, large girth............ Paes
Ribs; long, close, Sprung. ses 2 6 cect e ote a emesis ue 2
Back, straight, short, broad: 2. cee nee ee ee eee 2
Loins, wide ,short, thick, iat eS ent MB ae 2

Underline, flank low ........ i ALB Saale Mle ke eaao sea ae ma

GENERAL EXAMINATION 74 3h

SCALE OF POINTS FOR DRAFT HORSES—GELDING

Continued
HIND QUARTERS:

ip See SMO Ot WAM ee. S55. oy hdd ess cetesa Sa arth euionaes 2
Croupy- wide,“ miUscular.: [5G wo ee 2 Aes ess Oe 2
Lareattachedmhigh, well carried. 2: 25. su. oe 1
PSS eet OUS CU AT an ee coy acla nh eels Gees KES M geaus 2
Quarters deep, neavily muscled: > 42. 35 20. Sere 2
Gaskin or lower thighs, wide muscled............... 2
pHocks,-cleamreut, wide, straigitt 73). 2... oan s 8
Cannons, short, wide; sinews large, set back........ 2
Hetlocks, wide. straight, strong. if) so... oot eee il
asters. sloping, strome, lengthy. 2.22.28. 5. a rh

Feet, large even s:ze; horn dense; dark color; sole con-
cave; bars strong; frog large, elastic; heel wide, one
half length of toe and vertical to ground......... 6

Legs, viewed from behind, a perpendicular line from
the point of the buttock should fall upon the center
of the hock, cannon, pastern and foot. From side, a
perpendicular line from the hip joint should fall
upon the center of the foot and divide the gaskin in
the middle; and a perpendicular line from the point
of the buttock should run parallel to the line of the

TNA O Meeeye Are meee terrae cer teg chine lelccile wists ie aos Mle iki ei gubeica eS decke 4

ACTION:
Walk, smooth, quick, long, balanced............... 6
MPOt Laplace Stuarts TOSUIAL . i..6 sare see few e hope ee 4
“GROUT T is “eto 1 ae hea ee BEL ct 100

III. JUDGING LIGHT HORSES.

As in the draft horse the most important matters to

notice in the general examination are the form, quality
and action of the horse under inspection.

29. Three Classes of Light Horses. The light horse in
respect to form and other characteristics may be divided
into three main classes: the carriage or heavy harness
horse, the road horse and the saddle horse. These may
be spoken of as the raost common types recognized in the
market, while the pure bred represertatives of them are
to be seen in the breeds of coach horses, the standard trot-
ter and the standard saddle horse.

30. Heavy Harness or Carriage Horse. The distin-
guishing features of the coach or carriage horse are its
symmetry and action. The height should be from 15!4, to
16 hands to make a good appearance. In contrast with

22 JUDGING LIGHT HORSES

the roadster the carriage horse is very smooth and sym-
metrical. The smoothness should be due to plumpness
of the muscle over all parts. In the carriage type the
head should be comparatively small and lean, the ear
neat, the neck long and carried gracefully, the body
round and plump and the limbs clean cut, with well
formed and durable feet. Graceful carriage and stylish
action are leading qualifications.

31. Analysis of Style. When in any posture, style is
a very desirable attribute in any carriage horse. <A criti-
cal examination of this type would indicate how far the
possession of style depends on the adjustment of the
parts of the framework. When a carriage or coach horse
possesses characteristic style, there seems to be an ap-
propriate blending of all proportions of form. In an-
alyzing this it will be found that most of the lines have a
similar direction, in addition to the fullness of contour
already discussed. The line running from the poll to the
nose seems to be parallel to that of the shoulder, the line
dividing the pastern also has a similar dircetion, and the
line of the thigh in the hind quarter corresponds with the
slope of the hind pastern. Considering the lines that run
different from these it will be noticed that the one made
by the arm from the point of the shoulder to the elbow
is very similar in direction to that made by the ischium of
the pelvis and this again is similar to that of the lower
thigh. Each part of a typical carriage horse seems to
bear a fixed relation to every other part both in size,
length and slope giving the horse that symmetry which
contributes so much to its style and beauty while stand-
ing or in action.

32. The Trotter or Roadster. The chief characteris-
tics of the roadster are speed and stamina. The ability to
trot fast is a desirable quality and the ability to maintain
a rapid gait is equally essential in a horse of this kind.
In addition to being able to stand steady road work, such

MANZ..

Snitace

Arabian stallion, SHAHWAN, bred by Ali Pasha, Sherif, Egypt, sold
to W. S. Blount, in 1892, and taken by him to England and afterwards
sold to present owner, J. A. P. Ramsdell, Newburg, N. Y. The photo-
graph shows this horse to be a model of symmetry, style and quality.

DESCRIPTION-~-OF THE ARAB HORSE.

HOUGH there is some unreliable sentiment associated with the Arab horse,

yet there is not a vestige of doubt but that they are of superior symmetry
and quality. This is perfectly summed up by Sheik Abd.-El.-Kader: “The
horse of pure descent is distinguished by thinness of its lips, and the cartilage
of the nose, by the dilation of its nostrils, by the leanness of the flesh en-
circling the veins of the head, by the graceful manner the neck is attached,
by the softness of its coat, its mane and the hairs of its tail, by its breadth of
chest, the largeness of its joints and leanness of its extremities. According
to the traditions of our ancestors, the thoroughbred is still better known by
its moral characteristics than its physical peculiarities.’ Major R. D. Upton
in “Newmarket and Arabia” gives the characteristics of the Arabian horse in
the following statement which is true of those familiar to the author: “The
‘Arabian is a horse of the highest courage, in stature about 14 hands 2 inches,
a horse of length, power and substance, combined with the elastic and sinuous-
like movement of the serpent. He is a very perfect animal; he is not exag-
gerated—in some parts large, meagre and diminished in others. There is a
balance and harmony throughout his frame not seen in any other horse; the
quintessence of all good qualities in a compact form.”

The head of the typical Arabian horse is exceedingly straight and the eye
markedly full and bright. Perhaps the most striking feature of the type is the
round and extra well ribbed barrel. In action the movement of the legs is
very peculiar, being very strong and elastic. Though small, the form is ex-
ceedingly smooth and symmetrical, while the evidences of quality are strik-
ingly shown,

OO.

at seed

22b

Thoroughbred Stallion, HENRY or NAVARRE. Owned by the U. S. Govern-
ment and used for siring cavalry remounts. Photo taken
at 22 years of age.

DESCRIPTION OF THE THOROUGHBRED HORSE.

ia IS of much assistance in understanding the type of the thoroughbred to
remember that they are the oldest of the breeds of horses and that they
have been bred for many years for a leading purpose and this has generally
been running speed. To secure this there had to be associated with the
mechanism that produces it, unusual quality of structure, stamina and am-
bition. The running record for a mile is held by Salvator, the time being
1.854% on a straight track. The common colors among the representatives of
this breed are brown, bay and chestnut. The distinguishing features are a
refined appearance, especially clearly defined lineaments, with length of neck,
deep chest, short upper line, long under line, somewhat straight croup, mus-
cular thighs, neat pasterns, dense bone, firm muscle and active temperament.
An inclination to ranginess in type is required, with a racy apearance, usu-
ally resulting in a horse standing 16 hands. Extreme breeding for the lead-
ing characteristics mentioned makes it necessary to discountenance in the
show ring light bodies and a general appearance which has given rise to
the term “weedy,” which is also associated with lengthy pasterns and long
legs. Being highly sensitive in organization they frequently reflect an erratic
temperament. Their purpose being principally for racing, high quality with
endurance and spirit are cardinal qualities, and it is these same features
which have made them useful in the production of strong drivers and stylish
carriage and saddle horses,

GENERAL EXAMINATION 23

a horse must be well mannered so as to be safe and
pleasurable to drive.

The typical roadster may be said to be about 15!
hands high and about a thousand pounds in weight. In
conformation the horse of this class is somewhat narrow
in front, deep chested, wide at the loin and very muscular
in the quarters. Every feature about the horse appears
clean cut, giving a hard finish which indicates durabilty.
The lineaments of the face and the outlines of the neck
and especially the distinctness with which the tendons
stand away from the leg are very desirable features.

The type lacks the fullness and symmetry that are
characteristic in the carriage or coack horse. To do ef-
fective and hard work on the road is the spnere of the
roadster and the type that has been evolved is an illus-
tration of the evolution of a form for a specific purpose.
The type of the best campaigners that have marks of 2:10
or better will show a similarity that indicates the type
towards which the trotter is tending. Though it should
be noted here that the roadster in show form will show
quite different outlines from one that has been subjected
to the hard training that the campaigner receives.

To describe the roadster form in detail it may be said
that the head is proportioned to the rest of the body,
wide between the eyes and somewhat sharp at the poll.
The neck is slim, long and very often carried somewhat
straight owing to the continual use of the top check. The
shoulder slopes very markedly and extends well along to-
wards the back. The arm is short and this with the slope
of the shoulder makes the under line much longer than
the length of the back. The fore arm is long, the cannon
short and the pasterns with sufficient length and slope.
The horse appears too far from the ground in proportion
to its height. The back is short and strong, rising some
at the hips and the croup is strongly muscled. Perhaps
the most noticeable feature of the type is the exceptional
length from the hip joint to the point of hock and then

24 JUDGING LIGHT HORSES

from the point of the hock to the fetlock joint the distance
is short, making the hock appear as if set low.

33. The Pacer as a Roadster. As a roadster, the pacer
has many claims for consideration chiefly on account of
the speed that characterizes this gait and the fact that it
is easily maintained on smooth city roads. It is, how-
ever, mainly the quickness with which full speed is at-
tained that makes the pacer so popular among the road
riders of our cities. The difficulty that a pacer encounters
on rough broken roads or in snow, makes it necessary to
have a smooth hard road to enjoy the pleasures of the gait.

Among pacers there is often noticeable a type that is
not desirable in any class. It can hardly be called typical
of this class of horses for many of those that are fastest
at this gait, do not have the very low fore hand, the
eramped hind quarters or bent-in hocks that are often
connected with this form. The horse that paces smooth
and true exhibits an easy and pleasing manner of going
as well as one effective in producing speed, but there are
many varieties of this gait that are the reverse of this
because of defects in conformation which preclude rapid
movement in any other manner.

34, The Saddle Horse. Horses for use under saddle
are of numerous kinds, yet the essential features are com-
mon to them all. For pleasure-riding there are park and
road types, the former being the most showy and with
higher action. Both are ordinarily docked. Only three
gaits, walk, trot and canter, are called for in these horses.
Then there is the very stylish and highly trained horses
preferred in some sections and having the following five
gaits: (1) Walk. (2) Trot. (3) Single foot or rack. (4)
Canter. (5) Slow pace, running walk or fox trot. The
gait known as single foot or rack is very similar to the
pace, except that in the latter the two feet of the same
side move together, while in the single foot the hind foot
reaches the ground shortly before the front foot on the

Five Gaited American Saddle Stallion, MonTcomMERY CHIEF, noted as a
sire and grandsire of five gaited horses.

DREESERS Gar;

A Good Type of Three Gaited Park Saddle Horse.

A Typical Hunter (Heavy Weight). Observe the rangy conformation
and abundance of muscle and bone that are characteristic of this
class of horse.

Cavalry Remount. Photographed at the U. S. Army Headquarters at
Fort Myer, Va.
24b

GENERAL EXAMINATION 25

same side. The gait known as single foot is considered
synonymous with that of the rack and it has been de-
scribed as exactly intermediate between the true walk
and the true trot, each foot apparently moves independent
of the other with what has been termed a ‘‘one at a time
movement.’’

In addition to the above types there are hunters, polo
ponies, and cavalry horses that are used exclusively un-
der saddle. The hunter must have the ability to carry
weight and jump well and also go long distances. The
polo pony is not over fifteen hands high and must be well
trained, speedy and quick in turning. The cavalry horse
must have the long neck, sloping shoulders, high withers
and short back essential to all saddle horses and must
have endurance and stamina.

Saddle horses have many features common to other
light horses. Quality and manners are as essential to a
good horse for any use under saddle as are the particular
points of conformation that have been named.

35. Quality. This term applied to horses has reference
to their bones, skin and hair. Evidences of quality are
clearly cut features, glove-like skin, silky hair and firm,
clean bone. In the instance of the horse possessing qual-
ity, the lines of the face are clearly defined and in every
region there is a complete absence of coarseness. It 13
possible in such a horse to easily distinguish the muscles,
tendons and bones and when slightly exerted, so that the
coat lies smooth, the veins in the skin show clearly in an
intricate net work as delicate and fine grained as the skin.
This freedom from coarseness in the joints and tendons
show a soundness in these features that guarantees dur-
ability. Coarse hair is associated with coarse skin and
that is a true indication of soft, spongy bones which
quickly become diseased when subjected to the strain of
hard usage or neglect.

36. Endurance Indicated by Quality. The connection
between a horse’s staying power or endurance and its

26 JUDGING LIGIIT ILORSES

quality is frequently seen when subjected to severe road
work, but the reason for the connection is not so plainly
evident. The fine skin that is one of the features of high
quality is considered to be of value for what it tells of the
internal organization of the animal, for it may be said in |
a general way that the one skin covers the horse internally
as well as externally. The inner coat of the skin which
covers the ribs and all external parts is a continuation of
that which lines the stomach and intestines. If the skin
covering the internal region is soft, fine and pliable it
indicates that the secretions are healthy and it would
seem natural to reason from this that the lining of the
stomach would be in the same state, and if such is the
case it is in a better condition to digest the food that
goes into it, thereby increasing the horse’s recuperative
powers and endurance.

37. Durability Associated with Quality. Quality in a
horse’s limbs and feet is especially desirable for the rea-
son that such prove more durable under stress or strain.
In looking for this feature in the leg, it is a common prac-
tice to run the hand over the cannon bone. In doing
this the skin and hair are felt against the bone and if
there is the proper quality there, the skin seems to melt
from under the hand letting the latter come in close con-
tact with the bone which feels firm and smoovh. The fin-
gers seem to touch each other as they pass between the
tendon and the bone of the leg, when the latter has the
right degree of quality. It is a fact that in finely bred
horses that undergo unusual trials of endurance, such as
the thoroughbred and the trotter, the texture of the bone
is decidedly firmer and closer than that of horses bred
for slower work. Another evidence of quality is to be seen
in the lines showing the division of the muscles as these
should appear distinct in the horse of quality and the
joints of the limbs should not show any fullness but be
clearly defined and hard.

Photo by Philips, Independence, Iowa.

ALLERTON, record 2:09, in action, showing the reach and movement
to secure greatest speed.

ONL NH, record 2:04, owned by the International Stock Food Co.,
Minneapolis, Minn. The photograph shows clearly the movement of
the legs when a horse paces level and true.

26a

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d{ USYM pouvedde ot SB ‘UOT[[e}S Bul}}O1}, uUoTdureyo

But oy ABP oY} UO
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26b

l<
=]

GENERAL EXAMINATION

38. Action—Why Highly Valued. In the market for
light horses there is no single feature held in higher esti-
mation than that of desirable action. It has different de-
erees of valuation when associated with the various types
of horses, but to sell well they all must have as much as
may be displayed and used to advantage. The fact that
proper action associated with the coach type brings ex-
ceptional prices in the market, would of itself make the
subject an important study, but when its influence on
the prices of all classes of horses is considered, it at onee
essumes the position of being the most valuable charac-
teristic connected with the classes of ight horses.

Good action is mainly desirable for its utility and also
for the many other qualities which it indicates. It will
readily be expected that the horse with good action is
more durable and more enjoyable, as the work is done
easier, and also more profitable, for more of it is accom-
plished. But looking further into the subject it is sur-
prising what other attributes are dependent on it. The
action of a horse reflects its temperament, proves the bal-
ance of its conformation and indicates soundness. With
right action there must be a dash and zest which is the
outflow of a sanguine temperament making light of the
hardest effort. Then the conformation which is but a liv-
ing mechanism of levers, pulleys and transmitters, must
have the delicate adjustment and balance, that gives
grace and smoothness to every movement. Further there
cannot be any unsoundness to render less free or firm
the step as both these characteristics must be prominent
Im actions of all kinds. The more action is studied, the
deeper becomes the conviction that every attribute of the
horse contributes to it. Every quality comes more or less
into play and for that reason the difficulties in the way
of securing the typical action of the high degree o: merit
are almost insuperable.

39. The Walk—Active, Straight, Level. Excellence at
this gait is a very desirable quality in all varieties of

28 JUDGING LIGHT HORSES

horses, and unlike the trot its meritorious features are the
same in all, as it has no connection with type. In the
enjoyment of a road horse there is much to admire in the
manner in which he conducts himself when walking. It
is questionable as to which is the most pleasurable to ob-
serve—the walking of the horse whose step is evenly
timed and nervy, or the trotting of one that has all the
grace, style and snap that characterizes the coacher.

40. Observing Straightness of the Walk. In moving
away from you the feet of the active walker leave the
ground with a quick snap, showing in its passage the
reflection of the whole shoe. After leaving the ground
with this peculiar snap the foot swings upward and for-
ward, then the knee unfolds, the pastern carries the foot
eracefully forward and it again comes to the ground
lightly but firmly with the characteristic spring and snap
that identified the first movement. The feet move straight
away, Swerving neither to the left or to the right, nor
should the folding of the knees or the flexing of the hocks
result in an outward pitching or spreading. A horse that
will lift and plant his foot in the way described almost
invariably has the upheaded and commanding appearance
In movement which is so admirable in the harness horse.

41. Manner of Noting Levelness. The crucial test of
the balance of a horse’s walk is the side view. Any va-
riation from proper structural proportions results in |
wobbling, hobbling or an otherwise uneven walk, and all
these are readily seen from the side. The levelness with
which a horse walks is one of the best evidences that the
legs work in harmony. The most common deflection from
this is attributable to a long, slim coupling which gives
the onlooker the impression that the horse might break
away into two parts near the region of the loin. In de-
fective conformations of this kind the stride of the hind
limbs is short and he usually has an uneven, choppy gait
that is unsightly as well as ineffectual in covering dis-
tances. On the other hand an opposite relation of the

Photo by Schreiber.
Ph \ttograph ot the American standard bred trotter, GEO. WILKES,

2:22: founder of the great Wilkes family of standard bred trotters.

DESCRIPTION OF THE STANDARD BRED HORSE.

HE CHIEF characteristics of the American standard bred horse is speed

at the trotting and the pacing gaits; the world’s trotting record for one
mile being held by The Abbott, the time being 2:03%, while the world’s
pacing record for the same distance is held by Star Pointer, the time being
1:59%. The type which should be encouraged in the show ring is that
which conduces towards this end, while at the same time showing the char-
acteristics required for endurance, ambition and the essential features of a
road horse. This means the possession of general features represented by
an intelligent head and extremely light neck, low, deep chest, oblique shoul-
der, long, muscular forearm, strong knees, short cannons, slim, sloping pas-
tern, and feet of good wearing quality, with round body rising slightly over
the loin; neat, long croup; thighs full with low hocks that are strongly con-
structed and clearly defined. Such deficiencies as are due to undersize, lack
of style and substance should be points for underscoring in the show ring.
In this connection, it is of importance to understand the difference that may
exist in representatives of this breed when they are undergoing the strenuous
work of campaigning or when they are retained only for show and stud pur-
poses. AS many carriage horses have their origin in this breed, as well as
most of the roadsters and trotters, emphasis should be given to the qualities
Which mean endurance, ambition and high finish.

It sometimes Occurs that both pacing and trotting action compete in the
show ring in a class for roadsters or standard breds. Both these gaits must
be recognized and the preference given to the one that shows the most purity
and is the best in every particular of its kind. The distinction must be
made between the high knee and hock action of the carriage horse and the
more reaching and easier folding action of the roadster or trotter. See
standard, page 59.

28b

Photo by G. A. Tadman.

Hackney stallion, RoYAL DANEGELT 5785, owned by Sir Walter Gilbey,
Elsenham Hall, Essex. Winner of championship at London Hackney
Show, 1898, and at the Manchester show of the Royal Agricultural
Society of England in 1897.

DESCRIPTION OF THE HACKNEY HORSE.

HE HACKNEY was established in Great Britain as a breed to meet the
requirements for a horse of extreme smoothness, with gracefully curveG
cutlines, having the action necessary to show these to the best advantage.
The head is light, neck muscular and curved but free from heaviness;
shoulders smooth and laid well back; body circular, compact, short; hips
smooth; quarters plump with muscle, legs short with tendons cleariy defined.
Their action is noted for its straightness and height, and the regularity of
knee and hock movement. There is a variation in the types of the breed, some
showing more upstanding with abundance of quality and straighter lines,
while others are shorter limbed, fuller made and especiaily strong in action
from a carriage standpoint. The secretary of the Hackney Horse Association
of Great Britain has summed up the general description of the Hackney,
which, as he says, fitted old style and new ideal, in the following: “A power-
fully built, short legged, big, broad horse, with an intelligent head, neat neck,
strong, level back, powerful lines and as perfect shoulders as can be pro-
duced; good feet, flat boned legs, and height of from 15.2 hands to 15.3%.
In addition to showing a type required for a carriage horse, the hackney must
possess as a necessary essential true carriage or coach action.

GENERAL EXAMINATION 29

parts, close coupling and short back, with long legs, is
likely to give use to a slovenly swinging gait, producing
clicking, stumbling or other deficiencies. If there is a
flaw in the mechanism of the front legs, it is usually made
evident by the movement of the front feet, especially as
they are about to touch the ground. If the limb propor-
tions are ungainly the feet do not seem to reach the
ground at the proper stage, either turning too much on
the heel or not turning enough and precipitating the toe.
From. behind it is easy to observe if the walk of the hind
limbs is level thus being free from any hitching, wobbling
or unevenness in the stride.

42. The High Stepper in Action. The highest priced
action in the general horse market is that of the high
stepper. The peculiarity of this action consists in lifting
the knees inordinately high and flexing the hocks so
that they come close to the body and keep the legs well
under it. From the standpoint of action alone, the higher
the knees and the hocks are lifted the more valuable is
the horse, provided the type and other features more com-
mon are equally satisfactory. The feet must be thrown
forward without any dishing on either side and the hocks
must pass each other close and in line with the forward
“movement. It is easy to understand that while this meth-
od of movement is the most showy and stylish, it is not
serviceable action for a road horse. The front legs soon
succumb to the heavy coneussion they would be ealled
upon to stand under hard driving. But this action is
sought only in the horse that is used for short drives
about the city where style is paramount to speed and
stamina. While it is recognized that the high stepper
should have as many as possible of the other qualities of
excellence in addition to high action, yet all others are
considered of minor value among horses of this class.
‘* All-around action only to be considered’’ is the current
phrase in the prize lists that provide classes for competi-

30 JUDGING LIGHT HORSES
tion among the high steppers, which means a combination
of shoulder, knee and hock action.

43. The Carriage Horse—Manners When in Motion. A
connoisseur of horses will see much more than the legs of
a carriage horse when moving. As such a horse moves
before an appropriate vehicle with the latitude of a light
hand assisting him there are flashes of gracefulness from
every motion. With this there is a quality of mind that
gives buoyancy to the step and accounts in no small de-
gree for the uplifted carriage of the head. It is expres-
sive of a happy temperament that gives gracefulness to
every poise and smooth flow to every movement. Even
such a minor organ as an ear plays its part, the eye, too,
shows the fire from within and challenges the critic for
its meed of praise in measuring the step and alertness in
giving it security. Scan the lines of the neck, and notice
their tenseness and yet the unusual elasticity it shows
when occasion offers for the movement of greater grace-
fulness. The shoulder plays with freedom and the smooth
turned loin and quarter seems the only regions that are
not taking part in this unusual display, though in this
immobility they show their real strength.

44, Straight and Regular Action. As to the action of
the fore legs, it is straight away with continuous folding
and unfolding. In the action of the carriage horse there
must be some style and dash and high lifting of the feet,
but never enough of it to make the action unserviceable.
At no time is the fore leg held in poise as it does not
dwell either in flexion or extension. The foot snaps from
the ground and is then carried forward while the limb
unfolds, as if following the rim of a wheel. It seems to
reach the ground at the right stage of the unfolding so
that it is not held in suspense at any point along the line
of descent. The feet pass close and in a straight line so
that there is no swaying or dropping down of the fore
hand with each step. The hind foot leaves the ground
with the same quick movement and at no time is it al-

High stepper in action. Photographed from “Driving for Pleasure,”
showing the extreme degree to which the knee and hock action may be
developed by heavy shoeing and training.

LEADER, THE SCOTCHMAN, in action, showing the folding of the knea
and the flexing of the hock desired in carriage horses.

b0a

Photo by Schreiber.

LEADER, THE SCOTCHMAN, winner of numerous prizes at the Boston
and Philadelphia horse shows in the heavy harness classes. Illustrative
of the fullness and symmetry of form that should be a feature of the
carriage or coach type.

Photo from Rider and Driver.

THE DEMON and LOTHARIO showing the type desirable in a pair of
earriage horses.

30b

GENERAL EXAMINATION 31

lowed to hang back so as to give the horse the appearance
cf not gathering himself well together.

45. The Driver’s Sensation of Action. After all is
written that it is possible to write about the action of the
carriage horse, there is something else that must go with
it which cannot be described with sufficient vividness to
make the novice appreciate it. It has something to do
with power and its connection between the animal and its
master seems to be the driving lines. As you sit behind
the horse of true carriage action and conduct you feel
your proximity to a powerful mechanism that is under-
going a test of its minutest parts. If anything fails every-
thing will be demoralized but it is the feeling of strength
and power in the animal that allays unnecessary fears.

Without leaving this feature connected with the car-
riage horse let us study its relation to the trotter. Sub-
stance and strength in the carriage horse gives momentum
to the occupants of the somewhat cumbersome earriage,
while the trotter loses these for speed and stamina. Be-
tween the trotter and its driver the feeling is that of flight
instead of power in motion. The difference in the feeling
resulting from following the movement of these two
classes of horses might be better expressed by reference
to the difference in the feeling that one has when stand-
ing beside a swift turning windmill, as compared with
the effects of observing the turn of a ponderous water
wheel. The former takes advantage of every breath of
wind and speeds a merry clip without apparent exertion
or strength; the other impresses one at once with its
power and in a lesser degree with its combination of
strength and speed.

46. The Trotter—Speed and Stamina. The leading
feature of the action of the trotter is speed at the trotting
gait, but there are many others that must be companions
of this to result in the greatest development and the chief
cf these is stamina or the ability to maintain the neces-

32 JUDGING LIGHT HORSES

sary gait. It is generally thought that if a horse has
speed he has the one essential necessary to make a trotter
or a good road horse. Not only is speed desirable but
there must be a true balance of parts, that insures their
protection together with trueness of stride. Being true
and level gaited guarantees the greatest durability and
that with an ambitious turn of mind gives us that very
desirable quality in the trotter, termed ‘‘gameness’’ or
stamina. Of all features of the trotter’s action it must be
the most evident that it is not in the least wasteful of
energy. While that of the carriage horse or high stepper
must display effort, the trotter should move so as to
leave the least impression of this.

Less roll to the knee, more propulsion from the stifle
and less motion in the hocks carries the trotter forward
closer to the ground and with less expenditure of force
and without the higher lifting of the knee and hock which
is characteristic of the high stepper. There is much more
extension of the limbs in the trotter, as shown in the
reach of the fore leg, while the hind legs pass back far-
ther and reach farther forward than in the action of the
high stepper or carriage horse as the latter must keep
his legs under him to gather himself together in the
proper degree. A wider spread in the movement of the
hind legs in the instance of the trotter is not as bad a
fault as it would be if associated with the carriage horse.
It is frequently noticeable as a distinction between the
action of a trotter and coacher, that the latter is balanced
in stride when going an easy gait but becomes unbalanced
or weak when urged beyond it, while the trotter may
very often show an uneven gait when moving slowly but
when urged to the limit of its speed, displays truly bal-
anced action without any tendency towards losing its
stride. .

47. The Pacing Gait—Level and True. A study of this

gait will disclose the fact that there are more variations
in it than in any other form of action. Horses pace in

The illustration on the right hand shows a we!l bred and intelligent
head, the subject being LoLA RONAN, standard bred road mare owned
by the author, while that to the left is a photograph of a head showing
lack of breeding and deficient in fullness of forehead.

Two photographs to illustrate the differences in the appearance of
horses’ heads when they are trimmed and untrimmed. The head shown
trimmed is that of Boralma, 2:08, the unbeaten 4-year-old trotter. * * *
The trim appearance of the head is to some extent due to the fact that
the foretop has been clipped, the ears trimmed, the mane clipped back
of the foretop. The companion head, on the right, though of a French
Coach mare showing abundance of quality, is yet very coarse in appear-
ance, largely due to the fact that the head has not been trimmed. The
mane has not been cut away. The long hair is in the ears, the foretop
has not been removed, while the long growth of coarse hair below the
jaw has not been trimmed.

2b

These photographs have been selected to show the difference in the
dispositions of horses. The upper one shows desirable temperament
with harmony between horse and rider. The lower one shows horse
and rider out of touch with each other and the horse discloses by ex-
pression and countenance a strong will and vicious disposition.

Photo from Horse Show Monthly.

A row of good heads. The heads of the horses shown here indicate
a high order of intelligence, borne out by the fact that they all possess
sufficient intellect to act. Beginning on the left hand their names are
Charley Adams, Nixon, Alice, Blair, Charlie Ross, Ella, Maud. They
are used in the stage plays Sporting Life and the Great Ruby. They
are owned by the LeRoy Payne Co., of 171 Michigan Avenue, Chicago.
Without exception they show intelligent heads in that they display full
foreheads, open countenances, large eyes, with abundant width between
them,

STRUCTURAL EXAMINATION 33

many ways, some lurching, others shufflmg and many
more wobbling in an unsightly manner but, however they
may go, they are nearly all characterized by possessing
speed. A level and true pacer displays a sightly gait. In
pacing level and true the body remains steadier than in
any other movement. The legs move in harmony with the
directness of a machine.. The nervy, machine-like pace
peculiar to many of the fast pacing animals is a study in
the degree to which the minimum of effort results in the
maximum of speed. Some horses pace because of bent
hocks, others because of ungainly proportion but when
the gait results from breeding and is the outcome of
straight and direct movement, it is difficult to imagine a
gait with less friction or display of effort. In the instance
of the horse that possesses true excellence at this gait, if
you were to shut off your view of the limbs in motion,
you would have the impression that the animal was stand-
ing on a rapidly moving train hidden from your view, so
ttle does the body and other parts above the line make
any display of effort. Asa rule the pace from the stanc-
point of the spectator is an unsightly gait, but one that
is usually thoroughly enjoyable from the point of view of
the driver. Owing to the ease with which the pacer
moves and the lightness with which they speed over pave-
ments, combined with the rapidity with which they can
reach their speed, the pacer has become very popular
among city road riders.

IT. Structural Exanination.

Thus far the features that enter largely into the general
appearance of the horse, the form, quality and action,
have been considered, but in addition to these qualitics
there are numerous details of structure and soundness
which have a predominating influence on the value of any
of the classes that have been discussed. Not only must
horses of the classes described prove sound to be of serv-
ice, but to sell well they must also show the strength of
structure that wards off the possibility of any unsound-

34 JUDGING LIGHT HORSES

ness developing in the future. A badly constructed hock
without a curb may depreciate the value of the horse fully
as much as a curb present on a strong and well formed
hock. The first does not have a curb solely because it hag
never been subjected to a strain, while the curb in the
latter instance must have been due to stress of more than
common severity. To discuss this division of the subject
in detail it will be necessary to arrange the material that
follows so as to consider the various parts of a horse com-
pletely.

48. Head—Straight, Lean. The shape of the head and
the countenance of a horse adds greatly to its appearance,
and as this is the part which is most frequently observed
it becomes of some importance. The line from the ears to
the point of the nose as seen from the side should be
almost straight. In scanning the photographs of a great
number of trotters it will be noticed that nearly all stal-
lions have slight Roman noses while most of the mares
have slightly dished faces, a distinction which seems to
be characteristic of the sexes. As a rule it will be found
that horses of very prominent Roman noses are self willed.
Small nostrils are generally associated with this form
of nose and as a consequence we find in such instances,
that the respiratory or breathing organs lack develop-
ment. The features of the face should be distinet, with-
out the least appearance of coarseness or meatiness. A
lean face is suggestive of good quality in a horse. The
muzzle should be fine in quality to make the head appear
at its best. Between the eyes there should be breadth
enough to give a pleasing frankness to the countenance.
It is a point of practical value as an index to the brain
development which is of much importance in a light
horse, for in this class intelligence is a merit of high
value. While it is granted that the intelligence of a
horse depends mostly on the training received, yet there
is a marked difference in the benefit which horses derive

STRUCTURAL EXAMINATION 35

from training, and that difference may only be accounted
for by variations in the brain development.

49. Nostrils—Large, Open. The noctrils of a horse
should be large, thin, dilatable and of a pink color.
While there should be no discharges from them, they
should always have the appearance of being moist.

50. Eyes—Full, Clear. A bright eye indicates vigor
of constitution, that is, stamina, staying power, or bottom,
as it is sometimes called. It is also associated with a
happy disposition and it seems to be this that accounts
for the fact that some horses do an enormous amount of
work with little worry and strain upon themselves. A
large, full, clear eye is indicative of a kind, generous dis-
position and good health.

51. Ears—Erect, Active. The ears should be close to-
gether and earried in an erect position. They should be
active and somewhat pointed. Lop ears indicate lassi-
tude, or in plainer words, laziness. When it is noticed
that a horse does not shift or move either of its ears to
any extent to catch sound, it is safe to presume that it
is afflicted with deafness. On the other hand if it is
continually moving them, it is advisable to inspect the
eyesight carefully as it is likely that the extra labor
imposed on the ears has its origin in the defect of one or
both of the eyes.

52. Jaw Bones—Wide, Sharp. Between the jaw bones
there should be sufficient width for a large wind-pipe
and also enough to allow the head to play freely on the
neck. When the space between the jaw bones is very
narrow it will often be noticed that the horse carries his
head stiffly, but when there is sufficient width in this
region, the head is usually carried gracefully and moved
freely on the neck. The throttle or throat latch should
be hght without any unnatural fullness between the jaw
bones or heaviness at the juncture of the head and neck.

36 JUDGING LIGHT HORSES

58. Neck—Arched, Muscled. Nicely moulded and dis-
tinetly chiseled neck of sufficient length, carrying the
head gracefully is one of the most beautiful features of
the hight horse. Extending towards the shoulder the
neck should swell gradually so as to join the body smooth-
ly. The wind-pipe should be large and appear distinct
from the rest of the neck and the upper outlines of the
latter should be sharp. While many excellent road
horses have what is called a ewe neck, it is none the less
a defect as it detracts very much from the symmetrical
appearance.

54, Chest—Deep, Projecting. In the light horse that
is called upon for light work, the chest should obtain its
capacity more by depth than breadth. The reason for
this is that the deeper chest permits the freer play of
the shoulder. It is easy to see that swift, smooth action
of the fore legs is hardly possible in the broad chested
horse, mainly because it throws them too far apart and
out of line with those behind. If will often be noticed
in this direction that too much width causes the horse
to pitch or roll in its action. A deep chest is evidence
of staying power. The conformation of noted cam-
paigners on the turf, such as Mary Marshall (2:12), The
Abbot (2:0314), The Harvester (2:01), may be cited to
illustrate full development in this feature.

55. Shoulders—Long, Oblique. The conformation of
the shoulder is one of the parts of all light horses that
requires critical scanning. To give elasticity to the
movement of saddle horses and to permit of quick and
clean action in the roadster, the shoulder should be long
and oblique. An upright shoulder is very likely to result
in short, stilted action, frequently accompanied by stum-
bling, and it is quite a fertile cause of such bone diseases
as sidebones and ringbones. The high action which is
desired in the coach horse and the long reaching, clean
action so sought after in the roadster depends as much

The photo on the left, HuMMeER 6112, shows a sloping shoulder and
a foreleg of quality set properly and strongly supported below the knee
with correct pastern and excellent foot. Subject of the other photo is
too straight in shoulder and pastern with weak knees

Photo of a smoothly turned horse, especially round ribbed and on
that acount appearing too long in the legs, though not really so.

Photo by Schreiber.

Hoop’s McGREGoR, record 2 :26%, by Robert McGregor 2:17144. Winner
of three first prizes Philadelphia Horse Show, 1897, in roadster classes,
and also first for best appointed road rig.

Photo by Lillie.

Saddle gelding, CoLuMBUS, showing Spanish trot. Winner of first
prize high school class at Kansas City Horse Show, 1898. Owned by
C. T. Walker.

36b

STRUCTURAL EXAMINATION 37

on the obliquity and freedom of movement in the shoulder
as in any other feature. In addition, a sloping and long
shoulder strengthens the back and extends the length of
the under-line. The muscular development of the shoulder
should also be carefully noted, for if there is an unusual
bareness or lack of muscular covering it would denote
the fact that sweeny has affected it.

56. Fore Legs—Broad, Cordy, Straight. The appear-
ance of the fore leg from the side should show it to be
flat and cordy. The flatness shows the tendons to be
properly attached and some distance from the bone and
the clean cut appearance denotes the absence of any
coarseness about the legs. Viewing the legs from in
front and using a plumb line it will be found in the
instance of a leg that is straight, that a perpendicular
line downward from the point of the shoulder, should
equally divide the knee, cannon, pastern and foot. View-
ing the fore leg from the side, a similar line dropped from
the center of the leg at a point where it joins the body
should nearly divide the leg until the fetlock joint is
reached and from there to the ground it should fall exact-
ly behind the foot. Any variation from these two lines
shows crookedness from either point of view. The leg
should be long from the elbow to the knee, for the reason
that free and clean action follows such conformation. In
these parts it will be noticed that most of the muscles
extending and flexing the leg, are located between the
elbow and the knee. If this region is long, the muscle
must necessarily be long and that produces quick and
easy action. The muscle of the fore arm flexes and ex-
tends the rest of the leg, and in order that these motions
may take place with the least expenditure of power the
course over which it must travel must be as short as
possible; that is, the cannon running from the knee to
the fetlock should be much shorter than from the knee
to the elbow. |

38 JUDGING LIGHT IIORSES

Mr. H. T. Helm has made a careful study of the effect
that the proportions of these parts to each other have
upon the horse’s action. He has measured a great many
horses and finds that their action in the fore legs seems ©
to be governed by the proportionate length of the ‘ore
arm and the cannon. He found that Administrator has
Superlor action in front, and that his cannon was 1134
inches long, and the fore arr. 21 inches long. About the
same proportions were found to exist in the fore legs of
George Wilkes, and there was no lack of knee action in
his movement. The actual proportions were 1014 to 20
inches. In Governor Sprague the cannon was 11 inches
and the fore arm 21 inches, and here the front action was
not quite as rounding as that of George Wilkes. In the
instance of St. Lawrence, the proportions were 1114 to 21
inches and the action was noted to be far reaching and
gently curving. It will be easily understood that the
strain upon the knees would be greater in those horses
that were long in the cannons in comparison with the
length of the fore arm, and it will usually be found that
such a conformation predisposes a horse to weak knees.
On the other hand when the fore arm is inordinately long
the tendency is for the front legs to bend back at the
knees and give rise to what is commonly termed ealf
knees.

57. Arms—Short, Thrown Forward. The humerus
which forms the arm should be short and appear com-
paratively straight. When it is so, it gives a horse an
upright appearance and adds to the latter’s style.

58. Elbows—Free. The space between the leg and the
body should permit of easy insertion of the hand. If the
elbow is closer than this or tied in, as it is termed, the
toes are usually thrown out; or if the opposite is the ease,
the toes are likely to be thrown in, which makes the ac-
tion of the horse awkward and dangerous.

59. Fore Arms—Wide, Muscled. Perhaps the most
important matter to notice in examining the fore leg is

STRUCTURAL EXAMINATION 39

the size of the fore arm, or the muscular development
observable just below the juncture of the leg and the
body. As fat accumulates very little there it is a safe
criterion of the muscular development of the animal.

60. Knees—Wide, Deep, Straight. The knees should
be broad in front, much broader than the rest of the leg,
either above or below, and the pisiform bone, which is the
bone forming the projection at the back of the knee,
should be sharp and prominent, for to this some of the
most important muscles of the fore leg are attached.
Breadth is desirable in such joints, because of the fact
that the concussion is more evenly distributed, and bet-
ter spent by the many bones forming the joint, when
their surfaces are large. The most common defects of
the knee are calf knees, knock knees, knee sprung, speedy
eut and scars.

61. Cannons—Wide, Short, Large Sinews. There
should be very little shrinkage below the knee as the
joints require as much support as possible. This defect
of being tied in below the knee is one of the most com-
mon weaknesses to be seen in the fore legs of light
horses. A light horse of common size should measure at
Icast 8 inches at this point. The cannon should be short,
wide and clean and the sinews should be back from the
bone. It is sometimes noticeable that the cannon is
thicker than usual which is generally caused by hard
road work.

62. Pasterns—Sloping, Strong. The pastern should
stand at an angle of 45 degrees with the ground, and
with the cannon it should form an angle of about 135 de-
grees. When more upright than this, they will cause
bone diseases, such as sidebones and ringbones, as the
concussion is very severe in such instances. Moreover, it
detracts greatly from the utility of the light horse, espe-
cially those intended for the saddle. as the step is short
and stilted, and this is very disagreeable to the rider. Gn

40 JUDGING LIGHT HORSES

the other hand, sometimes the pasterns of light horses,
and of thoroughbred horses especially, are too long and
slanting, which weakens them and ultimately ends in the
snapping of the suspensory ligament, resulting in the
horse ‘“‘breaking down.”’

63. Feet—Dense, Waxy, Large. The foot should re-
celve careful attention as it has an important part to play
in the work of the horse, and it is subject to many defects
and various kinds of unsoundness. It should be of firm
texture, good size, moderately upright and thoroughly
sound. It should have a healthy appearance which is in-
dicated by an oily coat of natural wax. The frog should
bear the mark of natural usage as a buffer, being spongy,
and touching the ground at each step. The roof or sole
of the hoof should be distinctly concave. Flatness, brit-
tleness and contraction, are the three most common de-
fects in horses’ feet. It will be noticed in many instances
that the bar of the foct has been cut away, so that the
hoof splits from the heel towards the coronet. This is due
to the blacksmith’s practice of cutting away the bars that
bind the foot together. When this is done the foot begins
to spread and the crack ultimately extends as far as pos-
sible. :

64. Ribs—Well Sprung, Deep, Close. The ribs should
be well sprung from the spine and they should be close
to each other. It will generally be found that horses hav-
ing well sprung ribs always make a better appearance
than those that are flat ribbed; and, in addition, they
will be found to be easier keepers. It should be noted
that the round ribbed horse always has the appearance
of being inordinately long in the legs. This deception is
due to the roundness of the body. It can easily be seen
that from a side view the flat ribbed horse presents a
body of deeper appearance and seemingly has shorter
legs than the horse that is rounder ribbed.

65. Back—Strong, Short, Muscled. In its proportion
the body should be short above and long underneath.

The illustration on the right is a photograph of the hind quarter of
St. SAviouR, a thoroughbred stallion, showing a clean, strong hock and
properly set hind Jeg. The photograph on the left shows a curb on the
right leg due to a weakly supported hock also improperly set.

The left illustration shows a hind leg too straight, while the right
one shows the other extreme in being set too far back.

40a

Welsh Pony Stallion, SHooTING STAR. First prize at 1913 English Royal
Show. Owned by Sir Walter Gilbey.

STANDARD FOR PONY.

EFORE the establishment of the Hackney Horse Society in 1883, the

dividing line between the horse and the pony in England was vague and
undefined. It was then found necessary to distinguish clearly between horses
and ponies, and accordingly all animals measuring fourteen hands or under
were designated “ponies”? and registered in a Separate part of the Stud Book.
This record of height with other particulars.as to breeding, ete., serves to
direct breeders in their choice of sives and dams. The standard of height
established by the Hackney Horse Society was accepted and officially recog-
nized by the Royal Agricultural Society in 1889 when the prize list for the
Windsor Show. contained pony classes for animals not exceeding 14 hands.
The altered Polo rule which fixes the limit of height at 14 hands 2 inches may
be productive of some little confusion; but for all other purposes 14 hands is
the recognized maximum height of a pony. Prior to 1883 small horses were
called indifferently galloways, hobbies, cobs or ponies, irrespective of their
height.—Ponies Past and Present, by Sir Walter Gilbey, Bart.

DESCRIPTION OF WELSH PONY.

OR THE information of those interested in this breed, the following de-

scriptions, furnished to the Polo Pony Society for their stud book (Vol. V-)
by the local committees, may be quoted: ‘“‘HEIGHT—-Not to exceed 12.2 hands.
CoLOoR—Bay or brown preferred; grey or black allowable: but dun, chestnut
or broken color considered objectionable. AcTIoN—Best described as that of
the hunter; low ‘dairy-cutting’ action to be avoided. The pony should move
quickly and actively, stepping out well from the shoulder, at the same time
flexing the hocks and bringing the hind legs well under the body when going.
GENERAL CHARACTER—The pony should show good pony character and evidence
of robust constitution, with the unmistakable appearance of hardiness peculiar
to mountain ponies, and at the same time have a lively appearance. HEAD—
Should be small, well chiseled in its outline and well set on; forehead broad,
tapering toward nose. Nostrrits—Large and expanding. MyrEs—Bright, mild,
intelligent and prominent. Hars—Neatly set, well formed and small. THROAT
AND JAWws—Fine, showing no signs of coarseness or throatiness. NeEcK—Of
proportionate length; strong but not too heavy with a moderate crest in the
case of the stallion. SHOULDERS—-Good shoulders most important; should be
well laid back and sloping, but not too fine at the withers, not loaded at the
points. The pony should have a good, long shoulder blade. BacK AND LOINS—
Strong and well covered with muscle. HINDQUARTERS—Long, and tail well
carried, aS much like the Arab as possible, springing well from the top of
the back. Hocks—wWell let down, clean cut, with plenty of bone between the
joint; they should not be ‘sickled’ or ‘cow-hocked.’ FORELEGS—wWell placed ;
not tied in any way at the elbows; good muscular arm, short from the knee
to the fetlock joints; flat bone; pasterns sloping but not too long; feet well
developed and open at the heel; hoof sound and hard.’—Ponies Past and
Present, Sir Walter Gilbey, Bart.

401)

STRUCTURAL EXAMINATION 41

This not only adds to its strength, but it gives the legs
free play and insures a balanced stride. The horse of
this conformation under the saddle will unite himself
more quickly and better, while the same horse on the line,
or in harness will have a freer and more balanced stride.
It is the opinion of many that the roach back is an evi-
dence of strength. It is the most undesirable feature in
a horse for the saddle, and it is, to say the least, an eye-
sore in road or in carriage horses.

66. Loin—Short, Broad, Muscled. It is a defect of
many horses to be light and narrow at the juncture of
the body and the hind quarter. If the loin is long or
_ slack, that is, if the distance is great between the last rib
and the hip bone, the horse is likely to be weak in the
coupling and deficient in action, and when this is viewed
from the side, it will be noticed that the hind foot fails
to reach the point where the front foot left the ground.
This probably is due more to lack of muscle over the loin
than to any other defect.

67. Croup—Long, Muscular. The part included in
the hind quarters should be critically examined, for, as
it has been previously explained, it is in this region that
the propelling power resides. The haunch or croup
should be long and on account of the improved appear-
ance it should be comparatively straight. When the croup
is long, it allows a greater play of the main muscles that
are located in this region. It will be noticed in nearly all
fast trotters that the croup generally has this character-
istic. Length of muscle here as elsewhere contributes to
speed.

68. Thighs—Muscular, Deep. The thigh should be
full and plump with muscle which should also extend as
far down towards the hocks as possible. Some horses
have this feature so strongly developed that the muscle
continues to the hock and gives the latter a thicker ap-
pearance. The thigh should be long, making the hocks
low, as this contributes to a long stride.

42 JUDGING LIGHT HORSES

69. Quarters—Heavily Muscled. The quarters viewed
from behind should show a heavy mass of muscle be-
tween the legs. Perhaps there is not another part of the
muscular system that shows a greater variation in de-
velopment in different horses than the quarters, for
while some will be cat-hammed there are others surpris-
ingly full in this part, with deep, hard muscle.

