NEW SYSTEM

Gisborne Herald, Volume LXVI, Issue 20083, 1 November 1939, Page 6

NEW SYSTEM

JUDGING FAT LAMBS GISBORNE SHOW CLASS FIRST TIME IN N.Z. BLOCK TEST SYSTEM Much interest is being displayed in - the new system of judging fat lambs which is to be introduced at the Gisborne Show next week for the first time in New Zealand Show history.This method is known as the Cambridge blqck-test system, which was introduced into New Zealand by Dr. C. P. McMeekan, of Massey Agricultural College. The scheme was worked out by Dr. Hammond, an English authority, who visited New Zealand a few years ago to investigate and report on lamb production and other matters in regard to stock. At the Gisborne Show next week a class of 34 lambs will be judged under the new system. The lambs will be judged on the hoof at 9 a.m. on the first day, Tuesday, by Mr. A. Miller. Hamilton. At about mid-day they will be taken to the freezing works to be killed, dressed and chilled. Show-Case on Grounds It is proposed to carry out the first stage of the block-test system on Tuesday afternoon and to complete it on Wednesday morning, Dr. McMeekan doing the judging. The prize-winning exhibits will be taken to the Showground for display and demonstration by Dr. McMeekan, a glass show case having been secured for the purpose. The balance of the exhibits will be displayed in the window of the shop of Messrs. Collin Limited. The new system is regarded as the ideal method of judging of lambs for the English marker, and the class has created great interest among fat lamb producers, as indicated by the large numbers of entries, totalling 34 Even i.: the war has spoilt competitive effort on the London market for the time being, it is felt tha' the Dominion will be required to safeguard its quality in readiness for the time when New Zealand will be required to lead the world once more. Scale of Points The scale of maximum points under , the new system has been arranged as follows; —

External Points.—(l), legs, short boned and well fleshed, 30; (2), aft cover, sufficient on lower part of the legs, 10; (3), loin, width and fillness, 10.

Internal Points. —(4), depth of fat on loin, correct proportion, 20; (5), eye muscle, depth and size, 15; (6), ribs, length and high proportion of lean, 10; (7), colour and texture of flesh, not too dark, fine grain, 5; total, 100 points.