vj fir r-^ 
 
 • # « 
 
 rj» « • 
 
 xceiieQee 
 
 ,.,.FOR.,.; 
 
 Cat;tl<s, Sheep and .Suiine, 
 
 ^<^'i?5'??"i:C^ 
 
 
AMERICAN 
 
 STANDARD OF EXCELLENCE 
 
 FOR 
 
 PURE-BRED CATTLE, SHEEP AND SWINE, 
 
 BEING A COMPILATION 
 
 OF THE "SCALES OF POINTS" ADOPTED BY THE 
 DIFFERENT PURE-BRED LIVE-STOCK 
 BREEDERS' ASSOCIATIONS OF 
 • " THE UNITED STATES. 
 
 " E\erj- animal should be judged hy the standard established by the associa- 
 tion of the breeders of that class of animals. * * * * * jjq q^^q need say that 
 any intelligent breeder, of any class of thoroughbred animals, with the standard 
 of characteristics and the scale of points as a chart, cannot judge fairly and profit- 
 ably, animals bred for the same purpose as his."— Col. F. J)^ ^pg^isr - ^ 
 
 AUG 15 1894 
 
 PRINTED AND PITBLISHED FOR ^.yCM^O H V 
 
 FRANK A. LOVELOCK, EXPERT JUDGE, 
 SALEM, VIRGINIA. 
 
 1893. 
 
Entered accord itij;- to ,-\ct of (^jngresy, in the year 180.'!. 
 
 By FKANK A. LOVELOCK. Expert Judge, Salem, Virjiinia, 
 
 In the OlHce of the Librarian of Congress, at Washington. 
 
 
 SALEM, VA.: 
 THE a'IMES-KEGISTER BOOK AND JOB PUIXT. 
 
f^i^e:f".a.oe:. 
 
 It is now probably some ten or twelve years ago since the editor 
 of tliis book first became acquainted with " Tlie American Stand- 
 ard of Perfection " for poultry, a work for which his respect and 
 admiration have steadily increased as he has witnessed year by 
 year, at the different poultry shows throughout the country, the 
 skillful work of intelligent expert judges, in determining the merits 
 of competing specimens, by comparing them with the points of 
 excellence laid down in that most reliable authority. Nor has it 
 been only in the show room that the true worth of this perfect 
 poultry guide has been tested, for there is not a careful breeder of 
 l)ure-bred poultry in America today, but who turns with the same 
 regularity for counsel and advice to his " Standard," as the Christ- 
 ian does to his daily guide, the holy Bible. All disputes in com- 
 petition are settled by the " Standard"; prizes are won by select- 
 ing those specimens which approach nearest in excellence to the 
 hundred points of perfection laid down in the " Standard "; buy- 
 ers purchase those birds which score highest according to the 
 "Standard"; breeders mate their birds according to the require- 
 ments of the " Standard," and, inasmuch as the " Standard of 
 Perfection " in poultry is the result of the combined experience 
 and thought of the foremost breeders in the country, so the speci- 
 mens which in excellence approximate nearest its requirements are 
 considered the best specimens of their breed. 
 
 Seeing then, how good a thing was this "Standard of Perfec- 
 
4 PREFACE. 
 
 tion" as applied to poultry, the editor, who was formerly a breed- 
 er and exhibitor of purebred live-stock, often thoujjht that a 
 standard of excellence for pure bred cattle, sheep and swine, if 
 approved by the respective breeders' associations, would be equal- 
 ly as helpful to the thoushful breeder or judfi^e of pure ored live- 
 stock, as those recognized as authorities by ihe poultry breeders 
 of the United States. At that time it did not occur to the editor 
 of this book to correspond with the secretaries of the different 
 breeders' associations, but, later, after he had commenced his 
 career as expert judge at the Fairs, he gradually obtained the 
 standards of excellence from the aforesaid secretaries, and soon 
 realized that they were of inestimable value in making awards. 
 After having studied them all carefully, the editor is of the opin- 
 ion that whilst improvements could be made in a few of these, yet 
 any one of them is a vast improvement upon the "rule of thumb" 
 system, (?) for breeding or judging so prevalent throughout the 
 Eastern States. Feeling, therefore, that breeders and judges of 
 pure-bred cattle, sheep and swine would welcome a collection of 
 these standards of excellence in one handy volume, as a guide, and 
 for reference, education and comparison, the undersigned has, 
 after considerable correspondence and study, obtained and sys- 
 tematized almost every standard of excellence ever adopted by 
 any pure-bred live-stock association in America. He trusts that 
 it may become to the breeders and judges of pure-bred live stock 
 as useful as the " Standard of Perfection" is to the countless 
 breeders of poultry throughout the country. 
 
 The undersigned, knowing full well that he could hardly emi)ha- 
 size suflRciently the great need for better judging at Fairs, has 
 taken the liberty of republishing from that well-known publica- 
 tion, " The Country Gentleman," an essay vipon this topic from 
 the facile pen of the late illustrious Col. F. D. Curtis, which ap- 
 peared in that excellent weekly, and which should be read by all. 
 
 FRAN^K A. LOVELOCK. 
 
 Salem, Virginia. 
 
A Reform in Judging- at Fairs. 
 
 Eds. Country Gextlkiiax— A fair, to till iis full mission, should 
 be educational. When shows simply excite wonder, and only- 
 fill gaping mouths with a passing interest, there is not much in- 
 struction about them, and very little knowledge is carried home 
 to stimulate improvement and provoke emulation. In all needed 
 reforms, I am not particular about the way it may be done, pro- 
 vided it is done. How shall fairs be made more than an attrac- 
 tion for sight-seeing and the pleasure of meeting each other? It 
 may be urged that there are reasons enough for holding fairs. 
 I grant it, for the past, perhaps, but not for the future. Agricul- 
 ture must stand in the iunnediate future upon broader and deep- 
 er foundations. There is too big a tide against it to enable it to 
 move with so little power. The propelling force must be stronger, 
 to push our business along in competition with others. The fair 
 inust be made more of a factor foi- instruction and improve- 
 ment. As now conducted, the " picking up " system of getting 
 judges is too common. This should never be done. None but 
 experts should ever pass upon the merits of goods or animals. By 
 experts I do not mean cranks or ax-grinders. Such men are al- 
 ways out of place, where opinions are asked. There is too much 
 warp in their make-up. 
 