70. Hind Legs. The set of the hind legs has a direct
bearing on their liability to diseases. A leg that is bent
too far forward is likely to develop a curb, while one
that is too straight is more subject to fullness in the
hock region, predisposing it to either thoroughpin or bog
spavin. In looking from the side at a leg that has cor-
rect conformation, a plumb line from the center of the
hip joint should equally divide the gaskin and the foot.
Dropping a plumb line from the point of the buttock 1
should run parallel with the line of the cannon. From
behind, the same line should equally divide the hock,
eannon, pastern and foot.

71. Hocks—Wide, Straight, Clean. The hocks should
be clean and broad and the point should be prominent as
the leverage of the most powerful muscles attached here
depend to a great extent upon this. There should be no
gsumminess about the hocks; the web should be especially
clean and free from all fleshiness or puffs of any kind.
In running the hand over the hock, all the depressions
that are characteristic of the sound hock should be easily
felt and the bone should feel firm without the least indica-
tion of unsoundness of any part. Too much attention
can hardly be given to this joint as it is one of the most
important in the whole frame.

72. Hind Cannons—Wide, Short, Clean. The hind
cannons should be comparatively short as such a con-
formation gives the hind leg a longer stride while at the
same time allowing the feet to keep under the body
more. They should also be wide for that gives better at-

STRUCTURAL EXAMINATION 43

tachment to the tendons and especially if the width con-
tinue just below the hock it materially strengthens that
part. When the support for the bones of the hock is
sight and narrow at the top of the cannon there is
ereater susceptibility to curbs on account of the weak-
ness of that region. The fetlock joint should be of nor-
mal size with good width and particularly free from
any puffiness indicating windgalls.

73. Hind Pasterns—Sloping, Strong. The slope of
the hind pasterns is not of such importance as that of
the front pastern for the reason that it is seldom that
this part will be found too straight in light horses.
There is less concussion for the hind foot to stand, con-
sequently there is less need for the pastern to be very
sloping. The pasterns should be of medium size and
length so that they may be strong. Freedom from thick,
coarse skin and hair is desirable for in the instance of
such there is less susceptibility to scratches.

74. Hind Feet—Dense, Rounded. The hind feet
should have the characteristics that have been described
in the reference to the desirable points of the fore feet.
It may be noted in addition that the hind feet are more
inclined to become narrow in front and not have the
nicely rounded surface that is desirable in a good foot.
The sides of the foot viewed from in front very often
appear to have shrunken some, making a ridge down the
eenter of the foot from the hoof head to the toe and
leaving the sides flat. Narrowness at the hoof head
usually accompanies this. The foot should be dense in
structure, medium in size, with strong, wide heel and
full front.

r *)
SCALE OF POINTS FOR LIGHT HORSES—GELDING. So
Le)
GENERAL APPEARANCE: aoe}

Form, symmetrical, smooth, stylish.............. 4
Quality, bone clean, firm and indicating sufficient sub-
stance; tendons defined; hair and skin fine......

Temperament, active, kind disposition................ 4

44 JUDGING HORSES

HEAD AND NECK:

Head, leans straveits sian ee eee sie epee eee ee eee
Muzzle, fine, nostrils large; lips thin, even; teeth

SOMME! O57 F ake one STO Sess ne cies tar ewe ee
Byes, tulle bright clear, lanzer oa) as eases ee eee
BPorehead, broad, fWi id oe wb eee es eee
Kars, medium size, pointed; well carried, and not far

BWA a el ee Sh tial cae led Re oe teal ea er
Neck, muscled; crest, high; throatlatch, fine; wind-

PIPE, TAL LOT Mae eS tO ie lesa eee ney eae eee en ee

FORE QUARTERS:
Shoulders, long, smooth with muscle, oblique, extend-
INS UNTO) DAC die aaa deo eee Ree oe ee eee
Arms, Short, thrown fOrnwande so) ent eee
Fore arms, muscled, long, wide..................
Knees, clean, wide, straight, deep, strongly supported

Cannons, short, wide; sinews, large, set back......
Petlocks, wide, straight :.y 23 5.22% 2. eee
Pasterns, strong, angle with ground 45 degrees.....

Feet, medium, even size; straight; horn dense; frog
large, elastic; bars strong; sole concave; heel wide
Legs, viewed in front, a perpendicular line from the
point of the shoulder should fall upon the center of
the knee, cannon, pastern and foot. From the side,
a perpendicular line dropping from the center of
the elbow joint should fall upon the center of the
knee and pastern joints and back of hoof........

BODY:

Withers, muscled and well finished at top.........
Chest, deep: low, Jarge: cirth 32° 2...6, .. J 2. eee
Ribs, long, sprumge, close... 28 2sncsct san ee
Back, straight, short, broad; “muscled... 27-4...
Loins wide, ‘short, thick. 15 a0 ee eee
Underline, Jons;) fank let down... 2.2.5... ..5- eee

HIND QUARTERS:

Hips, smooth; wide; level's 63.0 os tesco el renee
Croup; lone wide, muscular: 22.0 eo. i ee
Vail. attached. nigh, well-carricd. =. 22.2 a2 eeu eee
Thighs, long, muscular, spread, open angled.......
Quarters, heavily muscled, deep................-.-
Gaskins or Lower Thighs, long, wide, muscular.....

Hocks, clearly defined, wide, straight.............
Cannons, short, wide; sinews, large, set back......
Betiocks, wide, -straighit. 2:20 4 =e ioe eae

Easterns) ‘strong, Slopilme: Semrs i eae ens eee eee
Feet, medium, even size; straight; horn dense, frog
large, elastic; bars strong; sole concave; heel wide,
1 GaK=4 (ree a ium nem Drie Want t te aero mr oe So.

Legs, viewed from behind, a perpendicular line from
the point of the buttock should fall upon the center
of the hock, cannon, pastern and foot. From the
side, a perpendicular line from the hip joint should

j4 pa

cor DD DD NE DO

bo bo DD DD eH or)

De bd Ol bo we hb

IN THE BREEDING CLASSES 45

fall upon the center of the foot and divide the
gaskin in the middle; and a perpendicular line
from the point of the buttock should run parallel

WAEh Ene Aine Of TmerCamNONM:.6 see s5 ob. wee bere 4

ACTION:
Walk eclastiemquick: balamced)... 8 ol. k he es as 5
Mroterapids straight. reswlar, Wiel oe 2 fs ee 8 oe 115}
IONE cc at nes + 85 ANC eA ele Rea yh OR coe AUDEN eae Ui 100

IV. JUDGING HORSES IN THE BREEDING CLASSES.

The preceding discussion has most to do with the
judging of the various types of the horse in use for
pleasure or for work; so that it is necessary to present
some details that should be observed in making awards
in the breeding classes. In this work the judge must
closely discriminate between the peculiar characteristics
of the sexes and also employ much judgment in de-
termining the development according to the age.

75. Sex Characteristics. Preceding birth and for
some time in fcetal life, there are no evidences of sex.
Such are apparent at birth, but it is not until the ap-
proach of puberty that the sex characteristics referred
to here begin to develop. After this period is reached
the sexes begin to diverge from each other, the male
acquiring characteristics that are distinctly masculine,
while the female acquires others peculiarly feminine in
that they are strikingly different from those of the male.
The reproductive cells of each seem through their char-
acteristics to influence the peculiarities of the sexes in
a remarkable manner.

76. Differences in Disposition. In all classes of farm
live stock there are very noticeable differences in disposi-
tion, that may be credited to the influence of the sex. The
active disposition of the male animal oftentimes is forced
to spend itself in the development of viciousness and it
cannot be disputed that such has been true of many of
the best breeding sires, especially amone those of the
lighter breeds of horses and the dairy breeds of eattle.

46 JUDGING HORSES

The difference in the nature of the sexes is even charac-
teristic of the reproductive cells—the sperm or male cell
being active and smaller, while the ovum or female eell
is larger and more stable. From this condition through
the various stages of life the differences in the disposi-
tion of the sexes is easily traceable. The lamb of the
male sex becomes combative and more active in disposi-
tion as he develops while the ewe lamb loses the early
activity that was common to all and develops into the
ventler ewe; the calf of the male has a fierceness of
- mien that seeks active expression in imaginary combats,
becoming easily excited to anger, when it is noticeable
that the suppliant bawl has become a fierce roar; while
the cow has lost the playful energy that she had as
a calf and now has none to spare for anything but her
quiet vocation of making milk; the colts tend to de-
velop the same restless activities while the fillies assume
the quieter quality of mind common to maternity, and
in like manner the pigs separate in their dispositions as
the sex characteristics become pronounced. Thus in all
live stock the changes of disposition are traceable to
sexual development and it is because of the close con-
nection between the two features that many breeders
consider the characteristic disposition valuable indica-
tions of future usefulness for breeding purposes.

77. Differences in Form. In the development of the
sexes marked differences in form result. The true male
form is heavier at the shoulders than the female while
the latter is wider in the region of the pelvis. This
should be borne in mind in critically examining animals
of the different sexes, for it may oftentimes prevent an
adverse criticism which should be favorable comment.
It is not infrequent to hear the remark passed that a
ram for instance, in a breeding class, would be an ex-
ceptionally good sheep if he were as wide behind as he
is in front. This is thought by some to be the striking
defect of our mutton breeds (and perhaps it is) but in

American Standard Bred Stallion, Carmon, at the head of the _Govern-
ment Stud at Fort Collins, for breeding American Carriage Horses.

Morgan Stallion, Gmnrran Gates. At head of the Stud at the U. §.
Morgan Horse Farm, Middlebury, Vt.

46a

TT
y \\\ \\
KRU a“

\\" AY RQ

\ \ \ \
LAA \\
\\ ANY

AAA \
\ \ \ \ \ AN
AI
WWII AY \
SRR
A enn
AN
\\\ A
\ A
AAA
\ \

ANA

AQ

NAN

s

RN

Yj

A prize winning Shetland Pony Stallion.

46b

IN THE BREEDING CLASSES 47

many instances it is but the universal pattern that nature
has adopted for the male form. <A male of any class of
stock should be expected to be wider in the chest than
behind though it should not be weak in the latter part.
Width of hip, however, is not the chief qualification of
the female form; depth in this region or length of the
barrel and from rib to hip, is of more importance as
this makes provision for the proper growth of the fcetus.

78. Variation in Features. There are many marked
variations in the features that are characteristic of the
difference in the sexes. In the stallion the face has a
harder look and the head is larger. The neck is fuller
and the erest or swell of the neck is very pronounced
and surmounted with a heavy mane. The mare has a
slimmer face with a softer expression, the neck is thin
and often ewe shaped and the mane light and fine. In
cattle the face of the bull is more or less burly and cov-
ered with wavy hair, the horn is strong and inclined to
roundness while the neck is thick and stout with a full
crest. In the cow the face is long, free from wavy hair,
the horn light and flat and the neck thin and in-curved
on the top line. In sheep the face of the ram is shorter
and heavier and the neck has a heavy ‘‘scrag’’ or crest.
The ewe’s face is finer and the neck much lighter. In
swine the boar’s head is short and inclined to coarse-
ness and the tusks are strong and large. The neck is
full and the bristles abundant and with age the shields
(thickening of the hide over the shoulder blades) de-
velop. The sow is smaller in the face, the neck much
lighter and finer just at. the point where it joins the
head. These things are all features of the sex character-
istics and their value, which will be discussed in what
follows, will indicate the degree to which they should
be looked for in all breeding classes.

79. Relation of Sex Characteristics to Sterility.
When the sex characteristics that have been described

48 JUDGING HORSES

fail to develop in the mature animal, it 1s invariably good
evidence of the lack of procreative power. The effect of
castration is evidence of the fact that if anything inter-
feres with the maturity of the reproductive organs, the
sex characteristics fail to develop. If the operation is
performed early in life there is a decided epproach to
the characteristics of the feminine type in the instance of
gveldings, steers, wethers and barrows. On the other
hand, it is equally true of the opposite sex—thwarted or
impaired development results in the production of the
characteristics that are peculiar to the male type. As
en instance of this the occurrence of ‘‘free martins’’ in
cattle may be cited. This term is applied to twins in
which the one is a male and the other a female. The fe-
male usually possesses the sex characteristics of the
male as she has the coarse appearance in the head, neck
and horn, and when this is so it will be found that she
is invariably infertile. Extreme effeminacy on the part
of the male is equally indicative of sterility as may be at-
tested to by the effeminate appearance and the sterility
that results from inbreeding some classes of stock. Low,
referring to this, says of closely in and inbred animals,
‘“They become as it were sooner old; the males lose their
virile aspect and become at length incapable of recreat-
ing their race.’’ Walker (Intermarriages) cites many
instances that have been observed by different poultry
breeders, bearing out the proposition that sterility
through close in and inbreeding with some animals is
followed by the loss or interchange of sex characteristics.

80. Relation of Sex Characteristics to Prepotency.
The non-development cf the sex characteristics in the
male is indicative of the lack of vigor and that in turn
has a close relation to preprotency or the impressive
powers of a sire. Effeminacy means a lack of tone in
muscle and loss of vigor and this is very observable in
sires lacking in impressive powers, while the most noted

sera penne samara enna ae

:

A yearling Hackney filly, winner of numerous prizes in the leading
British show rings.

A thoroughbred yearling, DisGuisre II, owned by James R. Keene.
This American bred horse finished third in the Derby, and afterwaras
beat the winner of the race, the Prince of Wales’ Diamond Jubilee.

A group of French Coach yearling fillies at Oaklawn Stock Farm,
the property of Messrs. Dunham, Fletcher & Coleman, Wayne, IIl.
These fillies were sired by Perfection and they show the form and
quality desired in coach fillies of this age.

48a } : tes

Standard bred trotting stallion, ALLERTON, when a three-year-old with

a record of 2:12, formerly champion trotting stallion, and within recent
years the leading sire of standard trotters. Sired by Jay Bird 5060,
and owned by C. W. Williams, Galesburg, I11.

48b

American standard bred stallion ALLERTON, 2:09%4. Reproduced from
a photograph taken when 14 years old. A comparison of this with
the illustration shown above, which was taken when three years old,
indicates the development which takes place in a stallion as he ad-
vances in years. A comparison will also add to the prestige of this
horse, for it shows how well preserved in form he is, without any
blemishes, after having passed through severe campaigning.

IN THE BREEDING CLASSES 49

sires in the history of breeding have been remarkably
virile with the characteristics of masculinity unusually
developed.

81. The Stallion Classes. Excepting the sex charac-
teristics the stallion should have the qualities that have
been described in the class for geldings. The stallion
should have the determined expression, the hard fea-
tures, the high crest and full neck, that are evidences of
masculinity. With these there should be the active, vig-
orous temperament, which also indicates virility. The
testicles should be normal in size and both should be
visible in the sae or scrotum, for impotency is often in-
dicated by their non-appearance.

It is a frequent subject for discussion as to whether
or not the stallions in some classes should be judged
solely as to their individual merit or also include the
merit of their pedigree, performance and _ progeny.
Usually the conditions relating to the awarding of the
prizes are explicit enough to avoid such a discussion but
where they are not it is best to consider in making
awards all the attributes that will add to the value of
the stallion. Pedigree in a breeding class has a value,
so has performance; and for this reason they should be
given consideration along with the personal merit of the
stallion and his progeny. In the instance of a standard
bred trotter it is assumed by some that the fact that the
stallion complies with the standard is sufficient consid-
eration to give his breeding but those who have given
the matter any study will concede that there is a vast
difference in the value of the pedigrees of standard
horses. The judge should be able to discriminate be-
tween pedigrees and also to be broad minded enough to
include in his estimate of the different stallions before
him the other characteristics that make the anima]
valuable for breeding purposes.

50 JUDGING HORSES

82. Importance of Correct Conformation. In the
breeding classes special attention should be given to the
conformation. A defect of conformation even in the
smallest particular is very apt to be transmitted and for
that reason it should be discountenanced in breeding
stock. It is generally known that even such a slight mat-
ter as a twist. of the fetlock, or the turn of the foot in ac-
tion is very likely to pass from a stallion to all his get.
Considering however greater defects such as a curby hock,
a weak knee or other malformations, it is certainly the
duty of the judge to pronounce against them. To present
this feature plainly it may be stated that a breeder would
be better justified in using a stallion that had a spavin
on a well constructed hock than one that was without a
spavin but had a hock that was very defective in con-
formation; the reason being that in the instance of the
well constructed hock with a spavin it is certain that the
horse was subjected to a severe wrench or injury of some
kind else the spavin would not be there. In the instance
of the horse with the badly constructed hock it needs
only the opportunity, which occurs in nearly all kind of
work, to develop a spavin and the reason there is not one
there is solely because extra care has been given to the
protection of this part. Breeding animals of this kind
may be so carefully tended and pampered that they fail
to show such diseases as would be produced by their con-
formation under the ordinary stress of labor.

83. Hereditary Diseases.. In these classes it is of 1m-
portance to have in mind the diseases that are known as
hereditary. This term does not imply that the disease is
directly transmitted but that a horse having them trans-
mits to his get a decided tendency to contract them.
The newly born foal never shows them, but from its par-
ent it inherits the defects of conformation that prcdis-
poses it towards these diseases. The Royal Commission
composed of the leading veterinarians of England have
decided that the following diseases in horses are heredi-

my

LDL LA,

LLL

Sketehes of horses’ teeth, showing—I, a temporary incisor of
characteristic shape; 2, a permanent incisor, broader and longer than
No. 1; 3, a permanent incisor with lines indicating the appearance
of the tooth as it is subjected to wear. At ‘“‘A’”’ the unworn surface of
the new tooth is shown. At “B” the mark is indicated with the general
shape of the table. At “C’’ it is noticeable that the mark becomes
much smaller while at “D” the triangular shape of the tooth that is
well worn makes its appearance; 4, shows the natural mark and table
of a horse’s tooth. It will be noticed that ..sere is a ring of enamel
around the black mark or center; 5, this sketch shows the table of
the horse’s tooth that has been “Bishoped” or nxed so as to bear some
resemblance to a young tooth with the natural mark. This black
mark has been Mace in the tooth by the use of a hard instrument.

th

ill

| l i : |
a aati
x

a 2/f to3 Years

BEM: 3! to 4 Years
.. .-4'2 to 5 Years

Sketch of the permanent incisors, indicating the order in which they

‘appear in pairs. The central pair of permanent incisors in both the

upper and lower jaws appear when the horse is about two and one-half
Or three years of age, the next pair replace the temporary incisors
when the horse is about four years of age, and the outside pair, making
a full mouth, usually appear at five years of age.

)) " i

FIVE YEARS

Lower INCISORS S1xX YEARS

|

\ \
| HH
: Wy

LOWER INCISORS

lf
id

il)

|

Hi ZZ
AAA

SEVEN YEARS EIGHT YEARS
LOWER INCISORS LOWER INCISORS

At five years it will be noticed that the marks are very distinct and
the tables worn but slightly in all of the incisors. At six years the
center pair in the lower jaw show some wear, the mark becoming
smaller. At seven years the second pair have nearly lost their marks,
while at eight the third or outside pair show considerable wear with
but a trace of the mark.

: ~ S
Y 3 \)
V3 — SS SN
Y, = SAS
Ze =—S SS \ NI
BBE \
ae TTT RSS \ We
/ i \
f
i, i U
i
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t}

NINE YEAR eR ; !
UPPER INCISORS : T . Y RS
: | EN TEA
i

UPPER INCISORS
il} | | if i
aa

| \ Wool! Ney

|

!
'

|

LA
a
H

"

|
i

: FiFTEEN YEARS
ELEVEN YEARS LOWER INCISORS
UpPeR INCISORS
Passing to the permanent incisors in the upper jaw at nine year's the
central pair have almost completely lost their mark. At ten those
adjoining these have reached the same condition, while at eleven the
marks have about vanished from all of the permanent incisors. It
will be noticed that as the age advances the appearance of the worn
tables assumes a more triangular form,
DOD

==

Five YEARS

Comparison of a five-year-old: mouth with one that is twenty
years old, showing the marked contrast that develops, as age ad-
vances, in the slope of the teeth as viewed from the side. To Gou-
baux and Barrier’s “Exterior of the Horse’ the author is greatly
indebted for the prints of horses’ teeth which have been shown.
These have been modified somewhat to bring out more clearly the
necessary distinctions.

Nancy HANKS 2.04 and foal by ARION 2:07%4. ‘This foal shows the
qualities desired in a trotting breed weanling, white the mare in form
illustrates a very desirable type of standard bred brood mare,

o0¢e

‘III ‘OSBoOl YD “OD 2 stato UOSToN' Aq pauMo pur solep
-sopA1oO [pe ore AOYT, “WOISsa0ONS UT SIv9A [VIOADS [VUOTIVUIOJUT OSBOIYH 4B “S| O0G‘E UBY4 SSO[ you sdopBe,[ puL “sq]
008g UL} SSE] JOU SUIGIIOM SIOTOOYA ‘MOS 04 WIGIY OSIOY-XIS OJ SSBlO Ul! ‘SsauUdvYy Ul sesuoYy 4jJeap uoIdueYg

HAH

0d

HSTIMATING THE AGE BY THEIR TEETH 51

tary: Roaring, whistling, sidebone, ringbone, navicular
disease, eurb, bone spavin, bog spavin, thoroughpin,
grease, Shivering and cataract.

84. The Mare Classes. In addition to the lighter head,
neck and fore quarter which is the proper type of the
sex, the mare should specially differ from the stallion in
the roominess of the barrel. The ribs should be deeper
and the body less compact and with much more length of
loin than in the case of the stallion.

85. Colts and Fillies. This is probably the hardest
class for the judge to satisfy himself in rendering deci-
sions. This class cannot be judged without considering
the possibilities of the future which comes only from ex-
perience. It is the growthy colt or filly with ideal limbs
and rather lanky body that is likely to prove the superior
animal when mature; while the compact, smooth bodied
eolt or filly that is not constructed on correct mechanical
principles is likely to develop into a disappointment.

Vv. ESTIMATING THE AGE OF HORSES BY THEIR TEETH.

It is necessary to know the indications of age as they
appear in the teeth that no animal may be unfairly classed
with those that are younger. The indications become in
a degree satisfactory to those who have proven them
many times by personal observation and experience in
noting the differences that exist. It is to be remembered,
however, that the foods fed them have a marked influence
on the wear of the teeth, thus making differences which
are not solely due to age. Liberal feeding which favors
early maturity is also likely to affect the appearance and
arrival of the incisors.

86. Appearance of Incisors. The difference in the ap-
pearance of the milk teeth or temporary incisors and the
permanent incisors is readily understood after they have
been once inspected. The temporary incisors are slender,
narrow and constricted at the neck and very white, while
the permanent incisors are broader, thicker and usually
of a light yellowish tinge.

52 JUDGING ILORSES

87. Order of Appearance of Incisors. The permanext
incisors of both the upper and the lower jaws appear at
the same time so that it is only necessary to refer to the
upper. There are six permanent incisors in each jaw in
the full mouth and these make their appearance in pairs
cbout as follows: The pair in the center are the first to
appear and they have displaced the temporary pair and
are full grown when the colt is from 21% to 3 years old.
The second pair or the two next to these are fully grown
at 3/2 to 4 years and the third pair have displaced the
two corner temporary incisors at 444 to 5 years of age.
At this time the horse usually has a full mouth.

88. Disappearance of the Tables. The best indication
of the age from five to ten years is the order of the disap-
pearance of the tables or marks in the incisors. At five
years the tables in the central pair of incisors of the lower
jaw show some wear but it is not until the horse is about
six years old that they have almost disappeared. At
seven years of age the “‘swallow-tail’’ as it 1s called, or
the nick in the upper corner incisor appears. At this age
also, the two incisors next to the central pair lose almost
all traces of their tables through wear, and at eight years
the corner incisors or outside pair are so worn as to be
almost. free from any appearance of having tables. At
nine years of age the tables have disappeared from the
central pair of incisors in the upper jaw; at ten the
marks in the next pair in the upper jaw are about worn
out, and when eleven is reached the tables have almost
disappeared from the corner pair of the upper row of in-
cisors. Sometimes the teeth are ‘‘bishoped,’’ that is,
marks are made in the teeth to represent tables thus mak-
ing the horse appear to be younger by the tables of its
teeth. This treatment may always be told from the un-
natural appearance of the table as the normal tooth al-
ways has a rim of enamel around the tables.

After a horse passes beyond the age mentioned it is a
difficult matter to make any further estimate with any de-

An easy and satisfactory method of opening a horse’s mouth. The
two thumbs are inserted just back of the incisors and the lower is
pressed down so that the horse drops the lower jaw. It is usually easy
in this way to make observations regarding the teeth.

52a

Proper method of lifting and holding the foot of a horse. In seeking
to lift the front foot of a horse the hand should be run over the cannon
in the manner indicated in one of the photographs. Usually a horse
will lift his foot as soon as this is done. To hold it firmly without
much effort, the proper plan is to hold the toe with the foot doubled
against the elbow as shown in the above photograph.

A fully developed bog spavin is shown on the left leg in the right
hand illustration, while the one in the left illustration shows a large
ringbone at the base of the pastern.

SARs aria

A clean, clearly defined hock appears in the photo on the right shown
from the point of view most likely to discover bone spavin. The photo
to the left shows this, as a spavin may be clearly seen at the inner
base of the right hock,

=n
iw)
Ss

Photo by G. A. Tadman.

The illustration to the right shows a cocked ankle, while the other
one is a photograph of a large sidebone which may be seen on the out-
side of the right leg at the junction of the pastern and foot.

Prize winning Mammoth jack, JUMBOAK, owned by W. R. Goodwin,
Jr., Oakhurst Stock Farm, Napersville, Illinois. In size of bone and
general form this jack shows the characteristics which are most sought
in this breed. First prize at Illinois State Fair, 1900; height, 15.3;
weight, 1,100 lbs. at three years old. Sold for $1,000.

WR

\
SSS

* \ \S

WW \\

THE HARVESTER; champion trotting stallion of the world. Record
2.01. Bred at Walnut Hall Farm, Kentucky. Owned by C. K. G.
Billings, New York.

SSS

roy

S

Minor HEIR; 1.58% champion pacing stallion under present ruling
conditions. Owned by International.Stock Food Co., Minneapolis, Minn,

52d

EXAMINATION FOR UNSOUNDNESS 53

gree of certainty. As the age increases, however, the up-
per surface of the incisors appear more triangular and
the teeth spring from the jaw with a greater slope.

VI. EXAMINATION FOR UNSOUNDNHESS.

89. A Blemish Different from Unsoundness. A blemish
is something that depreciates the value of a horse without
interfering with its usefulness. Such injuries as wire
cuts mar the appearance of a horse and are properly eall-
ed blemishes, while unsoundness include spavins, curbs,
ringbones and all other diseases that lessen the usefulness
of a horse in its sphere.

90. Decayed and Worn Teeth. In examining a horse
for unsoundness it is well to follow a regular order be-
ginning with the teeth. The best indication of decayed
teeth or any similar unsoundness of the mouth is the odor
that comes from it or attaches itself to the hand on the
introduction of the latter. If the outer edges of the in-
eisors are broken and worn away, it is an indication that
the horse is addicted to ‘‘cribbing’”’ in the stable.

91.. Discharges from the Nostrils. The nostrils should
be of a fresh pink color, somewhat moist, but there should
be no discharge from them. If there is, glanders or dis-
temper may be suspected, which should lead to a trial of
the mallein test if there is any suspicion of the former.

92. Impaired Vision. In regard to the eye there are
many defects of vision which can hardly be termed un-
soundnesses, yet they should be carefully looked for. A
horse by its action will usually indicate if the eyesight is
good. Stepping inordinately high or an inclination to
shy readily indicate defective vision. By moving the
hand gently in front of the eye, blindness may generally
be discovered if the eye is so affected. The hand should
be moved slowly for if the motion is made quickly the
influence of the air on the eye will induce the horse to
shut it though it may not have seen the motion of the
hand.

54 JUDGING ILORSES

93. Defective Hearing. Defects of hearing are more
common than is ordinarily supposed and they can usually
be foretold by the action of the ears. Rigid ears indicate
that the hearing has been lost. On the other hand when
the ears are used excessively there is reason to suspect
that the eyesight is not as perfect as it should be and on
that account the horse is trying to make its ears assist its
eyes by following closely every sound.

94, Sweenied Shoulders. Passing to the shoulder it
should be closely observed for the presence of sweeny.
This is a shrinkage or atrophy of the muscles of this re-
gion leaving the shoulder appear flat and the blade bare
of muscle.

95. Capped Elbows. On the point of the elbow, shoe
boils or chapped elbows may be frequently seen. The
point of the elbow is unduly enlarged by the accumula-
tion of matter. It is a blemish as it is unsightly though
not interfering with the horse at work.

96. Splints. Continuing down the fore leg, splints
should be looked for on the cannon. They may be found
on almost anv part of this region but some care is neces-
sary not to mistake the ends of the two small bones, that
are associated with the cannon, for splints. In some
horses the ends of these bones are surmounted with no-
ticeable knobs. If these lumps are found on both legs
in exactly the same place, it may be taken for granted
that they are natural. When the splint is located at the
back of the leg near the tendon or close to the knee joint,
so as to interfere with the action, it is in the worst place
that it is possible to have it. A small splint in a position
on the leg where it is not likely to cause lameness is not
considered by most judges to be more than a blemish.
The fact that splints on young horses very frequently
disappear in a draft horse in a year or two is sufficient
reason for overlooking this defect when it is present in
young animals.

EXAMINATION FOR UNSOUNDNESS 55

97. Ringbones. These are generally located on the
pastern. There are two forms of it, called high and low
ringbone, depending on the location. Ordinarily it is situ-
ated at the hoof head where the foot joins the pastern and
it may be on any one of the four feet. Usually it can be
seen because of the prominence produced but the hand
should be passed over the part that a small form of it
may not escape detection.

98. Sidebones. By pressing the thumb and the fore
finger around the hind quarter of the front foot this dis-
ease may be easily detected. It is common to the front
feet only. Small, hard prominences may be found on the
side of the pastern just above the foot in horses that have
them. They were originally cartilage but become ossified
and solid, causing pain and considerable lameness espe-
cially when the horse having them is driven on hard
roads.

99. Quarter Cracks and Sand Cracks. The feet are
subject to many forms of unsoundness and among the
most prevalent are sand cracks and quarter cracks. In
very sandy districts during the hot days of summer when
horses are driven considerable the hoof becomes so heated
that it cracks and in time results in a very troublesome
disorder. Usually this defect originates from weak feet.
Quarter cracks are very similar to sand cracks excepting
that they are seen on the quarters of the hoof. They ex-
tend from the coronary band or the hoof head to about
the middle of the hoof in cases of ordinary severity.
Looking at the bottom of the foot there should be no
cracks running from the bars to the top of the hoof.
Large cracks here are very common owing to the general
practice of cutting out the heels in shoeing.

100. Corns. These are generally located in the ecor-
ner of the heels and their presence may be more or less
indicated by the way a horse will shrink when the sole of
the foot is hit in that region with the handle of a knife.

56 JUDGING HORSES

101. Thrush and Scratches. Thrush is a diseased con-
dition of the foot in the region of the frog and invariably
makes its presence known by the disagreeable odor that
comes from it. Scratches occur in the back part of the
pastern, and, while not properly an unsoundness, they
cause the animal affected a great deal of pain and annoy-
ance. It is a condition due to the filthiness of this part
and will generally disappear before cleanliness and anti-
septic lotions.

102. Locating Lameness. In locating lameness in the
leg, it should be borne in mind that it is the sound limb
that the horse puts down with the most confidence and
when the ailing leg comes to the ground an effort to ease
it is made by throwing the head up. When a horse shows
lameness in the front legs, if the trouble is in the shoulder
the leg will usually be flexed at the knee when standing
at ease; but when the sprain or lameness is below the
knee the affected limb will be extended. When sore on
both front feet they will be extended as far as con-
venient.

103. Thoroughpin. In detecting diseases in the region
of the hock or in fact in any other part, it is absolutely
necessary to first know the outlines of the perfect struc-
ture. This has special application to the diseases of this
region; for there are many that may show but a very
slight variation from the normal condition and thorough-
pin is one of these. Thoroughpin is located between the
tendon of the hind leg and the bone and appears just
above the hock. It consists of a soft swelling that may
be pushed from side to side.

104. Curb. Curb, which occurs just below the hock
and to the rear, is a thickening of the ligaments in that
region. By looking at the leg from the side it may be
easily noticed as it is a variation from the straight line
which should run from the point of the hock down to-
wards the end of the cannon.

EXAMINATION FOR UNSOUNDNESS 57

105. Bone Spavin. The most common trouble of the
hocks, and the worst of all, is bone spavin. To detect
this, it is best to stand in front of the horse and take a
position so that in looking back the inner outline of the
hind leg may be seen very clearly. This is a bone deposit
which nature has thrown out to strengthen an otherwise
weak joint and when it has developed it ties the joint so
that it interferes with the proper action of the horse. The
hind leg instead of coming down on the heel as it should
in a sound limb, is thrown forward so that the toe reaches
the ground first and the stride is unnaturally shortened,
and lameness frequently results. Occult spavin, that is
where the deposit is not apparent to the eye but hidden
in the joints, is very hard to determine; the usual method
of detection is to lift the suspected leg and then, starting
the horse quickly, observe the result when the foot
reaches the ground. Undue shrinkage indicates the pres-
ence of spavin in this form.

106. Bog Spavin. Bog spavin is usually associated
with thoroughpin and it is very similar to the latter; dif-
fering from it only in location. In the natural depres-
sion that occurs on the inner and front part of the hock,
the oil from the joint accumulates and forms a soft
swelling commonly known as bog spavin. The term blood
spavin is sometimes appled to the enlargement of the
vein that passes across the hock from in front. This,
however, 1S not an unsoundness.

107. Unsound in Wind. After giving all the parts
careful inspection for soundness, the horse should be
driven rapidly for a quarter of a mile so as to discover
wind troubles. The horse should be stopped quickly and
then by advancing closely to the neck the breathing may
be noted whether free and easy or accompanied with a
sound similar to whistling. If the breathing is charac-
terized by a wheezing or whistling sound, then whistling,
roaring or some other disorder of the air passages is
present. If the origin of the sound is doubtful—it might

58 JUDGING HORSES

be possible to result from too tight a collar—have the
horse taken out of the harness and ridden rapidly. When
the breathing is not regular it is likely that the horse is
troubled with the heaves. In the instance of horses so
afflicted, the breathing is more or less spasmodic, the air
from the lungs seeming te be half expelled when the res-
piration stops for a brief period and then the expulsion
of the air is continued. In this way the depression of
the flanks is not gradual and continuous as it is in the
instance of the horse with sound lungs but it is stayed
for a short period at a time when the breath is about half
expelled from the lungs.

108. Detection of Stable Vices. Florses may have
many stable vices that detract greatly from their utility,
but these cannot be discovered as a rule in the show ring.
To make a satisfactory examination of a horse, it is nec-
essary to see it in the stable, then have it harnessed,
hitched, driven and subjected to a critical examination,
and after these things have been given careful considera-
tion it will be only after continuous companionship on
the road that a man may be said to truly know his horse.

OFFICIAL STANDARDS FOR HORSES 59

VII. OFFICIAL STANDARDS FOR HORSES.

THE TROTTING STANDARD—ADOPTED BY THE AMERICAN
TROTTING REGISTER ASSOCIATION.

When an animal meets these requirements and is duly
registered it shall be accepted as a standard bred trotter:

1. The progeny of a registered standard trotting horse and
a registered standard trotting mare.

2. A stallion sired by a registered standard trotting horse
provided his dam and grand dam were sired by registered
standard trotting horses, and he himself has a record of 2:30
and is the sire of three trotters with records of 2:30 from
different mares.

3. A mare whose sire is a registered standard trotting
horse, and whose dam and grand dam were sired by registered
standard trotting horses, provided she herself has a trotting re-
cord of 2:30 or is the dam of one trotter with a record of 2:30.

4. A mare sired by a registered standard trotting horse,
provided she is the dam of two trotters with records of 2:30.

5. A mare sired by a registered standard trotting horse,
proivded her first, second and third dams are each sired by a
registered standard trotting horse.

THE PACING STANDARD.

When an animal meets these requirements and is duly
registered, it shall be accepted as a standard bred pacer:

1. The progeny of a registered standard pacing horse and
a registered standard pacing mare.

2. A stallion sired by a registered standard pacing horse,
provided his dam and grand dam were sired by registered
standard pacing horses, and he himself has a pacing record of
2:25, and is the sire of three pacers with records of 2:25, from
different mares,

3. A mare whose sire is a registered standard pacing horse
and whose dam and grand dam were sired by registered stand-
ard pacing horses, provided she herself has a pacing record
of 2:25, or is the dam of one pacer with a record of 2:25.

4. A mare sired by a registered standard pacing horse,
provided she is the dam of two pacers with records of 2:25.

5. A mare sired by a registered standard pacing horse,
provided her first, second and third dams are each sired by
a registered standard pacing horse.

6. The progeny of a registered standard trotting horse out
of a registered standard pacing mare, or a registered standard
pacing horse out of a registered standard trotting mare.

60 JUDGING IZTORSES

SCALE OF POINTS FOR SHETLAND PONY——ADOPTED BY
AMERICAN SHETLAND PONY CLUB.

Constitution—Constitution indicated by general healthy
appearance, perfect respiration, brightness of eyes... 10
Size—Ponies over four years old, 42 inches and under in
height, two points to be deducted for every inch over 42
up to 46 inches, fractional portions to count as full

ANCES i557 2 ae eh el ee ree ee ee hy ce 25

Head—Head symmetrical, rather small and fine, wide be-
tween eyes, ears short and erect...............e0-- 10

Body—Barrel well rounded, back short and level, deep
chested, good breast, compact, “‘pony build’’........ 10

Legs—Legs muscular, flat boned, hind legs not cow-hocked
OPETOO vENOOKME Myr Ah ie. S 4) bic to Reco ane Oe ren omens o 0 0,8 olereeaS
Mane and Tail—Foretop, mane and tail heavy.......... 10
Heet—— Good hess heck see rere rrr rer so.
100

Note. In judging horses the height is sometimes a subject
of discussion so that the manner of determining this should
be well understood.It is generally conceded that the horse
should stand on a perfectly level floor and the measurement
made to the highest point of the withers. The position of the
horse should be such that the head at the poll should be in
line with the withers and this parallel to the floor. The fore
legs and hind legs should be as perpendicular to the floor and as
parallel to each other as the conformation of the horse per-
mits. It should be noted that the spirit level in the cross bar
of the standard should indicate that it is being held properly.
The horse should be measured in shoes of the same thickness
as he wears when in competition in the show ring.

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CHAPTER Ii.

JUDGING CATTLE.

109. Method of Examination. In judging cattle in the
show ring the most satisfactory plan is to make a very
eareful scrutiny of the animal as it stands before you;
then approaching it from the front, notice the head and
neck before placing the hands upon the shoulder to re-
view the various parts of the body.

I. JUDGING BEEF CATTLE.

110. Method of Handling. In judging beef cattle it is
of much importance to see that they stand properly and
are not held so as to hide any natural defects which other-
wise would be easily seen. They should stand on a surface
as level as possible with the legs naturally placed under
them, with the head held straight forward. By variations
from this it is quite possible to hide from the examiner as
he makes his first inspection many of the natural defects.
It becomes very easy to vastly improve the handling quali-
ties of an animal by turning the head towards the judge
or to make the top or lower lines more level by choosing
an advantageous position. In moving towards the animal
from in, front, note the characteristics of the head and neck
quickly and then placing the hand upon the shoulder and
using the tips of the fingers feel the compactness of the
shoulder, its covering and the smoothness with which it
fits to the body. From this point it is usual to pass to the
back, handling this region very carefully as the back rib

64 JUDGING CATTLE

and loin is the most valuable part in the butcher’s point of
view. After handling the back carefully, the covering of
the ribs should also be observed very closely. It is con-
sidered a good method for determining the quality of the
flesh to gently push the ends of the fingers between the ribs.
If there is no natural flesh or muscle there, the ends of the
fingers are easily inserted in this region but if the covering
is of the best quality and it is mostly muscle the ends
of the fingers cannot be inserted very far between the ribs.
To estimate the character of the skin and the mellowness
of the flesh, the skin is generally lifted between the first
finger and the thumb and its quality carefully noted. Then
with the fingers flat gentle pressure against the rib reveals
the mellowness or firmness of the flesh. The thickness of
the loin is an exceedingly important point and one of the
ways of determining this is to push the back of the hand in
at the lower ievel of the loin and then note the distance
from the top of the loin to the back of the hand. Leaving
this point the fullness and characteristics of the hind
quarter are observed, then the fullness of the flank and the
cod, which make the criticism of the one side of the animal
complete. Standing squarely behind it, the development
of the hind quarter is noted after which it is only necessary
to pass down the other side very similar to that which has
been followed on the right side.

The steer may be considered from two points of view.
The first has to do with the qualities of the store steer or
feeder to be fattened, while the other refers to the merits
of the prime steer that is ready for the butcher.

111. Store Steers. It is a common practice In some
communities for the stockmen to buy young steers with
the object of feeding them for market. The steers are
generally procured in the early fall, fed through most of
the winter months: and put on the market in the spring
or early summer. The most forcible factors in determin-
ing the profits from this work is the skill of the purchaser
in selecting animals that will make good feeders and

Pure bred Angus Steer, GLENCARNOCK VIcToR 2nd. Grand champion
International Live Stock Exposition, Chicago, 1913.

Shortho.n Calf Herd. Undefeated in tne 1913 shows. Owned
Lespedezae Farm, Hickory Valley, Tenn.

°

64b

Photo by Hills.
Shorthorn steer BritrisHemr, illustrating desirable type for a feeding
steer as shown in a short face, large muzzle, wide forehead, short neck,

eee chest, straight, wide back, deep ribs and smooth, long hind quar-
ers.

The type and other qualities usually indicative of an undesirable

feeding steer showing thin, long neck, sharp withers, shallow chest,
narrow back, thin loin, light quarters, long legs and the characteristic

expression of the steer that eats most and makes least progress in
the feed lot.

JUDGING BEEF CATTLE 65

then buying them at a proper price. The skill lies gener-
ally in being able to estimate the possibilities of improve-
ment in the animals selected; and to do this with any de-
eree of certainty, calls for a practical knowledge of the
conduct of animals in the feed lot where the reasons for
the points are unfolded and tested. |

112. Form of the Feeder. The best feeding steers are
comparatively wide, round and deep ribbed. The steer
that stands high from the ground, light in the flanks and
shallow in the heart girth rarely makes a good feeder.
In type the form of the store steer should fill out a paral-
lelogram, the lines being true in every direction.

It should be broad and deep in front and this should be
characteristic of the hindmost parts as well. As much
width as possible is desirable if it is not accompanied with
roughness over the shoulder or the hips or hooks. I+ is
not expected, however, that a store steer should be as
level and smooth in form as the finished animal ready for
the block. Stoutness of form with depth of body are
usually the characteristics of vigorous feeders, which may
be accounted for by the supposition that in the stout in-
dividual the blood currents have less distance to travel
and consequently the circulation is more active.

113. Quality. The possession of quality does not seem
to have much influence on the feeding ability of the steer
though it has a marked effect on the value of the steer
after being fattened. Animals of quality usually fatten
more quickly than those that are rough and coarse, though
if the latter are exceptionally vigorous, which is generally
the case, they will sometimes make greater gains than
those having quality because of delicacy. Quality in the
steer means fine bone, soft, mellow hide and silky hair;
while such attributes as a very rough, heavy frame, coarse
joints, prominent, ragged hips and rough, open shoulders

66 JUDGING CATTLE

are the most pronounced evidences of deficiency in this
feature.

114, Inferences from Good Handling. The handling
of a feeder or the condition of the hide is one of the most
valuable indications that may be observed. If the skin is
mellow and elastic, it possesses what is called good han-
dling. Such a skin is invariably associated with rapid fat-
tening qualities, while a heavy, stiff hide is considered to
indicate slower fattening. The previous management
which the steers have had has a marked influence on the
handling. When liberally fed and they are thrifty, the
skin has the softness and elasticity that usually accom-
panies a condition which has had been termed by stock-
men as ‘‘sappy.’’ On the other hand if scrimped in their
feed or if it has been dry without anything of a succulent
nature as a part of the ration, the skin becomes tightly
attached to the frame and it feels dry and paper like. In
animals that possess good handling, when the hand is
placed on the body just back of the shoulder and pressed
against it, there is a soft elastic feel to the touch which is
only found in animals having a thick coat of hair of fine
quality, mellow skin and firm flesh. This feature of good
handling cannot be magnified too much in judging all
classes of beef stock, for it not only reflects the thriftiness
of the animal at the time but also foretells its future
progress.

115. Features of the Head. The features and propor-
tions of the head are usually a condensed reflection of the
rest of the form. A broad, short head is invariably ae-
companied with a thick, wide, low set body and the long,
slim face is generally associated with the greater length
of body and more narrowness. There is a co-relation of
parts here as elsewhere that is seldom at fault and no
other part offers such a field of study in this regard as
that of the head. The mouth and the lips should be large,
making the juncture of the muzzle and the face appear
to be somewhat concave. From the muzzle to the eyes the

Reprinted from Tllinois Bulletin 147.
CHICAGO WHOLESALE DEALER’S METHOD OF CUITING BEEF.

and 12. Shanks. Weight is 8 per cent of carcass. Wholesale value

per pound, 7% cents. :
Round. Weight is 14 per cent of carcass. Wholesale value per

pound, 14% cents.
Rump. Weight is 6 per cent of carcass. Wholesale value per

1
2
3
pound, 14% cents.

4 and 5. Loin end Weight is 17 per cent of carcass. Wholesale
6. Pinbone Loin. value per pound, 20 cents.

7. Ribs. Weight is 9 per cent of carcass. Wholesale value per pound,
16% cents.

& Chuck. Weight is 22 per cent of carcass. Wholesale value per
9
10-1

pound, 12 cents.
Flank. Weight is 4 per cent of carcass. Wholesale value per

pound, 7 cents.

1. Plates. Weight is 16 per cent of carcass. Wholesale value per
pound, 8% cents.

Suet. Weight is 4 per cent of carcass.

A good 1,200-Ib. steer dresses about 800 pounds and of this 708 pounds
is marketable meat. The high priced cuts are taken from the ribs, loins
and hind-quarters, and the best cuts come principally from the ribs and
loins. A caiculation from the figures given above shows that while the
ribs and loins make up only 26 per cent of the weight of the careass,
they yield 40 per cent of the value.

66a Wak ik ea

"-

Shorthorn pull, RINGMASTER. Champion of the breed at leading
shows: in 1911. Shown by White and Smith, St. Cloud, Minn. Photo
taken at three years of age.

DESCRIPTION OF SHORTHORN CATTLE.

HE SHORTHORN in the course of its development has been mainly repre-

sented by three family types—the Bates, noted for style, fine heads, clean
necks, straight, level backs, refined bone, with a combination of milking
and beefing qualities; the Booths, famous for excellence in girth, wide backs,
lengthy quarters, deep flesh and beefing attributes; the Cruickshanks, or
Scotch cattle, possessed of scale, with low, broad, deep forms, heavy flesh,
mossy coats and early maturity.. With this as the source of their evolution,
the modern shorthorn should reflect in the show ring a blending of the fore-
going family types in possessing beef form, early maturity and all the gen-
eral evidences of thrift and vigor. In the show ring the type that is recog-
nized is that of a beef animal combining the butcher’s ideas, the feeder’s
requirements and the breeder’s demands. This means a representative that
possesses a high percentage of valuable meat of the quality that is desired
for the block. With this there should be the general evidences of productive
capacity in the making of beef, which means a full development of the vital
organs and the other regions which have to do with the powers of production.
In unison with the breeding, and held in equal estimation, there should be
the finish, style and other characteristics which the breeder seeks in the
breeding herd required chiefly for the production of beef. The common
colors are red, white and roan, and these as well as all families should not
be subject to the personal preferences of the judge or to present popularity.

