SELECTING STORE SHEEP.

Taihape Daily Times, 17 July 1919, Page 6

SELECTING STORE SHEEP.

~ lPOINTS on INTEREST AND ‘_ ' VALUE. I -when buying store Sheep, whether i for .-breeding or fattening purposes, a careful examination of good points in individual sheep is advisable. Quite a number of points w'lTl help to indicate whether the mufion and wool ultimately yielded is of aliaitflre likely to be in demand, and, possibly, if observed at the outset, will result in money being saved in feeding -and shephe'rfiing_ It is an advantage to have to “do”’ with straight lines, not dealers’ lots. We have not at the moment in mind the owner of large grazing areas, more or less surface sown, but the farmer who grows winterfeed and works‘ his farm on a rotation basis, and secures most of his sheep yearly. I-Ie will.._.llave to deterimne fiether he is going in for big-carcase animals, growing rather strong wool, or sheep with a dash, of merino blood, and carrying wool designated “fine” crossbred or medium half.bred. It is impor- , taut that the feet of the sheep should be looked to if animals are wanted that they" keep on their feet and not go lame or “foot rotty” whein grazing on dairy pastures and muddy paddocks growing roots, etc., It may be too sweeping an assertion to say that the nearer the merino the more like- ; lihooa-there is or foot ~rot if grazed,‘ on marshy areas, but it is certain there his a bigegr risk .-.4:-lame‘z:T,ess and knee-drill, whatever the ailment, I than with sheep of a heavier breed. in selecting ewessome important ’ points are worth noting. A good scrag is an indication of lean meat throughout the carcase, and a good neck often means a good leg. What is known as a ewe-necked ewe, however paradoxical it may seem, is to be avoided The neck should be thick towards the , trunk, but tapering to the‘ head and - not too short. It is something to have i a good-shaped head, as sheep showing uniformity in this respect, count for much. The carcase should ‘be -as square as posSible,'with good breadth‘ of chest, to give a good fral_ne,v but more viidth is desirable behind than .. in front, as the flesh there is heavier I and more valuable. The shoulders ‘ should be ’ well covered with firm ; flesh. Another indication of meatmaking qualities’is to have the thighs and fore flanks well fleshed downwards. This gives weight and depth to t the carcase. The back is a place where 1, somesheep, fat or lean, are never very good_ An expert will find indications as to condition in his own especial way. Those sheep, the back of which are “nicked” are supposed to fill up best. but this is rather an indication of an- already ripe condition, as this “nicking” or dividing into two - portions along the spine takes place in the last stages of fattening and proves that there is much fat elsewhere. It is interesting to note that the order of deposition of fat isfirst, 011 the net developing the intestines; secondly, around‘ the kidneys; ‘thirdly, on the rumifat the tailhead;',' follrt-1113’, along the back up to the} neck, and around the ribs; Rfffthly, between the muscles and underneath the body; next up to the breast in front and scrotum behind, and after; all these parts havepln the same order received more fat the “nicking” takes a place. Necessarily, therefore, the rump is a part which should be Well ' ‘ developed, although anything excess“'6 is not to be encouraged. such as: may at times be seen in some of ‘the t ‘ heavy breeds. Animals with faulty mouths should be banned, as “pig“§ 01‘ “I 103” mouth animals would prob- ix ably hand down the blemish to their ia °‘TSPr_ing. In respect to the woolifl covering the animals proposed to be i , mtroduced on to the farm’ the quality 1 P will depend upon a number of condi- S tions. Common to all, however, we 2 want sheep which are densely cloth- ‘1 ed, the belly must be well covered.‘ in . ii