 There is a cla«s of experienced and honorable men in every 
 trade, farmers and stock-breeders not excepted. These are the 
 men who should be invited to do the judging, and they should be 
 well paid for it. It is unnecessary to have three experts, as one is 
 ample. The old style judges were generally friends of the powers 
 that be, and while this was no disqualification, it was not an 
 equipment for skill and judgment which specially fitted them for 
 this important and delicate work, nor would it carry much 
 weight with exhibitors and lookers on. 
 
 In the West, where fairs are fairs, there is a rapid tendency to- 
 wards the one-judge plan, and he a man " known and read of all 
 men" in the special line in which he is called to act. Such judg- 
 ing must iie instructive, and far in advance of the awards made 
 
6 A REPORil IN JtTDfilNd AT FAIRS. 
 
 u{)onthe' picked up" plan. The jiulLririf? at some of our State fairs, 
 whei-e we expect a hiicher j;:rade thnn at a county fair, is often sim- 
 ply a burlesque. At a State fair recently held, one of the judges, 
 who assumed a degree of arrogance and importance equal to sev- 
 eral ordinary men, and wisdom superior to several ordinary owfs. 
 did not know anythinf^ about swine herd-books or standards, or 
 requirements of associations to constitute thorou<ihbreds, but he 
 " knew a good hog and one which suited him." Under the dicta- 
 tion and awards of such a judge the exhibitors of all breeds stood 
 back in disgust, and let the thing run. How much could any 
 one learn from such decisions in regard to the characteristics 
 or qualities of any breed or the valuable and best features in 
 breeding? 
 
 I would uiake the exhibit of as great practical value as possible, 
 as this would add to the attractions of the fair. When people 
 found out that teaching by object lessons would take place, and 
 by noted and accepted teachers, they would flock around the 
 rings where stock, was being judged, and the pens, to compare 
 the points and evidences of value. To make all the lessons of the 
 exhibition of animals merely a sight, with printed records to fol- 
 low, is not the full measure of an agricultural fair of^ any preten- 
 sions. We must get more out of it. The wheels of time now grind 
 too close for so small a return. My idea is that each and every ex- 
 hibition, especially of live stock, should be a school of thorough 
 object teaching, to be added to all the other and stereotyped impres- 
 sions. Every animal should be judged by the standard establish- 
 ed by the association of the breeders of that class of animals. The 
 standard should be publicly announced, and each animal tried by 
 it, and its superiority over another, or where it may be equal, 
 stated orally ; so that those looking on, and the breeders, may see 
 the value of good points and learn how to distinguish them. No one 
 should be allowed to talk back or interfere, but let the judge give 
 reasons for his preferences, and i)oint out the blood markings and 
 perfect features. This kind of judging is no mere dream ; its prac- 
 ticability has been demonstrated. This little taste of common 
 sense in judging has made a keen appetite for a full meal. The 
 judges must not be breeders of the same kind of animals, but of 
 other breeds bred for the same purpose. If is difficult to get (ex- 
 perts, breeding Jerseys, for instance, who are not identified with 
 some family of this breed, and heu'e, however higli-minded, they 
 
A REFORM IN -Tl?DGtN« AT J'AIRS. 7 
 
 M'oul J be liable to be accused of leaning toward their favorites. 
 The same criticism might follow with the judges of sheep or swine 
 or horses. Let us have a new track, and see if it will not carry us 
 smoother and better than any old rut. Take the judges for any 
 accepted butter breed from the breeders of butter breeds — from 
 Jerseys to judge Guernseys, Ayrshires to judge Holsteins, and 
 beef breeds in the same way — JShort-Horns to judge Herefords — 
 following the same rule with the Polled cattle. The same mis- 
 matching should be followed with the breeds of swine, giving, for 
 instance, the Berkshire breeder dominion over the Duroc-Jersey, 
 and the Chester White over the Poland-China, or one judge over 
 each class, classed as large and small — this judge being taken from 
 a class he does not breed. 
 
 The tine wool sheep breeders will oppose a one judge and an out- 
 side man, the strongest, for they have a conceit that a coarse or 
 rai(5dle-wool breeder does not know anything about Merinos. Why 
 not V Is there any unfathomable mystery about the breeding or 
 appearance of Merino sheep V The truth is, there ought to be a 
 little more of the middle-wool brains in them, and would it not be a 
 wise thing for the sheep, and the breeders also, to pass in review 
 before the breeders of larger sheep and those bred for a double 
 purpose? There has been too much of the one-idea, or hang-on 
 with the breeders of Merino sheep. They want to get out of it. I 
 should consider it a privilege to have my Merinos judged with the 
 Merino standard by a wide-gauged, middle- wool breeder, and why 
 not the sheep of this last class by a close-texture, fine-staple, big- 
 dewlap, compact-body and hardy-constitution, Merino-educated 
 eye and brain ? Sheep must now, of all stock, be bred for utility, 
 and they must stand on their merits while in the hands of the 
 farmer. The protection, trusts and inflation will come when out 
 of the farmer's reach. No one need saj" that any intelligent 
 breeder, of any cl^ss of thoroughbred animals, with the standard 
 of cliaracteristics and the scale of points as a chart, canuot 
 judge fairly and profitably animals bred for the same purpose as 
 his. Such an objection would be a reflection on tlie intelligence 
 and sound judgment of the breeder. If it may in part hold good, 
 it is a possibility for better results, than with " pick-up " judges, 
 or those expert in their kind, with an inevitable round of dissat- 
 isfaction on account of possible prejudice or favoritism. 
 
 Kirbi/ tiotnesttud. New Vork, F. D. CURTIS. 
 
NOMEN-CLATURE FOR BULL. 
 
 . 0) -P 
 fe tH o 0) -p 
 
 
NOMENCLATURE FOR COW. 
 
 coi4H-ar-i>*»-MN" 
 
10 
 
 ABERnEEN-AKttlfS CAtTLTl. 
 
 ABERDEEN-ANGUS CATTLE. 
 
 standard of Excellence for Aberdeen-Anjj- is Cattle, as adopted by the Ameri- 
 can Aberdeen- Angus Breeders Association, Thomas McFarhine, Secretary, Har- 
 vey, Illinois. 
 
 POINTS. 
 