66b

JUDGING BEEF CATTLE 67

aspect of the face should appear triangular with the base
at the muzzle and the top at the line running between the
eyes. The openings of the nostrils should be very promi-
nent indicating that there is an abundance of lung ¢a-
pacity. The lower jaw should appear strong and well
clothed with muscle. The eyes should be large, somewhat
prominent yet placid, indicating a quiet, generous tem-
perament. Quietness and laziness are attributes of the
temperament favorable to the process of fattening and we
know that animals of lymphatic temperament have both
these characteristics. The head should not be long be-
tween the eye and the horn and the poll should be some-
what prominent and topped with a mass of wavy hair. A
fine texture is desired in the horn and it should be some-
what flat in shape and in no sense coarse. The ear should
be neatly attached to the head, pointed and covered inside
and on the edge with a profuse growth of fine, silky hair.

116. Neck—Short, Full. The neck should be short, in
fact many well bred steers appear as if they had none.
The top line from the base of the poll should run back
straight and almost level with the top of the shoulder.
The blade of the latter should fit closely to the body with
a nice slope so that the animal may have a gay carriage.
In steers that are very coarse in the shoulder with the
blade standing out from the body, this part is apt to show
bare of flesh giving also a marked appearance of shrinkage
in the girth just behind the blade.

117. Chest—Wide, Deep, Full. In this region the steer
should appear fully developed with the brisket light but
yet far enough advanced to fill out the squareness of the
frame to the proper degree. It will be found frequently
that the narrow chested animal is a poor feeder, which
makes but little progress in proportion to the feed that it
eats. In addition to the chest being wide it should also
be deep. The bottom of it should come down well between
the fore legs with no shrinkage behind these as may be
noticed frequently in animals that are deficient in con-

68 JUDGING CATTLE

stitution. Such animals do not have the capacity to make
feed into flesh and fat economically as they are deficient
in vital force or constitution.

118. Ribs—Long, Hooped. These should be long and
hooped so as to give an abundance of room to the vital
organs, the lungs and the heart, and also provide a place
for the storage of food in large quantities. A large, deep
chest and a capacious stomach are good indications that
an animal has the capacity to utilize large quantities of
food and make rapid progress in fattening. The hind ribs
should be comparatively long bringing the plates and the
flanks on almost a level with the bottom of the fore part
of the body. The loin should be wide leaving the ribs on
a level and joining the hind quarters with little departure
from a straight line.

119. Hips—Smooth; Long Hind Quarters. While width
is desirable at the hips yet smoothness should not be sacri-
ficed to secure this. When the hips are too wide apart they
are likely to be prominent and appear coarse. It would be
impossible to finish such an animal without the hind
quarters appeariuy rougn and very deficient in covering.
The hind quarters should be long and carry out the
squareness of form which should be characteristic of the
fore quarters of the ideal feeding steer.

120. Judging Fat Steers. In judging the finished or
fattened steer, the view must be largely that of the
butcher. The butcher invariably prefers animals that are
small in frame; the low set, thick sort that yield heavily in
the most profitable parts. The finished steer should also be
of fine quality so that the quantity of offal may be small.
as this has much to do with the profitableness of the ear-
cass from the standpoint of the butcher. In coarse steers
fully one-half of their live weight is made up of what is
largely waste to the butcher. If the bone is fine, the skin
and hair of good quality, there is much less waste than if
they were coarse.

Hereford Bull GAy Lap 6th. Champion of the breed at the leading
shows of 1911. Owned by O. Harris & Sons, Harris, Mo. Photo
taken at two years of age.

DESCRIPTION OF HEREFORD CATTLE.

HIS BREED, which derives its name from its native district in England,

is most popular in color and markings when showing a dark claret or
cherry with white face, throat, chest, legs, belly, twist, and small stripe of
white on neck and before shoulder. The type represented by this breed is
that suitable for the largest production of beef, as it is low set and broad,
heavy in fore quarters, full deep chest; level, wide back; wide, thick loin
and full quarters. In those representing the best of the breed the covering
of flesh is usually thick while the coat possesses a thickness and mossiness
which is very conducive to the general thrift. The form’ represents that
which is invariably associated with a strong constitution, vigor and pre-
potency, and these qualities are sometimes so strongly in evidence as to give
rise to undue coarseness and roughness which should necessarily be dis-
couraged in the show ring. Two of the cardinal qualities of the breed are
early maturity and grazing attributes, and as these have their origin in
natural vigor and activity those qualities of form and general appearance
which contribute to these should have prominence in rendering decisions.
See official scale of points on page 93.

68a } :

68b

Aberdeen Angus bull, PRINCE IrTo, the property of Stanley R. Pierce,
Creston, Illinois. Champion of the breed, Royal Agricultural Society
Show.

DESCRIPTION OF ABERDEEN ANGUS CATTLE.

HE characteristic color of this breed of Scotch cattle is black without

any white beyond the udder or above the under line. The type of the
breed is favorable to the production of the highest quality of meat in the
greatest quantity. Smoothness is a leading feature, this being encouraged
by the type which is noted for the rotundity of form with symmetry and
quality, and it should be noticeable in the show animal by the evenness with
which the flesh covers the careass over all regions. The head is hornless
without any appearance of scurs, and it should be surmounted by a Sharp
poll; neck free from loose skin with a strong shoulder vein; shoulder oblique,
fitting close to the body and not rough at the top; ribs deep, circular; hips
moderately far apart, smoothly covered; rump, long, level, smooth; thighs
muscular, twist low and full; quarters low, full and rounded. ‘The general
form is cylindrical, covered with even depth of mellow flesh and hide that is
pliable yet not thin, and coated with fine, black hair. See official scale of
points, page 91.

68e

Galloway heifer, LUTI5 LAKE 2nd, 22759; Junior champion female
of her breed at the International Live Stock Exposition in 1904.
Bred and shown by O. H. Swigart, Champaign, Ill.

DESCRIPTION OF GALLOWAY CATTLE.

HIS BREED, deriving its name from its native district in Scotland, is

black in color, with no white admissible except on the udder or below the
vnder line. The type represents a form that is thick, close to the ground
and symmetrical, with long, wavy and thick coat of hair. As hardiness and
strength of constitution are leading features, there should be every indication
of general thrift and ruggedness in a representative of the breed.

The scale of points adopted by the Council of the Galloway Cattle Breed-
ers Association of Great Britain in 1883 gives the features of the breed in
detail as follows:

CoLor—Black, with a brownish tinge.

HeEAD—Short and wide, with broad forehead and wide nostrils; without
the slightest symptoms of horns or scurs.

Hyes—Large and prominent.

HArRsS—Moderate in length and broad, pointing forward and upward; fringe
of long hairs.

NeEcK—Moderate in length, clean and filling well into the shoulders, the
top in a line with the back in a female, and in a male naturally rising with
age.

Bopy—Deep, rounded and symmetrical.

SHOULDERS—Fiine and straight, moderately wide above; coarse shoulder
points and sharp or high shoulders are objectionable.

BREAST—F ull and deep.

BAcK AND RuMP—Straight.

Rips—Deep and well sprung.

LOIN AND SIRLOIN—Well filled.

Hook BoNES—Not prominent.

HIND QUARTERS—Long, moderately wide and well filled.
FLANK—Deep and full.

THIGHS—Broad, straight and well let down to hock; rounded buttocks are
very objectionable.

Lees—Short and clean, with fine bone.
Tart—Well set on and moderately thick.
Skin—Mellow and moderately thick.

Harr—Soft and wavy, with a mossy undercoat; wiry and curly hair is
very objectionable.

68d.

Red Polled Cow, Casy 2nd. Champion cow of the breed at the Inter-
national Live Stock Hxposition, Chicago, 1913.

DESCRIPTION OF RED POLI.ED CATTLE.

HIS BREED which originated in Norfolk and Suffolk, England, 1ave been

polled and red in color and otherwise possessed the type chr .acteristics
which now identify them for a century past. The type of the breed should
represent a high combination of beefing qualities with utility for dairy pur-
poses. This means a form that carries a covering of flesh and is especially
developed in those parts which produce the best quality of meat. The head
should be clearly defined in its features, the face being clean cut, the eye
full and large, the ear medium size and the poll sharp without any fullness
at the sides where the horns are usually located. The throat should be free
from looseness and while fine should run easily into a somewhat thick neck
which swells smoothly over the shoulder. The chest should be both broad
and deep and the body should consist of a back moderately broad and well
covered and a rib that is deep and somewhat round; the loin should have
width with smoothness due to flesh and the same should be characteristic of
the hind quarter. Moderate meatiness is allowable in this region and in the
cow the udder should be specially well developed, large and circular and the
teats of good size and well placed. The udder should be the sponsor for the
dairy qualities while the general form and the condition should be indicative
of the beefing propensities. In the show ring the tendencies towards beef
production find more favor than those consider*d conducive to dairy qualities.
See official scale of points, page 102

JUDGING BEEF CATTLE 69

121. Handling—Indicates Condition and Quality of
Meat. The handling quality of the prime steer has con-
siderable value in the butcher’s view. On this he relies
for indications of the steer’s condition, and also the qual-
ity of the meat. If the covering of flesh is evenly dis-
tributed over the steer and it is springy and mellow to the
touch, it is considered ready for the block. If in denting
the side with the finger the dent lingers some time the
condition is due to soft, flabby fat that brings but a smail
price at the butcher’s stalls. This is quite common in fin-
ishing steers to find them flabby in places, most commonly
over the loin and about the root of the tail. This patchi-
ness is due to the unevenness of the fat distribution and it
is a very undesirable feature.

122. Condition. <A sure sign of the condition of a steer
and its fitness for the block is fullness of the scrotum or
cod. When a steer is ready for the butcher the scrotum
will be soft and large. The condition of the flank is an-
other sign of ripeness. This should be thick, full and
pendant, and the lower lines of it should be nearly even
with the bottom lines of the body. Another indication
considered very reliable is the development of tongue fat
or the fullness which appears at the root of the tongue.

123. Relation of Parts. In the finished steer from the
butcher’s standpoint the head is of little value, it should
be in harmony with the rest of the body and not too large,
as that means waste. The neck should be short and thick.
The shoulder vein or the junctiure of the neck and the
shoulder should be full, giving both these parts a charac-
teristic smoothness due to the base of the neck swelling
nicely over the shoulder blade. The latter should be well
covered and evenly packed on top. The brisket should
not be too heavy, as this ig very cheap meat, but only ad-
vanced enough to contribute to the desired squareness of

70 JUDGING CATTLE

form. Just back of the shoulder there should be no slack-
ness in the girth. The ribs should be well covered with
springy, mellow, yet firm flesh. The loins should be broad
and thick; the reason for this 1s that there are more valu-
able cuts in the broad, thick loin than in the thin, narrow
one, and this region in addition has a high value in the
view of the butcher. The hips should be smoothly covered
and their breadth should be carried back uniformly. The
hind quarters should be long, as this adds greatly to the
value of the carcass. The flesh should extend far down
the legs with the twist deep and plump. Viewed from the
side the top line of the animal and the under line should
be parallel or nearly so.

124, Value of Cuts. The value of the different parts
may be said to be a point of first consideration with the
butcher. Dividing the steer into parts according to the
way the butcher cuts them, we find that the head is only
worth about ten or fifteen cents altogether, while the neck
only has a value of from three to seven cents per pound.
Then the cut called the chuck, which runs from the top of
the shoulder to the beginning of the forearm and above
the brisket, is worth from five to ten cents per pound. The
brisket as a whole only has a value of from four to eight
cents while the fore leg from the point where it joins the
body to the chuck, known as the clod, is worth about six
cents. The crops, or as the butcher terms it, the ribs,
which consist of that part just back of the shoulder, is
worth seven cents in the poor steer against sixteen cents
per pound in the best. The region just below the crops
known as the fore flank or plates, has a value usually
from four to eight cents per pound. Following this comes
the loin and this varies from ten to twenty cents. The
upper part of the hind quarter has a value of about ten
cents per pound, while the lower part, ranges from ten
to twelve cents per pound in the best steers. The neck,
brisket and plates are the cheapest portions. In regard
to ribs, the two end ribs go with the hind quarters,

JUDGING BEEF CATTLE G1

while the two second ribs in the fore quarters sell from
ten cents upwards, as they are the best cuts in that
part. The first two ribs in the front quarter have a
ralue of ten to twelve cents per pound. The wing cut
vf the sirloin grows narrower as it runs: down but it
still affords a large and valuable cut in finished steers.
Porterhouse steak and sirloin taken from the parts which
run from the front of the hooks to the end of the wing cut
(that is where the fore quarter is separated from the hind
quarter) is worth from ten to twenty cents per pound,
making this region the most valuable of the steer. The
rump steak which comes from the lower part of the hind
quarter including the thigh and twist, has only a value
of ten to twelve cents per pound. When it is understood
that the average percentage of pounds that a steer pos-
sesses is usually sixty, it is easy to see that the butcher
must pay close attention to the form which yields the
smallest percentage of offal and returns the most valu-
able cuts. From the foregoing we see that the animal
from the butcher’s point of view depends mostly on its
quality and then on its form, and in regard to the latter
we find that the value of the animal grows greater as we
pass from the fore quarters towards the hinder parts. It
is important to know that the feeder’s ideal does not
differ markedly from the best for the butcher, except
that the latter has been matured and fattened.

72 JUDGING CATTLE

SCALE OF POINTS FOR BEEF CATTLE—STEERS, 9 a

Get hes

GENERAL APPEARANCE: eg
Weight, Score According TONaSe yc in 10

Form, straight topline and underline; deep broad, low
Set MStylisi ite a eS ee ones pie a rr 10
Quality, firm handling, hair fine; pliable skin; dense
bone; evenly fleshed
Condition, deep, even covering of firm flesh, especially
in regions of valwablewculsmias .. 2 6 +> 5 oie eee 10

HEAD AND NECK:

Muzzle, broad; mouth large; jaw wide; nostrils large. 1
Hyes, large, clear’ placid i502 es ot ee

Face, short, quiet expression. ..5. 5. co <2 = ss wee 1
Forehead, broad,;-full:.. j.2 22.0). -.. 2: eee. A a
Hars, medium: size, fine’ texture ....5.. <0... 00. 9eeee cL
Horns, fine texture; oval, medium size ............. FI
Neck, thick, short; throat clean ..... ‘ahie} 0b oa oe 1
FORE QUARTERS:
Shoulder: Vein, Tull. Mee bo eek ee cle ee ee ee Zz
Shoulder, covered with flesh, compact on top, smooth. 2
Brisket, advanced, breast wide Leh te eee eae eee Sey |
Dewlap, skin not too loose and drooping ........... cf
Legs, straight, short; arm full; shank fine, smooth... 2
BODY:
Chest, full, deep, wide; girth large; crops full....... 4
Ribs, long, arched, thickly ileshed) 22 32) 2). ete 8
Back, broad, straight, smooth, even ..............- 10
Loin, thick, Droads (Pcie ties sees ae Ste os oa 8
Flank, full, even, with underline .......... i tt Se 2

HIND QUARTERS:
Hips, smoothly covered; distance apart in proportion

With, Other panrts= hier caso cue tencr snes ens eee ee 2
Rump, long, wide, even, tail head smooth, not patcky. 2
Pin Bones, not prominent, far apart..............- 1
Thighs. fulls deep, wide is. ~ eters + eles 2
Twist, deep, plan ps ess a. 6s es oe eee ee ee ee 2
Purse, full, indicating fleshiness ...............---- 2
Legs, straight, short, shank fine, smooth ........... 2

HOLA id otend gro vercvoneicusierclerele evere eeeeevsreeteereeteeteee#eete# # 100

Highland bull, LAoicH 1260. The property of J. R. Campbell, Shin-
ness, Scotland. A winner of numerous first and champion prizes at the
Royal Agricultural Society Show of England and the Highland Agricul-
tural Society Show of Scotland. The upper illustration shows this bull
when champion of the breed at two years of age, while the lower one
shows him again when in the same honored position at six years of age.
A comparison of these photographs, both taken by Reid, is very instruc-
tive as they clearly indicate the development which takes place as a
bull approaches maturity.

DESCRIPTION OF HIGHLAND CATTLE.

HIS BREED which comes from the highlands of Scotland is noted espe-

cially for their robustness and the high quality of the meat which they
produce. In type they exemplify the characteristics which we associate with
constitution, being very deep and full chested, strong and rugged framed
with a dense and long coat which protects them from the exposure to moun-
tain conditions. The head is somewhat shaggy with bright, piercing eye and
the horns strong and long. The neck is short the chest deep and full and
the fore quarter shows unusual development especially in the region of the
vital organs. The back is long and level and the quarter well covered and
lengthy. The general form is massive and the general appearance of rugged-
ness is added to by a thick shaggy coat of various shades of dun, black and
sometimes brindle in color.

Hercrord bull, Sir BREDWELL 63685, by Corrector, Chamy.ion at the
Trans-Mississippi Exposition, 1898. Bred by T. F. B. Sotham of Chilli-
cothe, Mo. Purchased by Col. C. Slaughter, of Texas, for $5,000.

Rear view of SIR BREDWELL 63685, showing the extent to which it is
possible for a bull to be developed in the most valuable parts for meat
production. Note the covering of the back, loin, fullness and depth of
the hind quarters.

72b

JUDGING BEEF STOCK FOR BREEDING PURPOSES he

II. JUDGING BEEF STOCK FOR BREEDING PURPOSES.

In judging beef stock for breeding purposes, the
breeder must have in view the demands of his own in-
terests, and yet those of the feeder and butcher must
also receive due consideration. For this reason the de-
sirable qualities that are sought for in feeding stock, the
features that make the animal valuable to the butcher
and the attributes that the breeder knows to be of value,
must all have proportionate consideration. Those of the
feeder’s and the butcher’s type have been discussed, so
that it 1s required to comment only on the peculiar fea-
tures that are especially valuable from the breeder’s point
of view. There are two features of this kind that be-
cause of their importance deserve special emphasis in
the judging of breeding stock in the beef classes, and
these are the possession of all the evidences of constitu-
tion in combination with deep natural flesh. The breeder
to appreciate his work must rely greatly on the constitu-
tion of his animals, for it is this that guarantees thrift
and vigorous reproduction.

The other feature of special importance in beef stock
is that of natural flesh. Natural flesh means the posses-
sion of muscle or red meat with which an animal must
be born to make a eareass for the butcher’s block that is
properly mixed in fat and lean.

There is no feature of more value in the breeding of
beef stock than that of having natural flesh characteristic
of all animals in the herd, and there is likely no other
quality which is transmitted with more certainty than
this.

125. Judging Beef Bulls. In form and condition those
qualities which mark the feeder’s and butcher’s ideai
should be strikingly shown in the beef sire. As already
mentioned there are two features that require special
emphasis, as they are especially valuable in the breeding
herd of beef cattle and consequently should be possessed
in a marked degree by the head of the herd. Reference
is made to constitution and depth or wealth of natural

74 JUDGING CATTLE

flesh. A careful study of the work of those breeders who
have made a name in the breeding of beef cattle will bear
out the assertion that every one of them appreciated
these two qualities. To illustrate this point we may use
the most marked example in recent years, by referring to
the work of two of the most successful breeders of beef
eattle, Amos and Anthony Cruickshank, of Sittyton, Scot-
land, as their work bears out the value of the two features
that have been selected for more prominence than others.
Two of the best sires that were used in their herd, Cham-
pion of England and Roan Gauntlet, have been described
by a recent writer (Prof. T. F. Jamieson, in the London
Live Stock Journal) as possessing this quality in an inor-
dinate degree, though they had other features of minor
importance which, however, would cause some judges to
overlook such animals in a show ring. Referring to the
Champion of England, this writer states that his produce
were. better than those of any other bull used at Sittyton,
asserting that ‘‘they were large, growthy, healthy, thriv-
ing beasts, with straight backs, deep ribs and good hair;
heavy carcasses on short legs; often not so stylish and
neat in their hind quarters, for they lacked that finish in
their frames that would have brought them to the top in
the Royal or Highland society’s shows. A marked feature
was their early development. No other bull’s calves came
out so strong as young animals. Champion himself was
in color a roan, of good size but not extra large, stood on
short legs, had a deep-ribbed, heavy carcass, a strong
back, which so far from shrinking at all at the loins or
middle rather tended to arch up there. He had a slight
drop from the hooks to the rump which detracted from
his appearance, but had good hind quarters, was heavy
and full in his thighs, unusually good in his fore ribs
and had a fi ‘e elastic skin with good hair.’’

COUNCILLOR. MILLIONAIRE. INGRAM’S STYLE.

Yearling Shorthorn bulls, first, second and third at R. A. S. E. Show,
Birmingham. INGRAM’s STYLE exhibited by Mr. John Handley (first
prize) ; MILLIONAIRE, exhibited by Messrs. G. and H. Bickford (second

’

prize) ; COUNCILLOR, exhibited by H. M. the Queen, (third prize).

’

Reproduced from Bibby’s Quarterly.

Three Hereford prize winners at Birmingham (HMngland) Fat Stock
Show, first, second and third.in the same class. The left hand animal,
GARNISH, took first prize; the middle one, GRaAc#, third prize. The right
hand animal took the second prize in the same class. First and third
prize winners both the property of the Right Honorable the Earl of
Coventry, president of the Royal Agricultural Society. The second prize
winner is the property of G. H. Baker, Esq., The Hill, Bridgnorth.

74a

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_ Aberdeen. 4ugus cow VIOLET 3rd or CONGASH. A celebrated « Av
imported and shown by J. D. McGregor, Brandon, Manitoba, Canada.

The He,eford heifer BANZA 316601, a prize winner in the two year

old class in the shows of 1911. Shown by J. P. Cudahy. Kansas
City, Mo.

74 |

JUDGING BEEF STOCK FOR BREEDING PURPOSES US)

Commenting on Roan Gauntlet, this writer says: ‘‘Roan
Gauntlet was a lightish roan color, with a deep heavy
eareass on shortish legs. For size, quality, hair and sub-
stanee he was all right; he was well let down in his hind
quarters and his ribs sprung out well from his back,
but inclined to flatten lower down. He had a biggish
head and his face was covered with very curly hair. The
stock got by Roan Gauntlet were, like those of Champion
of England, of good size and remarkable for their early
development, natural depth of flesh and quality.’’ These
are the qualities that the breeder desires to have per-
petuated in the produce of his herd, and they are also
the qualities that the feeder desires and the butcher re-
quires in the animals he buy:. In addition to them the
beef sire should have the features of masculinity that
attach themselves to cattle very strikingly apparent. The
face should be broad, the head burly, the horns strong
but not coarse, and the crest full and prominent. There
should be a marked appearance of massiveness presented
in the front view and the hind quarters should not in any
sense be feminine; that is, they should not have the short-
ness and width and roughness that are usually associated
with those of the other sex.

126. Judging Beef Cows. In judging beef cows the
preference should be given those that show constitution,
wealth of natural flesh and feminine character. Constitu-
tion in the female is of as much importance as it is in
the sire, and its value cannot be overestimated in the
breeding herd. The question of condition or flesh in this
class constantly challenges the judgment of the judge,
as it is very frequent that a good cow of excellent type
and style competes in the show ring with an indifferent
animal in high flesh. While this is an occurrence where
every instance will most likely call for a different judg-
ment, yet it may be said that the preference should be

76 JUDGING CATTLE

given to the good cow that is lacking in condition rather
than the poorer individual that is highly pampered. In
this connection it should be stated that cows are probably
more apt to be rough and patchy, yet this is a feature
that should always be condemned. Over the ribs there
are apt to be creases, or around the tail the fat may be
accumulated in bunches or the back may show patches,
‘“ties’’? or unevenness of flesh. Though not often trans-
mitted, yet this tendency to patchiness should be dis-
countenanced, as it is an undesirable condition in all fat
stock.

127. Judging Young Beef Stock. In judging young
beef stock the peculiar feature to which much importance
should be attached is that of early maturity. Early ma-
turity is a profitable characteristic to encourage in beef
animals and for that reason should be given all possible
prominence in the show ring. The young animals that
show an early tendency to put on an even and somewhat
firm and deep covering of flesh and at the same time show
size, constitution and quality are the ones that should
have the preference of the judge.

III. JUDGING DAIRY CATTLE.

To estimate the merits of dairy cows when giving milk
there is no method so satisfactory as the actual records
made with the Babcock test and the scales. Having the
weight of milk yielded, the percentage of fat in it, dura-
tion of the milking season and period of pregnancy to-
gether with the amount of feed consumed, the merit of
a cow for dairy purposes may be rated accurately. But
even all these details will not completely express the
meritorious qualities that it is possible for a dairy cow
to possess; for the breeder has in mind some other quali-
ties that he desires, chief among which may be mentioned
the ability of the cow to produce calves of the merit of
herself and to continue doing this for a number of years.
To attempt to encompass all the merits that any domes-
ticated animal may possess and express this in a scale of

(6a

Polled Durham bull THE CoNnFEssoR. Champion at the International
Live Stock Exposition in 1911. Owned by J. H. Miller and Sons,
Peru, Ind. The term ‘Double Standard’ is applied to such Polled
Durhams as are eligible for registration in the American Shorthorn
Herd Book as well as in the Polied Durham Record.

Hereford Calves. Awarded grand champions for feeder cattle at the
International Live Stock Exposition, Chicago, 1904.

Hereford cow PRINCESS 16th. Champion at the Iowa State Fair
in 1911. Shown by O. Harris & Sons, Harris, Mo.

Shorthorn bull calf, ScoTtrisH CHAMPION, at 7 months. The highest
priced calf of 1898. Bred by W. S. Marr, Uppermill, Scotland. Sold
at auction for $1,650. :

76b

JUDGING DAIRY CATTLE Cer

points is at best but a stimulus to the study of them, and
it is only with this in mind that the various scales of
points are submitted here in this work. That which fol-
lows is used at the London and Canadian Dairy Show as
a basis for making awards in two day tests: Twenty
points for constitution and conformation, one point for
each pound of milk, twenty points for each pound of fat,
four points for each pound of solids not fat, one point for
each ten days in milk after the first twenty days (limit
200 days) ; ten points is deducted from the total score for
each per cent of fat below three per cent fat in the milk.

While the judging of dairy cattle by points may not
be completely satisfactory, it is a quick method for use
in the show ring and it assists in the study of the many
traits that are common to dairy cattle. Its value does
not lie in the degree to which it assists in distinguishing
the good cows from the bad ones but chiefly for the in-
sight which it gives into the nature aud functions of the
dairy animal, and it is the deeper knowledge of them
that leads to better care, more intelligent feeding and
more successful breeding, which all culminate in greater
production.

128. Dairy Cow’s Function. To be able to draw cor-
rect inferences from the points of the dairy cow, it is
necessary to understand her function and how she per-
forms it. The function of the dairy cow is to make milk,
so that it is desirable to have a complete knowledge of
how she does this and more especially the operation of
the chief organs employed in the process. After studying
this so as to see the work performed by each part, it is
then realized that the type of the dairy cow is produced
simply by the activity of these parts and it is in this
way that it is possible to obtain a clear conception of
the close relation of function or work, to type.

129. Making of Milk. To understand how milk is
made let us follow the course of the food after entering
the cow’s mouth. From there it passes into the gullet.

78 JUDGING CATTLE

and then to the first stomach or paunch. After remaining
there for a time, the most of it is returned to the mouth
and remasticated; when this is accomplished the food
passes through the two other stomachs and finally lodges
in the fourth. After undergoing a mixing process by the
action of the muscles of the stomach, the food passes into
the small intestines. Up to this time the chief action of
the various parts has been to break up the food, so that
the fluids of the body may act upon it, and make the
digestible and nutritive portion into a solution. In its
passage thus far the food has been subjected to the action
of the saliva of the mouth and the gastric juice of the
stomach, together with the bile of the liver and pancreatic
juice which attack it in the small intestine. The result
of this action is that the soluble nitrogenous material,
carbohydrates and salts are now in a condition to be re-
ceived by the blood and carried to the parts of the body
that make the most abundant use of it. We see from this
that the stomach and its aids have an important part to
play in preparing the food, so that it may supply the cow
the material to carry on her specialty, which is the making
of milk.

130. Function of the Blood. The food now being in
a condition to be utilized by the animal economy, let us
see how it passes into the blood and finally reaches that
other great manufacturing center of the body of the dairy
cow, the udder. It is the blood that is the medium for
carrying the nutritive portions of the food to the organs
needing them. The mucous membrane or inner lining of
the small intestines is covered with a large number of
small glands that have the appearance of the -pile on
velvet. These villi consist of cells and numerous small
branches of veins called capillaries, and they also have
what are known as lacteals. All the constituents, ex-
cepting the fat, pass through the wall of the small capil-
laries and these connect with the portal vein, which ear-
ries the blood to the liver and thence to the right side of
the heart. The emulsified fat of the food reaches the

JUDGING, DAIRY CATTLE 79

same destination by a slightly different course. It passes
into the lacteals that are contained in the villi mentioned
and these join a long tube that runs beneath the spine and
finally reaches the thoracic duct, which also receives all
the fluid coming from the other lymphatics in the cow.
The thoracie duct empties its contents about the region of
the first rib into a great vein (the anterior vena cava)
which opens into the right side of the heart, so all the
digestible constituents of the food are now in the blood
and have reached the right side of the heart. From here
the blood goes to the lungs to be purified by the air that
-is breathed in and then it again goes back to the left side
of the heart to be pumped through the arteries to the
various portions of the body. Several branches run to
the various organs of the body but that which goes to the
mammary gland is of chief interest in the function of
making milk. The aorta runs along under the spinal
eolumn and finally reaches the femoral artery which is
about parallel with the femur or thigh bone. This throws
off a branch (prepubic) which again branches into another
(the external pubic) and this again after it passes through
the inguinal ring divides into two branches (the anterior
or subcutaneous artery, and the posterior abdominal or
mammary artery) and from these the mammary gland re-
celves its supply, as they branch into all the regions of the
udder.

Following the blood still further, it passes through the
udder and appears outside of it in what are known as the
milk veins. They run along the belly, pass into the body,
and finally direct the blood to the heart again. In respect
to the function and relations of the organs up to this point,
we can understand that the stomach and its accessories
perform the greatest amount of work in making food into
blood, while the lungs purify it, and the heart propels it to
those parts that are in most need of it.

131. Function of the Udder. In the dairy cow the
udder is an important organ, for it directly performs the
work of making milk, which is the dairy cow’s specialty.

80 JULGING CATTLE

With the exception of the water, the udder is generally
considered to produce as the direct product of its own
action all the constituents of the milk. The casein, the
fat and the milk sugar are elaborated in the udder, the
only constituent that is thought not to undergo any
change is the water in the blood. However, it is from
the blood that the milk is made, for the action of the
udder is to so change all the constituents that the milk
distinctly becomes the peculiar product of the udder.

To better understand the construction of the udder let
us follow the course of the small opening which exists at
the end of the teat. This opening at the upper part of
the teat swells into a cistern or milk reservoir, where the
milk accumulates to a degree between the time of milking.
The milk is prevented from passing out of this cistern
through the teat by a small muscle (sphincter) which holds
the milk in the udder until relaxed by the stimulation of
milking. From this cistern a canal extends further into
the udder. This branches many times and at the end of
each branch there is a cluster (a lobe) of tissue very
similar to a bunch of grapes. What is known as the lobe
is similar to the bunch, the lobule resembling one grape,
and what is known as the alveoli the seeds of the grape.
The alveoli are lined with small cells in which the milk is
made. These cells produce within themselves the fat pe-
euliar to milk and also secrete the water, salts, ete., that
enter into the composition of milk. The milk being se-
_ ereted in these millions of small cells, which compose the
udder, passes into the branches that lead to them, and
from these it passes into the main branch and finally
reaches the milk cistern, where it accumulates until milk-
ing begins. The four quarters which make up the whole
udder are each constructed in the way indicated and they
act somewhat independently of each other.

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132. Nervous System. Besides the organs performing
the work of digestion and segretion, there is another
feature of the physiology of the dairy cow, which is of
equal importance. Reference is made to the brain, the
spinal cord, and the numberless nerves connected with the
nervous system. These control the action of most of the
organs of the body and have an effective influence over the
amount of work that they may accomplish. The nervous
system is represented by the brain and the spinal cord
with its branches. The spinal cord runs through the verte-
bra from the head to the tail and sends out from each
vertebra branches that connect with the various organs of
the body. The feature connected with the nervous system
that has special application to the dairy cow is that of
temperament. More study has been given this in the
instance of men, and those who have given most attention
to it have divided their temperament into four classes—
nervous, lymphatic, bilious and sanguinary. In cattle the
two divisions, nervous and lymphatic are most in evidence,
and they are very markedly characteristic of two classes
of cattle, dairy stock and beef animals. In an animal of
nervous temperament, the nervous organization is strong
and well developed. Such an animal is able to stand labor
beyond what would be expected of it from its physical
appearance. The animal of lymphatic temperament is
sluggish in disposition and inclined to fatten or become
fleshy. It should be stated that the common conception
of nervous temperament is not the same as that which
is referred to here. Generally when reference is made to
an animal’s having a nervous temperament it is commonly
supposed to mean that it is irritable and excitable which
actually indicates the lack of nervous control. The term
as properly used in reference to dairy cattle means an
animal that is full of nerves, one that has strong nerves
which gives tone to the various organs of the body. The

82 JUDGING CATTLE

animal of nervous temperament is one that is sensitive and
active, giving all regions the greatest vitality and all the
organs the greatest productive powers.

To sum up, if we consider a cow simply as a machine for
making milk, we find that the food is manufactured into
blood by the stomach and its accessories and the blood ina
general sense is made into milk by the udder so that the
two main manufacturing centers of the dairy cow are the
stomach and the udder, and it is around these that what
is known as the dairy type has evolved its peculiarities.
But as the dairy cow is more than a machine, as she has
vitality and recuperative power, we find that the nervous
system as expressed in the nervous temperament is what
enables her to maintain her enormous productive powers
in these centers.

133. The Dairy Form. It will be understood from the
previous discussion of the function of the dairy cow that
there are four main centers of activity when she is per-
forming her function; the digestive system, the milk se-
ereting system, the circulatory system and the nervous
system. And it is because of extreme activity in these
centers that the dairy cow inclines towards a given type.
She tends to become wedge shaped and lean because of the
unusual activity in the regions mentioned. Certain por-
tions of her organization have an undue amount of work
which tends to their development in an extreme degree,
while the other portions because of their activity and lack
of nourishment do not develop to the fullest degree; this
results in the instance of unusual performers in a type
that is inclined to be narrow in front and wide and deep
behind. While it does not necessarily follow that a cow,
to be a good dairy animal, must be of this type yet because
of the work she does, most of them tend towards it. The
relation of type to performance has been the subject of ex-
periments by Professor Haecker, reported in Bulletin 67
of the Minnesota Experiment Station. When a cow is
milking freely if she possesses good dairy qualities there
is likely to be a lean appearance over every region of the

de
82:

Jersey cow BOSNIAN’s ANNA Imp. Champion of the breed at the
National Dairy Show in 1910. Shown by C. I. Hudson, Hast Nor-
yyietelaky ING Os :

DESCRIPTION OF JERSEY CATTLE.

N THE establishment of this breed on the island, from which it takes its

name, the work was conducted very systematically to produce uniformity
of type and bovine beauty. In establishing the ideal, two represeitative ani-
mals were chosen for excellence and the scale of points adopted was made a
combination of these. The early breeders adhered very clesely to color, mark-
ings and type but the modern breeder has lessened the attention towards these
by breeding more strictly for utility as a butter producer. The foundation
stock for the Jersey represented chiefly by those on the island at the present
time are noted especially for the deerlike appearance of their heads, fine, slim
necks, light shoulders, deep though narrow forequarters, large bodies with
abundant capacity, lean hind quarters and more particularly for the beautiful
appearance of the udder in the fullness and placing of the teats. Since the
introduction of a system of testing, the indications which give power of pro-
duction have overbalanced to some degree the fine discriminations which
existed as to the general color and markings, of nose, tongue and switch.
The modern type may be of broken color, or lack in the fancy points referred
to but it has the ability for larger butter production more intensified, as the
frame is inclined to show more strength and the general form more ruggedness
of constitution. . While the type should show the angular form which is con-
ducive to the highest butter production, yet those features which contribute
to beauty, the head and neck, should not be wholly without the graceful lines
so characteristic of the breed. See scale of points, page 96.

Guernsey cow GLENCOE’S BOPEEP. Champion cow of her preed at
the Nationa) Dairy Show in 1911. Shown by W. W. Marsh, Waterloo.
Iowa.

DESCRIPTION OF GUERNSEY CATTLE.

HE GUERNSEY cattle coming from the island of that name have not had

attached to them any peculiar requirements as to the type or markings,
as these have been allowed to evolve themselves as the breed developed under
the patronage of the Royal Agricultural Society of the island. Being carefully
protected from the infusions of blood from foreign sources they have become
of a distinct type and their markings and color have necessarily assumed
uniformity. The greatest production of butter has been the aim and the
evolution of the breed and this has evo!ved the type of large capacity, neces-
sarily strong in frame without any encouragement being given ‘to the finer
lines of beauty. The color is usually some shade of fawn with white mark-
ings, but this is considered subordinate to the color of the skin, which should
be of a rich orange tinge. The head in all its lineaments should show refine-
ment, the nostril and mouth large, the face slightly dished and clearly chiseled,
the eye large and fu!l with the top of the head surmounted by delicate horns.
The juncture of the head and neck should be trim and light and the latter
slim. A sharp shoulder should run into a deep chest and the latter should
swell into a roomy barrel. The back should be sharp and straight and the
hind quarters completely free from fleshiness with a thin thigh. The udder
is a leading consideration and it should be long with full, circular form and
teats large and the milk veins prominent, branched and tortuous. See the
elaborate official scale of points, page 99.

JUDGING DAIRY CATTLE 83

body showing that she is an animal of nervous organiza-
tion and further that she utilizes all her foods for the
making of milk and not for the filling out of her form.

In a good dairy cow there is a feminine look that is very
characteristic. There is no thickening of the neck, or a
erest on the neck, or any heaviness of the fore quarters
indicating the slightest masculinity, but all of these parts
are light, clean cut and in every way indicative of feminine -
character. The size of the dairy cow comes into the dis-
cussion of type. This has something to do with her per-
formance, but there is no distinct advantage in having a
cow very large if there is not with it characteristics which
indicate enlarged dairy qualities.

134. Skin—Soft, Fine. The skin should be soft and
comparatively thin. It is a point of much value to dis-
eriminate against a thin, papery skin, as such is usually
associated with the weakness of constitution. The skin
should be unctuous, or oily to the touch, giving the im-
pression that butter might be squeezed out of it. When
the secretions of the skin are healthy it may be expected
that the secretions in the rest of the body are going on
vigorously. The skin lining the ear should be of a golden
eolor and so should that in the region of the udder, inside
the thighs, around the eyes, at the root of the tail and
below any spots of white hair.

135. Hair—Silky, Fine. The hair covering all the body
should be short, soft and silky. The udder especially
should be covered with hair of this character, and not with
long, coarse hair, as is often observed on poor milking
animals. Coarse, harsh hair is generally an indication of
lack of refinement and an evidence of unthriftiness.

186. Bone—Fine Texture. The dairy cow in her daily

life needs but sufficient bone to maintain her form. Asa
rule the milking cows are loose in form but possessed of
fine quality. There should not be any appearance of
weakness due to fineness, yet the form should not be coarse
and heavy. :

84 JUDGING CATTLE

137. Head—Feminine, Lean, Long. A very essential
quality is for the head to have a feminine appearance.
The ideal head of a cow is devoid of the heaviness and
coarseness characteristic of the bull. Just as milk giving
is a peculiar trait of the cow so is fineness in the head.
The face should be long and especially lean with the
features very distinct. The eye should be full, mild and
bright, and more or less active. A kindly disposition is
reflected by a mild eye, while one that is bright is in-
dicative of vigorous circulation and good health. Large,
dilated nostrils permitting easy entrance of air to the
lungs, with prominent windpipe, are usually associated
with depth of chest and lung capacity. In size the ear
should be medium, possessed of fine quality, and a rich
orange color inside. The strong horn of the bull is not
desirable, but rather one that is small and fine in quality.
The poll should be prominent, with the forehead broad
and full, showing strong development of brain.

138. Neck—Thin. A slim, fine neck carrying the head
eracefully is a characteristic that adds much to the ap-
pearance of a dairy cow. The fullness and heaviness here
which characterizes the beef animal should be completely
absent. The neck must be thin and join an equally thin
and bare shoulder, with the withers sharp but yet quite
open.

The performing powers of the dairy cow depend greatly
on the depth and volume of the barrel. It has been noted
the important part that the heart, lungs and stomach per-
form in the work of a dairy cow, so that the necessity of
having a barrel that will afford ample room for the work
of these will be readily apparent. The ribs should be long
to supply storage capacity for food. The backbone should
be prominent and strong, for through it and under it run
two of the largest channels, representing two of the most
vital systems of the body, the nervous and the cireulatory.

139. Hind Quarter—Iean, Elevated. As a whole, the
hind quarter in a deep milking cow is strikingly free from
fleshiness, and there is usually a slight raise in the quarter

JUDGING DAIRY CATTLE 85

from the loin to the attachment of the tail. Some think
this conformation indicates vigor, but a more reasonable
view of the merit of the point asserts that it is to some
extent unfavorable for the premature birth of calves.

140. Hips—Sharp, Wide Apart. The hip bones should
be prominent, sharp and wide apart, giving plenty of room
to the generative organs. From the point of the hip to
the tail-head there should be a marked hollow or skrink-
age, due to the absence of the flesh, a condition character-
istic of heavy performers when in full milk.

141. Thigh—Thin, In-curving. The thigh, for the same
reason should be thin and retreating and possessed of
length. <A thin thigh, decidedly in-curving is a note-
worthy feature. Attention has been drawn to the use of
the tail as a plumb line to determine the degree to which
the thigh curves.

142. Escutcheon—High, Wide, Spreading. Viewing
_ the thighs and the region of the cow above the udder, it
will be observed that on this part the hair runs in the
opposite direction from that to which it inclines on the
other parts of the body. Where it does this, it is known
as the escutcheon, to which attention was first directed by
Guenon. It is supposed that the reason of this hair grow-
ing in the directione mentioned is due to the artery which
passes this part. The artery supplying the udder with
blood also nourishes the skin on which the escutcheon
grows. Many have the idea that Guenon considered this
the only point of value in determining the worth of
a cow. The fact is that he considered it only one of ten
to be included in the merits of a first-class dairy cow.
There is some reason for considering the escutcheon as it
is undoubtedly to a degree an index of the quantity of
blood received by the udder, for the same reason that
the milk veins are of value as they indicate the quantity of
blood that leaves the udder. In 1878 a commission was
appointed by the Governor of Pennsylvania to inquire into
the reliability of this point, and they reported in its favor.

86 JUDGING CATTLE

It is unnecessary to go into the details of the various
classes of escutcheons as Guenon enumerates eight classes
and eight orders or, in other words, eight different shapes
and eight different sizes. He claimed that the shape was
indicative of the quantity and the size was an index of the
duration of the milk flow. The broader it extends over
the thigh and the greater the length of it the better the
escutcheon is considered to be. Guenon believed that the
thigh escutcheon indicated the quantity of milk the cow
gave, while the upper portion or vertical escutcheon the
length of time she would milk, and with these he con-
sidered the feel of the skin, the character of the hair,
and the color of the skin as indicative of the quality of
the milk. With these features he also associated ‘‘the
thigh ovals’’ on the udder just above the hind teats, for
in his view an escutcheon was not considered of a high
order without them.

143. Udder—Long, Plastic. When empty the udder
should nearly lose its form and appear to consist of folds
of soft, pliable and elastic skin. The hind quarter should
be full behind and attached high, while the fore quarter
should extend far forward. Length in the udder is im-
portant, as it gives a long line of absorption. It should
be fully thirty inches long from the attachment at the
back to where it joins the belly. It is to be remembered
that the udder not only secretes milk from the blood
and hence is an important organ, but it is also a receptacle
for holding the milk. In Bulletin 62 issued by Purdue
University, Professor Plumb presents some instructive
studies of this important organ.

144, Teats—Evenly Placed. These should be just
large enough to fill the hand and yield milk easily but
never leak. They should be evenly placed, standing at
least six inches apart in all directions when the udder is
full.

145. Milk Veins—Large, Branching. The milk veins
are considered important as they indicate the amount of
bloa| that has passed through the udder. In a cow that

JUDGING DAIRY CATTLE 87

has recently dropped her calf they should be very prom-
inent and full and branched. The milk wells through
which the veins pass into the body of the cow are in-
dicative of the size of the milk veins and consequently
they should receive consideration, especially when the
cow is dry, for at that time the milk veins themselves are
not in evidence.

SCALE OF POINTS FOR DAIRY CATTLE—COW. 7)
oo
See
GENERAL APPEARANCE: 28
Form, inclined to be wedge ghaped.......:........ 6

Quality, hair fine, soft; skin, mellow, tec medium

thickness; secretion yellow; bone clean, 10H aS ere 6
Temperament, nervous, indicated by lean appearance

VATA gel en TMNIKG « Se ertnrep an dee cea a niet reo he mene WM 6

HEAD AND NECK:

Muzzle, clean cut; mouth large; nostrils large....... if
Ves, lar esDrieiet. hue Mand. ees a7) vam eee eon cose oes 1
Hace rican lone, quiet) expression “)) 5. 2.023 eka. iL
I Oreheagd sDMOd Gat sac! be ciate isp cl ed erer ay dalsape ak Seats sake i
Ears, Medium size, yellow inside, fine texture....... iL
Horns; shine texture. waxy ss Aok oo ee a Pe Ee es at

Neck, fine, medium length, throat clean, light dewlap. 1
FORE QUARTERS:

NVM eRS a aleaiie cat Mina mee oleate cla on gricatela shicte vee a i
Shoulders; lisht ODIMGWes y i522 e508 Ae ele 6 ache’ are e's 2
Wess Sstraiehite Shorts, Smamky Mine sis) se cleans cau 6 sans 2
BODY:
Chest, deep, low, girth large with full fore flank...... 10
Barrel, ribs broad, long, wide apart; large stomach... 10
Back, lean, straight:-open: Jointed. 5 5 8 A See 2
TOO A wages Rome eta a era eae eh ee le Re: a ache Oars, von es 2
INC UEC ates cst cuele cabarets wor a ferecae ta lenkt sivanese cust eaieners aay sees
HIND QUARTERS:
Hips, far apart, level ..... Pe shac eee atemen caten ame ererek cra itsnets 2
RUN POMC emia tek mete tas ey Cae oucce cluohie colet ails, oder sto nein « 2
Pin Bones or Thurls, high, wide apart.............. 1
Wail lomes slim= Tine hairoim: SWITCH cs. 06.6.5 wc 3 ea dere iL
UMO Hise CMM sr OM Saree chen ya eerie ee eee stadcn See wns See eAR AS 4
Escutcheon, spreading over thighs, extending high and
Wider warce thie vO Vals: agp. cccen steels ee vases “aie aut 2

Udder, long, attached high and full-behind, extending
far in front and full, flexible; quarters even and free
PROM MMESSHMIM SSS rose sewed cc Winnsteta e paiecekee ee Cher ards 20

Meats; slanee, evenly placed... oy 6. fins Ok he a 5

Mammary Veins, large, long, tortuous, branched with
double extension; large and numerous milk wells. 5

Mess strarehts -siamle fines. saarere eyate cs eas 6 so hae 2

88 JUDGING CATTLE

IV. JUDGING DAIRY BULLS.

146. Judging Dairy Bulls. In judging dairy bulls
many points may be noted that they have in common
with dairy cows, especially features of type, but it is a
much more difficult task to judge between those of this
sex than it is to discriminate between developed cows.

147,—Purity. of Breeding. It seems necessary to say
that the first requirement in the dairy bull, as in the in-
stance of all other stock sires, is purity of breeding. The
sire should meet all the requirements demanded of a pure-
bred animal for registration. In addition the dairy sire
should have the characteristics which are called for by
the scale of points for the breed represented.

148. Uniformity of Breeding. To secure the greatest
prepotency in a sire, the breeding for some generations
back must show a uniformity in the type and characteris-
tics of the ancestry. When the animals mentioned in a
pedigree lack uniformity, or have been dissimilar in type
and characteristics, it is not probable that the progeny
will show that uniformity which every breeder desires to
see in the herd.

