Judging live stock

Front matter

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Chapter I— Judging Horses. The Anatomy A Basis Of Study

The Bones as Levers; Actions of the Muscles; Function of the Nervous System; Temperaments.

JUDGING DRAFT HORSES.

V

General Examination. — 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 Substance 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.

III. JUDGING LIGHT HORSES 21

General Examination. — Form; Three Classes of Light Horses; The Coach or Carriage Horse; Analysis of Style; The Trotter or Roadster; The Pacer as a Roadster; The Saddle Horse; Quality; Durability Associated 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.

IV. JUDGING HORSES IN THE BREEDING CLASSES 45

Sex Characteristics; Differences in Disposition; Differences 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 Diseases; The Mare Classes; Colts and Fillies.

V. ESTIMATING THE AGE OF HORSES BY THEIR TEETH 51

Appearance of Incisors; Order of Appearance of Incisors; Disappearance of the Tables.

CONTENTS— CONTINUED.

VI. EXAMINATION FOR UNSOUNDNESS 53

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 Lameness; Thoroughpin; Curb; Bone Spavin; Bog Spavin; Unsound in Wind; Detection of Stable Vices.

VH. OFFICIAL STANDARDS FOR HORSES 59

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

CHAPTER II— JUDGING CATTLE. Method of Examination 63

I. JUDGING BEEF CATTLE . . . 63

Method of Handling; Store Steer; Form 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.

II. JUDGING BEEE STOCK FOR BREEDING PURPOSES 73

Judging Beef Bulls; Judging Beef Cows; Judging Young Beef Stock.

III. JUDGING DAIRY CATTLE 76

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.

IV. JUDGING DAIRY BULLS 88

Purity of Breeding; Uniformity of Breeding; Pedigree Based on Performance; Qualities Associated with Individuality; Judging Calves.

V. OFFICIAL STANDARDS OF EXCELLENCE FOR CATTLE - . . 90

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

Chapter Iii— Judging Sheep

Method of Examining Sheep; Deception Due to Trimming; Estimating Age by the Teeth 107

I. JUDGING SHEEP FOR MUTTON AND WOOL 109

Feeding Type that Gives the Best Gains; Feeding Type Bringing Most at Maturity; Type Desired by the Butcher; Quality; The Importance of Condition; Judging Condition; Importance of Dressed Weight; Consideration of the Consumer; Qualities of the Fleece; Examining the Fleece; Quantity of Fleece; Density; Length

CONTENTS CONTINUED.

of Staple; Quality of Fleece; Softness; Crimp; Soundness; Condition; Purity; Domestic Wool; Territory Wool; Blanket Wool; Lustre; Brightness; Yolk; Do- 1 -""' mestic Wool; Territory Wool; Blanket Wool; Classification of Wool; Commercial Grades; Scale of Points for Fine Wooled Sheep; Scale of Points for Fat Sheep.

II. JUDGING SHEEP FOR BREEDING PURPOSES 126

Formation of Types; Value of Breed Type; The Ram; The Ewe; Judging Lambs and Flocks.

III. OFFICIAL STANDARD OF EXCELLENCE FOR SHEEP 130

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

Chapter Iv— Judging Swine

I. JUDGING FAT HOGS 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.

II. JUDGING BACON HOGS 152

Condition; Form; Weight; Shoulder; Side; Scale of Points for Bacon Hogs.

III. JUDGING SWINE FOR BREEDING PURPOSES 156

The Boar; The Sow.

TV. OFFICIAL STANDARD OF EXCELLENCE FOR SWINE 158

Berkshire; ^Hampshire; Poland China; Chester White; Duroc-Jersey ; Victoria; Cheshire; Yorkshire; Middle White; Small White; Small Yorkshire; Suffolk; Tamworth.