 SCALE OF POINTS FOR BULL. 
 
 1. Color, . 
 
 2. Head 
 
 3 Throat, 
 
 4. Neck, 
 
 5. Shoulders, 
 
 6. Chest, 
 
 7. Brisket, 
 
 8. Ribs, 
 
 9. Back, . 
 
 10. Hindquarters, 
 
 11. Tail, 
 
 12. Underline, . 
 
 13. Legs, 
 
 14. Flesh, 
 
 15. Skin, . 
 
 10. General Appearance, 
 
 
 COUNTS 
 
 3 
 
 
 . 10 
 
 •J 
 
 
 . 3 
 
 if 
 
 
 . 10 
 
 
 4 
 
 
 . 8 
 
 
 10 
 
 
 . 8 
 
 
 3 
 
 
 . 4 
 
 < 
 
 4 
 
 
 . A 
 
 
 10 
 
 
 10 
 
 100 
 
 Pmhfkction, 
 
 When bulls are exhibited with their progeny in a separate class, 
 add 25 counts for progeny. 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Color. — Black. White is objectionable, except on the un- 
 
 derline behind the navel, and there only to a moderate 
 extent; a white cod is most undesirable, . . .3 
 
 2. Head. — Forehead broad; face slightly prominent, and taper- 
 
 ing toward the nose, muzzle tine ; nostrils wideand 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 
 
AHKKDEEK-AXnrs CATTLK. 11 
 
 ii. Throat. -Clean, \vitl)out any devflupuient uf louse llesli un- 
 derneath, . . . . . . 8 
 
 4. Neck. — Of niediuui length, nin.«cul;ir. with moderate crest 
 
 (wliich increases witli age), spreading out to meet the 
 shoulders, witli full neck vein, . . . .3 
 
 5. Shoulders. -Moderately oblique, well covered on the blades 
 
 and top : with vertebra or backbone slightly above the 
 scapula or shoulder-blaJes, wliich should be moderately 
 broad, .... ....(} 
 
 6. Chest. — Wide and deep ; also round and full just back of 
 
 elbows, . . . . . . . .10 
 
 7. Brisket. — Deep and moderately projecting Irom between 
 
 the legs, and proportionately covered with flesh and fat, 4 
 
 8. Ribs. — Well sprung from the backbone, arched and deep, 
 
 neatly joined to the crops and loins, . . . .8 
 
 9. Back. -Broad and straight from crot)sto hooks; loins strong, 
 
 hook bones moderate in width, r.ot i)rominent, and well 
 covered ; rumps long, full, level, and rounded neatly 
 into hindquarters, . . . . . . . 10 
 
 10. HlXDQUARTEHS.— Deep and full, thighs thick and muscu- 
 
 lar, and in proportion to hindquarters ; twist filled out 
 well in its "seam "' so as to form an even wide plain be- 
 tween thighs, . . . . . . .8 
 
 11. Tail. — Fine, coming neatly out of the body on a line with 
 
 the back and bunging at right angles to it, . . .3 
 
 12. Underline. — Straight as nearly as possible, flank deep and 
 
 full, . . . . " 4 
 
 13. Legs. -Short, straight, and squarelj' placed, hind legs slightly 
 
 inclined forward below the hocks; forearm muscular; 
 bones fine and clean, . . . . . .4 
 
 14. Flesh. — Even and without patchiness, . . .4 
 lo. Skin. -Of moderate thickness and mellow touch, abundantly 
 
 covered with thick, soft hair. (Much of the thriftiness, 
 feeding properties, and value of the animal depend 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 haye a substantial, soft, flexible feeling, 
 and when beneath the outspread hand it should move 
 
12 
 
 ABERDEEN-AKQUS CATTLE. 
 
 eaBily as though resting on a soft ceUular substance, 
 
 which, however, becomes firmer as the animal ripens. 
 
 A thin, papery skin is objectionable, especially in a cold 
 
 climate, . . . . • • • -10 
 
 16. Gkneral Appearance.— Elegant, well bred, and mascu- 
 
 line. The walk square, the step quick, and the head up, . 10 
 
 Perfection, . . . - loo 
 Purity of blood must be evidenced by registry in the American 
 
 Aberdeen-Angus Herd Book. 
 When bulls are exhibited with their progeny in a separate class, 
 
 add 35 counts for progeny. 
 
 •OI.NTS. SC/ 
 
 ^LE OF 
 
 1. Color, 
 
 
 3. Head, 
 
 
 •S. Throat, 
 
 
 4. Neck, 
 
 
 5. Shoulders, 
 
 
 6 Chest, 
 
 
 7. Brisket, 
 
 
 8. Ribs, 
 
 
 9. Back. . 
 
 
 10. Hindquartt-r.-, 
 
 
 11. Tail, . 
 
 
 13. Udder, 
 
 
 18. Underline, 
 
 
 14. Legs, 
 
 
 15. rie.-<h. 
 
 
 If). Skin, 
 
 
 17. General Appear 
 
 IMCf, 
 
 Pehkhciiox, 
 
 In judging heifers omit No. 13. 
 counts to No. 17. 
 
 Add 3 counts to No. 15 and 5 
 
 10 
 3 
 3 
 () 
 
 10 
 4 
 8 
 
 10 
 8 
 3 
 8 
 4 
 3 
 3 
 
 10 
 
 100 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Color. — Black. White is objectionable, except on the un- 
 derline, behind the navel, and there only to a moderate » 
 extent, . . . . . . . .3 
 
ABERDEEN-ANGUS CATTLE. 13 
 
 2. Head. — Forehead luoderately broad and slightly indented, 
 taperinp: toward the nose ; muzzle fine ; nostrils wide and 
 open ; distance from eyes to nostrils of moderate length ; 
 eyes full, brijjht and expressive, indicative of jjcood dispo- 
 sition ; ears large, slightlj' rising upward jind well fur- 
 nished with hair ; poll well defined, and without any ap- 
 pearance of horns or scurs ; jaws clean, . . .10 
 
 3. Throat. — Clean, without any develoi)ment of loose Hesh 
 
 underneath, . . . . . . . :} 
 
 4. Nkck. — Of medium length, spreading out to meet the shoul- 
 
 ders, with full neck vein, . . . . . .3 
 
 5. Shoulders. — Moderately oblique, well covered on the blades 
 
 and top ; with vertebra or backbone slightly above the 
 scapula or shoulder-blades, which should be moderately 
 broad, . . . . . . . .6 
 