149, Pedigree Based on Performance. The most valu-
able characteristic relating to the pedigree of a dairy bull
is the number and the merit of the records that have been
made by the cows that are named in it. This feature is
not usually considered in the show ring, though it should
be carefully studied in selecting a bull to breed to. The
most important feature of the pedigree of a dairy sire
is the degree to which his dam was a good dairy cow,
and in a lessening degree the records of those that pre-
ceded her. Next in importance to this is the number
and the merit of the performances of the cows that
are mentioned in the sires’ line. Not only should the
dams in the pedigrees have good records as performers,
but the males should also be getters of performers. A
bull that has breeding of high order based on perform-

JUDGING DAIRY CATTLE 89

ance, is aS certain as things can be to sire superior stock,
provided he is satisfactory as an individual.

150. Qualities Associated with Individuality. Impres-
Sive power or prepotency and constitution are indicated

to a certain extent by the individual. The first mentioned
may be estimated with some certainty by the masculine
appearance of the bull in the head, horn, and crest; while
the constitution is reflected by the depth of chest, the
size of the navel and the general appearance of the hair,
hide, and eye, as these are closely associated with thrift
and vigor. The type in other respects should be that out-
lined for the dairy cow. A very common defect in the
form of the dairy bull is roundness of the hips and undue
fullness of the thighs, traceable to heaviness of flesh in
these regions.

The hip bones and the hocks should be prominent and
between these points there may be some falling away
and there should be no tendency towards fatness in this
region. The undeveloped teats should be large and well
placed and the navel should be prominent. The skin,
especially where it gathers in loose folds between the
thighs and at other points, should be soft, pliable and
rich in color. All points should show much more open-
ness and relaxation than is customary in beef animals, for
this characteristic appears to be prevalent among deep
milking types.

151. Judging Calves. In the selection of the best
calves the merit of the dam as a dairy cow is a valuable
guide but it is not a point that is usually employed in
show yard judging. In reference to the form of heifer
calves the type of the typical dairy cow in miniature is
the most desirable. The long face, the thin neck, hght
shoulder, sharp withers, deep chest, large capacious body,
wide, long and thin rump, thin thighs, mellow hide of
red color and soft hair should all be in evidence. The
folds of skin in the udder regions should be loose and
pliable. The teats should not be bunched together but

90 JUDGING CATTLE

wide apart and evenly placed. It is desirable to have the
navel of such size that it may be easily noticed, and the
form in every part should have the open and relaxed
condition referred to in discussing developed cows. The
bull calf differs in no marked degree from the heifer calf
until it approaches the age of one year when the sex
characteristics have developed to a noticeable extent

V. OFFICIAL STANDARDS OF EXCELLENCE FOR CATTLE.

ABERDEEN ANGUS GATTLE.

SCALE OF POINTS ADOPTED BY AMERICAN
ABERDEEN ANGUS ASSOCIATION—BULL.

Color—Black. White is objectionable, except on the under-
line behind the navel, and there only to a moderate
extent; a white cod is most undesirable............. 3

Head—Forehead broad; face slightly prominent, and taper-
ing toward the nose; muzzle fine; nostrils wide and
Open; distance from eyes to nostrils of moderate
length; eyes mild, full and expressive, indicative of
good disposition; ears of good medium size; well set
and well covered with hair; poll well defined, and
without any appearance of horns or scurs; jaws clean. 10

Throat—Clean, without any development of loose flesh un-
GETMC At cS Bis eal Salis oud orth yelce Var ouoare Pavia ya teh capone ae 3

Neck—Of medium length, muscular, with moderate crest
(which increases with age), spreading out to meet the
the shoulders, with full neck vein ................ 3

Shoulders—Moderately oblique, well covered on the blades
and top; with vertebra or backbone slightly above the
scapula or shoulder blades, which should be moderate-

Counts

Pye Wr Oe isc eh Pe ae RE get re 6
Chest—Wide and deep, also round and full just back of
SLDO WS crete batten este aka she A aemavoke ner ae RL eee eee . 2 ee
Brisket—Deep and moderately projecting from between the
legs, and proportionately covered with flesh and fat.. 4
Ribs—Well sprung from the backbone, arched and deep,
neatly joined to the crops and loins’ 52... .+. 2... see 8

Back—Broad and straight from crops to hooks; loins
strong; ihook bones moderate in width, not prominent
and well covered; rumps long, full, level and rounded
neatly, into hind: quarters 22.2 cece) os ee 10

Hind Quarters—Deep and full; thighs thick and muscular,
and in proportion to hind quarters; twist filled out

well in its ‘‘seam’’ so as to form an even wide plane
hetween thighs

OFFICIAL STANDARDS OF EXCELLENCE FOR CATTLE $1

ABERDEEN ANGUS CATTLE.
BULL—CONTINUED.

Tail—F ine, coming neatly out of the body on a line with
the back and hanging at right angles to it.......... 3
en ee as nearly as possible; flank, deep and
Ue eta a eccrine Nat Monee tate a heat Seatac hes callus eet ay lap 4
Legs—Short, straight and squarely placed, hind legs slight-
ly inclined forward below the hocks; forearm muscu-
HAT PuDOMeSeimmen ald’ ClEAM yi ilo c. sca cc. cel fh aise wiser accu is Sloe, 4
Flesh—Even and without patchiness................... 4
Skin—Of moderate thickness and mellow touch, abundantly
covered with thick soft hair. (Much of the thrifti-
ness, feeding properties, and value of the animal de-
pend upon this quality, which is of great weight in the
grazier’s and butcher’s judgment. A good ‘“‘touch’”’ will
compensate for some deficiencies of form. Nothing can
compensate for a skin hard and stiff. In raising the
skin from the body it should have a substantial, soft,
flexible feeling, and when beneath the outspread hand
it Should move easily as though resting on a soft cellu-
lar substance, which however becomes firmer as the
animal ripens. A thin papery skin is objectionable,
ESHECIAlyimM anCOlG Climate) 6.4 sa. eas ce acc « ene elbus © one 10
General Appearance—FElegant, well bred and masculine.
The walk square, the step quick, and the head up.... 10

When bulls are exhibited with their progeny in a separate
class, add 25 counts for progeny.

SCALE OF POINTS ADOPTED BY AMERICAN
ABERDEEN ANGUS ASSOCIATION—COW.

Color—Black. White is objectionable, except on the under-
line behind the navel and there only to a moderate
CONC epee eee iat CaN asaita von IR yates Mirela enh Wie baie cee, forte bonee ite

Head—Forehead moderately broad and slightly indented;
tapering toward the nose; muzzle fine; nostrils wide
and open; distance from eyes to nostrils of moderate
length; eyes full, bright and expressive, indicative of
good disposition; ears large, slightly rising upward,
and well furnished with hair; poll well defined, and
without any appearance of horns or scurs; jaws clean. 10

Throat—Clean, without any development of loose flesh un-

. Counts

i)

METZING Antara eens, kes Core eon hs emcee a ira agave ta te 3
Neck—Of medium length, spreading out to meet the shoul-
Gensenwielt wi Ulle nee ke vern Owe a. shone ero snide ee ladles o nevrebras 6 3

Shoulders—Moderately oblique, well covered on the blades
and top; with vertebra or backbone slightly above the
scapula or shoulder blades, which should be mod-

EAS live ROA ceria, ocavete cae ote encarta ence Oaks elon dee 15 6
Chest—Wide and deep; round and full just back of el-
1 XO SUR AI oR ea i TPM a oo ae RR AEH) Ses De UAE saree 10

Brisket—Deep and moderately projecting from between the
legs, and proportionately covered with flesh and fat.. 4

92 JUDGING CATTLE

ABERDEEN ANGUS CATTLE,
COW—CONTINUED.

Ribs—Well sprung from the backbone, arched and deep,
neatly joined to the crops and loins................
Back—Broad and straight from crops to hooks; loins
strong; hook bones moderate in width, not prominent,
and well covered; rumps long, full, level and rounded
neatly into hind quarters aiféipio. ie lo eke) Shis pepetbe sie Oe te eee
Hind Quarters—Deep and full; thighs thick and muscular,
and in proportion to hind quarters; twist filled out

well in its “‘seam’’ so as to form an even wide plane
between: thighs: (i.tas 0 os. eee eis et one lake: oie ee

Tail—-Fine, coming neatly out of hie body on a line with
the back and hanging at right angles to it........
Udder—wNot fleshy, coming well forward in line with the
body and well up behind; teats squarely placed, well
apart and of good “size..)...0 . Ys Sees. <c

Underline—Straight, as nearly as possible, flank deep and
full

Ce Se Se ee eT Tt Se et ee en ee ee er ey ey

oo Counts

10

Legs—Short, straight and squarely placed; hind legs slight-

ly inclined forward below the hocks; fore arm muscu-
lar; bones fine and clean

Skin—Of moderate thickness and mellow touch, abundantly
covered with thick, soft hair. (Much of the thrifti-
ness, feeding properties and value of the animal de-
pend upon this quality, which is of great weight in
the grazier’s and butcher’s judgment. A good ‘‘touch”’
will compensate for some deficiencies of form. Noth-
ing can compensate for a skin hard and stiff. In rais-
ing the skin from the body it should have a substan-
tial, soft, flexible feeling, anc when beneath the out-
spread hand it should move easily, as though resting
on a soft, cellular substance, which, however, becomes
firmer as the animal ripens. A thin, papery skin is
objectionable, especially in a cold climate)........

General Appearance—Flegant, well bred and feminine. The
walk square, the step quick, and the head up

Totaly soothe carte oe Soir ne ee ee eee

In judging heifers omit No. 12, and add 8 counts to ‘‘Flesh”

and 5 counts to General Appearance,

Ayrshire Cow. AUCHENBRAIN BROWN Kate 4th 27943. A. R. 547,

One year record: 23,022 lbs. milk; 3.99% fat; 9,176 lbs. fat; 1,080 Ibs. butter.
representatives of this breed. See official scale of points, pages 164-106.

DESCRIPTION OF AYRSHIRE CATTLE.

of ees BREED of Scotch dairy cattle originated under the rugged conditions

of Ayrshire and in their type and general characteristics they exemplify
the form and quality which would be called for in a dairy animal required
to make the most economical use of their food and do the best under condi-
tions too severe for finer and more delicate cattle. The head is slim, rather
long in the face and surmounted with a horn not wholly devoid of strength
the neck, somewhat short is clean cut though not delicate, the shoulder is
sharp and the chest full and deep, the body is straight in its top lines, slightly
more compact than usually found in the dairy type, but has the volume which
invariably results in large capacity for consumption and production. The
hind quarter is moderately wide and covered with flesh while the thigh is
thin and the udder long and excellent in its proportion. The size and the
placing of the teats is a feature which calls for careful attention in ranking
representatives of this breed. See official scale of points, pages 105 and 106.

924

Holstein-Friesian cow COLANTHA 4th in her four year old and six
year old form. The lower illustration is a photo of her as a four year
old. Compare this with the upper, which is a photo of her as a six year
old, andthe changes that take place in a dairy cow as she approaches
maturity may be seen. This cow is owned by Messrs. Gillett & Son, of
of Rosendale, Wis., and her records are as follows:

AGE, Milk, 1 day.. Butter, 1 w’k. Milk, 1 y’r. Butter Fat,1 yr.
DIN CAGSS cae se aoe Hiecllos: » SACI Mp See ah2t4 6324 tose a
SEVCALS eal ee 64.8 lbs. 18.7 lbs. 24595125 bs. 517.7 lbs:
Ain GarSuae diel es 70.2 lbs. 2A ibSiecs Loo ize eS: 532.9 Ibs.
HOV AIES arsenal coach cae ee a i es SE ——
6 years..... rae al oullOSe 24-5 lbs. 2 4-7 82.27 dbs: 562.5 lbs.

This cow was also first in the official tests of the Holstein-Friesian
Association in 1900, and also winner of first prize in tests for economy
of production making 19.6 ]lbs. fat in one week at a food cost of 6 3-5
cents per pound.

DESCRIPTION OF HOLSTEIN-FRIESIAN CATTLE.

HE ORIGINAL type of this breed had more size of frame than that which

characterizes the modern representative. The conditions existing have
favored the production of a large dairy animal with extreme development for
yielding milk. The type which is now common shows more refinement but
still has the characteristics in the main which identified the first importations.
The color should be black and white, with no mixture. of this or tinge of
brown. The head should be lengthy, generally because of a long face, the
eye should be large and bright and that portion of the head between the
horn and the eye should be full. The neck should be slim and lengthy, the
shoulder sharp and fitting well while the chest should be deep and the body
have for its most noted feature a large development of the digestive organs.
The loins should be strong though bare of flesh and the hind quarters
straight and angular and the thighs thin. The frame should show as much
refinement as possible without any indication of delicacy. The general
conformation should be such as to favor large capacity for the consumption
of food and the production of the largest quantity of milk. See official scale
of points page 94.

OFFICIAL STANDARDS OF EXCELLENCE FOR CATTLE

HEREFORD GATTLE.
SCALE OF POINTS FOR HEREFORD CATTLE.

Color—Medium, deep, rich red, with white head, breast,
belly, crest, switch and ankles. Objections: White
back of crop high on flank or too high on legs.....

Head—Forehead broad and prominent, face short, slight-
ly tapering towards nose; muzzle full; nostrils wide
and open; eyes large and expressive; ears of me-
dium size, well set and well covered with hair; horns
of medium size; even color, coming from head at
right angles, set on level with crops, back and tail
head, curving forward and downward............

Throat—Clean, without any excessive development of
loose flesh or fat underneath....... Falke eae eas ea eS

Neck—Short, neat, spreading out to meet shoulders, with
full neck vein, free from loose skin. (Males: neck
muscular, with full crest according to age.)........

Shoulders—Straight, round, full, smooth and well cov-

ered; top of shoulder blades slightly below ver-
FE DRAG ws ZOO BWA WOM: LOD. sal 05 geese whew eee «le "Sede rel ave

Chest—Wide, deep, round and full just back of shoulders
Brisket—Deep and wide, moderately projecting, free from
UV OvNaL SSIS) eS ae ide pate ll AGE ce On ee i a ee IN pe ele

Ribs—Well sprung from backbone, close together, long
and arched, carrying the full width of. shoulders
and deeply and smoothly covered................

Back and Loin—Broad, straight and heavily covered from
crops to hooks, hooks moderately wide and well
RE OIC IC Uo ataaea tena os aE eE a Nk arch peta Sat yr allot Sreqlar ai as" oh. waited Grek mle Saws
Rump—Long, wide, smooth and well covered, carrying
width in proportion to width of back and hooks,
LOIMINne Smo othiy, IMO. GWACENS .°.,0, 2 S. slas are 6 «eos
Quarters—Long, straight, muscular, full, deep and thick
Thigh and Twist—Full and thick, carried well down to

NG CLOG aye area eee eis acme SUA DE cetuaiine oi atin og RES eS eet
Tail—Tail head level with line of back, tail dropping at
MiP AnNeIeS COm back Ulmer: of. oc eg ete aces ae ele

Underline—Straight, flanks deep and full............
Legs—Short, straight and squarely placed, perpendicular
both from side and end view, forearm muscular,
bones; Stromemam@ #clean « 3) Se s/s son-d aks Alala eee woes e ens

Fiesh—Deep, firm, smooth, uniform covering of all parts
ange Lreest roms PakGMiIMNeSs.. c.is:e sc Gentes el eras Seeie ces

Skin—Of moderate thickness, mellow, pliable and loose,
abundantly covered with long, thick, silky hair.....
General Appearance—Vigorous, compact and symmetrical.
Bulls masculine and possessing an abundance of
quality and predominant breeding characteristics.
Femaies matronly, roomy, smooth, showing quality
and feminine appearance throughout............

Weight—Age and condition to be considered..........

93

o Counts

10

a

94 JUDGING CATTLE

HOLSTEIN-FRIESIAN CATTLE.
SCALE OF POINTS FOR HOLSTEIN-FRIESIAN BULL.

Head—Showing full vigor; elegant in contour.........
Forehead—Broad between the eyes; dishing...........

Face—Of medium length; clean and trim, especially un-
der the eyes; the bridge of the nose straight......

Muzzle—Broad, with strong lips...................--

EKars—Of medium size; of fine texture; the hair plentiful
and soft; the secretions oily and abundant....... :

Byes—_larce;. full-) mild> privat... . 4) .2- 2 7. eee

Horns—Short; of medium size at base; gradually dimin-
ishing towards tips; oval; inclining forward; mod-
- erately curved inward; of fine texture; in appear-
ANGE. WARY cS. v coed ose SOOT Stale Syme toes ke ia!

Neck—Long; finely crested (if the animal is mature);
fine and clean at juncture with the head; nearly
free from dewlap; strongly and smoothly joined to
ShOwWlMerse 2 ois Se ERs Soe a ww Peve lo Ete rells bi eho ore gel es ee

Shoulders—Of medium height; of medium thickness, and
smoothly rounded at tops; broad and full at sides;
smooth, over front. 46.2 &.). cance ah pee eee

Chest—Deep and low; well filled and smooth in the
brisket; broad between the forearms; full in the

foreflanks (or through at the heart).............
Crops—Comparatively full; nearly level with the
SHOWIMERSs:) s2e 64. occ ee eee nis wp oes es eae ee
Chine—Strong; straight; broadly developed, with open
Vertebraiec i os aie. Seka es SOR 2 oS oe eee

Barrel—Long; well rounded; with large abdomen,
strongly; and: trimly held upts 23... -e eee

Loins and Hips—Broad; level or nearly level between
hook-bones; level and strong laterally; spreading
out from the chine broadly and nearly level; the
hook-bones: fairly prominent <.% 2)).0s2.-.. 2.5 ee

Rump—Long; broad; high: nearly level laterally; com-
paratively full above the thurl; carried out straight
to dropping, ‘Of talk. i206 2 ca hee See 2 ee eee

Thurl——High: <broa@ds oi cs sis ania, wasp es wee

Cuarters—Deep; broad; straight behind; wide and full
at. ‘sides: Open in: the twists. «cscs ae =. ON ee ee

Flanks—Deen? full oy cae ceo we eee ke

Legs—Comparatively short; clean and nearly straight;
wide apart; firmly and squarely set under the body;
arms wide, strong and tapering; feet of medium size,
reund; -soh@ and “deep... . ace. Seno ee 6 eee

Tail—Large at base, the setting well back; tapering fine-
ly to switch; the end of bone reaching to hocks or
below; the sswiteh- Bulle s jcck <6 Seis. ie as seat eae

bo po Counte

bo

Holstein Bull.

PAUL COLAMO KORNDYKE 49342. Grand Champion at
the National Dairy Show, Chicago, 1912.

Jersey Bull. Vi1oua’s GOLDEN JOLLY,

Holstein herd owned by Messrs. W. B. Smith & Sons, of Columbus,
O. In this remarkable photograph of a large herd there cannot be
found a_ single animal which does not illustrate desirable dairy type.

Photo by Schreiber. &

Photograph of the head of the Jersey cow, Buttercup. This
photograph shows in an unusual degree the conformation of head and
neck which is desirable in a highly bred Jersey.

V4)

OFFICIAL STANDARDS OF EXCELLENCE FOR CATTLE 95

SCALE OF POINTS FOR IILOLSTEIN-FRIESIAN BULL
Continued

Hair and Handling—Hair healthful in appearance; fine,
soit, and furry; skin of medium thickness and loose;
mellow under the hand; the secretions oily, abun-
dant and of a rich brown or yellow color.......... 10

Mammary Veins—Large; full; entering large orifices;
double extension; with special development, such as

rorks,. DraneWes, CONNECTIONS, CtG..-. 00. oe ok ee 10

. Rudimentary Teats—Large; well placed.............. 2
Escutcheon—Largest; finest .....0.6..2. cc ecw cnccce 2
100

SCALE OF POINTS FOR HOLSTEIN-FRIESIAN COW.

Head—Decidedly feminine in appearance; fine in contour 2
Forehead—Broad between the eyes; dishing........... 2

Face—Of medium length; clean and trim, especially un-
der the eyes; showing facial veins; the bridge of the

MOSSRESUM Ae Nae re onreNasrs ys foe atan a abana ch aah de elie a Ghee sens 2
Muzzle=—Sroaa, with strome lipse.<..% 62. 6.8. ee cee 1
Ears—Of medium size; of fine texture; the hair plentiful

and soft; the secretions oily and abundant........ 1
Mves——lmarces.! fall: “mild? bright... oo ee beets ce as es 2

Horns—Small; tapering finely towards the tips; set
moderately narrow at base; oval; inclining forward;
well bent inward; of fine texture: in appearance
UCAS Vil Mer etah Mi aeNP AUN Oe es le satin Ma a ery Sub e e B vei stg Alea mee 1

Neck—Long; fine and clean at juncture with the head;
free from dewlap; evenly and smoothly joined to

SOLON UGH SIGS: Le AY cat ee aa aS Tm aca ra oe 4
Shoulders—Slightly lower than the hips; fine and even
over tops; moderately broad and full at sides..... 3

Chest—Of moderate depth and lowness; smooth and
moderately full in the brisket; full in the foreflanks
(oOneuhrous hvatcemewNeartys Moi Gf ete Yas ecm sce eles

Grops—— Moderately: FULL coals wis hse ws cece ee eo ea ew ele aon Oh

Chine—Straight: strong; broadly developed, with open
NUCICUS DIRCLC hia Wea che Terat chscehe sated ebre jae Saar ak eee Sh es Pes 6

Barrel—Long; of wedge shape; well rounded; with a
large abdomen, trimly held up. (In judging the
last item age must be considered.).............. 7

Loin and Hips—Broad; level or nearly level between the
hock-bones; level and strong laterally; spreading
from chine broadly and nearly level; hook-bones
PALS Ava ae TO TOMA CIN Gre Ftc odie 04 cian atch on Geenects ie Molene Mombeeevan sn obit fo 6

Rump—Long; high; broad with roomy pelvis; nearly
level laterally; comparatively full above the thurl;
carried out straight to dropping of tail........... 5

CSLBYE oti Fee == Gf 0A 0) Gf0-21(0 Ut as UPd au a 3

La

96 JUDGING CATTLE

SCALE OF POINTS FOR HOLSTEIN-FRIESIAN COW

9]

Continued E

Quarters—Deep; straight behind; twist filled with de- 6
velopment of udder; wide and moderately full at the

SUMO Sse bik teccohitaa aero wewn ei mnaten tabs lecseeterioners okie eee 4

BPlanks——Deep: :comparatively: full ......02 2.25. .02e= 2

Legs—Comparatively short; clean and nearly straight;
wide apart; firmly and squarely set under the body;
feet of medium size, round, solid and deep........ =

Tail—Large at base, the setting well back; tapering fine-
ly to switch; the end of the bone reaching to hocks
or: below; the -switel a fill. see ee ee eee Z

Hair and Handling—Hair healthful in appearance; fine,
soft and furry; the skin of medium thickness and
loose; mellow under the hand; the secretions oily,
abundant and of a rich brown or yellow color.... 8

Mammary Veins—Very large; very crooked (age must be
taken into consideration in judging of size and crook-
edness); entering very large or numerous orifices;
double extension; with special developments, such
as) Dratiches, COnMeCtLONS SebCii nis nee 10

Udder—Very capacious; very flexible; quarters even;
nearly filling the space in the rear below the twist;
extending well forward in the front; broad and well

Wel) MWD Ste nie ek soe a ee alge eek See oe se ee ee 12

Teats—Well formed; wide apart; plumb and of conven-
LONE ASIZS Ghee bane ns oe vane. io aGbbe let tee este eee eke 2
Escutcheon—Largest; finest ............. eto le* tel tetera 2
100

JERSEY CATTLE.

SCALE OF POINTS FOR JERSEY COW, ADOPTED AT ANNUAL
MEETING OF THE AMERICAN JERSEY CATTLE
CLUB, MAY 7, 1913.

Dairy Temperament and Constitution.

Head, 7.—
A—Medium size, lean; face dished; broad between
eyes; horns medium: Size, iIncuryvins 3... 2. se 3
B—Hyes full and placid; ears medium size, fine,
carried alert; muzzle broad, with wide Open nos-
trils ‘and “muscular lipss aw S6rone. coe se ac coe 4
Neck, 4.—
Thin, rather long, with clean throat, neatly joined
Uo: shead “and sshouwlders ick cans em ce eee Oe 4
Body, 37.—

A—Shoulders light, good distance through from
point to point, but thin at withers; chest deep and
full between and just back of fore legs......... 5

OFFICIAL STANDARDS OF EXCELLENCE FOR CATTLE

JERSEY CATTLE—COW
Continued

B—Ribs amply sprung and wide apart, giving wedge
Shape, with deep, large abdomen, firmly held up
with strong muscular development.............

C—Back straight and strong, with prominent spinal
processes; loins broad and strong..............

D—Rump long to tail-setting, and level from hip-
HOMES tO LUIMIN=DOMNES= m2! . eee te. gfe

K—Hip-bones high and wide apart..............
F—Thighs flat and wide apart, giving ample room
Teh Toma TOL CNL AE IM gree Sera t Ps canes ess ac eve eS, tet hee ea
G—Legs proportionate to size and of fine quality,
well apart, with good feet, and not to weave or
CROSGe-Ullanae WMO a Me See a yliaete ace pin ab ache ee
Jia Ride TOOSE atid: Mel OW waco, Pas eee oles ese

I—Tail thin, long, with good switch, not coarse at
setting-on

Wee) Te) ce) (© <eiMe) le} e066 18) @: ©) 1e; 'e ©: © \0. 0. 0: 0 0 ete 0 8: « « ©: ©

Mammary Development.
Udder, 26.—

A—tLarge size, flexible and not fleshy............
B—Broad, level or spherical, not deeply cut between
WECM CRY OS. crieres Tam RSCR Uber he Al Saas a ise a Uae eee SLi Sa ane a Ope
C—F'ore udder full ard well rounded, running well
LORWALrG Oo falnOmtslCats ls wat a iets 6s ech tk ae we Oe
D—Rear udder well rounded, and well out and up
PUTIN er hte ae carie: aticnesees aba rotons
Teats, $.—

Of good and uniform length and size, regularly and

Saulamelives MICU) vein eter othe aka eG hekeoalevei ae Sos ds gems
Milk-Veins, 4—
Large, long, tortuous and elastic, entering large and
MUTMMNCTOUMS SORT CES wares eee uieaiena ai wees soa, dewc wicee ames
Size, 4.—
Mature cows, S00) to 1,000 pounds. .5. 2... 0s. se
General A»ypearance, 10.—

A symmetrical balancing of all the parts, and a pro-
portion of parts to each other, depending on size
of animal, with the general appearance of a high-
class animal, with capacity for food and produc-
GEVOTLESS tail Woaibler cas eseraehin cites are cite at she ace hais: ur aiecee ls

97

Counts

98 JUDGING CATTLE

SCALE OF POINTS FOR JERSEY BULL, ADOPTED AT ANNUAL
MEETING OF THE AMERICAN JERSEY CATTLE
CLUE, iAeaeg too).
Head, 10.—

A—Broad, medium length; face dished; narrow be-
tween horns; horns medium in size and incurving

R—Muzzle broad, nostrils open, eyes full and bold;
entire expression one of: vigor, resolution and mas-

GUTMAE Vic aeccue terete doncens ce tal eet ote ts Bete « scenes Sues et ee ieme
Neck, 7.—
Medium length, with full crest at maturity; clean at
WET OBE 5 ROFL a ees) nel eye Se aes cement Ne ee
Body, 57.—

A—Shoulders full and strong, good distance through
from point to point, with well-defined withers;
chest deep and full between and just back of fore
Kei AM ar VRBO rae einem omnes ener ek SRE A AAMC Ga

B—Barrel long, of good depth and breadth, with
strong, rounded, well-sprung ribs..............

@=— Back straleht and Stroma oe ee eee

D—Rump of good length and proportion to size of
body, and level from hip-bones to rump-bones....

E—Loins broad and strong; hips rounded, and of
medium width compared with female ...........

F—Thighs rather flat, well cut up behind, high
ACNE Gs chia Thi 2c, eg rea ta de hana eee eon ke

G—Legs proportionate to size and of fine quality, well
apart, with good feet, and not to weave or cross in
Viel eatin ie yee Gere ae Sr etote ts lexel Bis tee Seno G hoe ee eee

Rudimentary Teats, 2.—

Wells WA COG ort ikea ere to eis velar Sia vies coe eee eae coe
Hide, 2.—

.0oSesamds IMeMOW) oo oases ce has Mee eae ee ee
Tail, 2.—

Thin, long, reaching the hock, with good switch, not

coarse or high at Ssevbine-On. 2-2 oe case eee
Size, 5.—
Mature bulls, 1,200 to) 00:0) powntls ee oa
General Appearance, 15.—

Thoroughly masculine in character, with a harmoni-
ous blending of the parts to each other; thorough-
ly robust, and such an animal as in a herd of wild
cattle would likely become master of the herd by
as law of natural selection and survival of the

CSTs be Conae. th votes Spc Carp ek, (an te ame SE eS

oa Counts

(oa

OFFICIAL STANDARDS OF EXCELLENCE FOR CATTLE

GUERNSEY CATTLE.

SCALE OF POINTS ADOPTED BY THE AMERICAN
GUERNSEY CATTLE CLUB, DEC. 13, 1899—cow.

Clean cut, lean face; strong, sinewy
jaw; wide muzzle with wide open
nostrils; full, bright eye with quiet
and gentle expression; forehead long
Bee MOGs: otic: cate cao a ee8 Shack Sate Tails

Long, thin neck with strong juncture
to head; clean throat. Backbone
rising well between shoulder blades;
large rugged spinal processes, indi-
cating good development of the spinal
COTS ee aR cn eee calc gts eae oh apr eco ee ie

Pelvis arching and wide; rump long;
wide, strong structure of spine at
setting on of tail. Long, thin tail
with good switch; Thin, in-curving
LTREMNS eh Pine pitscec ten eh wh risen Pa laed Bicol eek Bie, iain

Ribs amply and fully sprung and wide
apart, giving an open, relaxed con-
formation; thin, arching flank....

Abdomen large and deep, with strong
muscular and navel development,
indicative of capacity and vitality..

Hide firm yet loose, with an oily feel-
ing and texture but.not thick... ...

Dairy Temper-
ament. Con-
stitution ..38

Milking Marks Escutcheon wide on thighs, high and
denoting broad with thigh ovals.. Soe ie
quantity of Milk veins crooked, branching and
FROMUES se ae 10 prominent, with large or deep wells

Weadervcull im: trons haa. cece ses
Udder full and well up behind ......

Udder Forma- Udder of large size and capacity.....

tion ...... 26 | Teats wide apart, squarely placed and
of good and even Ssize..........
Skin deep yellow in ear, on end of bone

Indicating Col- of tail, at base of horns, on udder,

je (ve ALUMS 6 ES) teats and body generally. Hoof, am-
DEGeeCOlOMC see case nies als seholetshelstecs

Milking Marks
cenoting qual-__
ity of flow.. 6 |

{ Udder showing plenty of substance but
NOt COO MEA hein ote oe BG wi owe ey Ca
Color of hair, a shade of fawn with
white markings. Cream colored nose.
Horns amber colored, small, curved

Symmetry and and not coarse. Hoofs amber color-
SrZCGrs Sek e iS FeO Wee EE batt yy AEM NOT, GUOR AG RAR Wa ain Rega eae
Size for the breed: Mature cows

four years old or over about 1,050

WOUMUC Shes oes recone eae neni oa nie eee

99

Couxts

15

15

100 JUDGING CATTLE

SCALE OF POINTS ADOPTED BY THE AMERICAN
GUERNSEY CATTLE CLUB, DEC. 13, 1899—BULL,

Clean cut, lean face; strong, sinewy
jaw; wide muzzle with wide open
nostrils; full, bright eye with quiet
gentle expression; forehead long and
DLOAG:s oho") ciety buck ee ee ee 5

Long Masculine neck with strong junc-
ture to head; clean throat. Back-
bone rising well between shoulder
blades; large, rugged spinal proc-
esses, indicating good development

Coutits

of the sspinal\cord...2342) -20 0) oe 5
Temperament. Pelvis arching and wide; rump long:
Constitution 38 wide, strong structure of spine at
setting on of tail. Long, thin tail with
good = sgwitch. Thin, in-curving

Un ehaigs) sac SNe ae as ee 5

Ribs amply and fully sprung and wide
apart, giving an open, relaxed con-
formation; thin, arching flank.... 5

Abdomen large and deep, with strong
muscle and navel development, in-

dicative of capacity and vitality.... 15
Hide firm yet loose, with an oily feel-
ing and texture, but not thick: >. 2agea

Dairy Prepo-

As shown by having a great deal of
15 vigor, style, alertness and resolute

Pear. 6 APDCATANCE: tic sige as A oe 15
: ‘ Rudimentaries of good size, squarely
dimentaries ; ,
pe a Milk and broadly placed in front of and
Veins .. 10 free from scrotum. Milk veins prom-

TIMCTG Sete che lagi yeliete tema tels tanec eee 10

of Milk in Off- of tail, at base of horns and body

Indicating color Skin deep yellow in ear, on end of bone
SpMUM ee seo generally, hoofs amber colored.... 15

Color of hair a shade of fawn with

white markings. Cream colored

nose. Horns amber colored, curv-

ine and not Coarse sce... oe ee 8
Symmetry and (/ gize for breed: Mature bulls four years
Size ...... 22 old or over, about 1,500 lIbs....... 4

General appearance as indicative of the
power to beget animals of strong
dairy qualities.................. 10

EXPLANATORY NOTES BY COMMITTEE,

We recognize the Guernsey should be—

First. A dairy animal with a distinctive dairy temperament
and conformation, having a strong, nervy structure with a
corresponding flow of nervous energy, and every indication
of capacity and vitaliz

OFFICIAL STANDARDS OF EXCELLENCE FOR CATTLE 101

Second. In color of hair, a shade of fawn, with white on
limbs and under part of body are considered the prevailing
markings, and some degree of uniformity is desirable.

Third. One of the important distinguishing features of
the breed is the presence of a yellow color in the pigment
cf the skin, which is indicative of rich golden color in the milk.
This is very pronounced in the Guernsey and held by her to
the greatest extent under all conditions of stabling and feed.
The intensity of this trait is more marked in some animals
and families than in others, but it should be Kept at the high-
est standard. It is fast being recognized that this color is ac-
companied by a superior flavor in the milk and thus in the
butter.

DAIRY TEMPERAMENT.

By ‘‘dairy temperament” is meant a strong overruling pre-
disposition or tendency to turn the consumption of food
towards the production of milk with a high content of solids,
especially butter fat as against the constitutional tendency
so often seen to turn food into fiesh. Even in the strongest
dairy breeds there are more or less frequent out-crops in
male and female of the flesh-making temperament, To breed
from such animals, while we are striving to establish a pre-
potent dairy temperament or tendency is not wise. All
cattle bred specifically for dairy purposes should possess a clear
and decided dairy temperament, for it is that quality of
character we desire most to establish, enlarge and perpetuate
in the Guernsey cow.

This is especially indicated by the shape of the head, show-
ing brain capacity, wide muzzle, open nostril, full, bright eyes,
feminine neck and a construction of the backbone indicating
a strong flow of nerve power and support from the brain to
all of the maternal organs.

CONSTITUTION.

In breeding our domestic animais, especially for long
service like the dairy cow, it is very important that they should
have abundant vital power which we call ‘‘constitution.’”’ But
constitution must be judged and measured by the peculiar
function the animal is bred to fulfill, With the race horse
the function is speed; with the steer, the laying on of flesh;
with the dairy cow, the production of milk solids. In all these
various functions the animal that is to represent any one of
them must show not only large capacity in the line of that
function but also the ability to endure long and well the
strain of such function and keep in good health. Constitution
is best indicated by a full development at the navel and strong
abdominal walls, showing that the animal when in the prenatal
state was abundantly nourished by the mother through a
well developed umbilical cord.

PREPOTENCY.

In the scale for bulls, for the first time, we believe, in the
history of dairy breeds, this point is introduced. The reason
we have included it is that ‘‘prepotency’’ is the chief consider-
ation in the selection of all male breeding animals. The pedi-

102 JUDGING CATTLE

gree and conformation is often all that can be desired, but
because the bull is lacking in prepotent breedig power he is
an expensive failure, This quality is in a Sense, difficult to
perceive or describe, but we Know certain animals have it in
a high degree and others fail of it completely. It is fairly well
indicated by vigor of appearance, strong, resolute bearing and
abundant nervous energy. We would distinguish this from an
ugly disposition. A bull is ugly by the way he is handled rather
than by ‘his breeding. What we want is strong, impressive
blood. <A dull, sluggish spirit and action, we consider it
indicative of a lack of true dairy prepotency, but we would pre-
fer to breed to a rather sluggish appearing bull with first class
rudimentaries than to a stylish one with badly placed rudi-
mentaries.
RUDIMENTARY TEATS.

We consider that a well balanced and well shaped udder in
the cow is largely due to the way the rudimentary teats are
placed on the sire. If they are crowded close together the nre-
sult is likely to be narrow, pointed udders. If they are placed
well apart, of good size, and well forward of the scrotum,
the effect we think will be to influence largely the production
of well shaped udders in the resulting heifers and counteract
the tendency to ill-shaped udders inheritable from dams
deficient in this respect. We believe the future excellence
of the Guernsey cow will be greatly aided by close attention
on the part of her breeders to this point.

RED POLLED CATTLE.
DESCRIPTION OF STANDARD AND SCALE OF POINTS FOR RED POLLED CATTLE.
COW.

DISQUALIFICATIONS—Scurs, or any evidence whatever of @
horny growth on the head. Any white spots on body above
lower line or brush of tail.

COLOR—Any shade of red. The switch of tail and udder may be
white, with Some white running forward to the navel.. Nose of
a clear flesh color. Interior of ears should be of a yellowish,
W.ASCY COO orc tate vawhi tes cocsene ove elit ie ere mahiol gre serene: oa et cummen chee eee ane
OBJECTIONS—An extreme dark, or an extreme light red is not

desirable. A cloudy nose or one with dark spots.

HBHAD—-Of medium length, wide between the eyes, sloping grad-
ually from above eyes to poll. The poll well defined and prom-
inent, with a sharp dip behind it in center of head. Ears of
medium size and well carried. yes prominent; face well dished
between the eyes. Muzzle wide with large nostrils.......... 6
OBJECTIONS—A rounding or flat appearance of the poll.

Head too long and narrow.

NECK—Of medium length, clean cut, and straight from head to
top of shoulder with inclination to arch, when fattened, and
may show folds of loose skin underneath when in milking form

SHOULDER—Of medium thickness and smoothly laid, coming up
level with lime Of DaiCls tamer aie te ors dcaiere wasuslele sc) elecevemsi ere Sale eien acme 6
OBJECTIONS—Shoulder too prominent, giving the appearance

‘of weakness in heart girth. Shoulder protruding above
line of back.

CHEST—Broad and deep, insuring constitution. Brisket prominent
And -Coming (well LOE WALES iu.) cleudgsssgcee)s eraneee one Cece e see Rec saeeee eae 10

BACK AND RIBS—Back medium long, straight and level from
withers to the setting on of tail; moderately wide, with spring
of ribs, starting from the back bone, giving a rounding ap-
pearance, with ribs flat and fairly wide apart............. 14
OBJECTIONS—Front ribs too straight, causing depression

back of shoulders. Drop ‘in back or loin below the top line.

w Points

C3

OFFICIAL STANDARDS OF EXCELLENCE FOR CATTLE

HIPS—Wide, rounding over the hooks, and well covered........

QUARTERS—Of good length, full, rounding, and level; thighs
WHC, TOO MA, ELNCl MOE WOO MIKBINYG pao ocoaooonuoeeoboucouuoues
OBJECTIONS—Prominent hooks, sunken quarters.

TAIL—Tail head strong and setting well forward, long and taper-
OE EO) Bh TOM -SHIOIN on oo ORO emo oO HOO Ocodeod DU MoMmooud ob oo on

LEGS—Short, straight, squarely placed, medium bone..........
OBJECTIONS—Hocks crooked, legs placed too close together.

FORE-UDDER—Full and flexible, reaching well forward, extend-
Mie COW Me lenel mw itlay lm WI CGEI ya's: «costes to eo elist'e, islam le a ax fos ches

HIND-UDDER—F ull and well up behind........................

THATS—Well placed, wide apart and of reasonably good Size....
OBJECTIONS—Lack of development, especially in forward

udder. Udder too deep, “‘bottle shaped” and teats too close
together. Teats unevenly placed and either too large or
too small.

MILK VEINS—Of medium size, full, flexible, extending well for-
ward. Well reas within the body; milk wells of medium
SHEN Gt By ciy cy GOS OSS ead CUCINA BRETT ORES MO Ia LS are A er eeeetee

HIDE—Loose, mellow, " flexible e, inclined to thickness, with a good
full coat of soft hair A, OAS SN AUR RE Ace tam ES Jona nies | UR ue ine a rt ae ee a a
OBJECTIONS Thin, papery skin, or wiry hair.

CONDITION—Healthy, moderate to liberal flesh evenly laid on;
S1OSSveCcOdn a sanilimal: presentedmin 200d) LOOM, 0 r-7-'.tieeleie as s)o)-

Ce |

Tot
GENERAL DESCRIPTION —_Cow medium wedge form, low set, top
and bottom lines straight except at flank, “weight 1300 Ibs. to
1500 lbs. when mature and finished.

BULL.

DISQUALIFICATIONS-—Scurs, or any evidence whatever of a
horny growth on the head. Any white spots on body above
lower line or brush of tail.

COLOR—Any shade of red. The switch of tail may be white, with
some white running forward to the navel. Nose of a clear
ape color. Interior of ears should be of a yellowish, waxy
COLON re eA Meo oh Te I aNe lone erie: Airis veiensun tone hane fetes Cieheval en Sueieue wegen ties
OBJECTIONS—An extreme dark or an extreme light red is

not desirable. A cloudy nose or one with dark spots.

HEAD—Wide, strong and masculine, relatively short. Poll stronger
and less prominent than in cow. Ears of medium size and
well carried; eyes prominent; muzzle wide with large nostrils.
OBJECTIONS—Long, narrow, or lacking in masculine char-

acter.

NECK—Of medium length, full crest, of good thickness, strong, of
TWAS GULUNE eA GA RANGE A ooycrcy sale mrcuehey auarel ohovelericnerais) eleve lend. : ae Sto vesehatens

SHOULDER—Of medium thickness and smoothly laid, coming up
ENC lat nw ol iT Ghn @ tee AlCl orclselsencvai@yasetauahenue ta sie le, eieile cs le Mene e0dtel o (Gach ee ee
OBJECTIONS—Shoulder too prominent, giving the appearance

of weakness in heart girth, shoulder protruding above line
of back.

CHEST—Broad and deep, insuring constitution. Brisket prominent
anGdreconiuine well Om war Giiis .ceroiats wascverste sie e otale.ejeve sieve g/6 0 6 @ ererace

BACK AND RIBS—Back medium long, straight and level from
withers to setting on of tail, moderately wide, with spring of
ribs starting from the back bone, giving a rounding apearance,
WAKER S. HatranGdsralrlywidevanoairtec snlscke sie letrsiiant alas «eno.
OBJECTIONS—Front ribs too straight, causing depression

back of shoulders. Drop in back or loin below the top line.

HIPS—Wide, rounding over the hooks, and well covered.........

QUARTHERS—Of good length, full, rounding, and level; thighs wide
and: moderately: fully “Geepin © seecSre cueyercg wince ste) sienems Mi se ete es ew sow
OBJECTIONS—Prominent hooks, sunken quarters

TAIL—Tail head strong and setting well forward, long and taper-
LVS CO uray tulle writ Clie ss owas teal au meneuavtep a oe. s we ar emsieeicotnee aio) acs &) Saws reuse

LEGS—Short, straight, squarely placed, medium bone...........
OBJECTIONS—Hocks crooked; legs placed too close together.

RUDIMENTARIBHS—Large, wide apart, and placed well forward.
POSLELOM Ob a TUG IMEMEATICS,. Sree o ate stecsaiere'es.6 sieliee sie. scer ens bcs lelesatore
OBJECTIONS—Rudimentaries placed back on scrotum, or

placed too close together, indicating tendency to transmit
badly formed udders.

HIDE—Loose, mellow, flexible, inclined to thickness, with a good
SUUNMCOAE LOR ASOtt aati. cc orien aie ota otras, ve ivories Beatie dino Sie. aries lo dct oes

12

12

14

Aro ep

104 JUDGING CATTLE

OBJECTIONS—Thin, papery skin, or wiry hair.
CONDITION—Healthy ; moderate to liberal flesh evenly laid on;
Slossy ycoak; animal presented in sso00d = bioonts.) = -ee eerie 10

oj ccf Mare Seren neo ah ANE ae renee NMEA NL tiata ot Sic Lic - 100°

GENERAL DESCRIPTION—Strong, impressive, low set, and of
Boog ar aee: Weight 1800 Ibs. to 2000 lbs. When mature and
nished.

DUTCH BELTED CATTLE.

SCALE OF POINTS ADOPTED BY THE DUTCH BELTED
CATTLE ASSOCIATION—COW.

Counts

Body—Color black, with a clearly defined continuous white
belt. The belt to be of medium width, begining be-
hind the shoulder and extending nearly to the hips.. 8

Head—Comparatively long and somewhat dishing; broad
between the eyes. Poll prominent; muzzle fine; dark

EOS UC sia satin eo let MRO Shas en dea atare, Tate elo lne eae te odes tia ee ae 6
Hyes—Black, full and mild. Horns long compared with
LHeIT: "A VAIME TOT | yam 055 eee eke se ocrlome eee ee sya Ce 4
Neck—Fine and moderately thin and should harmonize in
symmetry with the head and shoulders ............ 6
Shoulders—Fine at top, becoming deep and broad as they
extend backward and downward, with a low chest .... 4
Barrel—Large and deep with well developed abdomen; ribs
wellsrounded and free from, fat: ol... = oe « «eee 10
Hips—Broad, and chine level, with full loin .......... 10
Rump-——Hish, Jone and broad 95525. 5..2-. 2 eee 6
Hind Quarters—Long and deep, rear line in-curving. Tail
Jone; slim, taperine to “a fm switch) 24. eee 8
Legs—Short, clean, standing well apart.............. 3

Udder—Large, well developed front and rear. Teats of con-
venient size and wide apart; mammary veins large,

long, crooked, entering large orifices.-...-.-~. 2-266 20
Escutcheon 2) ioe es Se Gas Bes eee gee coe ee 2
Hair—Fine and soft; skin of moderate thickness, of a rich

dark-or yellow (colory.). Oi .6 oe oes SE ee 3
Quiet Disposition and free from excessive fat........... 4
General Condition and apparent constitution........... 6

——_—_

Total gin IMME et aun Pt che Rigen ae Gik ok See acer a
FOR BULLS.

The scale of points for males shall be the same as those
given for females, except that ‘Udder’ shall be omitted and
the bull credited 10 points for size and wide spread placing
of rudimentary teats, 5 points additional for development of
shoulder, and 5 additional points for perfection of belt.

OFVICIAL STANDARDS OF EXCELLENCE FOR CATTLE

AYRSHIRE CATTLE.
SCALE OF POINTS FOR AYRSHIRE BULL ADOPTED 1906.

er OL ee a ae ee eae Pach Beene eae tice race cca Mahony milter ee esate

Forehead. Broad and clearly defined...........
Horn. Strong at base, set wide apart inclining up-

PV elie Gl made We ie ats Sear AA assent’ hy aie aewie? Ald PR ERY any ane
Face. Of medium length, clean cut, showing
TEU GE Lig WET ING ge Pets eke aes a ne co

Muzzle. Broad and strong without coarseness....
INOSERIISS SMuare ee Aids ODEN cos. to ee 0 eek ee
Jaws. Wide at the base and strong............
Eyes. Moderately large, full and bright.........
Ears. Of medium size and fine, carried alert.....
Hxpression. Full of vigor, resolute and masculine

I NUEELS <a eS LRA IEA a OR Pl crag ae
Of medium length, somewhat arched, large and
strong in the muscles on top, inclined to flatness

on sides, enlarging symmetrically toward the
shoulders, throat clean and free from loose skin.
MORCMOMANCOIS Lk visio cee waar wie ieee la Sede d Se alish¥ awe eae va 6

Shoulders. Strong, smoothly blending into body
with good distance through from point to point

AMC MAM COMMEOM senate. NW enaweie lar chaly tatwhas aheusl-cavealrer
Chest. Low, deep and full between back and fore-
Tee sere OA Teh MI WRTCR oc MSEC alee o gtat gig he ie gare

Brisket. Deep, not toc prominent and with very
AC See WLAN arc Way ae et geod Ae ee ae ey Se ial oh a copie avenge alls
Legs and Feet. Legs well apart, straight and short,
shanks fine and smooth, joints firm, feet of me-

dium size, round, “Solidwand “deepa ws... a's se

PP OCS eee eee sear cane hp tate CUM OD «sum Neewals od aa aC ama ele
Back. Short and straight, chine strongly developed

PING OME Mes | OM PSG eer Okc Re ee bene Sa kena eset Be rape Se

Home csSroad. strone cand oclevel. 3.55. ee bre eel
‘Rids. Long, broad, strong, well sprung and wide
IORI ELE Uaaieetinc B. Cacia se: ARBRE Pare SLES Reet ae arg hese MAM SS eat See
Abdomen. Large and deep, trimly held up with
MUSEMAT CEVELODMVENE >. ba. cee cies, clandusne to creteks
RP Lep lee eye Me LINE: ACMI ae eck ile ples Sh eee

EROS OM Arters aj thos: Se ged Gaal Sys eae hh eel hE we

Rump. Level, long from hooks to pin bones.....
Hooks. Medium distance apart, proportionately
narrower than in female, not rising above the
LeVels Ole seta: atic 2 cot, Gt hate a tags he wills aoa cee
PitweoOness uM ah s wider apakt. -. ciate nce hes Geek
Thichics: .. hinime lone: and wider apart. koe 2 0
Tail. Fine, long and: set on level with back......
Legs and Feet. Legs straight, set well apart,
shanks fine and smooth, feet medium size,
round, solid and deep, not to cross in walking..

Scrotum. Well developed and strongly carried........

105

10

15

18

16

106 JUDGING CATTLE

AYRSHIRE CATTLE—BULL ~
Continued

Rudimentaries, Veins, etc. Teats of uniform size
squarely placed, wide apart and free from scrotum;
veins long, large, tortuous with extensions entering
large orifices; escutcheon pronounced and cover-
Ine) a large «SUBLACE A 3 Garces ccs Ge ten eee

Color. Red of any shade, brown, or these with white;
mahogany and white, or white; each color distinct-

Ly Gefime der Wie easel wae oie eee he ce eee a
COVOERTNE ioe) oie ciao Gaia nae ta rans oe Ee lee cas eter eles erlenee ee
Skin. Medium thickness, mellow and elastic..... o
Haire Soft) ands) Times baa e lias ee keen nee 2
Secretions. Oily, of rich brown or yellow color. 1

Style. Active, vigorous, showing strong masculine char-
acter, temperament inclined to nervousness but
not irritable: or ViCiOUS...4 40. ee ee

Weight. At maturity not less than 1,500 pounds.......

Pea 8 eg ik a BOS Ai ay ae ee oe ee
Forehead. Broad and clearly defined........... 1
Horns. Wide set on and inclining upward....... it
Face. Of medium length, slightly dished: clean

Cut, SHOW INS SVeINSn iota See. Ses ee 2
Muzzle. Broad and strong without coarseness, nos-

LTIUS Taree eens bee ee Le eee 1
Jaws. . Wide at the base and strome@. 02.2.0. .0ce ih
Eyes. Fuli and bright with placid expression.... 3
Ears. Of medium size and fine, carried alert..... 1

Neck. Fine throughout, throat clean, neatly joined to
head and shoulders, of good length, moderately thin,
nearly free from loose skin, elegant in bearing......

Fore Quarters se iy ie oo oe ee ee ee
Shoulders. Light, good distance Woosvee from

point to point but sharp at withers, smoothly -

blending ito PoOdy oe Se ee eee 2
Chest. Low, deep and full between back and fore-

BOBS. We Loe sOnik melee Sk ig tee hu eh eRe en en rr 8
Brisketi\+ sight. 2 ocean ee ee ee 1

Legs and Feet. Legs straight and short, well apart,
shanks fine and smooth, joints firm; feet me-

dium size; round? solid and deepen eee rk
BROOD Ya gee laa a eC Tae
Back. Strong and straight, chine lean, sharp and
OPEN=JOINTEM ov Peed Snes a ee eee 4
Loin. “Broad, ustrone wand slevelaeyee eee eee 2
Ribs. Long, broad, wide apart and well sprung. 3
Abdomen. Capacious, deep, firmly held up with
strong muscular development we eo eOCN SS AR 3

Klank: \ Thin, ane varching es. ee aie eee eee 1

MOU

S

AIIC

Gale

uor}e

N TL6. ot} 328

e
—o

UII Ot} UI

Ss

MOD Ute}

Ss

lOH

THREE GENERATIONS OF INHEFITED PRODUCTION.

[hn

MIE HAYES OSIE, ACCC /SAT6, ADV LIE. ;

hoe SEE g a ee : TED FS OT TES iS RECORD AT FVRS. E090, (2.07 EB LOS LIN, CL3. DF LAS, FAT
We oe MAME GREAT. CRIEE: WILMER? 1 ENGLAND Recoro at 8 VRS 4/Ol49,b2 BIEN MAS PG BES Of (BS. FAT
DAAT CF BOLLY BIPIPLE.

_ WIE VEOIAN ACCC BLE, ADU BD. LY QUGPLE, ACCC. (HIE, Ae
WGN OP FLIES FLOOBLE. BRR SB Ger EEE BEB : SS = A “

Bee LIS

Three Generations of Inherited Production.

106b

OFFICIAL STANDARD OF EXCELLENCE FOR CATTLE 107

AYRSHIRE CATTLE—COW

Continued
EAD TAO AR ECTS) ire 200 ae kk Sie, sae so neh aie cote neete Suerte Sioe. oe ft

Rump. Wide, level, long from hooks to pin bones,

a keasonaple pelwic arch allowed is ae) son one « 3
Hooks. Wide apart and not projecting above back

MOLrunduly Overland with) fat. 2 2 eo kee icce trees ee 2
ies Omese Eto Mave SA DAIL of aisteicee an lehererels ter save 1
Mience hin Ome “amd: Wide aApantier. is) -.e5 0 te 2
Tail. Fine, long and set on level with back...... 1

Legs and Feet. Legs strong, short, straight, when
viewed from behind and set well apart; shanks
fine and smooth, joints firm, feet medium size,
MOUMGss SOLIG aN CED... Or oso cles a cle Ble ccatekee Bete 2s

Udder. Long, wide, deep but not pendulous, nor fieshy;
firmly attached to the body, extending well up be-

hind and far forward; quarters even; sole nearly

level and not indented between teats, udder veins
wiell.developed and: plainly visible... <.. 2h... 5% : Pe
Teats. Evenly placed, distance apart from side to side
equal to half the breadth of udder, from back to
front equal to one third the length; length 2% to
3% inches, thickness in keeping with length, hang-

ine perpendicular and not tapering... .... 6. .06:0. 6. 8
Mammary Veins. Large, long, tortuous, branching and

SHOTS ae Se OMMMGEN: war waked che cw does k Ghee Wie lese oo 5
Kscutcheon. Distinctly defined, spreading over thighs

AUGmextendimne. “well: sUmMWanGs: o£). c.0-0s 5 bole ee sw ae 2

Coler. Red of any shade, brown, or these with white;
mahogany and white, or white; each color distinct-
ly defined. (Brindle markings allowed but not de-

SierlO CS MrMureuey cata wert me epee ee nee Sy ode 3 Tater cma) ge San Ga de 2
CONCH UNO er ett Pk Ste Taha hastages Mabie ale ac ols. bod a ae oe eee 6
Skin. Medium thickness, mellow and elastic..... 3:
Rie ea SO EL meh a hIMe th cr ects eta le he cath Pays ahr 2
Secretions. Oily, of rich brown or yellow color... 1

Style. Alert, vigorous, showing strong character; tem-
perament inclined to nervousness but still docile.... 4
Weight. At maturity not less than one thousand pounds.. 4

JUDGING SHEEP.

eT VU GG ‘JULY SOT "TZ 48940 ‘PT ‘pROYoIOT *L

CBT 8G ‘SODIS 02 ‘LapInoyg “ST. ‘0BT *9

“They oe ‘LG ‘SdtET ‘GT ‘Iapinoys Jo dog, ‘Zt ‘OSON ‘g

“yStyi 20 uo NUT is Be = ORES eS SS ONS Tobey 0:
‘dummy Fz ved Lo PLD ON = 40 Ts Agata ag | te

STUB ne sues “OT Tel 6 ‘Ino °Z

“ATIOM = "GS ‘JUSMA “GT ‘OAM °8 ‘QIZZN 'T

‘dHHHS WO SLNIOd

CHAPTER III.
JUDGING SHEEP.

152. Method of Examining Sheep. In examining sheep
it is advisable to adopt a definite course of procedure so
that nothing may be overlooked and each motion made
to disclose something in regard to the merit or demerit
of the sheep. In the show ring that contains as many as
ten sheep in a class it is easy to see that the judge must
work quickly as well as accurately. And there is nothing
that will contribute to both of these like examining each
part of the sheep in regular order. The best course to
follow is perhaps to begin at the head, pressing down
the lower lip with the finger and thumb so that the teeth
may be seen and the age estimated. Then with the hands
under the jaw look carefully over the head, seeing that
the eyes are all right, the head a good shape and no ap-
pearance of horns in those breeds that are hornless, while
in those that possess these, note that they spring clear
from the head. Then pass to the neck, feeling with the
hands the fullness of it, and in addition observing the
length and the way it swells to meet the shoulder at the
shoulder vein. ‘Pass down to the brisket, putting one
hand on the floor of the chest 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 note the shoulder,
observing how it is covered with flesh along the side and
top and also taking the girth of the spring of the ribs
with the sheep. From the top of the shoulder, using one
hand, follow the line of the back to the end of the body.
By carefully handling these parts the fleshiness of the
sheep or the way the ribs are covered and the straightness

108 JUDGING SHEEP

of the back are determined and at the same time the
spring of the ribs is made apparent. The width of the
loin should then be taken and also its covering and thick-
ness. The width of the hips should next be observed,
and turning to one side and using two hands the length
from the hip to the end of the hind quarter should be
made apparent between the two points. Then the width
of the hind quarter and the manner in which it is carried
back and the fullness should also be examined. Follow-
ing the part towards the leg the development of the thigh
on the cutside requires examination, and then with the hand
the twist should be firmly felt.

153. Deception Due to Trimming. In this way the
sheep has been thoroughly examined as to form, but it is
to be remembered that the hands should be thoroughly
relied on to discover all defects of form, and unless the
sheep is carefully handled the examiner is very likely to
be deceived. The wool of all show sheep and fat stock
of the medium wool classes, is always trimmed, and the
trimmer possessing skill can give any desired form to
Sheep, providing the wool is long enough and the sheep
approaches somewhat towards the form which is being
imitated.

154. Estimating Age by the Teeth. The order of ap-
pearance of the nippers or incisors in sheep is a fairly
reliable method of telling their age. The sheep has eight
permanent incisors in the lower jaw, and these appear in
regular order in supplanting the milk teeth. The milk teeth
can always be told from the permanent incisors by the fact
that they are narrower. The permanent incisors are broad
and widened considerably towards the top. The first or
central pair of incisors appear when the sheep is slightly
over one year old. The next pair, that is, one on each
side of the central pair, appear.the following year, and
that is when the sheep is two years old; the third pair

Looking at the face and head and With one hand on top and the

feeling the fullness of the neck. other below estimate the depth of
the chest.

Notice the heart girth by the With the hand perfectly flat note
distance between the hands. the levelness of the back, its firm-
ness and covering.

108a

Illustrations of Proper Methods of Handling Sheep in Judging Them—Continued

Taking the width of the loin; also note the thickness.

A
&

\\

S

Noting the degree to which the Feeling the development in the
width of body is carried to the end, leg of mutton.

108b

Illustrations of Proper Methods of Handling Sheep in Judging Them—Continued

Manner and place of opening fleece to see the finest quality of wool.

Illustration showing the proper method of holding the hand in
examining sheep. It will be noticed that in this illustration those
examining the sheep hold the fingers together in a sloping manner, in
this way it is possible to feel the form of the sheep without disturbing
or breaking the fleece. The very common method of sticking the

fingers into the fleece makes holes in it which greatly annoy the
shepherd.

108e

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108d.

FOR MUTTON AND Woon 109

appear when the sheep is slightly over two years old, and
the fourth pair when it is between four and five years old.
This completes the number of incisors and a complete set
always indicates that the sheep is between four and five
years old. High feeding or forcing hastens the age indica-
tions, so that the variations are often unnoticeable, es-
pecially in show sheep or those imported from Great
Britain.

I. JUDGING SHEEP FOR MUTTON AND WOOL.

In judging fat sheep it is necessary to consider the
needs of the feeder of this class of stock, the demands of
the butcher for lambs and mutton, the desires of the con-
sumer and the requirements of the manufacturer of wool.
These requisites must be merged together to arrive at a
correct view of the whole.

155. The Feeding Type That Gives the Best Gains.
In considering the type of sheep which gives the best re-
sults in the feed lot, we have only to have in view the
type that gives us the greatest vigor, insuring an active
digestion and the most constitution, so that nothing may
upset the sheep in the rapid progress desired. In this
connection it will be well to report the results of an ex-
periment made at the Wisconsin Experiment Station by
the writer. Two lots of lambs were selected; the one
bred by the station showing in fleece and form a high
degree of merit for grade sheep. These lambs were bred
from high grade ewes and the rams had been selected at
high prices for some years to make the best blend with
the ewes. The lambs were very uniform as to type and
they showed what might be called an unusual degree of
merit for ordinary feeding lambs. To compare with these,
some lambs native to northern Wisconsin showing the
type common to that territory were put upon similar
rations. The representatives of both these kinds of lambs,

110 JUDGING SHEEP

in addition to having the same kind of food, were kept
under identically the same conditions, putting both lots
of lambs in the fed lot at three cents a pound and taking
them out at four cents at the end of the feeding period.
The well bred lambs of good feeding type after paying
for the feed that they ate, at current prices yielded a
profit of $1.13 per head; while those representative of the
poor type being indiscriminately bred only yielded a profit
of $ .60 per head. The lambs of the best type ate more
food, but they made more than a corresponding gain, and
the chief point should not be lost sight of, that the profit
from each one of them was just twice as much as that
from those being of inferior type.

156. The Feeding Type Bringing Most at Maturity.
In the selection of feeding lambs the feeder has to keep
in view the fact that there is most demand for the lamb
that when fat weighs about 80 pounds. Such a lamb has
the quickest sale at the highest price per pound. This
type is one that is not too heavy boned and large framed,
but such as require only a medium amount of flesh to
make the carcass smooth and plump at the weight in-
dicated. It is the low set, thick type that possesses these
qualities to the highest degree. To secure the greatest
profit in feeding it is desirable to have the gain made as
rapidly as possible. The younger the animal the cheaper
the cost of gain, and it is that feature that makes early
maturity such an important consideration in the different
classes of stock. The market favors a lamb of the weight
mentioned, because as a rule such usually dress better and
the cuts sell better because lighter,

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110a

110b

SS

The three photos on the right hand show a sheep
of a bad feeding type. Note narrowness of face,
shallowness of chest, with length of leg in both
front and side view, while the hind view shows

thinness of leg of mutton. The three photos on

the left show a good feeding type in breadth of
face, .depth and width of chest, .spring of rib,
squareness of form throughout and fullness of leg
of mutton. The sheep used for these illustrations
were selected from the lotS experimented with at
the Wisconsin station and referred to in para-

graph 155.

FOR MUTTON AND WOOL allen

157. The Type Desired by the Butcher. If we were
to consider only the things that have the most importance
in the view of the butcher we would have a very queerly
formed sheep presented to us. The butcher is very de-
sirous of obtaining the greatest percentage of valuable
cuts, consequently the different parts of a lamb from a
butcher’s point of view show a wide variation from the
feeder’s and breeder’s ideal. In the lamb that is ideal
from a butcher’s standpoint, it would not be necessary to
have any neck, chest, digestive apparatus or leg. As may
be seen from the illustration herewith submitted, the neck
has a value of only one cent per pound, the shoulder is
two cents and the shanks the same. The rib running
from the point of the shoulder to the loin has a value of
nine cents per pound, and the same is true of the loin;
while the leg of mutton has the highest value per pound,
as that is quoted at ten cents. The breast and chest have
the very low value of two cents per pound. It is very
evident from these facts that the back, loin and the leg
are the three divisions that are most prized in the lambs
that would be ideal from the butcher’s standpoint.

158. Quality. After the form of the sheep has been
carefully examined the quality should be noticed. This
means the cleanness of the bone, fineness of the skin and
the nature of the hair which covers the face and legs.
These are important features in either breeding or fat
sheep. It is perhaps the most valuable from the butcher’s
standpoint, because the waste is less from a sheep of
good quality than it is from one that is inferior. The
range in the percentage of dressed weight in lambs will
vary from 50 per cent to 60 per cent of their live weight,
so that it will be understood that quality is an important
factor from the butcher’s standpoint, where the profit
from the carcass is largely determined by the dressed
weight returns.

112 JUDGING SHEEP

159. The Importance of Condition. Not only should
a lamb be well developed in the parts indicated to satisfy
the butcher, but the flesh should be uniformly deep over
the parts; this is a factor in giving a high percentage of
dressed weight which adds greatly to the profit of the
carcass. While it is very desirable that the lamb should
weigh about 80 pounds, it is even more so that the con-
dition should be equally satisfactory to produce the high-
est price. As indicating the progress of the lambs in the
feed lot in this particular it would perhaps be advisable
to follow them through their development.

When put in the feed lot under proper conditions,
lambs will usually begin to show the influence of good
feeding at the end of the third or fourth week. During
this time they seem to be simply getting into good con-
dition to put on flesh, though it appears that some fat is
being deposited internally. Towards the end of that
time many of the lambs may be noticed standing leisurely
in the sun in a partially stretched posture. This pose in
the lambs is a delight to the shepherd. The fattening
process seems to extend from the internal regions, and is
first in evidence at the tail. It then passes along the back
over the shoulder and reaches the neck; from this line it
seems to extend down the sides and over the breast in
front. There are six main points at which its extension
seems most in evidence—at the tail, middle of the back,
the neck, the flank, the purse and the breast,

160. Judging Condition. Judges of condition handle
these different points and seem to arrive at the same con-
clusions from continued practice in observing the develop-
ment of any one of them, although a critical examination
will reveal that sheep sometimes fatten unevenly and may
be good in one or more of these points and comparatively ~
deficient in others. By feeling the tail head some will
form their opinion as to the degree to which the lamb

Hampshire Yearling Ram. Wlnner of first prize at English Royal Show
in 191s, Photo by Parson.

DESCRIPTION OF THE HAMPSHIRE SHEEP.

HIS BREED, finding its name from its native district in England is strong

framed with those features which denote constitution, strikingly shown.
The head is strong and somewhat large with prominent nose and ear inclined
to be thick and large, yet there should not be any undue coarseness in these
parts. The neck should be strong and deep from head to shoulder, the chest
very deep and wide. The back strong with width and proper covering. The
hind quarter should be characterized by fullness both before and below. In
general the frame is strong, lengthy and close to the ground with the other
attributes which indicate vigor. The wool of the fleece is somewhat short.
dense and strong in fiber. Ruggedness and weight of torm are desirable yei
these should be secured if possible without extreme coarseness of form or
fleece. The early development of the lambs of this breed is a leading char-
acteristic and should be recognized, consequently a heavy weight at an early

age but not at the expense of quality and breed type is very desirable. See
official scale of points, page 132.

1124

Undefeated Oxford ram shown in 1911 by Geo. McKerrow & Son.
Pewaukee, Wis. .

DESCRIPTION OF THE OXFORD DOWN SHEEP.

apis BREED originated in the county of Oxford, England, and the type
was evolved by the use of the Cotswold and Hampshire. The origin of
the type is shown somewhat in the modern representatives for the scale, sub-
stance and back which they possess reflect the qualities of the long wool line,
while the dark face, fleece characteristics and quality of structure are attri-
butable to the Down ancestry. The face and markings are either gray or
brown. The head of the Oxford differs somewhat from the Shropshire in
being longer and not so densely wooled past the eye, while the ear is slightly
larger and longer. The form is square in general appearance, wider than in
that of the other Down breeds and the hind quarter square on top and below
carrying flesh close to the hocks. The fleece is heavy, moderately open and
the fiber is long and strong. When mature they are one of the heaviest of
the Down breeds, being large in size and strong in frame. See official seale
of points, page 134.

112b

_—

ae Ts i

FOR MUTTON AND WOOL 113

is fat. Others are satisfied with feeling the back. Many
after feeling the tail, grasp the neck and base their
opinion on the fullness of that part. The flank and breast
are often used for further assistance, and some butchers
estimate condition by the fullness of the purse. At any
of these points, more especially the back, the covering
should be such in the prime lamb as to prevent feeling
the sharp projection of backbone. In a lamb that is com-
pletely fattened there is a distinct trough or groove run-
ning from the tail to the shoulders and the covering of
flesh should extend well down over the sides, without
softness due to excessive fat or oily tissue. All lambs do
not fatten as smoothly or as uniformly as herein indicated.
In most lambs, however, the worst defect is bareness of
the loin and lightness in the hind quarters. With these
parts well covered and fully developed, a rather sharp
shoulder and peaked brisket will be overlooked. Not
only should the flesh be thick over the valuable cuts, but
it should be firm. Very often it will be found that soft
rough patches will be present about the head of the tail,
owing to the depositing of too much soft flesh on the
back, which may slip from there on the over ripe lamb
and gather at the flank or along the sides in long soft
rolls. |

161. The Importance of Dressed Weight. In consider-
ing this subject still further from the butcher’s point of
view, there is the question of quality which materially
affects the percentage of the dressed meat obtained. This
in addition to being largely influenced by the condition
of the sheep, is perhaps most influenced by the fineness
of the bone, thickness of the pelt and other features,
which all have a marked influence on the profit from the
butcher’s standpoint. In this connection to show how im-
portant it is to have the dressed weight yield a large per-

114 ; JUDGING SHEEP —

centage of valuable cuts, it will be interesting to quote
some results obtained from an experiment at the Iowa
Station under direction of Professor Curtiss. He found
in a lot of ten pure bred Oxford lambs marketed by the
Towa Experiment Station, that the leg cuts constituted
31.87 per cent of the whole carcass by weight and sold
for 42.63 per cent of the total value. The leg, rib and
loin euts together aggregated 73.74 per cent of the total
weight and sold for 92 per cent of the total.

162. Consideration of the Consumer. The butcher
and the consumer are very similar in their demands, but
there are a few points that are of peculiar importance to
the latter, and among these may be mentioned the char-
acter of the flesh. A clear distinction should be drawn
between flesh and fat, or, as it may be otherwise stated,
between muscle and lean meat and tallow. The ideal
sheep from the consumer’s standpoint is one that carries
a large proportion of flesh or lean meat with but a limited
quantity of fat. In live sheep this is indicated by a firm,
even covering over the parts of the body. The flesh has
a firm but springy touch and is smooth over all regions,
especially thick where it has the highest value. The con-
sumer asserts his preference for another feature and that
is a marked desire for lamb in contrast to matured sheep,
owing to the desirability of small cuts and the supposi-
tion that lamb is more tender than older sheep.

163. The Qualities of the Fleece. In estimating the
worth of a sheep or judging it, not only is it fair to con-
sider the demands of the feeder, the butcher and the con-
sumer, but with these we must include the qualities de-
sired by the wool manufacturer. Though the returns —
from the fleece are not very large, yet the sheep breeder
must consider them so that the ultimate profit may be as
ereat as possible. To arrive at a correct understanding

FOR MUTTON AND WOOL 115-

in regard to this, the examiner must follow the best
method of examination and also know in detail the mar-:
ket requirements for wool.

164, Examining the Fleece. In examining,and valuing
the fleece the chief points to consider are the quantity,
quality and the condition. In grouping the qualities un-
der these three divisions we can include the interests of
those directly concerned on the various products coming
from sheep, on the market. The best method of arriv-
ing at the nature of a fleece is to open it first just over
the shoulder. It is in this region that the finest and the
soundest wool of the fleece is found. By using the hands
in a flat position instead of sticking the end of the fingers
into the wool the fleece may be parted in a more satis-
factory manner. After looking at the wool and skin in
this region, the thigh should be the next place of ex-
amination, for here grows the poorest and coarsest wool
of the whole fleece. Then the covering of the wool on
the belly also demands notice, for very often sheep are
quite poor in this region, making the wool light and in-
diecating a lack of constitution. By examining the fleece
in these three paris a fair estimate may be made of its
qualities.

165. Quantity of Fleece. The chief factors which de-
termine the quantity are the length, density and even-
ness of both of these over all parts.

166. Density. The density of the fleece means the
closeness of the fibers. Technically it means the number
of fibers that grow on a square inch. Density is not only
of value to secure a heavy fleece, but from the breeder’s
point. of view its chief importance lies in the fact that it
is more protection to the sheep than a fleece that is open.
Not. only is a sheep with a loose open fleece more liable
to contract a cold from exposure to rain or wind but it
is also more apt to yield a dirty fleece, as the loose fleece
eatches the dirt and dust and pieces of hay and straw.
From the shepherd’s point of view the denseness of the:

116 JUDGING SHEEP

fleece is its leading feature, for it will be found that those
animals with dense close fleeces are less subject to such
diseases as catarrh, running at the nose or scouring.
When a sheep experiences a chill, it at once affects the
circulation and sends the blood to the internal organs, and
inflammation or scouring results. This is why sheep that
have open fleeces are more subject to such diseases than
those that have dense fleeces. Wool is one of the best
non-conductors of heat that we have and when it is on
a sheep in the form of a dense fleece, it gives them the
greatest possible protection from exposure. YF urther-
more, if the fleece is not dense, it is almost impossible for
the fiber to be sound—that is, free from weak spots. When
a sheep has been badly chilled or has become sick in any
way so as to cause the pores of the skin to contract, a
break or shrinkage occurs in the fiber at that point. The
wool on a sheep grows from a small sac in the skin and
it passes away from the skin through a small opening
which may be easily contracted or expanded, according
to different influences. The influences are various, and
for that reason it is important that the sheep be covered
with a fleece that is so dense as not to be affected much
by external conditions.

167. Length of Staple. The length of the staple is an
important feature, both from a commercial point of view
and from the shepherd’s standpoint. Wools are generally
known as short-stapled or the clothing or carding wools,
which are used for woolen clothes, or long-stapled or
combing wools, which are used for worsted clothes. The
combing wools include the Lincoln, Leicester, Cotswold,
Oxford, Romney Marsh and Black Face or Highland.
The Downs (Southdown, Hampshire, Suffolk, Shropshire)
—and the Cheviot and the Merinos usually produce elcth-
ing wool though some individuals and some flocks pro-
duce wool of ample length for combing. The manufac-
turer of woolens desires a short stapled wool, for such a
wool has better felting qualities and usually more serra-

=

oe

Gi

wo photographs or the same sheep—the upper before trimming and the
lower after trimming. This illustrates the necessity of careful hand-
ling of sheep to determine the form.

116a

7
4
4

Five Southdown wethers that were first prize pen of lambs at the
International Live Stock Exposition in 1910.

116b

Photographs of sheep teeth, showing changes that occur in the
order of appearance of the incisors. The photo on the upper left
hand shows a lamb’s mouth with all temporary incisors. The upper
rignt hand photograph shows mouth of a sheep about one year old, with
the first pair of permanent incisors and the temporary incisors back
of them. The photo in the lower left hand corner shows the mouth
of a sheep about two years old, with two pairs of permanent incisors
appearing. The photograph in the center below shows the mouth of a
three year old sheep, with three pairs of permanent incisors. The lower
right hand illustration is a photograph of a sheep’s mouth when four
and a half to five years old. The incisors are all permanent, worn
down some and more sloping than the others,

FOR MUTTON AND WOOL 117

tions or spirals than the long wools. In manufacturing
woolen into yarns the fibers are transversely disposed
to the axis or length of the thread. In yarns of this
nature this feature is termed ‘‘pile.’’ The points pro-
jecting from the center should be numerous, so that in
‘felting the fabric unites and also when the cloth comes
to be finished it will appear on top like short fur (Royal
Agricultural Society Transactions, Vol. II, Second
Series). On the other hand, in worsted goods classes, comb-
ing, clothing, and delaine, the object is to stretch the fibers
and lay them parallel with each other, and this produces a
yarn, even, strong, and with a smooth surface. In this
process of manufacture, it is easy to see that the length
and strength of a fiber includes its most valuable char-
acteristics.

168. Quality of Fleece. As in most other instances
it is rare to find quality and quantity associated. As a
general rule it will be found that the short wooled sheep
have the finest quality of wool. In judging of the qual-
ity, it should be noted again that the finest wool occurs
just over the heart and on the belly, while the coarsest
grows on the thigh.

169. Softness. By pressing the fleece with the hand
the softness of it can readily be approximated. This
feature is opposed to harshness. The softness of the fleece
not only depends greatly on the management, but also on
the nature of the food and the soil. In reference to the
foods, these that are rich in sulphur have been observed
to have the most influence on the softness of the wool.
It is interesting to know that in one hundred pounds of
wool there is at least five pounds of sulphur, and it seems
that the abundance of this in the food, has an effect on
this feature of softness in the fleece. It is well known
that soil has a strong influence on the properties of wool,
especially in regard to its softness. Clay soils are con-
sidered to produce the softest wool, of the best lustre and
next to these ranks sandy soils, and lastly, those of the

118 JUDGING SIIEEP

nature of limestone. Chalky soils have been noted for
the deterioration they produce in the softness of the wool.
Harshness of the fleece is generally due to the absence of
yolk which has resulted from ill health on the part of the
sheep or from exposure. Considering the nature of the
fiber of wool, it is easy to understand how anything, such
as ill health or exposure which effects the secretion of
yolk is certain to make the wool harsh. A fiber of wool
is covered with a series of scales which overlap in a sim-
ilar manner to the shingles on a roof. When the secre-
tion of yolk is abundant, these scales fit it closely to the
fiber, but when the secretion of yolk is stopped from any
injurious cause, the scales stand out from the fiber very
similar to warped shingles on a roof. The result of this
is that the fibers lock and when you feel the fleece that
has fibers of this nature they seem to grate each other
very similarly to file shavings. The wool is harsh and
dry and when pressed it gives that grating feeling which
is also characteristic of an unhealthy fleece. It is this
that generally produces what is known as a ecatted fleece.

170. Crimp. All wool is more or less crimped, possess-
ing what are sometimes called spirals. The most im-
portant point in regard to the crimp is that it should be
regular and the folds should not be thrown on each other.
Regularity in the crimp indicates that. the fiber is sound
from end to end, but if in some places the crimp is short
and close, and.in others long and wavy, it usually indi-
cates that where this difference occurs, there is an un-
sound spot in the fiber. It shows that the growth has
been irregular and there is a close relation between the
fineness of the fiber and the nature of the crimp. When
the erimp is fine and close almost invariably the fiber will
be found to be of fine quality. In all coarse wool it should
be noted that crimp is open and wavy. In opening a
fleece and looking at it, the crimp should always be noted,
for from it an estimate may be made, both as to the
soundness and fineness of it.

A group of Cotswold rams shown in 1911 by F. W. Harding,
Waukesha, Wis. These rams show the desirable qualities of their
breed in long forelocks, upstanding and full fronts, long, level backs
and heavy fleeces.

DESCRIPTION OF THE COTSWOLD SHEEP.

HIS BREED which is native to the Cotswold hills in Gloucestershire,

England, is one of very ancient origin and is one of those breeds which
show a high order of style and finish and uniformity, due to the long con-
tinued breeding for a type. The form is remarkably square, upstanding and
stylish, the latter being contributed to in no small degree by a beautiful tuft
of wool growing from the forehead and falling luxuriantly over the face.
The head is somewhat long in the face and may be white or slightly mixed
with gray. The forelock is full and long, the ear small, the neck of sufficient
length to uphold the head with style. The characteristic form of the body
is long, level and wide with a strong back. The hind quarter comes up
Square and should have sufficient fullness below. 'The fleece owing to its
length is usually somewhat open but it possesses a long, strong fiber that
yields heavy. The fleece most desired, while wavy, parts into locks showing
a clear pink skin free from dark spots. The popularity of the breed lies
chiefly in their large yield of wool and mutton, and these features should be
leading characteristics yet they should a!so be associated with quality in all
the essentials. See official scale of points, page 135.

118a '

Border Leicester ram, FAVORITE, winner first prize at Highland and
Agricultural Society, Dumfries, Scotland, 1895. Bred by and property
of Andrew Smith, Longniddry, Hadington, Scotland.

DESCRIPTION OF THE LEICESTER SHEEP.

HIS BREED which was one of the first to be established originated in

Leicestershire, England. The first improver, Robert Bakewell, 1726-1795,
sought chiefiy to increase the early maturity of this breed and lessen the size
of the bone and increase the weight of flesh. The characteristics secured at
that early time are maintained in the modern representative. The face is
bare and pure white, body square, fore quarters especially full with hind
quarters peculiarly rounded on top. There are usually many evidences of
quality aS seen in the fine bone and the further fact that the fiber of the
fleece is usually remarkably fine considering its length. The marked aptitude
of the representatives of this breed to fatten results in remarkable backs
but frequently the same aptitude produces a soft and uneven covering. The
Border Leicester, originating from an infusion of Cheviot blood, is generally
stronger in bone and more vigorous than the English type. The wool of the
fleece is lustrous, five or six inches long and very soft though frequently too
open and sometimes absent on the belly.

118b

FOR MUTTON AND WOOL 119

- 171. Soundness. The soundness of the fiber is of much
importance in the process of manufacturing woolens.
The fleece of unsound fibers will bring four or five cents
less than one that is strong throughout. To test the sound-
ness of a fiber, in addition to knowing it by the character
of the crimp, a small lock of wool is taken between the
fingers and stretched evenly and gently until the un-
soundness or the strength becomes apparent. The wool
may break at the bottom, having what is called ‘‘weak
bottoms,’’ or it may have ‘‘weak middles’’ or ‘‘weak
tops,’’ according to the location of the unsoundness.
Since the crimp is more open at a weak place it is de-
sirable to have it even throughout the length of the fiber.

172. Condition. The condition of the fleece refers
more to its purity, lustre, brightness and the quantity
and character of the yolk. The condition of a fleece re-
sults mostly from correct breeding and proper manage-
ment.

173. Purity. Purity refers to the freedom of the
fleece from dead fibers and foreign matter. In fleeces
that are grown on sheep that are exposed to conditions
unfavorable to thrift, there is a natural tendency for the
fleece to revert to its original state; that is, fibers of hair
begin to appear in it and these take the place of the wool.
Very often in fleeces grown by sheep that have been ex-
posed there will be found a great many dead fibers which
are technically spoken of as “‘kemp.’’ These dead fibers
are very injurious to the fleece from the commercial
standpoint, because they do not absorb dyes, and in any
cloth that is made from such wool these dead fibers will
' retain the white and hard appearance that they had in
the fleece.

174, Lustre. This refers to the glistening appearance
of the fiber when held to the light. This is independent
of the amount of yolk, and it is also quite distinct from
the brightness of the fiber. Although yolk in a fleece
may add to the lustre of the fiber, yet all lustrous wools

120 JUDGING SHEEP

have this characteristic independent of the amount of
yolk that is present. The chief advantage from a com-
mercial standpoint that attaches itself to lustrous wools
is that they more readily take delicate dyes. Wools in
the market are known as lustrous or dull, according to
the appearance of the fiber. The lustrous fiber has the
appearance oi having been varnished, while a dull one

does not show the least tendency to glisten when held in
the hght.

175. Brightness. Brightness is quite distinct from
lustre, as it refers altogether to the color of the wool. In
the market wools are said to be bright or dark as they
vary in this characteristic. The bright wool is one that
has a clear white color, while the dark wool is one that
has become discolored from the soil on which the sheep
has ranged, or some similar source. Brightness is always
characteristic of domestic wool and discoloration is a
feature of all territory wools.

176. Yolk. This is the grease or oil that is naturally
secreted by the skin. As before indicated the yolk in the
fleece is an indication of the healthiness of the sheep.
The yolk is secreted in the skin, but it passes down
through the fiber and finds an outlet at the end of the
fiber. If you will notice sheep on certain days when the
weather is close and the sheep are likely sweating, the
yolk seems to accumulate on the end of the fiber, and if
vou were to run your hand over the fleece at that time
you would find it became quite oily. The yolk apparently
comes out at the end of the fibers and works back into the
fleece. In some flocks the quantity of yolk has been in-
creased and encouraged by selection in breeding, so that
heavy fleeces might be obtained. The ordinary fleece in
which yolk is abundant in proper quantity will lose near-
ly one-third through washing it in hot water. This
grease iS of no value to the manufacturer and it repre-
sents a direct loss to him when it is in the fleece in very
large quantities. The feeding and the management un-

A champion Southdown ram shown in 1911 by Charles Leet & Son,
Mantua, Ohio.

DESCRIPTION OF THE SOUTHDOWN SHEEP.

HIS BREED, which is one of the oldest and purest, originated on the

Downs of Sussex in England and they represent a uniformity of type for
mutton purposes which may be accepted as a model of mutton form. The
type shown by this breed is very symmetrical, compact and close to the
ground and there is a marked refinement in every feature; the general struc-
ture being of fine quality while every part strongly reflects the same char-
acteristic. The head is moderate in size, short and clearly defined in its
lineaments. The forehead should be covered with wool and the cheeks also
but this usually does not join forward of the eye. There is a complete absence
of horns, with small pointed ears, the face is some shade of brown or gray
tint and the- same markings should prevail on the legs. The neck is very
short and straight, the breast broad and full, the back is straight, well cov-
ered and tightly knit, while the loin is wide, straight and smooth. The gen-
eral form of the body shows much depth and width with a trimness charac-
teristic of every region. The hips while markedly wide are not prominent, the
hind quarter fills out square and the twist and thigh are low and full. The
fleece is characterized more by its fineness and density rather than the weight
of the wool which it yields as it is generally medium in length and compar-
atively free from yolk. A marked uniformity in the quality of the wool should
be in evidence; that over the shoulder and that which covers the thigh and
other parts being very even in quality. The best types of this breed may be
accepted as a model form for the block. See official scale of points, page 130.

120a

Shropshire ram, RINGLEADER, a frequent prize winner and stock ram
at the head of the Altamont flock, ovmed by Dr. G. Howard Davidson,
Millbrook, N. Y.

DESCRIPTION OF THE SHROPSHIRE SHEEP.

HIS BREED having its home in the Downs of England is very symmetrical

and stylish in form. The head should show refinement in every feature
with moderate length. A characteristic attribute is for it to be closely covered
with wool, the cap between the ears being dense, running to the bridge of
the nose and joining that which covers the cheek and lower part of the head.
The ears should be far apart, pointed and moderate in thickness and preferably
covered to the tip with fine curly wool. There should not be the least evi-
dence of horns as the places where these would appear should be covered
with wool. The neck should be nicely attached and full and of sufficient
length to carry the head with peculiar style. The body to possess this char-
acteristic Smoothness and symmetry must be somewhat circular and round
ribbed. The back should be straight, strong and knit so that the handling of
this part shows it to be smooth and evenly covered. The loin must be wide
and hips not prominent and the quarters lengthy and deep, the width from
the loin and hips should be carried out to the tail head and the fullness
characteristic of this part should be maintained on the outside of the thigh
and on the inside as well, making the twist not only deep but plump with
flesh. The fleece should be strong and fine in fiber with all the density pos-
sible. From the bridge of the nose to the fetlock as well as along the belly,
a dense covering of wool is desirable. In opening the fleece the fibers, which
are generally about three inches long, should part readily, show clear white
in strong contrast to the pink skin. About the ears or top of the head there
should be no patches of black fiber nor should these appear distributed any-
where in the fleece. The characteristic markings for the face ‘and legs are
a rich dark brown in color. The best type of this breed shows an unusual
combination of quality and quantity of both wool and mutton. See officie
scale of points, page 131.

120b

FOR MUTTON AND WOOL 121

doubtedly influence the amount of yolk. Feeding sheep
foods that are rich in oils seems to further the secretion
of grease and especially in feeding with such rations as
are generally given to fattening sheep, the quantity of
yolk seems to increase. In fattening lambs at the Wis-
eonsin Station it was found that the lambs which re-
ceived grain from birth invariably sheared heavier fleeces
than those that had grain only during the latter three
months of fattening. By washing samples from the fleece
of these sheep it was determined that the increased
weight of the fleece was almost altogether due to the
inereased amount of yolk which the grain-fed lambs se-
ereted. The presence of yolk in proper quantities is of
chief importance, because the fleece becomes soft through
it, and is made more compact, thereby keeping bright
and clean in condition. Furthermore, it is a safe index
of the thriftiness in the sheep, though if present in ex-
cessive quantities and accumulated in flakes it indicates
undue pampering or unthriftiness due to overfeeding.

177. Domestic Wool. There are four main kinds of -
wool, some of which are divided into classes and grades
as explained later. These are what is known as domestie
wool, territory wool, blanket wool and carpet wool. Do-
mestic wools are clean and bright. Wool of this kind
comes from fleeces that are grown under what might be
termed domesticated conditions, that is—sheep are given
shelter, fed well and otherwise have good management,
as 1s given on farms in contrast to ranches of former
days. This results in a clean, bright wool which the
market classifies as domestic wool.

178. Territory Wool. In contrast to this is the ter-
ritory wool. This wool is called territory wool simply
because it is dirty or it is discolored. It is wool that
comes from sheep managed and cared for in a way very
similar to that which is common in the range states.
The sheep have run out the year round; the fleeces
carry a large amount of sand and dirt which raises the

122 JUDGING SHEEP

rate of shrinkage when the wool is scoured by the manu-
facturer. The various types of soils have peculiar effects
as a result of contact with the wool.

179. Blanket Wool. The poorest kinds of wool that
vo to the market are known as carpet wool and blanket
wool. The worst feature connected with this kind of
wool is the presence of kemp or the dead fibers previous-
ly mentioned. On account of these not freely absorbing
the dyes, this wool has to be manufactured into carpets
and blankets. When the nature of the fleece of the
original sheep is understood so that the improvement
that has been made through breeding for many years
becomes apparent, it can easily be seen that where
sheep are neglected the tendency is for their fleece to
revert to the original condition. In this condition the
fleece was made up of an external covering of hairs and
beneath it an undergrowth of very finely fibered wool.
Domestication by man has completely removed the hair
and gives us a fine fleece of wool which exists on well
bred sheep today. Neglect on the part of the breeder
will surely result in the sheep reverting to the kind of
fleece that it at one time possessed.

180. Classification of Wool. The wools according to
their length and strength are divided into three classes,
clothing, combing and delaine. Clothing is short, being
about. two inches, or it is longer and weak. If the fiber
of a fleece is four inches long, it would, on its length, be
classified as combing wool, but if that fiber has a weak
spot in it where it readily breaks it passes from the
combing class into the clothing class and drops two or
more cents on the pound in price. Then there is the
delaine class, which is a fine wool from two and one-half
to three or more inches long in fiber. The other class 4s
a combing, which is a strong wool over two and three-
quarter inches long. This classification, it will be seen,
depends altogether on the length and strength of the
wool. The delaine wools have extra fineness combined

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122)

A prize winning Lincoln ram.

DESCRIPTION OF THE LINCOLN SHEEP.

HIS BREED which originated in Lincolnshire, England, vies with the Cots-

wold for the position of being considered the largest of the long wooled
breeds. The form is very squarely built and when mature the representa-
tives of this breed are very heavy. The face is pure white, somewhat long
and surmounted by a tuft of wool. The body is exceedingly full in its
development and marked specially by a very wide, level and deep fleshed
back, while the hind quarters are usually well developed, being very square
in form. The wool is long in fiber, very strong, frequently inclined to be
coarse because of this, but it is particularly lustrous and parts easily in
flakes. In yield of mutton and wool this breed occupies a foremost position.

FOR MUTTON AND WOOL 123

with sufficient length for combing. They are used for
making the finest kinds of cloth,

The combing wool must in the first place fe strong to
stand the process of combing, and with that the greatest
length is desired. In further reference to the quality of
the wool, in examining a fleece, it should be noticed that
the length and the density are even over all parts. Con-
cidering first the length, the fleece should be examined
at the brisket, on top of the back, along the side on the
thigh and on the belly. As a rule sheep fitted for show
are trimmed in such a way that the wool in front of the
brisket is much longer than that on top of the back, and
the same may be said of that on the sides. In an un-
trimmed sheep, on which the wool has grown naturally,
it will be found that there is a natural variation in the
length of the fiber on different parts of the body. The
wool on the brisket will invariably be found to be longer
than that on the top or in most other parts. The density
of the fleece may be determined by the feel of it under
the hand. If the fleece feels firm and it seems to be com-
pact, it is dense and will weigh heavier.

181. Commercial Grades. According to the fineness
of fiber, or, in other words, the size of it, fleeces classed
as either combing or clothing are assigned to one of the
following grades which are named in order, beginning
with the finest, XX, fine, half-blood, three-eighths, quar-
ter-blood and braid or low quarter. This grading does
not apply to the delaine class which includes only wools
equal or superior in fineness to half-blood. There might
be a three-eighths or quarter-blood clothing, but prac-
tically all weols of that coarseness have length enough
to place them in the combing class. While the above
grading is a standard one, varying sets of terms are ap-
plied to wools from different parts of the country.

124 JUDGING SHEEP

SCALE OF POINTS FOR FINE WOOLED SHEEP.

0
ot
GENERAL APPEARANCE: og
Form, level, deep, stylish, round rather than square.. 8
Quality, clean, fine bone; silky hair; fine skin....... 6
HEAD AND NECK:
Muzzle, fine: broad wrinkly nose; pure white....... 1
Kyes, large, clear, placid 22s eo he eee 1
Face, wrinkly, covered with soft, velvety coat....... 1
Forehead, broad, full. 3a. 6 see ee ee 1
Hars, “soft; thick, .velvetiyicii.s ki oe ce ee eee 1
Neck, short, muscular, well set on shoulders........ al
FORE QUARTERS:
Shoulder, strong, being deep and broad............. 4
Brisket, prcjecting forward, breast wide............ iL
Legs, straight, short, wide apart; shank smooth and
PTV» sefonts Ghee. pec Mob oee a tale os OER roe ae ae a 2
BODY:
Chest, deep, full, indicating constitution............ 10
Back, level, long; round ribbed...................- 4
Loins “wide levele sae et oe, Brey ai cet eee eee 4
Flank, low, making underline straight............. 2
HIND QUARTERS:
Hips; tar apart level. smooths 2s) 5. <2.) ean eee 2
Rump, lone; levels wide. 25 sn. en eee 4
Legs, straight, short, strong; shank smooth, fine..... 2
WOOL:
Quantity, long, dense, even covering, especially over
crown, cheek, armpit, hind legs and belly......... 15
Quality, fine fibre, crimp close, regular; even quality
iIncludingstOps Of, TORS eo oon ai, nk tone Gi ee 15
Condition, bright, lustrous, sound, pure, soft, even dis-
tribution of yolk, with even surface to fleece..... Le

Cheviot ram, SANDY WALKER; winner of first prize at Edinburgh,
Morpeth, and the H. and A. S. Show, Dumfries, 1895. Bred by and
property of John BPlliott, Hindhope, Jedburgh, Scotland.

DESCRIPTION OF THE CHEVIOT SHEEP.