 6. Chest. — Wideanddeep; round and full just back of elbows. 10 
 
 7. Brisket. — Deep and moderately projecting from between 
 
 the legs, and proportionately covered with flesh and fat, . 4 
 .8, Ribs — Well sprung from backbone, arched and deep, neatly 
 
 joined to the crops and loins, . . . . .8 
 
 9. 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 hindquarters, . . . . .10 
 
 10. Hindquarters. — Deep and full, thighs thick and muscular, 
 
 and in proportion with hindquarters ; twist filled out 
 well in its "seam," so as to form an even wide plain be- 
 tween thighs, . . . . . . .8 
 
 11. Tail. — Fine, coming neatly out of the body on a line with 
 
 the back and hanging at right angles to it, . . .3 
 
 12. Udder. — Not fleshy, coming well forward in line with the 
 
 body, and well up behind ; teats squ irely placed, well 
 apart and of good size, . . . . . .8 
 
 13. Underline.— Straight as nearly as possible, flank deep 
 
 and full, . . . . . . . .4 
 
 14. Legs. — Short, straight, and squarely placed, hind legs 
 
 slightly inclined forward below the hocks; forearm mus- 
 cular ; bones fine and clean, . . . . ,3 
 
 15. Flesh. — Even and without patchiness, . . .3 
 
 16. Skin. — Of moderate thickness and mellow touch, abund- 
 
14 
 
 A i;i:i;iiI',i;n a Mil's ( a'I ri,K. 
 
 HiiMy covrrcd with lliick, sofl, l))iir. (IMucli of tli(! tlirifti- 
 iicss, feeding propcrt icK, tUKl vnliui of tlici Miiiiiiul (Icpciid 
 upon tliJH ((iiality, wliicli is ol j^rent wci'i^lit in tli*^ }^rn/,i«'r's 
 ;iii(l hiilciici's Jiult^iiK'nt. A ^Aood " toiicli " will compcii- 
 Mitt' lor soiiK' (IcrKrirncics of forin. Notliiii^ riiti coiiipen- 
 Hat(H'or 11 Hkiii liiird Jiiid stilT. In raising; the skin from 
 Mi(* Itody it slioidd lia v(i !i, siil)stMiil ial, noK,, ilcxihln feel- 
 ing;, iiiid wiicii iicinalli tlic outspread hand it, HJiould 
 move easily as tJiou(;li resting;; on asoft eellidar substanee, 
 which, however, becomes lirnier as the aninnul ri|)ens. A 
 tliin, pa.pei'v skin is oliject ionahle, especially in ii cold 
 clinia,t,e), . . .10 
 
 17. (iKNKllAli AiM'lCARA^cn;. Klef;:ant, well bred, and feminine. 
 
 Tlu» walk s(pnire, the step (piick, and the head np, . 5 
 
 ricKi'KcnoN, - . - . 100 
 Purity of l>lood nuist be evidenced hy registry in the Am(>rican 
 
 Aberdeen ;\n;.;iis Herd Hook. 
 
 I n Jiul{j;int^ lieilers <iniil No. 12. Add ;i (M)nnts t.o No. 1.') and T) 
 
 (rounts to No. 17. 
 
AYK-^HIKE CATTLE. 15 
 
 AYRSHIRE CATTLE. 
 
 Slaiiilaid ol i;\<<ili-in:c lot- AyiHliiic ('attic, us adoptt-il l).v tlic A.\ishirc 
 HrccdfTH AsHociation, ('. M. Wiiislow, Hoci'otary, JJrandon, Vermont. beiriK Himilar 
 to that a<l()|(tc(l ill Scfjtlaiifl ill 1H8(, and chaiiKfil in a fow points to render them 
 anplicalilc to this <-<iiHitiy. 
 
 roiNTS. SCALE OF POINTS FOR BULL. (oints. 
 
 1. Head and Horns, ...... 10 
 
 2. Neck, ....... 10 
 
 i\. rore(juarf«M's, ....... 7 
 
 4. Back and Ril)s, ...... 10 
 
 ."5. Hindfiiiarters, . . • 10 
 
 0. S'irotuin, ....... 7 
 
 7 LefJTH, ........ T) 
 
 H. Skin, ....... 10 
 
 •). Color, ........ ;5 
 
 10. Wei^'lit, ... . . . . . 10 
 
 11. (-ieneral Apjiearance, ..... 1.^ 
 
 12. Escutcheon, ...... '6 
 
 Pkhkkction, - . - - 100 
 Tii<! points desiral>le in tlie female are {generally so in the male, 
 hut must, of course, he attended with that masculine (diaracter 
 which is inseparahle from a stron<^ and vifjcorous constitution. 
 Even a certain dej^ree of coarseness is admissible; but then it 
 must be ho exclusively of masculine descrii)tion as never to be dis- 
 covered in a female of his tcet. 
 
 DETAILED DESCRIPTION. 
 
 POINTS. _ COK.NTS. 
 
 1. Hkaj>.— H(!ad of the hull may he shorter than that of the 
 
 cow, but the frontal >)one should be broad, the muzzle of 
 pjoodsize, throat nearly free from hanf^in^ folds; eyes 
 full. The horns should have an upward turn, with suflfi- 
 cient size at the base to indicate strength of constitution, 10 
 
 2. Nkck. — Of medium length, somewhat arched, and larfi:e in 
 
 those muscles which indicate power and strenf^th, . . 10 
 
 3. FoRK<iiiARTKR.s. — Slioulders close to the body, without any 
 
 hollow si)ace behind; chest broad, brisket deep and well 
 
16 
 
 AYRSHIRE CATTLE. 
 
 developed, but not too large, 7 
 
 4. Back. — Short and straight; spine suffleientiy defined, but 
 
 not la the same degree as in the cow ; ribs well sprung, 
 and body deep In the Hanks, 10 
 
 5. Hindquarters. — Long, broad and straight; hip bones wide 
 
 apart ; pelvis long, broad and straight ; tail set on a level 
 with the back ; thighs deep and broad, . . . .10 
 
 (i. Scrotum. — Large with w^ell developed teats in front, . . 7 
 
 7. Legs. — Short in |)roportion to size, joints firm. Hind legs 
 
 well apart, and not to cross in walking, . . . . ."5 
 
 8. Skin.— Yellow, soft, elastic, and of medium thickness, . 10 
 
 9. Color. — Red of any shade, brown or white, or a mixture of 
 
 these — each color being distinctly defined, . . .3 
 
 10. Weight. — Average live weight at maturity, about 1500, . 10 
 
 11. General Appearance — including style and movement, . 15 
 
 12. Escutcheon. — Large and fine development, .... 3 
 
 Perfection. 
 