HIS BREED, a native of the Cheviot mountains and the most common

sheep of Scotch borders, has been known on the hills of Scotland for
more than 200 years. To thrive under the conditions of their nativity they
must naturally possess unusual activity with strong constitutions. The mod-
ern type exemplifies this fact as it is that of a sheep blocky in body and
deep, with short legs. The face is bare of wool from the ears forward wiih-
out any appearance of horns and pure white, as on all other regions of the
body excepting the immediate vicinity of the nostrils and the hoofs which
should be black. Being hardy, active and prolific, they have a pertness in
look, and activity in movement which is thoroughly characteristic of the
breed. The manner of the sheep is characterized by alertness added to further
by a keen face, bright eye and active, fine ears. The chest is deep with the
floor of it close to the ground, the girth full, the back rather short but strong,
with a deep rib, the hind quarter is low set but well developed from the mut-
ton standpoint. The fleece should be dense and fine in texture. The breeders
are particularly careful that the quality of the fleece should be even through-
out and free from kemp or dead hairs and especially fill the hand well. As
constitution is eminently desirable in these sheep the evidences of this should
be strikingly shown in type and temperament. See official scale of points,
page 138.

124a

A Dorset ram shown in 1911 by Nash Bros., Tipton, Ind.

DESCRIPTION OF THE DORSET SHEEP.

RIGINALLY a mountain breed of Dorsetshire and Sommersetshire of the

south of England, this breed has been modified considerably in type
during late years and the modern representative now shows a form that
is long, round-bodied and yet compactly built.

Standard of excellence and scale of points of the Dorset sheep, adopted by
the Continential Dorset Association.—Head neat, face white, nostrils large,
well covered on crown and around jaws with wool, 5; horns, small and grace-
fully curving forward, rather close to jaws, 5; eyes, prominent, bright, 2;
ears, moderately large, covered with short white hair, 2; neck, symmetrical,
strongly set on shoulders, gradually tapering to junction of head, 5; shoulders,
broad and full, joining neck forward, and chine backward with no depression
at either point (important), 15; brisket, wide and well forward, chest full
and deep, 8; fore flank, quite full, showing no depression behind shoulders,
10; back and loin, flat and straight, from which ribs should spring with a
fine circular arch, 10; quarters, wide and full with mutton extending down
to hock, 6; belly, straight on under line, 5; fleece, medium grade, of even
quality, and presenting a smooth surface, well covered on belly and legs, 12;
general conformation of the mutton type, body moderately lengthy, short legs
placed squarely under body, appearance attractive, skin pink colored, 15.

124b

FOR MUTTON AND WOOL . 125

SCALE OF POINTS FOR MUTTON SHEEP—FOR WETHER.

ov
nO
GENERAL APPEARANCE: 2s
Weight, scorevaceordime) tO ase... Sse os es oe = 8
Form, long, level, deep, broad, low set, stylish....... 10
Quality, clean bone, silky hair, fine skin, light in offal
yieldinedarseapercentare Of Meat. <2 2.5. ws e's 10
Condition, deep even covering of firm flesh especially
in region of valuable cuts. Points indicating condi-
tion or ripeness are thick dock, back thickly cov-
ered with flesh, thick neck, full purse, full low flank,
FORUM Dean IN CUS lreerar eiss te ahrcaletia norte sh ets-5) Ser sila eb el%eclel wlavw wie elle 10
HEAD AND NECK:
Muzzle, fine, mouth large, lips thin, nostrils large.... 1
Eves, lange.) Cleat, "placiG oii.) s 3 on ake eis base a we ole ee il
Hace, Short. clean cut. T6EVtuUres ss. 2. ies ee we ee ees 1
Korehead broad hall Bere bee wile lo eee Bw an ile ees 1
ar Sree iii mC Cbai acne eon e: oie gad ole «) shenaler st eie,s leven ul ere fa 1
Neck, thick, short, throat EreSclrOM TOUS. 3% werk es 3
FORE QUARTERS:
SHOMOSI AW CIM LU i ek Sein idle Sirecetete: aS 0 8) alee etal 1
Shoulder, covered with flesh, compact on top, smooth 1
Brisket, projecting forward, breast wide............ 1
Legs, straight, short, wide apart, strong; fore arm
PUL asiamigesniOOtM ANG TMM) 6's). o Lieiicle «) bu cree 1
BODY:
Chest, wide, deep, full, indicating constitution....... §
Back, broad, straight, long, wide, thickly fleshed, ribs
PANT CEC Ween eee ae somone eon Wale nubian ruomtet ae LG at oe ae ia 10
Wore aha PTO MOMS. see iek cc cc feke ee act oe So WOR acess 10
HIND QUARTERS:
HMips.-tar apart.-level. smooth = 22% 2a. 1 aek oe ee ks 2
Rump, long, level, wide to tail head............... 3
Mingshis ce Mil VaCep, eo wWAGCcts fchecs ete ane ce blake dis Soca eel 6 6 3
MwaSt. 2 OLUMAD GECD es seo Sates ahel aiwics «A dled. d wae we de 3
Legs, straight, short, strong; shank smooth, fine.... 1
WOOL:
Quantity. lone. dense, CVeM ss. cfs wes Shee Soe ere 4
Quality, fine, pure; crimp close, regular, even........ 4
Condition, bright, sound, clean, soft, light.......... 4

126 JUDGING SHEEP

II. JUDGING SHEEP FOR BREEDING PURPOSES.

In judging pure bred sheep in the breeding classes, the
subject of breed type should receive careful consideration.
While it has a bearing on the judging of all classes of
pure bred stock, yet it is of double importance in the pure
bred classes of sheep.

182. Formation of Types. The type that has become
characteristic of each breed has arisen from a variety of
causes. In all instances the breeder’s skill in selecting and

mating has been a controlling factor, but other influences
- have assisted more or less. In some instances, the func-
tion of the animal or the work it is called upon to do has
had a strong influence. This is evident in. the instance
of the running horse, the trotting horse and the dairy
cow; where the form or the type has developed from the
function. In other instances the environment has aided
man in the work of selection and this is notably true of
sheep. The adaptability of sheep for different altitudes
of land enables us to divide them into lowland breeds,
upland or down breeds, and mountain breeds. The low-
land breeds are large, square and strongly framed, and
heavy producers of wool and mutton; the down breeds
are smaller, but rounder and more compact with fleece,
frame and mutton of better quality. The mountain breeds
must have more vigor and agility than those previously
mentioned to earn subsistance under rougher conditions,
so that the possession of a rugged constitution, and active
disposition with strong limbs and muscles are of more im-
portance than the other features that are characteristic
of other types. Man seeks to fix the type considered char-
acteristic of the breeds by elaborating a scale of points
representing the features desired in the types and towards
the production of these ideal types all the breeders bend
their energies.

Rambouillet ram lamb imported by George Harding & Sons, Wauke-
sha, Wis. <A frequent first prize winner in the state fair circuit of 1899.
Owned by J. F. Jensen, Mount Pleasant, Utah.

DESCRIPTION OF THE RAMBOUILLET SHEEP.

HIS is the largest breed of fine wooled sheep and they have been estab-

lished in France from the orginal Merino type by generous feeding and
careful selection, having in view a large form with tendency towards mutton
making and fleece that is fine in fiber, very long and markedly dense. The
aim has been to produce a fine wooled sheep with mutton qualities. Size of
form has been secured and where this possesses sufficient quality and smooth-
ness it represents a high order of combination of wool and mutton producing
tendencies. The head is covered with a dense growth of wool extending over
nose, cheeck and around the eye. The ewe should be polled and the rams
possessed of horns. The ears are somewhat short, silky in feeling, due, largely
to pliability and a fine growth of hair. The neck is somewhat thick but com-
paratively free from wrinkles and the chest very deen. The body should
continue its depth and have a smooth layer of flesh. The hind quarters
should not droop but be characterized by levelness with a fold at the tail
head. The legs are short, strong and straight. The feature of most decided
merit connected with this breed is the character of the fleece which yields
heavily because of its unusual density and the combination of length and
fineness which the fiber shows. The fleece should show bright and lustrous
with a uniformly fine crimp extending from tip to base. The yolk should be
free and not clotted at any part of the fleece. These characteristics should
be noticeable in all regions showing it to be true and even in quality through-
eut. The fleece in addition to extending well over the face should run down
op th? legs as far as possible and make a complete covering of the belly.

126a

A prize winning Merino ewe (Class A) bred by D. K. Bell.
Rochester, N. Y.

DESCRIPTION OF THE DELAINE MERINO SHEP.

HIS FAMILY of American Merinos has been established by increasing the

size smoothening the -form, lengthening -the fiber- and. adding somewhat
to the mutton properties of the ancestral stock. In some families the polle¢
feature is an additional characteristic. In those that are horned these should
in turning keep clear of the«face.- The form in-genéral-has- been enlarged and
smoothened by the development of a tendency to take on flesh. The fleece
being comparatively free of wrinkles has‘ also contributed to the smoothness
of form which is characteristic of the Delaine. -As in*the other type quality
of bone, skin and hair and the addition of quality of fleece with fineness in
every a ec shculd be mainly characteristic. See official scale of points,
page :

DESCRIPTION OF THE AMERICAN MERINO SHEEP.

HIS BREED with its fascinating history starting in Syria, passing into

Greece, from there to Italy, then to Spain on to France and from thence
to England and later to Australia and America has an historical record for
inherent constitution which has made them strong in type and very decided
in their characteristics. Size and mutton form are not characteristic of the
breed but quality. in every requirement is a striking attribute. The face is
white and the head closely capped with wool extending down on the bridge
of the nose and completely surrounding the eyes. The ear is small, pointed
and covered with wool and a soft growth of hair. In the ram the horn
should spring strong and completely clear of the face, the neck is light and
so is the shoulder and a marked feature is the depth of the chest, the floor
coming down well between the fore legs which are short and strong. The
body is short, the rib deep, the loin and hind quarter strong. The fleece
under careful examination should be very dense with even surface. The
fiber should be long, fine, sound and when the fleece is opened it should
part readily from end to end showing an even and free distribution of yolk.
To the finger and thumb softness of the wool should be apparent, while to
the eye it should show a lustre and brightness throughout. Where the
wrinkles occur they should not have any coarse fibers on the tops of the
folds and the yolk should not be clotted in the creases or any portion of
the fleece. American Merinos are now shown in three classes, A, B, and
C. The ewe in the above illustration shows the A type. | The C_ type is
free from wrinkles and has longer wool. The B type is intermediate be-
tween the other two.

126b

FOR BREEDING PURPOSES WA

183. Value of Breed Type. The type of the breed
having been decided upon by all the breeders, it shquld
be the aim of the judge to recognize it, for aside from
an acknowledgment of the wishes of the breeders it is a
point of direct value to do so. When a breed has been
bred uniformly to a type for many years the type has
become so fixed that it is uniformly transmitted. Two
of the most powerful factors aiding the fixing of the type
of a 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 re-
sult is influential in regard to breeding, as it assists in
making the breed prepotent or able to transmit its char-
acteristics with a greater degree of certainty. Another
feature associated with the fixing of the breed type by
the assistance of the breeder and the judge is the fact
that it then becomes possible to select breeding stock
from among the pure breeds with special reference to
their adaptability for a definite environment. Knowing
the environment that has assisted in producing a type of
any breed of sheep and knowing that a certain type has
become the fixed property of that breed, it is possible to
make an intelligent choice of a breed for any environ-
ment. It is this adaptability for different environments
that has given us over twenty-five different breeds of
sheep, and as it is the possession of these peculiarities
which unite in what is called breed type that gives each a
place. Consequently it is important that the breeder
should try to retain the type and in this secure the co-
operation of the judge.

184. The Ram. Aside from the breed type which is
outlined in the seales of points that are given elsewhere,
the ram in type should show masculinity in many fea-
tures. In those breeds that have horns, the latter should
spring strong from the head and turn free from the face.

128 JUDGING SHEEP

In all rams the face should be broad between the eyes,
somewhat short with a Roman nose. The crest or scrag
should be thick and rising and the neck full. A point de-
serving emphasis is the depth of the chest. The body
should sink deep between the fore legs and the ribs back
of the shoulder should be deep and round, making the
girth large and the brisket prominent and wide—two
features that are indicative of a strong constitution. A
live fleece, that is, one that is springy and not dead to the
touch, and especially a dense thick covering of belly wool
is also indicative of vigor or constitution. For the same
reason in those breeds that are wooled about the head,
the more complete and dense this covering is, the better
it is liked. The legs of the ram should be straight and
strong and short. The movement of the ram should be
bold and active. This is often influenced by the condi-
tion. A ram should never be so heavy in flesh as to be
useless for service, as is too often the case in the show
ring. The flesh should be even and firm, and not gath-
ered in masses or rolls at any part of the body. It is very
apt to gather at the fore flank, leaving the back bare or
raw. Excessive condition is likely to make the ram un-
wieldy in action or result in broken down pasterns which
usually render a ram useless for breeding purposes.

185. The Ewe. The ewe should be rather long in the
face with fine features. The neck should be slender and
without any of the thickness noticeable in the ram. The
body should be deep, round ribbed and specially long so
as to provide room for the growing lamb. The type of
the good milking ewe verges strongly towards that which
is typical of the good dairy cow. The ewe that milks
well, and, eonsequently, rears early maturing lambs tends
towards the wedge shape, deep in the chest, large bodied
and wide across the loins and the hips. The condition of
the ewe should not be such as to impair her breeding

FOR BREEDING PURPOSES 129

qualities. Excessive fatness as a rule is in this way in-
jurious. The flesh should be evenly distributed and not
gathered in bunches about the tail head, and it should be
firm and not flabby.

186. Judging Lambs and Flocks. In judging lambs
the main consideration is to make due allowance for the
difference in age among the contestants. As to the pos-
sibilities of future development, the judge can only have
his own experience and observation to guide him. It may
be said, however, that it will be found as a rule that the
short, smooth and thick lamb, which shows best at five
or six months old or under, will rarely develop into a
sheep of desirable size when mature; while the lamb that
is more growthy, yet possessing a well knit frame, show-
ing some length and also quality, will develop both size
and smoothness. Stress should be laid on the strength,
straightness and firmness of the back and the depth of
the body. In judging flocks the rams that head them
should receive chief consideration, though this does not
mean that the uniformity and the type of the ewes should
be overlooked. An exceptionally good ram either in the
show ring or in use as a sire will as a rule obliterate a
multitude of small faults in the remainder of the flock.
In reference to the ages of the individuals in the flock,
the nearer they are to being yearlings the higher they
should be appraised. Younger than this calls for sup-
positions relating to their development, and when they
pass beyond two years, their worth in the flock has lost
the value that results from the production of one year,
though it cannot be said that the merit of the sheep has
decreased in any other respect.

130 JUDGING SILEEP

Til. OFFICIAL STANDARDS OF EXCELLENCE FOR SHEEP.

SOUTHDOWN SHEEP.

STANDARD OF EXCELLENCE—AMERICAN SOUTHDOWN
RECORD, VOL. I, 1884.

Head—Medium in size and hornless, fine, carried well up,
forehead or face well covered with wool, especially
between the ears and on the cheeks, and in the ewe
slightly dished WSs kesaublgerie tel Sderot artis a tele dente, vale ke te hen

EKars—Rather small, tolerably wide apart, covered with fine
hair and carried with a lively back and forth move-
TUNE TVG eae oe ler eis ces cle adaie erate Mer one feats ROUINIO te izatr oul eke ee some ea
Hyes—-Full “and. sbright 2.52255: cet allens cere as ea ee
Face—A uniform tint of brown, or gray, or mouse color..
Neck—Short, fine at the head, but nicely tapering, and
broad and straight on top at the shoulders..........
Shoulders—Broad and full, smoothly joining the neck with

CHE DAC Ke ys secs ee ae Se eee a ee
Breast—Wide, deep and projecting well forward, the fore-
legs: standing ‘well apart... jf os oh a eee

Back and loin broad and straight from shoulders to rump.
Ribs—Well arched, extending far backward, the last pro-
jecting more than the: otherse ono. 2 ke be eee
Rump—Broad, square and full, with tail well set up....
Hips—Wide, with little space between them and the last
TAEDA SO re SUN Sa ecg sac bina tce alton g aa Wate cae Re Ree pts em
Thighs—Full and well let down in twist, the legs standing
WELD ANTE irene estate ent ee rete oem ait isa neaay Reena eer
Limbs—Short and fine in bone, and in color to agree with
PA CO Fe Su Rats obs Be anita. iter Sake PoP eRe OES Ege er
Fore Legs—Well wooled and carrying mutton to the knees,
but free from meat Delow. 2.4. ess we ee ee
Hind Legs—wWell filled with mutton and wooled to the
hocks, neat and clean below......... Sa jai eee etiam
Belly—Straight and well covered with wool, the flank ex-
tending so as to form a line parallel with the back or
COPTIC ah Bo a ts he ag PRR eI ae at
Fleece—Compact, the whole body well covered with moder-
ately long and close wool, white in color, carrying some
VOW We wie, ons le oct varethonle cc) Uiggteo ds Comet ete aac in secant eee
Form—Throughout smooth and symmetrical, with no
COATSEMESS, 1d amy: aL il cee die erste eas, cue cine ole a eee ee
General Appearance—Spirited and attractive, with a de-
termined look, a proud and firm step, indicating con-
stitutional vigor and thorough breeding...........

Counts

We

2.

2

o.

4.

OFFICIAL STANDARDS OF EXCELLENCE FOR SHEEP

SHROPSHIRE SHEEP.

POINTS OF EXCELLENCE FOR PURE BRED SHROPSHIRE SHEEP
RECORDED OR ELIGIBLE TO REGISTRY IN THE AMERICAN
SHROPSHIRE REGISTRY ASSOCIATION RECORD.

Type and General Appearance..............0.00208.

An alert, attractive, and stylish appearance, show-
ing at a glance the true characteristics of the
Shropshire.

Horm and > Comstitution. occ-0 boc be sia e eb ae we bed ds

Head. To impress at once the Shropshire charac-
teristics.

Heads of Rams. To be masculine, as indicated by a
broad nostril; short; broad between ears and eyes.

Neck of Rams. Short and muscular, fitting into
shoulders in graceful outlines.

Heads ot Ewes. To be feminine in appearance, me-
dium in length, but not delicate.

Neck of Ewes. Not so strong as in the ram. In all
cases head and face nicely covered with wool;
ears, short and erect; eyes, bright; color of face,
brown to a clear dark (not sooty black).

Body. Well proportioned, with shoulders so placed
as to fit in evenly to a deep wide brisket. A full
heart girth; broad level back; ribs well sprung,
with straight underline; loins thick fleshed; fore
and hind flank deep; a low-coupled twist, and full
leg of mutton.

Legs. Brown to clear dark color (not sooty black);
well set apart; short and straight, with strong up-
right pasterns.

Size. When fully matured and in proper breeding
condition, rams should weigh not less than 175 to
250 pounds and ewes not less than 140 to 180
pounds.

TEDL CESSUDTI NG? SUIS A ees ae er rae ROO ALS aly Oi ee ge ae ea ae

While the body should be well formed, with the full
outline pleasing to the eye, yet it is the quality and
quantity of flesh, not fat, which gives value to the
carcass. Therefore the parts furnishing the high-
priced cuts should be fully developed.

The back, loins and legs should be so fleshed as to
show a large percentage of flesh compared with the
other parts of the body; at the same time sym-
metry must prevail throughout.

Strong bone in legs conformable with size of body
usually goes with a large proportion of lean meat
to fat in the finished carcass.

MTESCE AT oS etme ereee oh eee ooh oth ct ane iter evevaehe G hack

Fleece of good. length, alactie to the touch, medium
fine and slightly crimped, free from black fiber
and hairiness. Ram’s scrotum to be well covered
with wool.

131

35

10

132 JUDGING SHEEP

Rams should shear § to 15 pounds of wool and ewes
(eeitor aka.

Skin to be a bright cherry or clear color and com-
paratively free from dark spots.

Objections—Long, narrow head, with long ears and neck;
long legs; black wool on head to any noticeable ex-
tent; failure of wool to meet closely at the junction
of face-wool and on checks; white spots on face and
legs; crooked spine; light flanks, with long, weak
pasterns; spotted skin; narrow chest, showing lack
of constitution,

Disqualification for Registry—Such lack of type as to ren-
der it doubtful to a breeder what the breed is; horns
or stubs, not scurs. Heads quite bare of wool.

HAMPSHIRE DOWN.

STANDARD OF EXCELLENCE ADOPTED BY AMERICAN
HAMPSIIIRE DOWN SHEEP BREEDERS
ASSOCIATION, VOL. I, 1890.

Head—Moderately large, but not coarse; well covered with
wool on forehead and cheeks.

Nostrils—Wide. .

Celor—Head and Legs—Dark brown or black.

Eyes—Prominent and lustrous.

EKars—Moderately long and thin and dark brown or black
color.

Legs—Well under outside of body, straight with good size
of bone, black.

Neck-—A regular taper from shoulders to head, without any
hollow in front of shoulders, set high up on body.

Shouiders loping full, and not higher than the line of
back and neck.

Chest—Deep and full in the heart place, with breast prom-
inent and full.

Back—Straight with full spring of rib.

Loin—Wide and straight, without depression in front of
hips.

Quarters—Long from hips to rump, without sloping, and
deep in thigh. Broad in hips and rump, with full hams. In-
side of thighs full.

SCALE OF POINTS Counts

Head—Size and shape, 5; ears and eyes, 3; color, 5; legs
PW OW 0 ie (2) ol Sagas A en OR AOR ee Minera Mereaere a arash a Ota Sy gE)

Neck, Shoulders and Breast—Neck, 5; shoulders, 10; chest
anid: DREASU SW etree, oes ays aie eck te a ie ces Rio le emer ae 30
Body—Back and “loin 154) Ti, Yo 5 iy ae ieee ee eee 20
Quarters—Length, 10; width, 10; twist, 5........ rere 3S

Wool—F'orehead and cheeks, 2; belly, well covered, 3;
CRU Mbt hen En CReMen meee oES Sere RA Rotator a5 :574 5/4 5 10

OFFICIAL STANDARDS OF EXCELLENCE FOR SHEEP

SUFFOLK SHEEP.

SCALE OF POINTS. SUFFOLK SHEEP SOCIETY FLOCK
BOOK, VOL. VII, 1893. ENGLAND.

Head—Hornless; face black and long, and muzzle moder-
ately fine, especially in ewes. (A small quantity of
clean white wool on the forehead not objected to.)
Kars a medium length, black, and fine texture. Eyes
LEE SRL sews eae MBean es ee aa Rr NI ea as ie re A tg

Neck—Moderate length and well set. (In rams stronger,
Walt aera OC CoG UES tapi settee: 6 Bee tes Alana rll ar eine ve cenecece Tee outel oie eSeprte

Shoulder—Broad and oblique...........-...-cecceecvccces

WhHESE—— = DES Mea GWAC ie, eae wo lee ez er chet ata eee cecal at etielio.cel ass

Back and Loin—Long, level, and well covered with meat
and muscle; tail broad and well set up. The ribs long
amGenvelle spnumss witha Gull: Wank Oo). Sek ois sate ar scsas

Legs and Feet—Straight and black, with fine and flat bone,
Wooled to knees and hocks, clean below. Fore legs
SVP ULE Ge AVer OE ET EON sce. ra0 ot cn cy clerics Sha: ct se Sistas avd S ella «

Belly; also Scrotum of Rams—wWell covered with wool....

Fleece—Moderately short; close, fine fiber, without ten-
dency to matt or felt together, and well defined, i. e.,
HOw shadine ot. Into.dark wool or hair... ....%.. 5... >.

Skin=—Mine@ = corte cadmd minnie "COlOM. ails occ o's lee sO 2 ae

PINON eteern ee Na term ed Al teen een) Ge Ce a Ye, Wang ge seb Ch Oe uO

134 JUDGING SHEEF

OXFORD DOWN SHEEP.

SUALE OF POINTS ADOPTED BY AMERICAN OXFORD DOWN
SHEEP BREEDERS ASSOCIATION. IN FOUR

DIVISIONS.
Breeds CPS eh see ene ee ie ee ea ee ee 30
Constitution 4 coc ee ee Ri ee ee ee 25
Mutton form. and quality<.: (2.586 25 St ee eee 30
WOOD 8 es. te cid he OS ae ee otc idle ect te lr, a 15

SUB-DIVISION—BREED TYPE OF ANIMALS.

Form of a good general appearance, made by a well bal-
anced conformation, free from coarseness in any part,
and showing good style both at rest and in motion.. 15
Head of moderate length and width between the ears and
between the eyes, and well covered with wool over
poll and down to the eyes. Color of face an even dark
gray or brown, either with or without gray spots on
LEP WOR THOSO aie ois Boot eT Ga cntesuiien cen nn rr 6
When fully matured and in good condition rams should
weigh 250 to 350 pounds; ewes, 180 to 275 pounds.. 5
Fars medium size, not too thick and of an even brown or
dark” 2ray .€O1ORS iil. ci oe ee 2
Legs short, strong in bone, flat and of even dark gray or
brown color, placed squarely under the body and well

BVOMDs Gooptoonons oon sobs bn So005 5050 =) « \e) liey seni 2
CONSTITUTION.
Large around the heart and wide and full in the chest.... 10
The movement must be bold and vigorous.............. 5
Hyves bold, prominent and bright. 352... 5 o- . soe eee 4
Skin ‘bright pink: inc color. cic Bee norsk 2 3
Neck strong and muscular in rams and well set on in both
SOKO aa arr Seta UR ini aia ree teat cotyae Aenea ee eee 3

MUTTON FORM AND QUALITY.
Wide and straight on top of shoulders, back, loin and rump,

from: base of neck to “tails ..°. 25... ss sels oe eee 15
Full shoulders and thighs, well meated both inside and out-
SG ae ire ane ee manne Mee mA ner Sot 4. 5

Flanks well filled and strong so as to make the lower lines
of the body as straight as possible, and side lines

straight: on rather full .g oe ee eee 4
The whole carcass evenly covered with good, well marbled
TIVO AG es Se See icarin vas Bw aS OES Ma el aela Fas eee ree a ee eee ele eee 6
WOOL.

Fleece of moderate length, close and of even quality, cover-
ing the whole carcass well, and free from black
patches upon the body, neck or head.............- LS

OFFICIAL STANDARDS OF EXCELLENCE FOR SHEEP

COTSWOLD SHEEP.

=

STANDARD OF EXCELLENCE AND SCALE OF POINTS ADOPTED
BY AMERICAN COTSWOLD ASSOCIATION,
VoL. vy, 1892—EWES.
Head—Moderately fine, broad between the eyes and nos-
trils, but without a short, thick appearance, and well
covered on crown with long lustrous wool..........
Face—Hither white or slightly mixed with gray, or white
CAP PLE Ms Wael AOGOWI, use sioma octane ceed cl esenel wou «onl wie teluse
Nostrils—Wide and expanded. Nose dark..............
Hves—_Erominent: but mild looking 3.4.05. 3.6. ee ce
Ears—Broad, long, moderately thin and covered with short
iliet IMGaeete Hcp rare hana iee denote CN ayaa a aci cb, ar cinat soet a etch bekrre wine otha
Collar—F ull from breast and shoulders, tapering gradually
all the way to where the neck and head join—neck
should be fine and graceful, and free from coarse and
WOTSIS SIT a es ns Re Rue Ata ad ig oat ee oe a A
Shoulders—Broad and full, and, at the same time, joined
so gradually to the collar forward and chine back-
wards, as not to leave the least ‘hollow in either place
Fore Legs—The mutton on the arm, or fore thigh, should
come quite to the knee. Leg upright with heavy bone,
—hbeing clear from superfluous skin, with wool to fet-
loek and: may be mixed with Say. <3 koe wes oie cee ee
Breast—Broad and well forward, keeping the legs wide
apare.. Girth andi chest full and G@eepi. 2 oc... ws cise
Fore Flank—dQuite full, not showing hollow behind the
STM Taman Mytnns pee scene Stee tec swan ionic, cca oy ara) sara eyey eae
Back and Loin—Broad, flat and straight, from which the
ribs must spring, with a fine circular arch..........
Belly—stralehie On wmMderlime ris. a. icone. 2 es 3 wow eels tenes ©
Quarters—Long and full, with mutton quite down to the
OC enhances hier Pace tire aun y Ryker alk manele Aa dical 0 al ellie aueus: arise
Hock—Should stand neither in nor out........ Ceri oe
Twist—Or junction inside of thighs deep, wide and full,
which with a broad breast, will keep the legs open
CANUTE et see cence tires obama teen nc) eNO Bard. oe talel ateleere ile
Fleece—The whole body should be covered with long, lust-
TOUMGE iO ONG aie cccc eres oter latex cienele clav eueiaver sire euteNel sana Store silane) 8

135

10

12

136 JUDGING SHEEP

FOR RAMS.

Head—Not too fine, moderately small, and broad between
the eyes and nostrils, but without a short, thick ap-
pearance, and in young animals well covered on crown
with long, lustrous: Wool... 223 0. etek oe eee

Face—Hither white or slightly mixed with gray, or white
dappled. with browne eek eae ee we eee

Nostrils— Wide and expanded. = Nose dark. =...) eee

Kyes—Prominent, but mild looking, 2.02.7 .-..5.)45e

Kars—Broad, long, moderately thin, and covered with short
1012 pb eae eer nr on erat Ceol! MAAC a Es eo

Collar—F ull from breast and shoulders, tapering gradually
all the way to where the neck and head join. The neck
should be short, thick and strong, indicating consti-
tutional vigor, and free from coarse and loose skin..

Shoulders—Broad and full, and at the same time joined
gradually to the collar forward, and chine backward
as not to leave the least hollow in either place......

Fore Legs—The mutton on the arm or fore thigh should
come quite to the Knee, Leg upright with heavy bone
—hbeing clear from superfluous skin, with wool to fet-
lock, and may be mixed with gray... 5) 45. 44> eee

Counts

Breast—Broad and well forward, Keeping the legs wide

apart. Girth or chest, full and deep................
Fore Flank—Quite full, not showing hollow behind the

SHOUIM OR ye eae eee ote ee age eae
Back and Loin—Broad, flat and straight, from which the
ribs must sprin= with 4 fine circular are: 322232 se
Belly—Straight on underline. .<..-. 3. - 2. a. eee
Quarters—Long and full, with mutton quite down to the
HOCK oy hk Se Ae eee ss a eicas Siw eel cece a eee

Hock—Should stand neither in nor out................
Twist—Or junction inside thighs, deep, wide and _ full
which with a broad breast will keep the legs open and
WP VTS NE Fs eye ee eee ew i or ee eae ence eee eee ae
Fleece—The whole body should be covered with long lust-
FOUS WOO) Se ak re ee eee een

10

12

* Photograph showing serious objections in a ram. The hind leg
is too straight and the pasterns broken down.

Flock of Dorset ewes, reproduced from Live Stock Journal, showing
‘uniformity and type desired in @ foundation flock. Address of owner

not given.

136a

, Win-

arnell

Pig

WwW

by G

val 113)3 31

t ram and ewe shown

io
, Ind.

A Chev

gate

Romney Marsh Ram,

136b

OFFICIAL STANDARDS OF EXCELLENCE FOR SHEEP 37

WENSLEYDALE SHEEP.

SCALE OF POINTS FOR WENSLEYDALE RAMS. a
Head—F ace dark; ears dark and well set on; head broad 5
and flat between ears; muzzle strong in rams; a tuft S
of wool on forehead; eyes bright and full; head gaily
GaN ale Caeser wear eA Car relia ke Mou. Na athe a Gr ae Ges mao Goaes 115)
Neck—Moderate length, strong, and well set on to the
SIO Seremr mene eee a eal te Mien ie as alors os sl sl 5 oe bas ak Ss GP Mae be 10
Shoulder—Broad and oblique .........,.....cc0eccec 5
Chest Weems WAN at aye ay scoce cis gie ue Souk old & es Bice! Slang re ah 10
Wool—Bright luster; curled all over body; all alike in
SUATDUE vg Gah ES RUIN, 208 0 ge Dre At Oa ne i Me ae 20:
Back and Loins—Ribs well sprung and deep; loins broad
and covered with meat: tail broad; flank full....... 25
Legs and Feet—Straight and a little fine wool below the
hock; fore legs well set apart; hind legs well filled
Walter marr N LONI oae hae On geal alelvke Vayarey evel ale teiveiie sie ghee lace wie ere" s 15
ANGE eg 8 0 rea di ge ie aa ea fects s catshee rote vee cress, LOO

DORSET HORN SHEEP.

SCALE OF POINTS AS ADOPTED BY THE CONTINENTAL DORSET CLUB.
Head—Neat, face white, nostrils large, well covered on

Crown alG Under jaws With) WOOL! . os... ee ee 5
Horns—Small and gracefully curving forward rather close

COMMA ANC aReer Set Ate Beer ers Heche chan a hag is oe tabet ake aw are levels tea 5
yes Prominent amg) “Pris M |. ce ie ice ecw owe ee wb ew bees 2
Ears—Medium size covered with short white hair........ 2
Neck—Short, symmetrical, strongly set on _ shoulders,

sradualig taperine to junction of head.........:... 5

Shoulders—Broad and full, joining neck forward and chine
backward with no depression at either point (import-

FSUIOU SY Uk eee sca bes ral OME OER Rs OER aie re gO EA ce 15
Brisket—Wide and full, forward, chest full and deep.... 8
Fore flank—Quite full, shcwing little depression behind

SIMON eer ee ae oie eer ne eRe LG Acree Osta s LM aod 8
Back and Loin—Wide and straight, from which ribs should

SDR as MMe s CIrCiUMa rca RCH ne. 2-6 5 eed. hace 10
Quarters—Wide and full, with mutton extending down to

NAO GIS op trace tas ual Sr eernen Ciusaeyiic stn Moa acne aCe ae Wee aa gia Ai 10
Belly——Straicght. om under line. 3.4... eee koe ee wk 3

Fleece—Medium grade, of even quality presenting a
smooth surface and extending over belly and well
CLONE OM A ORS ins Way matnm be eis leita var: & aint se ets s 12

General Conformation—Of the mutton type, body, moder-
ately long; short, stout legs, placed squarely under
body; skin pink; appearance attractive..... rep at tiie ats 15

138 JUDGING SHEEP

CHEVIOT SHEEP.

SCALE OF POINTS AS ADOPTED BY THE AMERICAN
CHEVIOT SHEEP SOCIETY.

General Conformation and Quality—Deep and full breast
and large through chest; back wide and straight, with
well-sprung, deep ribs; legs well placed and leg of
mutton full and thick; body well fleshed, skin pink,
with no blue or dark coloring; fleece compact and me-
dium fine; bone strong and fine; general appearance
graceful, symmetrical; “active... .nes8 2 cic ore cue ee eee

Size—In good flesh when fully matured a 24-months-old
ram should weigh not less than 225 pounds and a ewe
not less than 150° pounds: 0.5.20. ee 2 eee

Head—Should be medium short and broad, with ample
breadth between the eyes; ears should be of medium
length and usually erect when at repose; head cov-
ered with ciear white hairs, extending from nostrils to
back of poll; ridge of head from between eyes to nos-
trils straight or slightly arched with females and more
strongly arched or Roman with rams; color of tip of
nose: black, 3277. i. hs de ible mh oe er

Body—wWell proportioned, having notable depth, with
thickness on top and at flanks. Loins should be very
broad and thick; shoulders should set well back and
be smoothly covered, and crops be full and well
arched. The rump should be long, broad, and level.

Legs—should be short, well set apart, and be covered
with clean, white hair, with no wool below hocks
and knees. The hind legs should be flat and deep be-
low hocks. Pasterns should be strong and not show
weakness, supporting the body well...............

Heet—Symmetrical, squarely placed when in repose, and
hoofs, blackvin icolore?. 2h ea. ee eo a ee

Fleece—Should cover the body completely to behind the
poll and ears and down to knees and hocks. Under
part of the body should be well covered. In mature
animals should be not less than 3 inches long for an-
nual growth and be compact and of medium wool
class. Rams should shear at least 12 pounds and
ewes 8, when in mature form, to be desirable repre-
sentatives of the breed....... oe

O° OO HOO 0) Oe) (0! <0" (01 0. oe elzene

OBJECTIONS.

Counts

20

10

20

Scurs on the head, black spots on the head, flesh-colored or
spotted skin about the nostrils, hair about the thighs or kemp
on the body, reddish or sandy hair on head or legs, lack of

wool on under part of body.

Disqualifications: All male lambs shall be ineligible to reg-
istration if having scurs or horns exceeding 1 inch in length.

A group of Leicester ewes, prizewinners at the Highland Agricul-
tural Society Show of Scotland.

Suffolk ram, a first prize winner at the Royal Agricultural Society
Show. England.

138a g

ion,

at International Exposit

Mechanicsburg,

Dorset ewe and lamb, winners
1900

Prize

Ohio.

HK. Wing,

Owned by J.

& Steven-

Co
>

g ewes from the flock of Crai

in

ire yearl

Imported Shopsh

in

cons

1s

ice Lake, W

R

?

son

138b

138¢

Class A Merino ram, DON ALFONSO, champion at New York State
Fair, 190». Bred and shown by D. K. Bell, Rochester, N. Y. :

ae — ees

From photograph in the “‘Australian Pastoralists’ Review.” Merino
ram PRESIDENT, bred by Hon. James Gibson; sold at Sydney, Australia,
for $8,000, July, 1896.

138d

in 1911. Bred

10n.

at the International Live Stock Exposit

and shown by Henry L. Wardwell, Springfield Centre, N. Y.

sire

@ first as the get of one

innin

Shropshire group w

OFFICIAL STANDARDS OF EXCELLENCE FOR SILEEP

DELAINE SPANISH MERINO SHEEP.

SCALE OF POINTS ADOPTED BY THE STANDARD DELAINE
SPANISH MERINO REGISTER.
Pure Merino Blood—Which must be established by certifi-
CAC eae ee My het BBE oe aerate oi aires icii'el a icaris| A oe! 0 @ eheiecses myel soe hale
Constitution—Indicated by a deep chest, long rib well
arched, giving heart and lung room, with great di-
PESPIVer CAD ACIL YEN ssc ete 6 oa boa’ se Pie No et et ke: = hier eg ack
Fleece—xXX and delaine wool. This includes the quantity
and quality as shown by weight of fleece, the length
and strength of staple, crimp, fineness and trueness

Clete OC ets a myn rel a ab che Wiese: File iSe ens, oe Olea bs
Density of Fleece........ piel aiairare Meise eciclal dick t uamuter Siete eas
Evenness of Surface ..... Bite leiaNidibg Sefoven soleus ie pecans eanvarsieie *si.6
Evenness of Crimp....... Cae meirattes scien 4 otetn oie aca ey ciekles ecsiheionet «
ME TNC O Lamm Maat vette: 7c ol oiSuiee Pals aioe) «Since wl ele 6!die sw po oe isice

Free Flowing Oil—Ol! the best quality and the right quan-
tity to protect the sheep and preserve the fleece......
Head—Medium size. Ewes showing a feminine appear-
ance; rams, a masculine, with properly turned horns
Eyes—Bright, prominent and well set apart, with a thick,
SOMMPmCIOm Gimmie rowel Welch sos aos ade beets avers levee e 6 volie%e
Nose—Short, broad, with well expanded nostrils, skin thick
and covered with thick, furry coating, joining the
Wwoolsone ich below: the €YEs.. 6 cc ee ew ow es
Hars—Medium size, set well apart, thickly coated........
Neck—Short on top, deep and strongly attached to shoul-
ders, tapering to head; rams with a fold across the
IGSaSt re MCE CMC Cs cera <iaiti ce a ape le wwe ao! wie 9 ele os
Fleece—Covering over the entire body, head and legs, skin
Lane ee tA Tae STON Oey eee sols ce Gini cea tap Bl efels ieee one wie elle, ee
Legs—Short, strong and well apart...............ee68-
Feet—Neatly shaped, thin hoof, well set under the leg...
Quarters—Deep and well rounded; back, broad, straight
and strongly coupled to quarters...........0.2ce-.
Weight—Ewes at maturity, 100 pounds and above; rams,
Ae Ome ANN ie IONIC Ger 42 thy cor, ce apenas Sea aaned ie ee halla eos ae
General Appearance—Good carriage, bold and vigorous
Singles Guimm@etrical: FONMN 6 's5 cu cue cl he ce 0 ote we oe rales

FTN Contec ewes ere, mee eb oc) urtn Soc ied Nae wxcratal oie eyhe ies cae ake

Cornts

20

Any sheep scaling below 60 per cent in any point can not

be recorded.

b—

40 JUDGING SHEEP

BLACK FACED HIGHLAND SHEEP.

POINTS OF COLOR AND EXCELLENCE ADOPTED BY THE AMERICAN

BLACKFACED SHEEP ASSOCIATION.

All sheep shall be black in the face. No sheep with a white
or brownish face shall be admitted. Points of rams con-
sidered of high merit—shall have the following points—and
ewes to follow as near as possible.

Counts
Rams shall have thick and medium short muzzles........ 2
Browns MOStTilS ee aioe cee ok oe ee eke ete ie vee ak oe acne een 2
Trace to be full from top of crown down to nostrils...... 2
Large prominent “€YeS 5.. 840. Es So sie es eine oe 2
Horns coming out straight above the ears and not bending
backwards. towards the neck. 22.55... 0... ee 10
Face must be broad above the eyes and not hollowed be-
low ‘the “CY ES. og as ee salaries 3: 5 veel iets ule sae 5
Shoulder must be broad, and back straight from shoulder
LOUD Du Geode ueesene ae eee o eee e gpee oes ee 12
Ribs, must :be) well arched’) <.:3..6.%% 2o0. 24s eee 8
Legs must. be well set apart...05.5...20% .6 3 23.5 eee 8
Chest expanding out and forward and ham bending slightly
backward. while in MOLlOne ...- 4 (cs eee i lal
Movement must: be quick and ‘active: -.... 2... 4 set eee 10

Fleece must be of a dense thick quality, free from kemp,
and not fine and soft, and coming down to within
about two inches of the ground, when full fleece..... 20

At exhibitions sheep must be turned up to ascertain bone
quality which must be thick, and breast and belly
well :covereden ts. Sie 6 less, Soe elie ells) sieneue yee ee 8

HIGHLAND SHEEP AT HOME
Photo by Reid

140a

Photo by Schreiber.

Imported Shronshire ewe-lambs owned by W. L. Elkins, Philadel-
phia, Pe

Southdown ram lambs. The property of the Pagham Harbour Com-
pany, Selsey, Chichester, England. Winners of first prize at R, A.
S. E. Show, 1898.

140b

Imported Oxford Down prize winning ewe, IRCHESTER MopEL 18445,
and ram, Hopp’s Rector .17470. First prize winners at the Trans-
Mississippi Exposition held at Omaha 1898. The ram was the cham-
pion sheep of the Exposition. Owned by Richard Stone, Stonington,
Til.

140¢

Cotswold ewes from the flock of C. BH, Ladd, Portland, Oregon,
showing the vigor and thrift of sheep when under environment which
favors them such as the Willamette Valley, in that state.

140d

Selected heads to show the characteristic form of this part in the
breeds represented. The one to the left is photographed from the
head of a Cotswold ram owned by Messrs. Geo. Harding & Son, of
Waukesha, Wisconsin. This photograph shows the beautiful forelock
desired in representatives of this breed. The head shown in the upper
right hand corner is that of an imported Shropshire ram lamb owned
by Craig & Stevenson, Rice Lake, Wis. The head shown shows not
only a very complete covering, but also much width between the eyes
and across the forehead, while the ears are well placed being far
apart. The photograph of the black faced ram’s head which appears
in the center is taken from Scott’s “Black Faced Sheep,” and it rep-
resents the head of “SEVENTY-Two,” first prize winner at the Highland
and Agricultural Society Shows, 1883 to 1885. The horn illustrates the
type which is sought in representatives of any of the horned breeds.

OFFICIAL STANDARDS OF EXCELLENCE FOR SHEEP 141

TUNIS OR BROAD TAILED SHEEP.

STANDARD OF EXCELLENCE ADOPTED BY THE AMERICAN

Wn

TUNIS SHEEP BREEDERS ASSOCIATION. §

SCALE OF POINTS. 5

I BUD OG EN he Sedli R EAs, SIEM SP CO a ea a Oa EP ea Rte Ty 20
OMS UCU UOT ee gle Ie ca de cnstics oe foe ae etal Be bao rine 15
PIPE Cee per pi wt) eA con elke) Soars ocak Ne ees eh aS 10
(OEE TE! LANE 8 bs Greats MC HE Eira aa Ree Alar ine eRe ee ere 10
J OTE OLE 94 DED (UE RR a a ee a ena ee Ren 12
lier linea hr lm ned Rie sacs eats aha cba akire Latelteaws ook oie rete Sela alas 10
ies ene ee Panis to Sac esa ec el ue; Sond aca: Draka ahace Ka GNe & 5
ES ee etch A eras a st ine On easy Ans teks lunen Uhh a lat talle eee 6
So re ace ere eo ema teste RS oid any Gt chee Se ghd esEh eae aie: Beis vc 6
General APWCAPANCE! fo sis soesss te ais eel ek bob a cd eae 6
ARCH UEN IS RRS VS Spee ore he arin SARE RSS a A ee ai ge ae CS A CR 100

Blood—Imported from Tunis, or having a perfect line of an-
cestors extending back to the flock owned and bred by Judge
Richard Peters of Belmont, near Philadelphia, who received
his first pair from Tunis in 1779, and bred them pure for
more than 20 years.

Constitution—Healthful countenance, lively look, head
erect, deep chest, ribs well arched, round body with good
length. Strong, straight back; muscles fine and firm.

Fleece—Medium length, medium quality, medium quantity,
color tinctured with gray, never pure white. Evenness through.
out.

Covering—Body and neck well covered with wool. Legs
bare or slightly covered; face free from wool and covered with
fine hair.

Form and Tail—Body straight and broad and well propor-
tioned. Small bone; breast wide and prominent in front. Tail
the little end should be docked, leaving the fleshy part fan
shaped, or tapering; five or ten inches broad, six or eight
inches long and well covered with wool.

Head and Ears—Head small and hornless, tapering to end
of nose; face and nose clean; in color, brown and white. Ears
broad, thin, pendulous, covered with fine hair; in color brown
to light fawn.

Neck—Medium in length, well placed on shoulders; small
and tapering.

Legs—Short. In color brown and white; slightly wooleéc
not objectionable.

Size—In fair condition, when fully matured, ra7ns should
weigh 150 pounds and upwards; ewes 120 pounds and up-
wards.

General Appearance—Good carriage; head well up; quick
elastic movements, showing symmetry of form and uniformity
of character throughout.

JUDGING SWINE.

T
Nt
AY

AN

N\ \

AANA \
a“ ANN
Ae
ne

‘NY

\ .
IN cA ‘
\\

A
A

9. Fore Flank.

1sconsin

Side or Ribs.

8.

15. Hind Leg.

1scons!1n.,

Loin.

ie

WwW,

ineral Poin
Shoulder. 6. Back.
Fore Leg.

Jones, Mi
14.

5.

°

Neck.
13. Belly.

Photo of Poland-China yearling, owned by University of W
and bred by Hon. W. A
Wari von wOwWl) 4.
Rump. 12. Ham.

UY,
Flank. 11.

Snout

ue
10.

CHAPTER IV.

JUDGING SWINE.

In judging swine the butcher’s preference must be the
leading guide as it is in judging all other classes of fat
stock. These preferences are in turn largely controlled
by the demands of the market, so we find in some mar-
kets a bacon hog, so called because of its deep, long sides,
is preferred by the butchers; while in others the prefer-
ence 1s for fat hogs because there is demand for hams,
shoulders and broad, fat backs, and these features would
attract the butcher’s attention. In forming an opinion as
to the best type of swine it is necessary to keep the re-
quirements of these two markets distinctly in view, for
they have established for us two very distinct market
classes of hogs, the fat hog and the bacon hog. While
every consideration should be given to the butcher’s pref-
erence, for the profit of hog feeding largely lies in suc-
cessfully catering to them, yet there are some points re-
lating to the feeding qualities of a hog which demand
consideration in the joint interests of the feeder and
breeder. The evidences of constitution and vigor are
things on which the butcher cannot realize profit, but the
feeder and the breeder know that they are prime essen-
tials in the animals required for their purpose.

I. JUDGING FAT HOGS.

187. Form—Low, Long, Deep. In respect to the form
of the fat hog, one of the leading considerations is the
weight, though the market requirements in this respect

146 JUDGING SWINE

are by no means stable. At some times the market pref-
erences are decidedly in favor of the hog weighing 200
pounds, and again in a short while the 400-pound hog
makes the top price, but as a rule it will be found that
the most profitable weight for selling is from 200 to 300
pounds. This fact meets the breeders’ preferences exactly,
for he realizes that up to the attainment of this weight
his hogs have been making the most profitable gain for
him. The influences of the present market are all directed
towards the development of a rapidly maturing hog that
will be in smooth prime condition for the butcher when
it reaches about 250 pounds in live weight. The hogs
that fatten quickest and meet the butcher’s requirements
for fat hogs are low, deep and wide in form. They are
compactly built, deep chested, long, and round-ribbed,
with straight top and bottom lines sustained by standing
squarely on strong and straight legs. Over these parts
there is a smoothness that is indicative of the proper
development of form and flesh.

188. Quality—Fine Hair; Clean Bone. The indica-
tions of quality are fine hair and comparatively light, hard
and clean looking bone. Fineness of parts in general is
an evidence of quality. Hogs with coarse bone, coarse
hair and hide are not the best breeders, and the butcher
does not like them because of the large percentage of
offal which they dress. In addition to being fine, the
hair should lie close to the body and the skin free from
undue roughness caused by seurf.

189. Head—Short, Broad. The head of a hog that
will fatten readily is very similar in its relative portions
and parts to that of a steer, it should be comparatively
short and broad. The snout should be of medium length
with the face fine in features.

JUDGING FAT HOGS ; 147

190. Eyes—Clear, Prominent. The eyes should be
wide apart and large without any appearance of being
watery. Folds of fat in creases about the eyes are com-
mon, but are none the less objectionable.

191. Kars—Small, Fine in Texture. The ear should
be small in size and pointed. The way the ear is carried
depends largely on the parentage of the hog, being erect
in the Berkshire, half drooping in the Poland China and
wholly pendant in the instance of most of the large white
hogs. Large and coarse ears are generally associated
with heavy and coarse bone and hide and consequently
they are not desirable.

192. Jowl—Firm, Broad, Neat. The jowl should be
smooth, firm, broad and neat. A jowl that is flabby
owing to the abnormal accumulation of fat in this region
is very objectional, and the same may be said of the
opposite condition which produces a very small jowl that
is sharp at the edges. This region should not be so full
as to be pendant and loose.

193. Neck—Short; Narrow Nape. The neck in its
upper part nearest the head should spring sharply up-
ward and the ears should be comparatively fine or nar-
row at the nape, and swell quickly to the breadth of the
shoulders. It should be short and thick and deep as well,
merging in this region into the brisket without any shrink-
age. From the cheeks the neck should swell smoothly
into the shoulder vein and pass from the shoulder with-
out any noticeable depression.

194. Shoulder—Full Vein, Level Top. Just forward
of the shoulder where the neck swells most is the region
known as the shoulder vein. Fullness in this part is
desirable for it generally results in a smoothly covered |
and wide shoulder. On top, the shoulder should be level,
being well packed with flesh, and in addition it should be

148 JUDGING SWINE

broad and deep. To fill out the form desired there should
be some development of the brisket, though as a rule
there is very little of this in the fat hog.

195. Front Legs—Short, Straight; Pasterns Strong.
The front legs should be short, straight, strong and taper-
ing. The pastern should be strong and the feet com-
paratively short and of medium size. What are known
as ‘“bucked knees’’ or pasterns are sometimes observable
in hogs that bend over in these parts. Long, slim pasterns
are very undesirable, for hogs having them readily break
down when carrying much flesh. The fat hog should
stand firm and high on the toes without any evidence of
weakness of the pasterns. Viewed from in front the leg
should be straight. A rather common defect here is
crooked knees which come too close together, but the
reverse defect is very rare among hogs.

196. Chest—Low, Wide. The floor of the chest should
be as low as possible, for it is the depth and width cf this
part that adds to the girth. With width between the fore-
legs there is usually width above on the shoulder, though
this is not always true. The girth should be large, for it
is undesirable to have any shrinkage just behind the
foreleg at the fore flank. |

197. Sides—Deep, Fleshed Evenly. The sides may be
deep and yet supported with a round rib. Usually depth
of side is associated with flatness of rib, but there are
many decided exceptions to this to be found among fat
hogs. When the rib springs from the back, well arched,
and continues to follow the circumference of a circle
it gives the hog the appearance of not only being leggy,
but also lacking in depth of body. The rib, however,
not only should be well sprung, but it should also be long,
giving roundness and smoothness of body with more
depth than appearance would indicate. The sides should

148a

Reprinted from Illinois Bulletin 147.

English Cuts:
A. Long-eut ham.
B. Long side or middle.

Side of carcass of a fat hog showing the common method of cutting
in the Chicago market.

1. Short-cut ham. Value, as fresh meat, per pound....... Fl se
Ao Ib@ilia, WRU, eis) INASSIN sears, overe: jovomanmel = ye oe ee ee 14%
a0 Belly. “Value, as fresh meat, per pound... 4. _ Seat cie” pe a 16
i iene, Butt. 1 Value, as fires: meat) per pound. ....... . 12
a. Boston Butt: « Value, as fresh meat, per pound.......... 22
6. Jowl. Value, as fresh meat, per pound...... a Malay Ra .08
(oe Hock ay Valet ease resi meat per, MOURN: = ae. . ss ti 09%
cH bag Hat. Value.as fresh meat, per pound: .......... mien lb)
Jo Cleat Pinter, Value, aspires meatmper pound..:,...,... 10

148)

Mule Koot Boar, GRAND CHAMPION of the Breed at New York and Ohio
State Irairs, 1912. Owned by Jno. H. Dunlap, Williamsport, Ohio, Presi-
dent American Mule Foot Record Association.

DESCRIPTION OF MULE-FOOT SWINE.

The Mule-Foot is the newest improved breed of swine now
common in the United States. It takes its name from the
character of the hoof, which, instead cf being cloven, is solid,
somewhat similar to that of a mule. There is no clear record
of the origin of this characteristic but hogs possessing it have
been known in Kentucky for some time. During the past ten
years breeders in Kentucky and Ohio have effected a very
great improvement until now its conformation and fattening
qualities are similar to those of older lard breeds. In emers-
ing from the unimproved type it has retaincd much of the
Vigor and vitality ordinarily, though not necessarily to some
extent lacking in highly improved stock. Immunity from
cholera has been claimed for this breed but its friends now
base its claims to recognition most upon size, growthiness and
strong vitality.

See scale cf points page 159.

JUDGING FAT HOGS 149

be thickly and evenly fleshed. It is not uncommon to
notice creases just behind the shoulders and at different
points between the shoulders and the hips. This is an
indication of uneven fattening with a poor quality of
flesh and is consequently objectionable. From the shoul-
der to the ham in the fat hog there should be that evenness
of line which would permit the laying of a straight edge
along the sides from one of these points to the other and
no deviation from the edge should be noticed at any
point. Usually the development of the shoulders or the |
hams is as much greater as to leave a marked depression
behind the shoulder and forward of the ham.

198. Back—Straight, Broad, Evenly Covered With
Flesh. Looking at the back from the side the top line
should be straight, though if it rises gradually from the
neck to the center of the back and there slopes very grad-
ually to the tail, it usually carries more flesh and is con-
sidered a stronger and better back. There certainly
should be no depression from shoulder to tail in the back
of the hog that is in fat condition. Viewing the back
from above it should appear broad and the two lines that
bound it on each side should be carried straight from the
upper sides of the shoulder to the hips. In addition, the
back should be evenly and thickly fleshed. Any tendency
towards what is called a fish back, in which the center
rises very sharply, is undesirable.

199. Loin—Wide, Thick. The width of the loin
should be such as to sustain the width of the back. In
addition to being wide it must be straight and thickly
fleshed to fill out the lines properly. Another part of the
body that should receive some consideration is the belly.
The underline should run parallel with the top line; that
is, the belly should be equally as straight as the back.
The most common defect is a marked drooping in this

150 JUDGING SWINE

region. The fore flank and the hind flank should be
nearly on the same level, though this is seldom so, unless
the hog is far advanced in fattening. A full and pendant
bind flank is an indication of fatness.

200. Hips—Smoothly Covered With Flesh. The hips
should be wide apart, completely covered with flesh and
low. Where they are placed high, it is seldom that they
are smoothly covered with flesh. In an evenly fleshed
hog, the location of the hips is not apparent to the eye,
so smoothly are they covered.

201. Rump—Long, Smooth. The width of the hips
should be carried back over this part. From the hip to
the end of the body there should be as much length as
may be secured. It is not possible to find a hog that is
exactly level over this part, as they invariably droop
somewhat towards the tail, but some nevertheless closely
approach exact levelness in this region.

202. Hams—Wide, Deep, Plump. Looking at the ham
from the side, it should be wide from the stifle to the end
of the body and it should also be plump and full right
down to the hock. Viewed from behind, width from be-
tween the legs to the outside of the ham, is very desirable.
Perhaps the most difference in this part will be found in
the degree to which the ham continues plump and full
towards the hock. This part of the thigh should not be
bare, but heavy with flesh.

203. Hind Legs—Properly Set, Strong. The most
common defect of the hind leg is a cramped condition of
the hock. Though this is most usually found in hogs
with light bone, yet it is common among hogs that other-
wise appear strong in the limbs. It is noticeable that
many hogs are higher behind than in front, showing the
line running from the hind quarter to the head, to be very
slanting. This is generally caused by the undue length

JUDGING FAT HOGS 151

of the hind legs. The legs should be short, strong and
placed wide apart and when the hog moves the hind and
the front legs should pass forward in a straight line. An
in and out movement of the legs is not uncommon and it
accounts for much of the awkwardness observable in the
gait of fat hogs.

SCALE OF POINTS FOR FAT HOGS—BARROW. os
oo
et Sat
GENERAL APPEARANCE: os
Weight, score according to age............c00ce00 6
Form, deep, broad, low, long, symmetrical, compact,
Stamina. Soma nelive OMelOL Sica. cc cata sels uene aie bara a aeeo due 10
Quality, hair silky; skin fine; bone fine; flesh smooth,
mellow, and free from lumps or wrinkles......... 10
Condition, deep, even covering of flesh especially in
recions of valuable -CuUlSe vice oc. sce ew we eevee shen enrO
HEAD AND NECK:
Snout, medium length, not coarse.............e000- 1
DAVOS APPS rattle Pie] on cia) ah Baer aah 9 ey en ee See Ut
Hace, short, cheeks fall. fs tes 6. ke ares chee ea sietepelerabeue 1
Bars, ime; medium Size, SOLE. . se... lec cee ws Pate shi ae
Vow Stroner MEAL, SOTO iio ai.) < 6 cic: « lets eieve W606. le 1
Neck thick mredaimmin Temp. si. telsys ae: co fa! cies) «ess wise 1
FORE QUARTERS:
Shoulder, broad, deep, full, compact on top......... 6
IBVCASGS AGC VANGCCOs WAGE wakes oh ieee sis ere 6 Oia ele @ oe 2
Legs, straight, short, strong; bone clean; pasterns up-
PISMs= LEC AMVC SIZE sey ea wa eee ee evaiere chad =
BODY:

@hest,.deep. broad, Jarge: cirthis 65 dsc ese geiseeee 2
Sides, deep lengthy, full; ribs close and well sprung 6

Back, broad, straight, thickly and evenly fleshed..... 10
OMI WAGE, COICK, *SERAT SINE 55 cect, oes 6. owe 0S os ws cess 10
BelivmesStraneint,. “Oven hc tere se euel'a: si ese ow Sei eifene oc ere eer ace 2
HIND QUARTERS:
Mins, “wide amart, ‘SMOOLM ii) s fei ok wi whale wei cous! 2
Rump, long, wide, evenly fleshed, straight.......... 2
Ham, heavily fleshed, plump, full, deep, wide........ 10
Thishs. ‘Meshed;: close, to, hocks... 0422 1. ee ec 2
Legs, straight, short, strong; bone clean; pasterns up-
Tene heSt MeC MMM SIZE is anal dw areh ntetevelelatsne eve 2

152 JUDGING SWINE

Il. JUDGING BACON HOGS.

Owing to the demand that has originated in the mar-
kets for lean meats, the bacon type of hog has been
evolved. The consumption of bacon has extended greatly
and this has made a strong demand on the large mar-
kets for the type of hog which produces this. To obtain
a clear conception of the type required it is essential to
remember that flesh is the leading characteristic de-
manded and with this there are certain peculiar cuts
which are quite distinct from those taken from the fat
hog.

204. Condition—Even and Thick Fleshed. The condi-
tion of the bacon hog is a feature of paramount impor-
tance, for it must be smooth over all parts with a thick
covering of flesh. It is very necessary to understand that
a thin hog is not in any sense a bacon hog. In the bacon
hog it is desirable to have about one inch of fat with an
abundance of lean flesh in the careass. It is flesh, muscle
or lean meat that is desirable and not in any sense a thin
carcass.

205. Form—Smooth, Long, Level, Deep. An important
point among the desirable characteristics of the bacon
hog is that of form, because this must be peculiar, as
there are unusual cuts to be made from the carcass. The
side should be as long as possible with great depth and
levelness from shoulder to hip. The shoulder should not
bulge out and the hams should not be pendant ana plump
as in the ease of the lard hog. If a straight edge is laid
along the side of the typical bacon hog it should touch
every point from the start of the shoulder to the end of
the hind quarter. Width is not sought for, but length
and depth are cardinal points. The form should show a
striking trimness in every region, due to an even covering
of smooth flesh without any soft or flabby parts and a

Photo from Ontario Farmers’ Institute Report.

Photograph showing packers’ model of a bacon hog. The extreme
length levelness and smoothness are the particular features of this type.

Photo from Ontario Farmers’ Institute Report.

Photograph illustrating a pig too thin for the bacon market, but of
desirable type in other essentials.

152a

il

Duroc Boar, Bic WONDER. Owned and shown by O. P. Stevens, Ripley, Ia.

DESCRIPTION OF THE DUROC-sERSEY SWINE.

T THE National Swine Breeders Convention, held in 1872, the Jersey

swine of New Jersey and the Durocs of New York were classified in the
families of red swine with similar characteristics; the Durocs it was then
stated being finer in bone and carcass than the other reds. Previous to that
time the Jersey reds had been bred in New Jersey state for Over fifty years.
The most popular color for this breed is a deep cherry red without any
markings. The type most approved is that of a very compact hog exceed-
ingly smooth in all parts and very close to the ground. The head is fine,
the ear light and pendent, neck short and thick, the shoulder full yet
smooth with the body, the back slightly arching, wide and strong. The hips
deep and the hind quarter very plump and full with meat yet somewhat

- short, the legs are very short and straight allowing the frame to approach

very close to the ground. The type is that of a very early maturing hog
that will dress a high percentage of valuable cuts. See Official scale of

poeimnts, page 172.

2b

JUDGING BACON HOGS 153

well coupled form without undue coarseness. This trim-
ness should be observable in the smoothness by which the
shoulder and the quarter join the side, and it is also
brought out very effectively by the thick trim belly which
is characteristic of the bacon type.

206. Weight. In reference to the weight that is de-
sirable, the packers uniformly prefer a hog weighing from
170 to 200 pounds live weight. This preference exists in
the markets of the vvorld and most decidedly in that of
Great Britain where the production of this hog has
reached its highest development. It seems that a hog of
this weight in proper condition offers the most satisfac-
tory cuts, both in weight and quality.

207. Shoulders—Smooth, Compact. It will not be
necessary to dwell on the minor points desired in the
bacon type, but merely to discuss the salient features.
Among these the shoulders demand attention, for they
are much different in the ideal bacon hog than they are
in the typical fat hog. The shoulder in the bacon type
is not heavy, but completely free from roughness and
characterized by compactness. It should fit closely to the
body and not show any more width than the back and
hind quarter, thereby adding to the trimness of form
which is eminently desired in hogs of this type. The flesh
should extend well down on the leg, indicating muscular
development with a long shoulder cut.

208. Sides—Long, Smooth, Level. The side is a very
characteristic point in the bacon type, as it should possess
as much length as possible with smoothness and levelness
from the beginning of the shoulder to the end of the hind
quarter. The choicest bacon comes from this region and
on this account there should be as much as possible of
the dressed weight in this region. The upper part of the
side should carry a straight line from the shoulder to the

154 JUDGING SWINE

hip and the lower side should show almost as full a line
running from the elbow to the stifle. The belly should be
thicker with flesh than is usual in the case of the fat hog.
In addition this part should be trim in form and thick
without any flabbiness or shrinkage at either the fore or
hind flank. The hind quarter of the bacon type is
markedly different from that of the fat hog, because the
extreme development of the latter is not considered an
advantage in the bacon type. In the bacon hog the hips
should be smooth and proportionately wide to the rest of
the body. The hind quarter should be long, even and
straight and slightly rounded towards the tail. A pe-
eculiar feature in the hog of this type is the gammon,
which is a cut very similar to the ham. This should be
firm, rounded, tapering and fleshed deep and low towards
the hocks. Plumpness or fullness in this part is not con-
sidered an advantage; while length with smooth develop-
ment of muscle is a prime requisite.

Champion Poland China Sow. BrEauty 2nd. Owned by W. J. Baker,
Rich Hill, Mo.

DESCRIPTION OF THE POLAND-CHINA SWINE.

HIS AMERICAN breed of swine originated in the Miami Valley of the

Ohio during the years intervening between 1825 to 1840. It had for
its ancestry a large coarse hog that was broken in color, being mostly white
and black. The improvement of the last 40 years has resulted in producing
an exceedingly symmetrical hog with early maturing qualities which has
been added to further by disposition very favorable to quick fattening. The
modern type shows unusual fullness which makes the width of the body
remarkable though giving the appearance of undue shortness. With it all
there is a quality of hair, bone and skin which contributes in a great degree
to the percentage of meat from the carcass. The color is black with a few
white markings, these consisting preferably of a splash on the face, four
white feet and white on tip of the tail. The coat of hair should be thick,
fine and free from swirls or svots around which the hair seems to twist. The
head is small, slightly dished and runs to a fine snout. The ear starts
strong and straight from the head but breaks and drops about one-third its
length. The shoulder is well covered On top, the girth full, ribs well
sprung, deep; hind quarter very full with deep ham. The desirability of
plumpness in all parts should not lead to undue shortness of body. nor lack
of length in the hind quarters. Straightness in the latter is also desirable
as frequently the drop from the hip to the tail is quite marked. The legs
should be straight and strong and the pasterns set so as to make the hog
appear to be standing on the very tip of its toes. See official scale of
points, page 161.

1d4a

4b

Berkshire sow, HLPHICK’s MATCHLESS, a prize winner owned by
Mr. Edwin Buss, England.

DESCRIPTION OF THE BERKSHIRE SWINE.

URING the last century this British breed of swine has been the subject

of high breeding and careful selection. Writing in 1790, Lawrence de-
scribes the Berkshire as being “long and crooked in snout, muzzle turning
upwards, ears large and heavy and inclined to be pendulous, the body long
and thick but not deep, legs short, bone large and great size.’ In “The
Complete Grazier,’ written in 1805, the Berkshire of that time is described
as follows: ‘Color reddish brown, with brown, or black spots, sides very
broad, flat legs, ears large and pendulous over eyes, body thick, close and
well made.’ ‘The modern type of this breed reflects many changes from the
old, as it represents a hog that is black in color with white on the face,
feet and tip of tail. They are not such a large hog as those of the original stock
as they are long in type, trim without undue roughness over the shoulder
or prominence of hips. The face is short and dished, the ears short, pointed
and erect, jaws full, back broad and straight, full over the shoulder, the loin
thick and level and the hams especially full with short, strong and straight
legs. Straightness in lines and trimness and smoothness over all parts are
leading Berkshire characteristics and these should be strongly in evidence
along the back and especially from the hock backward as the hind quarter
should come out square to the tail and be full. As straightness and strength
of legs are leading Berkshire features, it should be noted that the fore legs
drop straight without any crookedness at the knee and the hind legs should
not appear cramped above the hock. A thick coat of black hair lying close
to the body and without swirls should contribute much to the general ap-
pearance of smoothness which is due in the main to an even covering of
firm yet mellow flesh. See official scale of points, page 158.

JUDGING BACON HOGS

SCALE OF POINTS FOR BACON HOGS—BARROW.

GENERAL APPEARANCE:

Weight, 170 to 200 lbs., largely the result of thick
COME Tee Ope wien lhe once) Mies coy whe han wee eye laiclerieuw geeig ame es
Horm,.lone, level, smooth, Geep. . 5 66 ok cic cee 8 ee e's
Quality, hair fine; skin thin; bone fine; firm, even
covering of flesh without any soft bunches of fat or
TR EUTTEMGSS Soar A RRS See A Ree ttle ak age Ree ree Sa
Condition, deep, uniform covering of flesh, especially
Me UOMS 2O lec NU DLG CUES s-cyets vane: she 6) baehe oe) ee guess ce. 5
HEAD AND NECK:
SOU Uspd EG ttre tino k Cars ane. ca Suey, 9 love pod elope: Sore Sis tiarlagle Vavreliece!
Bese ile ernie nome een eee! el Ale. so wi clay e lereou sl eters
ACCME SUN AR ae ieatan eANs reer aoe teca Mer ledos overieta ones elec eater a er foe
PALS ele MeO SIZE: 0.) toes sfc seis. ese cee sa aces
MOV er UT RU TEINT erat henncy “ap segel fete eh eicey a’ eae \veclene watenel ete tes
Neck: smmediumeleneth, Weht nck. se celete ees ee eee ws
FORE QUARTERS:
Shoulders, free from roughness, smooth, compact and
Same width as back and) hind quarters..<..:.......<
Breast, moderately wide, full we ce ek ke ee
Legs, straight, short, strong, bone clean; pasterns up-
It. FeCw MMC CII“ SIZCU <a lais a ed evens wie sree ss aes fie
BODY:
Chest deep tae omc fecsat oc c0 eS ss) afield eee) sie wien iss e's
Back, medium and uniform in width, smooth........
Sides, long, smooth, level from beginning of shoulders
to end of hind quarters. The side at all points
should touch a straight edge running from fore to
HTT OORT AR ROM ie eile sae datos cas dela eae ae Ree mele belie Rew abs, ots
ISRO Serie URE Pi eeiee rey te eo a eS CON ay eth elevate, seca pb
Belly, trim, firm, thick without any flabbiness or
Sere it TeaTD RG S cn ster Nous Rr eb eta ane tear 4 cider etievoctghe ene’
HIND QUARTERS:
Hips, smooth, wide; proportionate to rest of body....
Rump, long, even, straight, rounded toward tail.....
Gammon, firm, rounded, tapering, fleshed deep and low
PONV AEGIS IMO Gt cute crap cimk ns eterbss oe ORGs wert chica ay scas ek Sas alae ele
Legs, straight, short, strong; feet medium size; bone
Clea MASTS MS UT US is ees een ess iol sel lalleuwieice eo eue/ecore

155

Perfect
Score

oO

1

10
10

10

10

156 JUDGING SWINE

III. JUDGING SWINE FOR BREEDING PURPOSES.

The judging of swine in the pure bred classes reauires
of the judge an intimate acquaintance with the scale of
points adopted by the different associations of the various
breeds. These scales of points have been arranged with
much labor by the associations and consequently they
should be closely followed. As they are published in full
in another part of this work attention will be here given
to a few peculiar points that should be sought in all
breeds.

209.—Boar. In addition to having the characteristics
of the type of the breed, the boar should be strong in
those traits that are peculiar to the sex. The head may —
be slightly inclined to coarseness, the neck full and arched
somewhat, with the shoulder heavy. The fore quarters
are usually slightly heavier than the hind quarters and
this distinction grows greater with age as the shields de-
velop. Strength of frame without coarseness in desirable
and the body should be deep, long and low. Just behind
the elbow there should be as much depth as possible, as
this with a rugged appearance is indicative of a vigorous
constitution. Short and strong limbs with straight pas-
terns of a fine quality should carry the body easily and
without awkwardness at all times.

210. Sow. Omitting consideration of the breed type
the sow should represent, the sex type is of first im-
portance. There should not be the least appearance of
coarseness—the head should be light, neck slim and neat
and also inclined to sharpness between and back of the
ears. In the sow it is expected that the hips and hind
quarters should be slightly wider than the fore, though -
the width before and behind should be almost uniform.
Length of body is specially desirable to give room for the
srowth of the litter. There should be twelve teats be-

Improved Yorkshire sow, a first prize winner at Toronto Industrial
Exhibition, owned by J. E. Brethour, Burford, Ontario.

DESCRIPTION OF THE YORKSHIRE SWINE.

HERE are three varieties of Yorkshires, namely; the large, middle and
the small, and as may be surmised these divisions are based wholly on
size. The large Yorkshire is decended from the old English which were white
in color with a few biack spots and it was bred principally in Yorkshire.
Both the white Chinese pigs, introduced at an early time in England, and
the Neapolitan swine were used slightly upon the native stock. The middle
Yorkshire originated by crossing the small and large varieties. The small
Yorkshire is an offshoot of the large varieties containing a large percentage
of Chinese blood. The improved large Yorkshire retains the hardness and
prolificness of the old English hog and has improved in symmetry, flesh
and early maturity through the Chinese cross. They are strong in bone, deep,
and long in body and of medium quality throughout. They have thick bellies,
well mixed meat and long sides, points that curers of bacon value highly.
The middle or improved Yorkshire are as heavy as the large variety but
are lighter in bone and head with a smaller quantity of offal. In type they
are very similiar to the large Yorkshire, being long, level and deep in car-
eass. The small Yorkshire are finer in quality, possess more symmetry and
they are more compact in form. These features contribute to their early
maturity but do not enable them to attain the heavy weights of the others.
All the varieties are white in color. A few blue spots are permissible but these
should not be covered with colored hair. See official scale of points, page 168.

156a

Chester White sow, ALMA, sired by Coco 2223. The property of
Joseph Cairns, Camlachie, Ontario, Canada. The litter of ALMA when
thiee months old tipped the scales at 100 pounds.

DESCRIPTION OF THE CHESTER WHITE SWINE.

HIS BREED which originated in Chester county, Pennsylvania, about

the beginning of the last century was the result of crossing the big
Chinas with white pigs from Bedfordshire, England, which were of York-
shire decent, thus giving these breedS much in common. The Chester White
is a large breed, strong though fine in bone, vigorous with very deep and
lengthy bodies. They should be pure white in color and where black spots
occur, these should not be covered with colored hair. The head has a fine
snout with broad face slightly dished and the ears pendent. The jowl is
light and the neck short and deep. Depth of chest is a very desirable char-
acteristic and this should also be a feature of the body. The shoulder should
fit snugly to the body and its width should be almost uniform with that of
the body and hind quarter. Uniformity in these lines is desirable as the
girth over the heart should be about equal to that around the flank. The
hair should be fine and lie close to the body without any tendency to harsh-
ness or extreme coarseness. See official scale of points, page 165.

156b

LOR BREEDING PURPOSES IFS

einning well forward and none of them blind. Blind
teats in young sows do not protrude as the normal teats
do, and when the sow has farrowed they usually fail tc
yield any milk.

In judging swine the best plan is to have them arranged
in small yards so that they may be readily compared and
driven enough t ucccrmine whether or not they are
strong and active ou. their legs.

158 JUDGING SWINE

IV. OFFICIAL STANDARDS OF EXCELLENCE FOR SWINE.

BERKSHIRE SWINE.

STANDARD OF EXCELLENCE ADOPTED BY THE AMERICAN
BERKSHIRE ASSOCIATION.

Color-—Black, white feet, face and tip of tail, but skin and
hair occasionally showing tinge of bronze or copper
color. An occasional splash of white not objection-
able; lack of either of white points admissable......

Face and Snout—F ace well dished and broad ‘between
eyes. Snout short and broad. 2... 22.723 eee 7

HKyes—Prominent, clean, clear, large, dark hazel or grey... 2

Hars—Medium size, setting well apart, carried fairly erect,

w Counts

inclining forward, especially with age............. 3
Jowl—F ull, firm, not flabby or hanging too low, running
back welljon ‘neckissvic2.6 3. 422) 3
Neck—F ull, short and slightly arched; broad on top; well
connected: with shoulder 2 2...4-2. 2.2.5.0 3
Hair—Fine, straight, smooth, lying close to and covering
the body well. Free from bristles. >... ... 22 3. 3
Skin—Smooth and .mellow. 2... ...5 03.2.2. 5s e eee 35
Chest—Deep, full and wide, with good heart girth....... 6
Shoulder—Smooth and even on top and in line with side... 6
Side—Deep, smooth, well let down; straight side and bot-
tom: TMS) 6a hee. atta Rae ete eee ne co lee ee 6
Back—Broad, full, strong, level or slightly arched; ribs
Welk (‘gprune <<. coreelfbacets eee eee ee 10
Flank—Extending weil back and low down on leg, mak-
ing nearly a straight line with lower part of side.... 5
_ Loin—F ull, wide and well covered with flesh........... 6
Ham—Deep, wide, thick and firm, extending well up on
back-and holding thickness well down to hock...... 10
Tail— Well up on line with back; neither too fine, short nor
PTADOLING a, aes Sinks See es, ARR ae 2

Legs and Feet—Straight and strong, set wide apart, short
in pastern, with hoofs nearly erect, capable of carry-
Ine oreal Welsh ios va ada: ie eu eeee oat eee a eae 10
Size—Size all that is possible without loss of quality or
symmetry, with good length. Weight in good condi-
tion, boars at 12 months, 350 to 450 Ibs.; at 24
months, 500 to 700 Ibs.; sows at 12 months, 350 to

400 Ibs; at: 24-months,; 500 to 700 lbs. 3] eee 6
Appearance and Character—Vigorous, attractive, of good

disposition, firm and easy movement............... 6

MOG oe Os Pe ete Bhs ITC RRC Nae et eae 100

BERKSHIRE SWINE.

The Berkshire Society of Great Britain has issued to the
leading Agricultural Show Societies the following instruc-
tions as guides to judges in making their awards:

“We recommend that a perfectly black face, or a black foot,
or black tail should disqualify a pig in the show yard. White
or sandy spots on the top or sides of the animal, or a de-
cidedly white ear should be disqualifications. Any descrip-

Photo by Hills.

Tamworth sow, Kary BELL, a very prolific sow that reared thirty-

three living pigs in one year, while in the herd at the Iowa State
College.

DESCRIPTION OF THE TAMWORTH SWINE.

HIS ENGLISH breed has been bred with care during the past sixty years

without any infusions of foreign blood, consequently the representatives
of this breed are very uniform as to color and type. The color should be a
cherry red or a dark chestnut and very uniform in shade throughout with-
out any black spots in skin or patches of hair other than the color indicated.
The form should show the type that is desired for bacon production, this
means a hog that is exceedingly light in offal with a long trim body and
especially very smoothly covered with firm flesh indicating a desirable mix-
ture of fat and flesh. The head should be slim, the snout fine and not un-
duly long, the ear of appropriate size for the head with the neck sharp be-
tween the ears and light, swelling easily to cover a deep shoulder smoothly.
Depth of shoulder desirable but without any roughness. The shoulder should
not bulge out beyond the body or the hips for this detracts from the general
appearance of trimness and smoothness which is so very desirable. The back
should be long and strong with a gradually rising arch over the shoulder to
the loin and then a corresponding descending line from there to the end of the
tail. Width of the back is not demanded but extreme smoothness and an even
covering of firm flesh is absolutely essential. The ribs should drop as deep as
possible making the body appear from the side as if it had abundance of
depth. The loin is even in width with the shoulder and back well covered.
The hind quarter lacks the width characteristic of the lard hog as this should
not be any wider than the parts which precede it. Length of ham or gam-
mon is a peculiar feature which should be looked for. A long ham, fleshed
firmly towards the hock without folds of fat is eminently desired. The lead-
ing features of the type throughout are length and depth with trimness and
smoothness in all regions. See official scale of points, page 181.

158a

A Prize Winning Hampshire Boar.

DESCRIPTION OF HAMPSHIRE.

The Hampshire, formerly known as the Thin Rind, is one of the
most. recently formed breeds of swine. Its most striking feature is
the belt of white on the body otherwise black. This belt varies
somewhat in position and width, but is essential to an animal’s be-
ing considered a true Hampshire.

Hogs with white belts existed in some of the English counties
years ago. Some of. them were brought to America and have been
called “listed” hogs. The breed has received most of its improve-
ment during the past twenty years, largely through the work of
breeders in Kentucky and Illinois. It possesses the characters of
prolificacy, growthiness and vigor, sometimes lost as a result of
injudicious selection under corn belt conditions. Its advocates for-
merly claimed recognition fcr it as a bacon breed. This claim is
now seldoin made. While the Hampshire has more length than
some types of other American breeds, it does not closely resemble
the breeds bred especially for bacon instead of lard. The breed is
very popular with packers, partly because of the light hide from
which it took its former name.

See scale of points page 170.

158b

OFFICIAL STANDARDS OF EXCELLENCE FOR SWINE 159

tion of coloring, staining or clipping should also be a disquali-
fication. White on the ear or under the throat or on the under-
line of the body, should be considered objectionable. Hither
too much or too little white in the place of the recognized
markings should be an objection, also to be noted in the com-
petition.’’

MULE-FOOT SWINE.

OFFICIAL SCALE OF POINTS ADOPTED BY THE NATIONAL
MULE-FOOT HOG RECORD ASSOCIATION.

Score.

TRIS SYGL aN TIGL EVE W CLE) NG ey arth Ness ph Rn STA Rigen Bra Ce Nae Urea 4
TDR hey OURO ETRE LA REESE SR CPR ie i ERNE NON ee ar a 2
IDIZURS og Ga diasie Babies hee RAG Re, UNE eaE ae SU ne a ar eee AR aePran Ee 2
UNC Clam ghee sects har ay Na yi Sl cae Ah gf seus ante whic ana A Shen ahns 6 8 2
MOM eo ak ae NOE AE a Ts WS SOA ce Orem Ae igi ete SRS on a he 2
Sa OTIC ISTE ine ohio al nae ser Alt eg aS AU et ea co 6
CIES tpn tc ach Renee Ste ee mayne e, GRE UNIS ALON ead calls ie
EC aN oe OM uate ri Nes oy els oan auad ghwites Byles ca Ghd Simin ar et lel! als, sce 15
SCC SHEING EE ERM SE apetiy a mee leah sha Nain MSS can aye asaya eisai ah a 8
Eve Uivaea Tie tu learn Kee naruto Seta een ole Oy as eo, ada e) Meas) 6G 6
Tel aiied, WAGE, ARS WE RN Of Re Bey koe BUR IRR SU ec ak Rk eri ew anor wre ieee ake 10
ES Cle UTA Cen OO nme rer Mesos Re a Sivan My Me Ban me mca rane leg SMa ih ul 10
TAT Sites Ee RO Ts Acar eS AR A ee a ni
CHORE eg a5 Syd BREE istic eis Ma ORS Oy Pla et eR 2
CCUG D ITE SE II a te gon a Oa et oe ac SS a 2
SOHC Meer We nad err RE a eho oN SUERTE: gpg S, a=. € eh gs abun amet i)
MCU NG id. MEOW LMS EARS ciate eat aie ieee Rea Aaa ty ee A Pra ee 4
(CHOITANO ETH ENKCONNL Nee “tt PT Bae ete a la 9h Meena ae a 4
SOC SiMeM Oe eae Meare rk care sew CSOT eh Telke) chiar’ acto? @ ot») <! Bi wie: wudec de o8 G8 3
INOUE TLRS eR rss W/3 oie, a er Siti ie ie) oe ie eee ea gee 100

DISQUALIFICATIONS.

Color—More white than black.

Form-—Slit or creased hoof; broken down feet; any radi-
cal deformity.

Condition—Any diseased condition; barrenness.

Size—Not two-thirds standard weight.

Pedigree—Not eligible to record.

DETAILED DESCRIPTION.

1. Head and Face—Head medium length. Face broad be-
tween the eyes, nearly straight, cheeks full, surface even and
regular. .

Objections—Head large, coarse, crooked or much dished.

2. Eyes-—Bright and lively, free from wrinkles or fat sur-
roundings.

Objections—Small, deep or obscure, or vision impaired by
fat or other causes.

3. Ears—Medium length, thin tipped, slightly inclined out-
ward and forward; knuck small and well set to the head.

‘60 JUDGING SWINE

Objections—large, coarse, thick, large or long knuck,
srooping or not under good control of the animal.

4. Neck—Short, well set to the shoulders, tapering from
shoulder to head.

Objections—Long, thick or bulky.

5. Jowl—F ull, neat and firm, and tapering from neck to
oint.

Objections—Thin or flabby.

6. Chest—Large, deep and roomy; full girth, extending
own even with line of belly.

Objections—Narrow at top or bottom, small girth, cramped
or tucked up.

7. Back and Loin—Slightly arched; good breadth, with
uniform thickness from shoulder to ham; full at loin.

Objections—Narrow, creased or drcoped behind shoulders;
surface ridgy or uneven.

8. Sides and Ribs—Sides full, smooth form, carrying even-
ly from shoulders to ‘hams; ribs strong, well sprung at top
and bottom. —

Objections—Sides thin, flat, flabby or creased; ribs not well
sprung.

9. Belly and Flank—Straight and full, devoid of coarse-
ness; flank full and running nearly on line with side.

Objections—Belly swagging or flabby, coarse; flank thin or
tucked up.

10. Hams and Rump—Hams full, long and deep; rump
slightly rounded from loin to root of tail; buttock full, neat,
firm.

Objections—Hams narrow, cut too high in the crotch;
rump too steep or too narrow, peaked at root of tail; but-
tock flabby.

11. Legs and Feet—Legs medium length, set well apart
and squarely under body, wide above knee and hock, rounded
and well muscled below, tapering, medium bone, pasterns
short and nearly upright; foot solid, short, smooth, enabling
the animal to carry its weight with ease.

Objections—Legs too long or. too short, slim, crooked or
coarse; foot long, slim, weak or turned up.

12. Tail—Medium length, straight or slightly curled.

Cbjections—Coarse, long, clumsy, swinging like a pendu-
lum.

13. Coat—Fine, straight, smooth.

Objections—Bristles or swirls; too coarse or too curly.

14. Color—Black; white points admissable.

Objections—Too much white, too many and too large white
spots on body.

15. Size—Large for condition: boar two years old should
weigh 500 pounds, sow, same age, 450; eighteen months boar,
375, sow, same age, 350; twelve months boar or sow, 300;
six months boar or sow 175 pounds.

Berxshire Sows. Owned by Iowana Farms, Davenport, Towa.

Champion Yorkshire Boar, DANDY STUFF. Owned by T. J. Manley,
Guthrie, Iowa.

AMS

A Prize Winning Duroc Barrow. Bred and shown by Thomas, Johnson
and Sons, Columbus, Ohio.

Berkshire sow, HIGHCLERE COUNTESS IX, of Hood Farm, and her
litter of nine pigs at three weeks old, by Wantage King of Hood
Farm. First prize winner at numerous fairs in 1898. Two of the
pigs are under the others, the white brush of one showing between the
second and third from the left end, and the other in the same position
from the other end, Owned by Hood Farm, Lowell, Massachusetts.

160b

OFFICIAL STANDARDS OF EXCELLENCE FOR SWINE 161

16. Action and Style—Active, vigorous, graceful; style at-
tractive.

Objections—Dull, sluggish and clumsy.

17. Condition—Healthy; skin free from defect; fresh,
smooth, firm and evenly laid on.

Objections—Unhealthy; skin seurfy, scaly or mangy; hair
harsh, not growthy.

18. Disposition—Docile, quiet and easily handled.

Objections—Cross, restless, nervous, sluggish or without
ambition.

POLAND-CHINA SWINE.

SCALE OF POINTS PUBLISHED BY THE NATIONAL ASSOCIATION
OF EXPERT JUDGES OF SWINE.

FIC AGRA HEV ACOs hee haere tera hon cl dO Geen ealcteie we tay esate, #3 4
J DR WOSY a iek os joeniaeeniehce RR at Ciees baleicito Ste c OummtoRsg ae AA coer Sta en rg ee 2
TASS. SES BS SB he Bec nll inc ie Son CAE Oem Pan OS ae Rea, Sane Ae 2
INC igmme newt ice en Tie Met aN ea coat aM ul ul ade eh gerd aoe b8 2
RUN VRIES oa eet ren eas en gene lst pte cr LN MAS bce g har gteeiyn gla ota OMe 2
SIOWMIGErS oS Fair is, cen k ee NEA NAY GORE I Aca at MANNS OSS Sigh ¥4- 6
ITE S Pe oe a, ae eum mee Sh EA 5 eR eg aa Rai 12
Rea ec On tear es eh a da er atiagel sacs Yalta Cea bUe esc aired a ve 15
SHUG FES TET ANG |e] RATT (Sag BS ea ee ee > an a ce 8
ERM cornea gy es ate a ert actneneull GG) o hale io aw es beer be vere ays 6
FEU UT Ca OUND oe ee ce dey een ies wahimeay Nar SS tional e aoe te ae lbns a 8 10
TENSE Sy TING I SESS Aiea as hr ce ae Ch das ee ee AS ar a 10
PaReaM Mere nthe er CM che re MAM eR SER AMS Wey oho M Ol we tle jatcci ae ve Ga% hel 1
COE Be ae eo ba TOT ll top neo Ltr a he anh le ey oo BN et CP a) 2
er arene rie ie ea aa eee. IN Ory PU aU ae 2
SET SRE ry re ue ee re eee IAS awe ecu a are SAE oe Sc RIOTS ore uate « 5
PMCEIOM MANO e SUVLE. Nec c ane loe a desea iotate tes O86) at eh eile, sol oa ae 4
BUR CN iy Co TR ae oe St, ee es Sa eb nie wal nd wham elle 4
PRIS POSTCIOU ie aa We haan MeO we Rue te ale ie antares lett gone}

ADONCEL ws. te dA ER caMeeaclgte oe er TN ey NL GRAIN lee Rn es Sat aR 100

DISQUALIFICATIONS.

Form—wUpright ears; small, cramped chest, crease back of
shoulders and over the back so as to cause a depression in
back easily noticed; deformed or badly crooked legs; feet
broken down, so that the animal walks on pastern joints.

Size—China build, or not two-thirds large enough for age.

Condition—Excessive fatness; barrenness; deformed; seri-
ously diseased; total blindness, caused by defective eyes, or
by reason of fat or loose and wrinkled skin over the eyes.

Score—Less than sixty points.

Pedigree—Not eligible to record.

DETAILED DESCRIPTION.

Head and Face—Head short and wide; cheeks full; jaws
broad; forehead high and wide; face short; smooth; wide be-

162 JUDGING SWINE

tween the eyes; tapering from eyes to point of nose and slight-
ly dished; surface even and regular.

Objections—Head long; narrow; coarse; forehead low and
narrow or contracted; lower jaw extending beyond upper;
face long, straight and narrow between the eyes; nose coarse,
thick or crooked, ridgy or dished as much as q Berkshire.

Hyes—Large, prominent; bright; lively, clear and frec
from wrinkled or fat surroundings.

Objections—Small, dull, blood-shot, deep set or obscure,
vision impaired by wrinkles, fat or other cause.

EKars—Small; thin; soft; silky; attached to the head by a
short and small knuckle; tips pointing forward and slightly
outward, and the forward half drooping gracefully; fully
under control of animal; both of same size, position and
shape.

Objections—Large; straight; stiff; coarse; thick; round;
long or large knuckle, drooping close to face, swinging and
flabby; difference in form, size or position.

Neck—Wide; deep; short, and nicely arched at top, from
poll of head to shoulder.

Objections—Long; narrow; thin; flat on top; not extend
ing down to breast bone; tucked up.

Jowl—F ull; broad; deep; smooth and firm; carrying full-
ness back near to point of shoulders, and below line of lower
jaw, so that lower line will be as low as breast bone when
head is carried up level.

Objections—Light; fiabby; thin; wedge shaped; deeply .
wrinkled; not drooping below line of lower jaw, and not Car-
rying fullness back to shoulder and brisket.

Shoulders—Broad; deep and full; not extending above line
of back, and being as wide on top as back; carrying size
down to line of belly and having good lateral width.

Objections—Narrow; not same depth as body; narrow on
top or bottom or extending above line of back; less than body
in breadth at top or bottom ‘portions, or lacking in latera!
width; shields on boars under eight months of age, or large,
heavy shields on hogs under eighteen months of age.

Chest—Large; wide; deep; roomy, indicating plenty of
room for vital organs, and making a large girth just back of
shoulders; the ‘breast bone extending forward so as to show
slightly in front of legs and extending in a straight line back
to end of breast bone; showing width of not less than six
inches between fore legs in a large, full grown hog.

Objections—-Flat; pinched; narrow at top or at either end
of breast pone; breast bone crooked or not extending slightly
in front of fore legs.

Back and Loin—Broad; straight; or slightly arched: car-
rying same width from shoulder to ham; _ surface even;
smooth, free from lumps, creases or projections; not too long,
but broad on top, indicating well sprung ribs; should not be
higher at hip than at shoulder and should fill out at junc-
tion, with side so that a straight edge placed along top of
side will touch all the way from point of shoulder to point
of ham; should be shorter than, the lower belly line.

OFFICIAL STANDARDS OF EXCELLENCE FOR SWINE 163

Objections—Narrow; creased back of shoulders; swayed or
hollow; dropping below a straight line; humped or wrinkled;
too long, or sunfish shaped; loin high, narrow, depressed or
humped up; surface lumpy, creased, ridgy or uneven; width
at side not aS much as shoulder and ham.

Sides and Rils—Sides full; smooth; firm and deep; carry-
ing size down to belly and evenly from ham to shoulder; ribs
long, strong, well sprung at top and bottom.

Objections—Fiat; thin; flabby; pinched; not as full at
bottom as top; drawn in at shoulders so as to produce a
crease or pinched and tucked up and in as it approaches the
ham; lumpy or uneven surface; ribs flat or too short.

Belly and Flank—wWide, straight and full and drooping as
low at flank as bottom of chest; back of: fore leg making a
straight line from fore legs to hind legs; flank full and out
even with surrounding portions of body; the belly at that
point drooping down on a line with lower line of chest; the
loose skin connecting ham and belly being on a line even
with bottom of side.

Objections—Belly narrow; pinched; sagging or flabby.
Flank tucked up or drawn in.

Hams and Rump—Hams broad; full, long and wide. They
should be as wide at point of the hip as the swell of the ham.
Buttocks large and full; should project beyond and come
down upon and full between the hocks. The lower front
part of the ham should be full and stifle well covered with
flesh and a gradual rounding toward the hock. Rump should
have a rounding slope from loin to root of tail; same width
as back and filling out full on each side of, and above the
tail.

Objections—Ham narrow; short; thin; not projecting be-
yond and coming down to hock; cut up too high in crotch or
twist; lacking in fullness at top or bottom; lacking in width
from stifle straight back; lower fore part thin and flat;
straight from root of tail to hock; buttocks light, thin or
flabby. Rump flat, marrow and peaked at root of tail; too
steep.

Legs and Feet—Legs medium length; straight, set well
apart and squarely under body; tapering; well muscled and
wide above knee and hock; below hock and knee round and
tapering, capable of sustaining weight of animal in full flesh
without breaking down; bone firm and of fine texture; pas-
terns short and nearly upright. Feet firm; short, tough and
free from defects.

Objections—Legs long; slim; coarse; crooked; muscles
small above hock and knee; bone large; coarse, as large at
foot as above knee; pasterns long, slim, crooked or weak;
the hocks turned in or out of straight line; legs too close to-
gether; hoofs long, slim and weak; toes spreading or crooked
or unabie to bear up weight of animal without breaking down.

Tail—Well set on; small, smooth, tapering and carried in
a curl.

Objections—Coarsc; long; crooked or hanging straight
down like a rope.

164 JUDGING SWINE

Coat—Fine; straight; smooth; laying close to and cover-
ing the body well; not clipped; evenly distributed over body.