 100 
 
 oiNTS. SCALE OF POINTS FOR COW. , 
 
 COUNTS 
 
 1. Head and Horns, .... 
 
 . 10 
 
 2. Neck, ...... 
 
 5 
 
 3. Forequarters, ..... 
 
 . 5 
 
 4. Back and Ribs, ..... 
 
 10 
 
 5. Hindquarters. ..... 
 
 . 8 
 
 6. Udder, Milk Veins and Teats, 
 
 80 
 
 7. Legs and Bones, .... 
 
 . 3 
 
 8. Skin and Hair, ..... 
 
 5 
 
 •). Color, ...... 
 
 . 3 
 
 10. Weight. ...... 
 
 8 
 
 11. General Appearance, . . . . . 
 
 . 10 
 
 12. Escutcheon, ...... 
 
 3 
 
 Perfection, 
 DETAILED DESCRIPTIOiM. 
 
 100 
 
 rOINTS. COUNTS. 
 
 1. Head.— Short; forehead, wide; nose, fine between the muz- 
 
 zle and eyes ; muzzle large; eyes full and lively; horns 
 wide set on, ineliningupwards, 10 
 
 2. Neck. — Moderately long, and straight from the head tcf the 
 
 top of the shoulder, free from loose skin on the underside, 
 fine at its junction with the head, and enlarging symmet- 
 
AYRSHIRE CA.TTLE. l7 
 
 rically towards the shoulders, 5 
 
 3. FORKQUAHTKRS.— Shoulders, sloping: ; withers, line ; chest, 
 
 sufficiently broad and deep to insure constitution; brisket 
 and whole forequarters lig^ht, the cow gradually increas- 
 ing in depth and width backwards, 5 
 
 4. Back. — Short and straight ; spine, well defined, especially 
 
 at the shoulders ; short ribs, arched ; the body deep at 
 the flanks, , ... 10 
 
 5. Hindquarters. — T^ong, broad :nn\ s-traight, hor.>kbnii<is wi.le 
 
 apart, and not overlaid with fat ; thighs deep and broad ; 
 tail, long, slender, and set on level with the back, . . 8 
 G. Uddkr. — Capacious, and not fleshy, hindpart broad and 
 firmly attached to the body, the sole nearly level and ex- 
 tending well forward ; milk veins about udder and abdo- 
 men well developed ; the teats from 2* to 3 inches in 
 length, equal in thickness — ^the thickness being in propor- 
 tion to the length — hanging perpendicularly; their dis- 
 tance apart at the sides should be equal to one-third of the 
 length of the vessel, and across to about one-half of the 
 - breadth, , .... 30 
 
 7. Legs. — Short iu proportion to size, the bones fine, the Joints 
 
 firm, 3 
 
 8. Skin. — Yellow, soft and elastic, and covered with soft, close, 
 
 woolly hair, 5 
 
 9. Color. — Red of any shade, brnvn or whife, or a mixture of 
 
 these — each color being distinctly deflned, . . .3 
 
 10. Weight.— Average live weight, in full milk, about 1,000 
 
 pounds, 8 
 
 It. General Appicvra^'CK, inc'uiling style and movement, . 10 
 12. Escutcheon. — Large and fine development, . . .3 
 
 Perfection, - - - - 100 
 
18 
 
 t)EVOX CATTLE. 
 
 DEVON CATTLE. 
 
 standard of Excellence lor I)e\on Cattle as adopted by tlie American Devon 
 Cattle Chib, L. P. Sisson, Secretary, Wheeiinia-, West Virginia. 
 
 SCALE OF POINTS FOR BULL. 
 
 Head and Horns, 
 
 Cheek, 
 
 Neck, 
 
 Shoulderci, . 
 
 Chest, . 
 
 Ribs, 
 
 B'ivck, Loin and Runiii 
 
 Hindquarters, 
 
 Tail and Switch, 
 
 Leffs, 
 
 Skin, Color and Haii-, 
 
 Size, 
 
 Gfeneral Appearance, 
 
 Perfkctiox, 
 
 10 
 
 o 
 
 4 
 
 (> 
 
 10 
 
 la 
 
 20 
 
 12 
 o 
 
 4 
 
 s 
 4 
 
 S 
 
 100 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COITXTS 
 
 1. Head. — Masculine, full and broad, tapering- toward the nose, 
 
 which should be llesh-colortd ; nostrils high and open, 
 muzzle broad ; eye full and placid and surrounded with 
 fiesh-colored ring; ears of medium size and thickness; 
 horns medium size, growing'' at right angles from the 
 head, or slightly elevated, waxy at the has?, tipped with 
 a darker shade, 
 
 2. Chkek — Full and broad at rout oi" tongue ; thri):it cle.i;!, 
 
 3. Neck. — Of medium length and muscular, widening from the 
 
 head to the shoulders, and strongly set on, 
 
 4. Shoulders. — Fine, flat, sloping and well tleshed, arms 
 
 strong with firm joints, 
 
 5. Chest. — Deep, broad and souiewLat circular, 
 
 6. Ribs. — Well sprung from the back-bone, nicely arciieJ, deep, * 
 
 with flanks fully developed, 10 
 
 10 
 
t)EV0l4- CaTTLB. 
 
 19 
 
 7. Back.— Straigrht and level from the withers to the setting 
 
 on of the tail; loin broad and full; hips and rump of medium 
 width and on a level with the back 20 
 
 8. Hindquarters. — Deep, thick and square, . . . .12 
 !t. Tail. — Well set on at a ri^ht angle with tlie back, tapering, 
 
 with a switch of white or roan hair and reaching the 
 
 hocks 3 
 
 10. Le«S.— Short, straight and !^quarcly placed when viewed 
 from behind, not to cross or sweep in walking, hoof well 
 
 formed, i 
 
 Skin. — Moderately thick and mellow, covered with an 
 abundant coat of rich hair of a, red color : no white spot 
 admissil)le unless around the purse, . . . . . 8 
 Size. — Minimum weight at three years old 1,400 pounds, . 4 
 General Appkaraxok. — As indicated by stylish and quick 
 movement, form, constitution, and vigor, and the under- 
 line as nearly as possible parallel with the line of the 
 back, ............ 8 
 
 11 
 
 Pkkfection, 
 Purity of lilood must be evidenced by re;. 
 Devon Record. 
 
 100 
 jtrv in the American 
 
 POINTS. SCALE OF POINTS FOR COW counts. 
 
 1. Head and Horns, . . . . . .8 
 
 2. Neck, ....... 4 
 
 ii. Shoulders, . . . . . . .4 
 
 4. Chest, 8 
 
 5. Ribs, ....... 8 
 
 (i. Back, Loin and Rump, ..... Iti 
 
 7. Hindquarters, . . . . . . .8 
 
 8. Udder and Teats, ...... 20 
 
 9. Tail and Switch, . . . . . .2 
 
 10. Letrs, ........ 4 
 
 11. Skin, Color and Hair, . . . . .8 
 
 12. Size, ........ 2 
 
 13. General Appearance, . . . . . .8 
 
 Perfection, - - . - 100 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Head. —Moderately long, with a broad, indented forehead, 
 
 tapering considerably towards the nostrils : the nose of a 
 
20 t)EVO^r CATTLE. 
 
 flesh color, nostrils big'h and open, the jaws clean, the eye 
 brij^Ut, lively and prominent, and surrounded by a flesh 
 colored rint?, throat clean, ears thin, the expression gen- 
 tle and intelligent; horns matching, spreading and 
 irracefully turned up, of waxey color, tipped with a darker" 
 shade, 8 
 
 2. Nkck. — Upper line short flue at head, wiJeniiig ai.d dtci) at 
 
 withers and strongly set to the shoulders, ... .4 
 
 3. Shoulders. — Fine, flat and sloping, with strong arm-? and 
 
 firm joints, 4 
 
 4. Chkst — Deep, "IJruad, and soiuewii:iL circular in ch.-ir.icte!-, 8 
 
 5. Ribs— Well sprung from the back-bone, nicely arched, 
 
 deep, witli flanks fully developed, 8 
 
 6. Back.— Straight and level from the A\ithers to 1 lie i-et ting 
 
 on of the tail ; loin'broad and full ; Jiips and rump of me- 
 dium width, and on a level with the back, . . .16 
 
 7. Hindquarters. — Deep, thick and square, .... 8 
 
 8. Udder. — Not fleshy, coming well forward in line with the 
 
 belly and well up behind; teats moderately large, and 
 squarely placed, 20 
 
 9. Tail. — Well set on at a right angle with tlu^ back„ tapering, 
 
 with a switch of white or roan hair and reaching the 
 hocks, 2 
 
 10. Legs. — Straight, rquarely plHced wn'-u viewed from behind, 
 
 not to cross or sweep in walking ; hoof well formed, . 4 
 
 11. Skin. — Moderately thick and mellow, covered with an abun- 
 
 dant coat of rich hair of a red color ; no white spot ad- 
 missible, except the udder 8 
 
 12. Size. — Minimum weight at three \('ais oh!, 1,()(!0 puund.s, . 3 
 
 13. General Appearance. — As indicated by stylish and quick 
 
 movement, form, constitution and vigor, and the under 
 line as nearly as^possible parallel with the line of the back, 8 
 
 Perfection, - - - - loo 
 Purity.of blood must be evidenced by re;.istry in the American 
 Devon Record. 
 
DUTCH-BELTED CATTLE. 
 
 21 
 
 DUTCH-BELTED CATTLE, 
 
 Standard of Excellenoe for Dutch-Belted Cattle, as adopted by the Dutch- 
 Belted Cattle Association of America, H. B. Kichards, Secretary, Easton, Pa. 
 
 SCALE OF POINTS FOR BULL. 
 
 Body-color and Belt, 
 Head, Muzzle and Tongue, 
 Eves and Horns, 
 Neck, 
 Shoulders, 
 Barrel and Ribs, 
 Hip-, Chine and Loin, 
 Rump, 
 
 Hindquarters, Tail and Switch, 
 Legs, .... 
 
 Escutcheon, 
 Hair and Skin, 
 Disposition, 
 General Condition, 
 Rudimentary Teats, 
 
 13 
 6 
 4 
 6 
 9 
 10 
 10 
 6 
 8 
 3 
 
 2 
 3 
 4 
 6 
 10 
 
 Perfection, . . - - loo 
 The scale of points for males shall be the same as those given for 
 females, except that No. 11 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. 
 
 POINTS. 
 
 1. Body-Color 
 
 DETAILED DESCRIPTION. 
 
 Black, with a clearly defined continuous 
 
 white belt. The belt to be of medium width, beginning 
 
 behind the shoulder and extending nearly to the hips, 13 
 
 3. Head. — Comparatively long and somewhat dishing; broad 
 
 between the eyes. Poll, prominent; muzzle line; dark 
 
 tongue, 6 
 
22 
 
 DUTCH-BELTED CATTLE. 
 
 8. 
 !i. 
 
 10. 
 11. 
 12. 
 13. 
 
 14. 
 15. 
 16. 
 
 Eyes.— Black, full and mild. Horns, long compared with 
 
 their diameter, 
 
 Neck. — Fine and moderately thin, and should harmonize in 
 
 symmetry with the head and shoulders, .... 
 Shoulders. — Fine at the top, becoming deep and broad as, 
 
 they extend backward and downward, with a lovv chest. 
 Barrel. — Large and deep, with well developed abdomen ; 
 
 ribs well rouoded and free from fat, 
 Hips. — Bro id and chine, level, with full loin, 
 Rump. — High, long and broad, .... 
 