Objections—Bristles; hair coarse; harsh; thin; wavy or
curly; swirls; standing up; ends of hair split and brown, not
evenly distributed over all of the body except belly. Clipped
coats should be cut 1.5 points.

Color—Black with white in face or on lower jaw; white
on feet and tip of tail, and a few small, clear white spots on
body not objectionable.

Objections—Solid black, more than one-fourth white;
sandy hairs or spots; a grizzled or speckled appearance.

Size—Large for age and condition; boars two years old and
over, if in good flesh, should weigh not less than 500 pounds.
SOwWS Same age and condition not less than 450 pounds. Boars
eighteen months old, in good condition, not less than 400
pounds; sows, 350 pounds. Boars twelve months, not less
than 300 pounds; sows, 300 pounds. Boar and sow six
months, not less than 150 pounds. Other ages in proportion.

Objections—Overgrown; coarse; gangling, or hard to fat- .
ten at any age.

Action and Style—Action vigorous; easy; quick and grace-
ful. Style attractive; high carriage; and in males testicles
should be of same size; carriage, readily seen and yet not too
large.

Objections—Slow; dull; clumsy; awkward; difficulty in get-
ting up when down; low carriage; wabbling walk. In males
testicles not easily seen, not of same size or carriage, too large
or only one showing.

Condition—Healthy; skin clear of scurf, scales, or sores;
soft and mellow ta the touch; flesh fine, evenly laid on and
free from lumps or wrinkles. Hair soft and lying close to
body; good feeding qualities.

Objections—Unhealthy; skin scaly, wrinkly, scabby or
harsh, flabbiness or lumpy fiesh; too much fat for breeding.
Hair harsh, dry and standing up from ‘body; poor feeder;
deafness, partial or total.

Disposition—Quiet, gentlo and easily handled.

Objections—Cross, restless, vicious or wild.

OFFICIAL STANDARDS OF EXCELLENCE FOR SWINE 165

CHESTER WHITE SWINE.

SCALE OF POINTS AS ADOPTED BY THE CHESTER WHITE RECORD
ASSOCIATION, DEC. 1, 1913. ALSO ADOPTED BY THE
0. I. C. SWINE BREEDERS ASSOCIATION,
pEc. 3, 1913.

SCALE OF POINTS.

RUC AC ATO PH INACE cc odo ole aoe eae aloe eebieeg ia ah ss ba wl et eahe, BL 4
VCS mine arto eee NG yee ahiinaha sae hpciieva aeeuiel vata’ S Dhaene aly Wace 2
TERIEGS. > yeti iG GAB cca cl ee ERR AR > tes ee eR © Si a, te 2
ENC Kemi en ye Te a in AEM apa ey cy mess Mu edo tar tk Seen ees gs ale 2
UCONN) Memes er Sea nor CAN Nie ey eon Aeee ase). oh eRe mal ag einer ert 8) Mage Ione. Wy iwi sys 2
STINT CG (Gre aie, tee a i Bee oes To a ea ee 6
OTROS Cie e ae reese ohio e Ay anemia aiemed es Ge kabel os, ic og eile: aheuS vowel hele 12
PESO Rome ATS Lj ROUNDS GU Me PEE PES cb sk Siena tlie: oy wicat «eve “eirel Re sie Uke en aah Soe 14
SUGIES TOG DV BRT OS A Ran re yee 8h a ae na a PR 9
Ase yes can Cle WAM roa ee hh 5 ca Rice? Salae we ebdves, BS deileprop at RS. 6a. 1e “oo latte 4
VATA ATG SECM co ret sn Se ey acueat Bee OD 2k arene G ahees eae, « 10
TREE. Ga [aa] BTEC as aa Ci a een Sy CA i fe ee ge 9
BUFO eS eee ee ere ia tv leiey ee ena al Ss a Teele Sse) GO, wheel west aese ve 'h)e) 2 it
SUC t Ge teas Ue ta nr eee cea alec pico shlehvGae. ‘erie bh 3! 3
COLOR So c5 oe lina ce 8 Pe a Ltn Ane mtn ROE (aoe oe rat aw Geta, eee. a ae 2
UAC er Tee ret cen Pe eS Seat cage that Some aces Sob eh Guach Wis, era ale 8
ENGELS CULO SUVAE ohn eic icieinrs ‘each veel ah Suelaal mwa QleneAk eiielel gis eer ds 3.
CCHIT CON 107 Oe Se i erie aes Ny te, ie a ee to 2
ESOS MCL OME ety aes teal artis cps, alte a etch Re avetiad oie ce ue 6 ee elcleleae eee 2
GS ye LIL Vare tery sila se ee eee aera Abe ate aa agt wtalin, Mpeatawa ie eyes ce 3

ANCA eran ees Tolneee ae has te MUA eRe Tc oo? Cie te Berar e Fas GMM acon ve ck erates 100

DETAILED DESCRIPTION.

Head and Face—Head short and wide; cheeks neat; jaws
broad and strong; forehead medium, high and wide; face
face short and smooth; nose neat, tapering and slightly dished.

Objections—Head long, narrow or coarse; cheeks too full;
forehead low and narrow; jaws contracted and weak; face
long, narrow and straight; nose coarse, clumsy or dished like
a Berkshire.

Eyes—Bright, large, clear and free from wrinkles or over-
hanging fat.

Objections—Small, deep set, surrounded by wrinkles or fat.

Ears—Drooping at tip to give graceful appearance; thin;
soft; pointing outward and forward; well proportioned to size
of body.

Objections—Too large and coarse; thick, lopping; lying too
near the face; stiff, erect, or too small. Not under control.

Neck—Wide; deep; short and nicely arched; neatly tapering
from shoulder.

Objections—Narrow; thin; long; flat on top; tucked up;
not extending down to breast bone.

Jowl—Smooth; neat; firm; full; carrying fullness well back
to shoulders and brisket when head is carried up level.

166 ‘JUDGING SWINE

Objections—Light; rough and deeply wrinkled; too large
and flabby; not carrying fullness back to shoulders and
brisket.

Shoulders—Broad; deep and fuil; extending in line with
the side and carrying size down to line of belly.

Objections—Deficient in width or depth; extending above
line of back; thick beyond line of sides and hams; shields
on boars too coarse and prominent,

Chest—Heartgirth—Large, wide, deep and full; even under
line to the shoulder and sides with no creases; giving plenty
of room for the heart and cther organs, making a large girth
indicating much vitality. Brisket smooth, even and broad;
wide between the legs and extending well forward showing in
front.

Objections—Pinched appearance at the top or bottom, or
tucked in back of forelegs; showing too narrow between the
legs, not depth enough back of the shoulder. Brisket uneven,
narrow, not prominent.

Back and Loin—Broad; straight or slightly arched; uni-
form widtn; free from lumps or rolls; same height and width
at shoulder as at ham.

Objections—Narrow; swayed; humped; creasing back of
shoulders; sun-fish shaped; uneven width; lumps or rolls.

Sides—Full; smooth; deep; carrying size down to line of
belly; even with line of ham and shoulder.

Objections—Flat; thin; flabby; uneven surface; compressed
at bottom; shrunken at shoulder and ham.

Ribs—Long; well sprung at top and bottom; giving animal
a square form.

Objections—Too short; flat.

Belly—Same width as back; full; straight; drooping as
low at flank as at bottom of chest; line of lower edge running
parallel with sides.

Objections—Narrow; pinched; sagging or flabby.

Flank—Full and even with body; equalling heartgirth.

Objections—Thin, tucked up or drawn in; less than heart-
girth or length of body from top of head to root of tail.

Ham or Rump—Broad; full; long; wide and deep; admit-
ting of no swells; buttock full, neat and clean; stifle well cov-
ered with flesh, nicely tapering toward the hock; rump slight-
ly rounding from loin to root of tail, same width as back,
making an even line with sides.

Objections—Narrow; short; not filled out to stifle; too much
cut up in crotch or twist; not coming down to hock; buttocks
flabby; rump flat, narrow, too long, too sharp or peaked at
root of tail.

Legs—Medium length; strong and straight; set well apart
and well under body; bone of good size; firm; well muscled;
wide above knee and hock, round and tapering below knee and
hock, enabling the animal to carry its weight with ease; pas-
terns short and nearly upright.

OFFICIAL STANDARDS OF EXCELLENCE FOR SWINE 167

Objections—Too short or too long; weak; crooked; too close
together; muscles weak; bone too large and coarse, without
taper; pasterns long, crooked or slim.

Feet—Short; firm; tough; animal standing well up on toes.

Objections—Hoofs long, slim, weak; toes’ spreading,
crooked or turned up.

Tail—-Small; smooth; nicely tapering; root slightly covered
with flesh: carried in a curl.

Objections—Coarse; too long; clumsy; straight.

Coat—Fine; either straight or wavy with preference for
straight; evenly distributed and covering the body well.

Objections—Bristles; swirls; hair coarse, thin, standing up,
not evenly distributed over all the body except the belly.

Color—White. Red or black spots in hair disqualify, but
blue spots in hide (commonly known as freckles) while ob-
jectionable and should be discouraged, do not argue impur-
ity of blood.

Objections—Color any other than white.

Size—Large for age and condition. Boar two years and
over, if in good flesh, should weigh not less than 500 pounds;
sow same age and condition, not less than 450 pounds. Boars
cighteen months old, in good flesh, should weigh not less
than 400 pounds; sows, 350. Boars twelve months old, not
less than 350 pounds; sows, 300. Boars and sows six months
old nct less than 150 pounds each, and other ages in propor-
tion.

Objections—Overgrown, coarse, uncouth, hard to fatten.

Action—Easy and graceful; high carriage: active; gentle
and easily handled. In males testicles should be readily seen,
and of same size and carriage,

Objections—Sluggish; awkward; low carriage; wild,
vicious. In males, testicles not distinctly visible, or not of
came size and Carriage.

Condition—Healthy and mellow touch, fat evenly laid on.

Objections—Harsh to touch, flabbiness, fat in lumps on
back or sides.

Disposition—Quiet and gentle.

Objections—Cross, restless, quarrelsome.

Symmetry or Adaption of Points—The adaption of all the
points, size and style combined to make the desired type or
model.

DISQUALIFICATIONS FOR REGISTRY.

Sows scoring less than 60 points.
Boars scoring less than 70 points.
Red or black hair in coat.
Barren or stunted animals.

He CO DO H+

168 JUDGING SWINE

YORKSHIRE SWINE.

SCALE OF POINTS OF THE LARGE IMPROVED YORKSHIRE

ADOPTED BY THE AMERICAN YORKSHIRE CLUB.

General Outline—Long and deep in proportion to width,
but not massive; slightly arched in the back, sym-
metrical and smooth, with body firmly supported by
well-placed legs of medium length................

Outline of Head—Moderate in length and size, with lower
jaw well sprung, and some dish toward snout, in-
creasing swith vad vancime, amatinitiyss sensi = ooo eee eee

Forehead and Poll—Wide.................cccccccees

Hye—Medium size, clear and bright..................

Jowl—Medium, not carried too far back, toward neck, and
TOC} Hila Dye eee ec See ae asa) de Oe kt sae pecans ee

Snout—Turning upward with a slight curve, increasing
WHEN BOs. nie nehe en gneeuee sage ike, svlek s wel erate deel ate a eae omen

Kar—Medium in size, standing well out from head, nearly
erect, but inclining slightly. torward:... oo. oe

Neck—Of medium length, fair width and depth, rising
gradually from poll to withers, muscular, but not
gross, evenly connecting head with body...........

Outline of Body—Long. deep, and of medium breadth,
equally wide at shoulder, side and hams; top line
slightiy arched, underline straight................

Back—Moderately broad, even in width from end to end;
strong in loin, short ribs of good length..........

Shoulder—Large, but not massive; not open above......

Arm and Thigh—Broad and of medium length and de-
WO MOMMOM ssso-5500 See el anwie ae Sheela bee eh cuep ee one eee eee

Brisket-——Wide and on a level with underline...........

Side—Long, deep, straight and even from shoulder to hip

Ribs=Well arched; and) deep sc ces 4c es ee eee

Heart Girth and Flank Girth—Good and about equal...

Hind Quarters—Long to correspond with shoulder and
side, deep with moderate and gradual droop to tail. .

Ham—Large, well iet down on thigh and twist and rear
outline somewhat rounded. 5 3... ieee ee ee

Wwist=—Wellpidonvaa and: sme ativan cect cae cence eee ene enon ee

Dail IVWie duis Otay sine limed: stOnre Um ecmse on eee

Legs—Medium in length, strong, not coarse, but standing

Strateiit am Ge aU eek ey ikehs US et asec metiey eee
Hair—Apbundant, long, of medium fineness without any
DIStIOS: Fane he eee eae, Seo otccseae pA Rae cae er

Skin—Smooth and white, without scales, but dark spots in

Skins Ov MO’. TIS OG Wala. ere cus iere cae pene eae ee
Color=—White: on <6Very DaAriiiirc wus c casio eos cit eee ee
Movement—Active, but not restless..........:.......%

Counts

OFFICIAL STANDARDS OF EXCELLENCE FOR SWINE 169

THE YORKSHIRE TYPE.

The above scaie of points gives some idea of the relative im-
portance of the points to consider in selecting Yorkshires, but
it is well to keep a good idea of the general conformation in
mind.

The type of any animal is determined, of course, by the
use to which the animal is to be put, either alive or dead as
the case may be. Since the ultimate object of the Yorkshire
is the production of fancy ham and bacon, and principally
bacon, we must select the kind of form that will produce a
carcass comprising the greatest amount of those products with
the least amount of waste. So the most important point to
consider in selecting a Yorkshire is the length and depth of
side. Thickness from side to side is not essential. If the
hog has the proper depth of side the inside cavity will bo
large enough for the vital organs even if we secure extreme
narrowness of form. If we are to have a narrow long body
it is very important to have the top line slightly arched for
the back of such a hog is subjected to greater strain than one
with the short body.

Then briefly we want as a whole, a long, deep bodied hog,
with a good back, good deep hams but rather light shoulders;
and other things being equal we want the body of the least
thickness from side to side.

Too many breeders, who perhaps have been used to the
lard type, make the mistake of selecting Yorkshires with as
great width as possible. Avoid this by all means for the con-
ditions of feed and climate prevailing in the United States
tend toward thickening the body without any aid by selection.

170

JUDGING SWINE

HAMPSHIRE SWINE,

HAMPSHIRE STANDARD OF PERFECTION.

The following is the Standard of Perfection of Hampshire
hogs, revised and adopted by the American Hampshire Swine
Record Association at their late meeting:

DISQUALIFICATIONS.

Color—Spotted, more than two-thirds white or solid black.

Form—Any radical deformity, ears very large or drooping
over eyes, crooked or weak legs or broken-down feet.

Condition—Seriously impaired or diseased, excessive gross-
ness, barrenness in animals over two years of age, chuffy or
squabby fat.

Size—Not two-thirds standard weight.

Pedigree—Not eligible to record.

i ks

- Sides and Ribs

DETAILED DESCRIPTION.
Head and Face—Head medium length, rather nar-
row, cheeks not full; face nearly straight and medium
width between the eyes, surface even and regular...
Objections—Head large, coarse and ridgy, nose
crooked or much dished.

. Eyes—Bright and lively, free from wrinkles or fat

SUPTOUNGINES 7h ee Marist Win ke fois, @ lobia ee

Objections—Small, deep or obscure, or vision im-
paired by fat or other cause.

Ears—Medium length, thin, slightly inclined outward

QIN SOP WeaT A Pie See Re acca d Ge ice NG co ee oes cao

Objections—Large, coarse, thick, large or long
knuck. drooping or not under good control of the
animal.

Neck—Short, well set to the shoulders, tapering from

Shoulder: toy oheaids eo ee oe ee ee

Objections—Long, thick or bulky.

. Jowl—Light and tapering from neck to point, neat

QT Ge ATER 2 ON re at ce Oh eee ciara a ee

Objections—Large, broad, deep or flabby.

Shoulders—Deep, medium width and fullness, well in

Hine awatlhy aback ais 235.5 oer Te nner: nce hk eee oe

Objections—Narrow on top or bottom, thick beyond
line with sides and hams.

. Chest—Large, deep and roomy; full girth, extending

down even with the Jine of belly. 22 92. oe ee
Objections—Narrow at top or bottom; small girth,
cramped or tucked up.

. Back and Loin—Back straight or slightly arched; me-

dium breadth, with nearly uniform thickness from
shoulders to hams and full at loins—sometimes high-
ervatihips: than at Shoulders: caw ook aces ee
Objections—-Narrow, creased or drooped _ behind
shoulders; surface ridgy or uneven.
Sides smooth, full, firm, carry size
evenly from shoulders to hams; ribs strong, well
Sprune..ait, toprand. bOttOIm xc auees cise oe Rae eee
Objections—Sides thin, flat, flabby or creased or ribs
not well sprung.

«Counts

OFFICIAL STANDARDS OF EXCELLENCE FOR SWINE

10. Belly and Flank—Straight and full, devoid of gross-
ness; flank full and running nearly on line with sides
Objections—Belly sagging or flabby; flank thin or

tucked up.

11. Hams and Rump—Hams of medium width, long and
deep; rump slightly rounded from loin to root of
tail; buttock full, neat and firm, devoid of flabbiness
(Ope Sd! EY Ta Shine sche eR Ace a, Oe em nN ema SAL
Objections—Ham narrow, cut too high in crotch, but-

tock flabby, rump too fat, too narrow or too steep,
or peaked at root of tail.

12. Legs and Feet—Legs medium length, set well apart
and squarely under body, wide above knee and hock,
and rounded and well muscled below, tapering, bone
medium, pasterns short and nearly upright, toes
short and firm, enabling the animal to carry its
AEM Os tease yvaltiN: COSC ire Wake seme evalua aes. neous Ri ae eharvang Btelisut
Objections—Legs too liong, slim, crooked, coarse or

short; weak muscles above hock and knee bone
large and coarse and legs without taper, pasterns
too long to correspond with length of leg, too
crooked or too slender; feet long, slim and weak;
toes spreading, too long, crooked or turned up.

13. Tail—Medium length, slightly curled..............
Objections—Coarse, long, clumsy, swinging like a

pendulum.

oa. \Coat—Mine. straight, smooth ©... 6. so sen ye ce we
Objections—Bristles or swirls, coarse or curly. ©

15. Color—Black, with exception of white belt encircling
WOCYe aN CLUILGIMNE TOTe GSS ae ce eS wins, Be eee s
Ohjections—White running high on hind legs, or ex-

tending more than one-fourth length of body or
solid black.

16. Size—Large for conditions; boar two years and over,
450; sow, same age. 400; eighteen months boar, 350;
sow, 325; twelve months boar or sow, 300; six
TMOTMIGNISEae Ot SOMES WA ee ee a aaah wi gare

17. Action and Style—Active, vigorous, quick and grace-
hile shyle: atiractive: ands SpInited . oc wkc ee ao cs & weeks
Objections—Dull, sluggish and clumsy.

18. Conditions—Healthy, skin free from all defects, flesh
evenly laid on and smooth and firm, not patchy, and
devoid of all-excess Of "STOSSMESS ius 5. eek ong sc ages
Objections—Skin scurfy, scaly, mangy, or otherwise

unhealthy, hair harsh, dwarfed or cramped, not
growthy.

19. Disposition—Docile, quiet and easily handled.......
Objections—Cross, restless, vicious or with no ambi-

tion.

iq

10

10

172 JUDGING SWINE

DUROC-JERSEY SWINE.

SCALE OF POINTS—AMERICAN DUROC-JERSEY RECORD.

Similar to the description prepared by the National E
Duroc Jersey Record Association. 5
Head and-Pace ’ iis Boe ee ee ee Ok ee 4
BN VES ices bead 62d oneltah akeihe’ polls GR OLY ene Gy oe) tee ee EE Be 2
1 EF gC aro Se Rots ge OMAR al sear NLU Me RTPA MR 2
INCE aia aig BON el CARES eta Rk Cate: Paget i ie Da rr 2
VOWS ohio eT a tiara tate, OA deat ence tae Ae ov Vaan aad ol og 2
SHOULGERS = 65 ke Be ae ik re) an ae tes OL 6
CHESG 20 eae ene es ee te a A aati ied
Back and | Goimiy 5 c00 ee ee eRe Bac eet ee, ee 15
SidesandRiIDS s 6.208 See Os reg hs aes ae 8
Belly: and Piano 0 5 oc, i Bale Ree ea siacine Gea ee 6
Hams -and Rumps 330 8538s Oe ee ee 10
Legs and Meet. Re iG, Bog ie io eae cae 10
PAR ks ooh oie aoe ah nese to eee ede ch ace ks ne a Oe seen oe ee i
COAG re ae RR Scie ae ea eee ted el lee ar tae Gk ks na Ne 2
COTO 6625). OIE AE OES Re eal s., Sisk eee 2
SUZ Cy oe es ee alcg vo es as a RUG ig mere SA ca ane acl ea 5
Action and Style sch cc eco ae ie he aie a) ee eee +
Conma@itions is se ee ere aes Sa ee. 4
DiSpOSition sso shies eRe Ge ene ah eee BO. Rae eae 3
PROUD oe aes: Sos 2 ioe dass Rate aetna dor Siig ented alten tie a 100

DISQUALIFICATIONS.

Form.—-Ears standing erect; small cramped chest, and
crease back ‘of shoulders and over back so as to cause a depres-
sion in the back easily noticed; seriously deformed legs, or
badly broken down feet.

Size.—Very small, or not two-thirds large enough as given
by the standard.

Score.—Less than fifty points.

Pedigree.—Not eligible to record.

DETAILED DESCRIPTION.

Head and Face.—Head small in proportion to size of body;
wide between eyes; face nicely dished (about half way be-
tween a Poland-China and a Berkshire) and tapering well
down to the nose; surface smooth and even.

Objections.—Large and coarse; narrow between the eyes;
face straight; crooked nose, or too much dished.

EKyes.—Lively, bright and prominent.

Objections.—Dull, weak and obscure,

Ears.—Medium; moderately thin; pointing forward, down-
ward and slightly outward, carrying a slight curve, attached to
head very neatly,

Objections.—Very large; nearly round; too thick; swinging
or flabby; not of same size; different position and not under
control of animal.

Neck.—Short, thick and very deep and slightly arching.

Objections.—Long, shallow and thin.

OFFICIAL STANDARDS OF EXCELLENCE FOR JUDGING SWINE 173

Jowl.—Broad, full and neat; carrying fullness back to
point of shoulders and on a line with breast bone.

Objections.—Too large, loose and flabby; small thin and
wedging.

Shoulders.—Moderately broad; very deep and full; carrying
thickness well down and not extending above line of back.

Objections.—Small; thin; shallow; extending above line of
back. Boars under one year old heavily shielded.

Chest.—Large; very deep; filled full behind shoulders;
breast bone extending well forward so as to be readily seen.

-Objections.—F lat; shallow, or not extending well down be-
tween fore legs,

Back and Loin.—Back medium in breadth; straight or slight-
ly arching; carrying even width from shoulder to ham; sur-
face even and smooth.

Objections.—Narrow; crease behind shoulders; swayed or
hump backed.

Sides and Ribs.—Sides very deep; medium in length; level
between shoulders and hams and carrying out full down to
line of belly. Ribs long, strong and sprung in proportion to
width of shoulders and hams.

Objections.—Flabby, creased, shallow and not’ carrying
proper width from top to bottom.

Belly and Flank.—Straight and full and carrying well out
to line of sides. Flank well down to lower line of sides.

Objections.—Narrow; tucked up or drawn in; sagging or
flabby.

Hams and Rump.—Broad, full and well let down to the
hock; buttock full and coming nearly down and filling full be-
tween hocks. Rump should have a round slope, from loin to
root of tail; same width as back and well filled out around
tail.

Objections.—Ham narrow; short; thin; not projecting well
down to hock; cut up too high in crotch. Rump narrow; flat
or peaked at root of tail; too steep.

Legs and Feet.—Medium size and length; straight; nicely
tapered; wide apart and well set under the body; pasterns
short and strong. Feet short, firm and tough.

Objections.—Legs extremely long, or very short; slim;
coarse; crooked; legs as large below Knee and hock as above;
set too close together; hocks turned in or out of straight line.
Feet, hoofs long; slim and weak; toes spreading or crooked.

Tail.—Medium; large at base and nicely tapering and rather
bushy at end.

Objections.—Extremely heavy; too long and ropy.

Coat.—Moderately thick and fine; straight, smooth and
covering the body well.

Objections.—Too many erlees hair coarse, harsh and
rough; wavy or curly; swirls, or not evenly laid over the body.

Color.—Cherry red without other admixtures.

Objections.—Very dark red or shading brown; very pale or
light red; black spots over the body; black flecks on belly and
legs not desired but admissible.

Size.—Large for age and condition. Boars two years old and
over should weigh 600 pounds; sow same age and condition, |

174 JUDGING SWINE

500 pounds. Boar eighteen months, 475 pounds; sow, 400
pounds. Boar twelve months, 350 pounds; sow, 300 pounds.
Boar and sow pigs six months, 150 pounds. The figures are
for animals in a fair show condition.

Objections. Rough and coarse and lacking in feeding
qualities.

Action and Style.—Action vigorous and animated. Style
free and easy.

Objections.—Dull or stupid; awkward and wabbling. In
boars testicles not easily seen uor of same size or carriage;
too large or only one showing.

Condition.—Healthy; skin free from scurf, scales, sores,
and mange; flesh evenly laid over the entire body and free
from any lumps.

Objections.—Unhealthy; scurfy; scaly; sores; mange; too
fat for breeding purposes; hair harsh and standing up; poor
feeders. ;

Disposition.—Very quiet and gentle; easily handled or
driven.

Objections.—Wild, vicious or stubborn,

VICTORIA SWINE.

SCALE OF POINTS ADOPTED BY VICTORIA SWINE BREEDERS
ASSOCIATION. AMERICAN VICTORIA SWINE RECORD,

VoL. I, 1887. =
The description that follows is similar to that adopted §
by the National Association of Expert Judges.

Color—White, with occasional dark spots in the skin...... 2
Head—Small, broad and face medium dished ............ 3
Hars=—_Mine; poimtine tornward 5... . 6 2 2
Jowl—Medium size and neat): 7-. 220082 23). eee 1
Neck—Short, full and well arched ..................... 3
Shoulders—Broad and: deep (2 oi... eee 7
Girth, Around (Heart; io ss a ee ee 6
Back—Straieht. broad and level? . i. <). 2.8 9 ee a,
Sides——Deep: and “full 2 ee ae ee ee eee 6
Ribs——Weellsprume ds o.4.32 5 oe oi alae ence ches Dae eee il
hon—Broad -and-strone....° 82 es Gee he
Plank=—Well let. dow. ico oe Ee ee eee 2
Ham—Broad, full and deep, without loose fat............ 12
Tail—— Medium wine: and curled). .% ) os... one 6 oo See 2
heos=—Pine Vand) Strate ie. etic. bees ie oan cee ae ee 3
Beet=—Simade oe ee ea it) ee aS ca eo ee eee 3
Hair—Fine and silky, free from bristles ................ 3
Action Hasy, and seracenile aise Soe ay See. ea use eee 4

Symmetry—Adaptation of the several parts to each other. 10

Detailed description of Victoria swine as adopted by the Vic-
toria Swine Breeders’ Association at their annual meeting, No-
vember, 1888, as an aid to judges at fairs in place of the score
card.

Color.—White, with occasional dark spot in the skin.

OFFICIAL STANDARDS OF EXCELLENCE FOR JUDGING SWINE WAS

Head and Face.—Head rather small and neat. Face medium
dished and smooth; wide between eyes; tapering from eyes to
nose.

EKyes—Medium size, prominent, bright; clear and lively in
young, and quiet expression in aged animals.

Neck.—Medium wide, deep, short, well arched and full at
top.

Jowl.—Medium full, nicely rounded, neat and free from
loose, flabby fat.

Shoulders.—Broad, deep and full, not higher than the line
of back, and as wide on top as back.

Chest.—Large, wide, deep and roomy, with large girth back
of shoulders. .

Back and Loin.—Broad, straight or slightly arched, carrying
same width from shoulders to ham; level and full at loin;
sometimes higher at hip than at shoulder,

Ribs and Sides.—Ribs well sprung at top; strong and firm;
sides deep, full, smooth and firm; free from creases.

Belly and Flank.— Wide; straight and full; as low or
slightly lower at flank than at chest. Flank full and nearly
even with sides,

Hams and Rump.—Hams long; full and wide; nicely round-
ed; trim and free from loose fat. Buttocks large and full;
reaching well down toward hocks. Rump, slightly sloped
from end of loin to root of tail.

Legs and Keet.—Legs short; set well apart and firm; wide
above knee and hock tapering below. Feet firm and standing
well up on toes.

Tail.—Small; fine and tapering; nicely curled.

Coat.—Fine and silky; evenly covering the body.

Size.— Boars two years old and over when in good condi-
tion should weigh not less than 500 pounds; sow same
age and condition, 450 pounds. Boars twelve months old
not less than 300 pounds; sows in good flesh, 300 pounds.
Pigs 5 to 6 months old, 140 to 160 pounds.

Action.—Easy and graceful, but quiet.

Condition.—Healthy; skin clean, and white or pink in color;
free from scurf; flesh firm and evenly laid on.

Disposition.—Quiet and gentle.

DISQUALIFICATIONS.

Color.—Other than white or creamy white, with occasional
dark spots in skin.

Form.—Crooked jaws or deformed face; crooked or de-
formed legs; large, coarse, drooping ears.

Condition.— Excessive fatness; barrenness; deformity in
any part of body.

Pedigree.—Not eligible for record.

176 JUDGING SWINE

CHESHIRE SWINE.

STANDARD OF EXCELLENCE. THE CHESHIRE HERD BOOK.
VOL. I, 1889.

Head.—Short to medium in length, short in proportion tc
length of body; face somewhat dished and wide between the
eyes; ears small, erect, in old animals often slightly pointing
forward; neck, short; shoulders broad and full; hips broad.
body long, broad and deep; hams, broad, nearly straight with
back and running well down towards hock; legs small and
slim, set well apart and supporting the body on the toes:
tail, small and slim; hair fine, medium in thickness and quan-
tity; color, white, a few blue spots in skin not to disqualify,
but objectionable; when grown and well fattened should dress
from 400 to 600 pounds.

SCALE OF POINTS.

Cheshires must be Shown in fair breeding condition.
Animals too fleshy to meet this requirement must be
docked ten points.

Head.—Short to medium in length, short in proportion to
length: Of DOdy 0 io. Ghee. 6 8 Ee ees. beeeutane es ee &
Face.—Somewhat dished and wide between the eyes...... &
Jowl.— Medium in fullmess 2720 hie ees ee eee 3
Kars.—Small, fine, erect; in old animals often pointing for-

Counts

TEI ae iG ey Ce rd stro e teh oa cat We Se lone ios ieee ate err 5
Neck.Short and broad We i ae ee os ee >
Shoulders.—_ Broad mullsande deeper sei oe ei eee 6
Girth “Size of body, around: heart. a7 4.0.5 25. -- ee 8
Back.—Long, broad and straight nearly to root of tail.... 18
Side.—Deep and full, nearly straight on bottom line...... 7
Flank.—Well back and low down, making flank girth nearly

equal’ to heart girth 2. .0).. 2..6 3 2) ee ee ee 3
Hams.—Broad, nearly straight with back and running well

Gown towards Mock t 2s so as Ghia scree ace ele eee eee 10
Legs.—Small and slim, set well apart and supporting body

Ole LOGS eee ee es Bee eters etnmeiye Mase Gen(ef oho tent REE 10
Tail.—Small, slim and tapering ...........-+++-+++---:- 3
Hair.—Fine, medium in thickness and quality ........... 3
Color.—White, any other colored hair to disquality ase 2
Skin.—Thin and pliable; small blue spots objectionable,

Hut allowable cor) 5 coe shee ke eke oe en becca enim ne 3
Symmetry.—Animal well proportioned, handsome, stylish. . 8

otal o% cc he Oe va a aie ke ee

OFFICIAL ‘STANDARDS OF EXCELLENCE FOR JUDGING SWINE UAT

YORKSHIRE SWINE: LARGE WHITE,

STANDARD OF EXCELLENCE PUBLISHED IN THE NATIONAL
PIG BREEDERS ASSOCIATION HERD BOOK, NOTTING-
HAM, ENG., VOL. XII, 1896.

Color.—White, free from black hairs, and as far as possible
from blue spots on the skin.

Head.—Moderately long, face slightly dished, snout broad,
not too much turned up, jowl not too heavy, wide between
ears.

Kars.—Long, thin, slightly inclined forward, and fringed
with fine hair.

Neck.—Long, and proportionately full to the shoulders.

Chest.—Wide and deep.

Shoulders.—Level across the top, not too wide, free from
coarseness.

Legs.—Straight and well set, level with the outside of the
body, with flat bone.

Pasterns.—Short and springy.

Feet.—Strong, even and wide.

Back.—Long, level and wide from neck to rump.

Loin.— Broad. r

Tail.—Set high, stout and long, but not coarse, with tassels
of fine hair.

Sides.—Deep.

Ribs.—Well sprung.

Belly.— Full, but not flabby, with straight underline.

Flank.—Thick and well let down.

Quarters.—Long and wide.

Hams.—Broad, full and deep to hocks.

Coat.—Long and moderately fine.

Action.—Firm and free.

Skin.—Not too thick, quite free from wrinkles. Large bred
pigs do not fully develop their points until some months old,
the pig at five months often proving at a year or fifteen
months a much better animal than could be anticipated at
the earlier age and vice versa; but size and quality are most
important.

Objections.—Black hairs, black spots, a curly coat, a coarse
mane, short snout, in-bent knees, hollowness at back of shoul-
ders.

MIDDLE WHITE SWINE.

STANDARD OF EXCELLENCE ADOPTED BY THE NATIONAL PIG
BREEDERS ASSOCIATION OF GREAT BRITAIN,

Color.—White, free from black hairs and blue spots on the
skin.

Head.—Moderately short, face dished, snout broad and
turned up, jowl full, wide between the ears.

Ears.—Fairly large, carried erect and fringed with fine
hair.

Neck.—Medium length, proportionately full to the shoul-
ders.

Chest.—Wide and deep.

178 JUDGING SWINE

Shoulders.—Level across the top, moderately wide, free
from coarseness.

Leg.—Straight and well set, level with outside of the body
with fine bone.

Pasterns.—Short and springy.

Feet.—Strong, even and wide.

Back.—Long, level and wide from rump.

Loin.— Broad.

Tail.—Set high, moderate length, but not coarse, with tassel
of fine ‘hair.

Sides.—Deep.

Ribs.—Well sprung.

Belly.—F ull, but not flabby and straight underline.

HKilank.—Thick and well let down.

Quarters.—Long and wide.

Hams.—Broad, full and deep to hocks.

Coat.—Long, fine and silky. ~-

Acticn.—Firm and free,

Skin.—Fine and quite free from wrinkles.

Objections.—Black hairs, black or blue spots, a coarse mane,
in-bent knees, hollowness of shoulders, wrinkled skin.

SMALL WHITE SWINE.

STANDARD OF EXCELLENCE ADOPTED BY THE NATIONAL PIG
BREEDERS ASSOCIATION OF GREAT BRITAIN.

Color.—Pure white.

Head.—Very short and dished, snout broad and turned up,
jowl very full, broad between the ears.

EKars.—Small, short and erect.

Neck.—Short and thick.

Chest.—Full and broad.

Shoulders.—F ull and wide.

Legs—Short, set well outside the body, fine bone.

Pasterns.—Short and springy.

Keet.— Small.

Back.—Broad, level and straight.

Loin.— Wide.

Nail.—High set, small and fine, with tassel of fine hair.

Girth.—As deep as possible consistent with length.

Sides.—Deep.

Ribs.—Well sprung.

Belly.—Deep and near ground.

Mlank.—Thick and well let down.

Quarters.—Wide and full.

Hams.—-Deep, wide, full, and well rounded.

Coat.—Fine and silky.

Action.—F ree and firm.

Skin.—Fine, quite free from wrinkles. The general appear-
ance of animals, small, thick and compact when compared
with other breeds.

Objections.—Black hairs, black or blue spots, coarse hair,
in-bent knees, hollowness at back of shoulder, wrinkled skin.

OFFICIAL STANDARDS OF EXCELLENCE FOR JUDGING SWINE 179

SMALL YORKSHIRE SWINE,

SCALE OF POINTS—AMERICAN SMALL YORKSHIRE SWINE
RECORD, VOLUME II, 1890.

sinailer> the “betters &.. 6 si). Ay eee 2
Nose, shorter the better....... al soni ass 5
Dish eareater thie, better. 4... ¢.25e 4. 3
[ShsGis haere ghiaten 15 ( Width between ears, greater, the better 3

Kars, small, thin, erect, more so the
better (may be pricked forward, not

lopped) ee ef lelehielle: 6 ©; OL i9) eo) 101 1,0 Veuerle Levene; oe: -» 2
Top line, straighter the better, from
SIMOMMGETR Car stale sas cet ecneeec kee 28 5
Belly line, the more level the better... 5
Girth, in excess of length, more the bet-
ter, if not more than ten per cent... 5
I> ,
TEMES § ois! = BD Depth “eareater the betters 02 ds 5
Width, greater and evener the better,
fron shoulder to. ham...) <2. « Sie abso ae
Loin, broader the better. nae 5

Flank, deeper and fuller ‘the better. 5

( Length, lOnNSen Vthie—DEULCY ./scc 6 oo wceve.e.e LO
Elainace we oh okhe s 25 4 Breadth, broader the better......... 10
U thickness; ereater the better....6.62. . 5

jbencth loneer. the betters. . oa ecese 2
Shoulders: <4. > Breadth, broader the Detter... oc bee e038
(en IShitiGikemie@cceescmuernetie ta fo: WS ret Oa etererars JO
( Shorter the better..... Bite tay Cet aN cual etiayd 1 itcy
IRS ES SN Sbmaiahiters theiwbetterinis oiccec ee oe eg

Smooth, flexible, fine; more so the bet-

LCM eo eee etew nears ch vary oie ay aye duke wae Ro ae 5
f Must not be too thin, nor ridgy
SHECTIO) GG Geet area 5 and coarse, nor show discolored

spots from cold sores, not pale and
ashy but healthy in color and free
from eruption.

TPA Te 2a) ee ac ni vae ish & fs | Evener, finer and thicker the better. 5

General appear- Symmetry and evidence of vigorous
anceneree se. 5 Mea Was reas aaah eke cetkteabtiy eee tera une 2 5
PORN Ee SS eyseemerseat el re Svakec adel was a iets 100

DISCOUNTS AND DISQUALIFICATIONS.
Pedigree, lack of registration or ineligibility to be regis-
ETO Can, Cus Ole MNOS oo cde a cera cat tet a aliewe=ky aaa mete panan eee are 100

Sterility, inability to produce offspring disqualifies...... 100
Deformity, any structural deformity or lack disqualifies. .100

180 JUDGING SWINE

Disease, any evidence of, or tendency to disease disqualifies. 100
Disease, scars of sores, discolored spots, eruptions, eczema,

CLA CMC RIES PR eG LA ee wt Phar RR Me PRS ORGASM CICDONAY we) 25
Colored hair, :disqualiliess ek iy. sea. Soe ieee ee 100
Colored” Spots, ‘dark ‘spots aim. skin 2). 2.5.02) eee ee 5 to 25
Size, inordinate size, with coarseness of bone or form.10 to 50
SIZE} SAaIIMIN Wt VieR SIZ oye Wate ate achat Gee i is tele een eee 5 to 25
Disposition, savage or fierce nature...............- 5 to 10

SUFFOLK SWINE.

SCALE OF POINTS ADOPTED BY THE AMERICAN SUFFOLK 2
ASSOCIATION. i

Color:——W ibe iy esis eh ie nes a ne Ta eee ee ee 2
Head.—Small, broad and face dished................ 3
Hars.—Fiine, erect, slightly drooping with age.......... 2
Jowl.——Full and) meat, 3.25 smn cdesere ees one) 1
Neck:——Short, ‘tull and ‘slightly arched..2:. 52.4... ee 3
Shoulders.—Broad and deep...........-...-.eeeeeececs 7
Girth ‘Around Heart oe re a Se © eee 6
Back.——_Straight,, broad; level, ..cu6. kos le oe 12
Sides.——Deep - and fullhe veces Se ve eee 6
Ribs. W ell sprue oe 2.6 iS. see a eee ace Bi he te ie ee 7 -
Lom:—Broad- ‘and: Strom?) ace a ki ee eee wy,
EPlank.——Well Tet (dow inc ice 2e hs © os aoe hc toe aeh ie 2
Ham .=—Broad) full. deep ics aig a eile See ie 12
Tail.—_Medium. fine and)curled. 222505.) .2).4 02.5 oe ae 2
Legs.—Fine, straight and tapering......... “a GN A ar 3
Meet.=—_S maa ee ee oa) see PR RRR NG i MARR 3
Hair.—Fine and silky, free from bristles............... 3
Action;—Hasy “and eracefuls: 2.89. Gow 6 eee 5 ee ee 4

Symmetry.—Adaptation of the several parts to each other 10

Total oon 0 0900 @ Coe Ne 6 Wore ee oo. S58 al oite eee iene wHel el eee een eee!

OFFICIAL STANDARDS OF EXCELLENCE FOR SWINE 181

TAMWORTH SWINE.

STANDARD OF EXCELLENCE ADOPTED BY THE NATIONAL PIG BREEDERS
ASSOCIATION OF GREAT BRITAIN AND THE AMERICAN
TAMWORTH SWINE RECORD ASSOCIATION.

Color—Golden red hair on a flesh colored skin, free from
black.

Head—Fairly long, snout moderately long and quite
straight, face slightly dished, wide between ears.
with fine fringe, carried rigid and in-

clined slightly forward.

Neck—Fairly long and muscular, especially in boar.

Chest—Wide and deep.

Shoulders—-Fine, slanting and well set.

Legs—Strong and shapely, with plenty of bone and set well
outside body.

Pasterns—Strong and sloping.

leet—Strong, and of fair size.

Back—Long and straight.

Loin—Strong and broad.

Tail—-Set on high and well tasselled.

Sides—Long and deep.

Ribs—Well sprung and extending well up to flank.

Belly—Deep, with straight under line.

Flank—F ull and well let down.

Quarters—Long, wide, and straight from hip to tail.

Hams—Broad and full, well let down to hocks.

Coat—Abundant, long, straight and fine.

Action—Firm and free.

Objections—Black hair, very light or ginger hair, curly coat,
coarse mane, black spots on skin, slouch or drooping ears,
short or turned up snout, heavy shoulders, wrinkled skin, in-
bent knees, hollowness at back of shoulders.

The following is the Tamworth Scale of Points adopted by
the English tzeeders:

Monmation and, settine ions of fore lees). o> .u2.. .. 5s a ee we 10
MoLpmiation. ang setting on Of hind Jessy. 23.5.0 2.5... se: 10
mene theandyseneral, comrormation. ... +. easels eee . 10
LHCAORNeCAr Ss TOMWLAaG, SMOUts wean ood etek ute ae ey a 10
BS RCSEEICG LENG Ae no Bim 810112) pA a a Ae tee SN A es Pan ae a 5
Breadth and “depth Ob. Shomders 3. soos Oe eee 8 10
Width of loin, depth of sides, springing of ribs......... 15
Deprh-andebreadtin Ok Mam: a... ..ins sie we) eg so le es 10
Straightness of back..... Sy a AE SO eI ry SR a ae ganas)
ELPA, CANE Ole: SEM ce eles eeiesy vi cme oie eka ahd Mebece esene 5
(CUCINA ADR RA Cane ae nN ee ae eel | Ae eR Pee ol ear 5

ACKNOWLEDGMENTS. _

ee —_——--

ACKNOWLEDGMENTS.

This book has been developed to its present form under in-
fluences that have been very favorable to it and the author
feels that these should be fittingly acknowledged. From its
inception, some ten years ago, these influences have been so
encouraging that it becomes necessary to give tangible evidence
of them, and consequently the work had to be published with-
out any thought of filling the traditional ‘“‘long-felt want’’
which is so frequently the source of authorship. Previous to
attending the Ontario Agricultural College the writer had a
very limited knowledge of any phase of live stock work but a
deep love and active interest in animal life, centered chiefly
on horses, made the instruction from such teachers as Prof.
Wm. Brown, Dr. FC. Grenside and Prof. J. W. Robertson, a
genuine pleasure. After graduation, three years of editorial
management of the Canadian Live Stock Journal offered un-
usual opportunities for analyzing the ideals of the best Cana-
dian breeders, to whom unlimited appreciation is hereby ten-
dered for a foundation which could hardly have been laid
without more than usual co-operation from them. With the
acceptance of the Chair of Animal Husbandry in the University
of Wisconsin, a wider field was entered upon for deeper study
and investigation. Stock judging was made a leading feature
of the course, and with the development of ideas a new system
of instruction was evolved. The writer is vastly indebted to
Mr. R. B. Ogilvie, formerly proprietor of Blairgowrie Stock
Farm, for not only directly assisting the development of this
department at the University, but also for the results from
frequent visits and conrerences at Blairgowrie, through which
a much stronger grasp of the essentials of horse judging was
obtained. For many valuable observations on the qualities of
draft horses the writer finds himself also greatly in the debt

186 ACKNOWLEDGEMENTS

cc: Mr. Alexander Galbraith. The influence of Hon. W. A.
Jones, now Commissioner of Indian Affairs, was clearly felt on
the development of this department of the University, for
through him as chairman of the Farm Committee of the Board
of Regents, the equipment for this work was materially up-
lifted with corresponding encouragement. Mr. George Mc-
Kerrow liberally assisted the writer in his work and much
advancement is due to him and others, including Messrs.
George Harding and Son, the late Mr. M. W. Dunham, Ex-
Governor Hoard, H. C. Taylor, John Gosling and M. J. Hoven,
all of whom in more than one way gave material impetus to
the movement.

It was at this time that the writer come under the inspiring
influence of the late Mr. William Watson. It was a source of
intense pleasure to see this experienced fitter and judge sub-
ject any of his loving friends, chiefly cattle and sheep, to his
considerate inspection. Equally fair minded, another friend,
William Lysaght, had this rare faculty of candid criticism
even of his own, and to both of these men the writer owes
more than he is able to acknowledge. After coming to Iowa,
enlarged opportunities were entered upon for the pursuit of
these studies. Prof. C. F. Curitss and Hon. James Wilson,
present Secretary of Agriculture, had prepared the way with
an equipment in live stock and other facilities of exceptional
merit for the teaching of this subject. Continued association
with the former has vastly deepened and widened the writer’s
interest and knowledge of this subject; for such must be the
outcome of contact with a broad and fair minded judge of
wide experience in American live stock show rings. One of the
most effective sources of encouragement to the development
of this line of teaching has been the support given the move-
ment by the commission firm of Messrs. Clay, Robinson &
Company, of the Union Stock yards, Chicago. By liberally
donating prizes for the study of this subject in our colleges,
this firm brought the attention of the practical man to it, as
the latter realized that when a large firm stopped in its work
to do this there must be something of genuine merit in the

~ ACKNOWLEDGEMENTS 187

movement, With such interest from outside sources and such
direct associations is it any wonder that the subject should
grow until it became a necessity to publish a book about it?

Other influences have been drawn on in studying this sub-
ject further. In earlier days the writer happened on one of
the first numbers of the Breeders Gazette, containing an illus-
trated editorial on the points of horses. This emphasized the
importance of the subject and at once started the note taking
and the collection of photographs which seem essential features
for a work like this. Since then the same source has been
frequently drawn upon. The writer has also found it very
desirable to keep in touch with the London Live Stock Journal,
as well as many other publications along this line included in
the American press. Among contemporary works, Capt. Hayes’
‘Points of the Horse,’? Goubaux and Barrier’s ‘‘Exterior of
the Horse,’’ Underhill’s ‘‘Driving for Pleasure’ and many
others have been consulted. To continue acknowledging all
the sources of assistance to the writer, would require another
volume but let it suffice to say—there are hundreds of Amer-
ican, Canadian and British breeders to whom he vividly recog-
nizes his debt but feels utterly unable to adequately acknowl-
edge it.