 HiNDiH' -^fi'i'ERS. — Long and deep, rear line incurving. Tail 
 
 long, slim, tapering to a full switch, 
 Legs. — Short, clean, standing well apart, 
 
 Escutcheon — 
 
 Hair. — Fineand soft : skin of moderate thickness, of a rich 
 
 dark or yellow color, ........ 3 
 
 Disposition.— Quiet, and free from excessive fat, . . .4 
 General Condition and apparent constitution, . . (j 
 
 Rudimentary Teats. — For size and wide spread placing of 
 
 rudimentary teats, 10 
 
 Perfection, - ' - - - 100 
 
 POI.NTS. SCALE OF POINTS FOR COW- 
 
 1. Body-color and Belt, . 
 
 2. Head, Muzzle and Tongue, 
 8. Eyes and Horns, 
 
 4. Neck, .... 
 
 5. Shoulders, 
 
 6. Barrel and Ribs, 
 
 7. Hips, Chine and Loin, 
 
 8. Rump, .... 
 1). Hindquarters, ^TaiFand Switch, 
 
 10. Legs, ..... 
 
 11. Udder, Teats and Mammary Veins. 
 
 12. Escutcheon, .... 
 
 13. Hair and Skin, 
 
 14. Disposition, .... 
 
 15. General Condition, 
 
 6 
 
 4 
 
 6 
 
 4 
 
 10 
 
 10 
 
 6 
 
 8 
 
 3 
 
 20 
 
 Perfection, 
 
 100 
 
DUTrH-F.ELTED C.VTTLE. 23 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Body COLOR.— Black, with a clearly-defined continuous white 
 
 belt. The belt to be of medium width, beginning l)ehind 
 the shoulder and extending nearly to the hips, . . .8 
 
 2. Hkau. — Comparatively long and somewhat disliing; broad 
 
 between the eyes. Poll, prominent; muzzle, fine; dark 
 tongue, 6 
 
 3. Eyes. — Black, full and mild. Horns, long compared with 
 
 their diameter .4 
 
 4. Neck. — Fine and moderately thin and should harmonize in 
 
 symmetry with the liead and shoulders, . ... 6 
 
 5. Shoulders. — Fine at the top, becoming deep and broad as 
 
 they extend backward and downward, with a low chest, 4 
 
 6. Barrel.— Large and deep, with well-developed abdomen ; 
 
 ribs well rounded and free from fat, . . . • .10 
 
 7. Hips. — Broad and chine, level, with full loin, . . . 10 
 
 8. Rump.— High, long and broad, 6 
 
 1). Hindquarters.— Long and deep, rear line incurving. Tail 
 
 long, slim, tapering to a full switch, 8 
 
 10. Legs. — Short, clean, standing well apart, ..." 8 
 
 11. Udder. — Large, well-developed front and rear. Teats of 
 
 convenient size and v,^ide apart ; mammary veins large, 
 long and crooked, entering large orifices, .... 20 
 
 12. Escutcheon, 3 
 
 l:j. Hair. — Fine and soft ; skin of moderate thickness of a rich 
 
 dark or yellow color, -3 
 
 14. Disposition.— Quiet and free from excessive fat, . . .4 
 15 (jENERAL Condition and ai)parent constitution, . . .6 
 
 Perfection, . . . - loo 
 
24 
 
 GALLOWAY CATTLE. 
 
 GALLOWAY CATTLE. 
 
 standard of Excellence for Galloway Cattle, compiled by L. P. Muir, Secretary 
 of the American Galloway Brcders' Association, Independence, Mo., from a de- 
 tailed description drawn up in 1883 by the Council of the Galloway Society of Great 
 Britain. [This standai'd was l^indly sent to me by Mr. Muir at my re(iuest, for 
 this publication, and only to be used until the American Galloway Breeders' Asso- 
 ciation shall adopt one of their own.— Ed. J 
 
 POINTS. SCALE OF POINTS FOR GALLOWAY CATTLE. counts 
 
 1. 
 
 Color. 
 
 
 3 
 
 2. 
 
 Head, 
 
 
 5 
 
 3. 
 
 Eve, 
 
 
 2 
 
 4. 
 
 Ear, . 
 
 
 2 
 
 5. 
 
 Neck, 
 
 
 3 
 
 6. 
 
 Body, 
 
 
 10 
 
 7. 
 
 Shoulders, .... 
 
 6 
 
 8. 
 
 Breast, 
 
 
 8 
 
 9. 
 
 Back and Rnrup, 
 
 • 8 
 
 10. 
 
 Ribs, 
 
 
 8 
 
 11. 
 
 Loin an 
 
 d Sirloin, 
 
 . 10 
 
 12. 
 
 Hook B 
 
 ones. 
 
 2 
 
 13. 
 
 Hindqu 
 
 arters, . . 
 
 8 
 
 14. 
 
 Flank, 
 
 
 4 
 
 15. 
 
 Thighs, 
 
 
 4 
 
 IG. 
 
 Legs, 
 
 
 4 
 
 17. 
 
 Tail, 
 
 
 3 
 
 18. 
 
 Skin, 
 
 
 5 
 
 19. 
 
 Hair, 
 
 
 5 
 
 Perfection, 
 
 100 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Color. — Black, with a brownish tinge, 3 
 
 2. Head. — Short and wide, with broad forehead and wide nos- 
 
 trils, without the slightest symptoms of horns or scnrs, . 5 
 
 3. Eye. — Large and prominent, . . ' . . . . ^^ 2 
 
 4. Ear. — Moderate in length, and broad, pointing forward and 
 
 upward with fringe of long hair, 2 
 
GALLOWAY CATTLE. 
 
 25 
 
 3 
 
 10 
 
 5. Neck. — Medium in leuj^th ; clean and fitting well into the 
 
 shoulders, the top in a line with the back in a female, and 
 in a male naturally rising with age, .... 
 
 6. Body. — Rounded, deep and .symmetrical, 
 
 7. Shoulders. — Fine and straight ; moderately wide above 
 
 Coarse shoulder points, and sliHrp or high shoulders are 
 objectionable, .... 
 
 8. Breast. — Full and deep, 
 0. Back and Rump.— Straight, 
 
 10. Ribs.— Deep and well sprung, 8 
 
 11. Loin and Sirloin.— Well filled, 10 
 
 12. Hook Bones.— Not prominent, 2 
 
 lo. PIcndquarters. — Long, moderately wide and well filled, 8 
 
 14. Flank.— Deep and full, 4 
 
 15. Thighs. — Broad, straight and well let down to hock. Round 
 
 ed buttocks are very objectionable, . . . .4 
 
 16. Legs.— Short and clean with fine bone 4 
 
 17. Tail.— Well set on and moderately thick, .... 3 
 
 18. Skin. — Mellow and moderately thick, 5 
 
 19. Hair. — Soft and wavy, with mossy undercoat. Wiryorcur- 
 
 ly coarse hair is very objectionable, 5 
 
 Perfection. - - . - loo 
 
26 
 
 GUERXSEY CATTLE. 
 
 GUERNSEY CATTLE. 
 
 Standarrl of Excellence for Guernsey Cattle, as adopted by the American 
 Guernsey Cattle Club, W. H. Caldwell, Secretary, Peterboro, N. H., also by the 
 fJuernsey Breeders' Association, W. B. Harvey, Secretary, West Gi-ove, Pa.— 
 (Slightly changed in arrangement for this publication.] 
 
 COUNTS. 
 
 20 
 
 10 
 
 8 
 
 OINTS. SCALE OF POINTS FOR BULL 
 
 1. 
 
 Color of Skin, 
 
 
 2. 
 
 Handling of Skin and Hair, . 
 
 ;i. 
 
 Escutcheon, 
 
 
 
 4. 
 
 Milk Veins, 
 
 
 
 •5, 
 
 6 and 7, 
 
 
 
 8. 
 
 Position of Teats. 
 
 
 
 9. 
 
 Size of Teats, 
 
 
 
 10. 
 
 Size, 
 
 
 
 
 
 11. 
 
 Bone, 
 
 
 
 
 
 12. 
 
 Barrel, 
 
 
 
 
 
 13. 
 
 Hips and Loin, 
 
 
 
 
 
 14. 
 
 Rnnip, 
 
 
 
 
 
 15. 
 
 Thighs^and Withers, 
 
 
 
 
 
 IG. 
 
 Back, 
 
 
 
 
 
 17. 
 
 Throat, 
 
 
 
 
 
 18. 
 
 Lcfa:s, 
 
 
 
 
 
 1!). 
 
 Tail, 
 
 
 
 
 
 20. 
 
 Horns, 
 
 
 
 
 
 21. 
 
 Head, 
 
 
 
 
 
 22. 
 
 General Appearance, 
 
 
 
 
 
 Perfection, 
 For Bulls deduct 18 counts for udder, points ."), G and 7. 
 
 82 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Skin. — Deep yellow in ear, on end of bone of tail, at base 
 
 of horns, on udder, teats and body generally, . . . 20 
 
 2. Skin. — Loose, mellow, with fine, soft hair, .... 10 
 
 3. Escutcheon. — Wide on thighs, high and broad, with thigh 
 
 ovals, 8 
 
 4. Milk Veins. — Long and prominent, . ' ^ 
 
 o. G and 7, 
 
 8. Udder Teats.— Squarely placed, 4 
 
GUERNPEY CATTLE. 
 
 27 
 
 9. 
 10. 
 11. 
 13. 
 1:3. 
 14. 
 15. 
 16. 
 17. 
 18. 
 19. 
 20. 
 21. 
 
 22. 
 
 Udder Teats.— Of good size, 
 
 Size. — For the breed, 
 
 Bone.— Not too U^ht, 
 
 Barrki.,.^ — Ronisd ;md deep at Hank, 
 
 Hips and Loin. — Wid*^, .... 
 
 Rump. — Ijong' and broad, .... 
 
 Thighs and Withers —Thin, . 
 
 Back. — Level to settin«!: on of tail. 
 
 Throat. — Clean, with small dewlap. 
 
 Legs. — Not too long, with hocks well apart in 
 
 Tail.— Long and thin, .... 
 
 Horns. — Curved and not coarse, 
 
 Head. — Rather long and tine, with quiet and 
 
 sion, 
 
 Genervl Appearance, .... 
 
 walking, 
 
 gentle expres- 
 
 Prrfection, 
 For Bulls deduct 18 counts for udder, points o, 6 and 7. 
 
 82 
 
 SCALE OF POINTS FOR COW. 
 
 1. Color of skin, . 
 
 2. Handling of skin and 
 ;'. Escutcheon, 
 
 4. Milk veins, . 
 
 5. Udder in front, 
 (i. Udder behind, 
 
 7. Size of udder, . 
 
 8. Position of teats, . 
 it. Size of teats, 
 
 10. Size, . 
 
 11. Bone, 
 
 12. Barrel, 
 
 18. Hips and loin, . 
 
 14. Ruiu|), . - 
 
 15. Thiglis and withers, 
 l(j. Back, 
 
 17. Throat, . 
 IS. Legs, 
 1!). Tail, 
 
 20. Horns, 
 
 21. Head, . 
 
 22. (ieneral appearance, 
 
 hair. 
 
 20 
 10 
 8 
 6 
 6 
 8 
 4 
 4 
 4 
 5 
 1 
 4 
 
 Perfection, 
 
 100 
 
28 
 
 GUERNTSEY CATTLE. 
 
 DETAILED DESCRIPTION. 
 
 POINTS. 
 
 1. Skin. — Deep yellow, in ear, on enJ of bone of tail, at 
 
 of horns, on udder, teats and body generally, 
 
 2. Skin. — Loose, mellow, with fine, soft hair, 
 
 3. Escutcheon.— Wide on the thifj;hs, hij^rii and hro;(d, 
 
 thiyh ovals, 
 
 4. MiIjK Vkins. — Lon;^ and proniiiient, 
 
 5. Udder.— Full in front, .... 
 G. Udder.- Full and well up behind, . 
 
 7. Udder. — Large, but not tleshy, 
 
 8. Udder Teats. — Squarely placed, 
 
 9. Udder Tkats.— Of good size, 
 
 10. Size —For the breed, 
 
 11. Bone.— Not too light, .... 
 13. Barrel.— Round and deep at flank. 
 
 13. Hips and Loin.— Wide, .... 
 
 14. Rump. — Long and broad, .... 
 
 15. Thighs and Withers.- Thin, 
 
 16. Back. — Level to setting on of tail, 
 
 17. Throat. — Clean, with small dewlap, 
 
 18. Legs. — INot too long, with hocks well apart in walking 
 
 19. Tail.— Long and thin, .... 
 
 20. Horns. — Curved and not coarse, 
 
 21. Head. — Rather longand fine, with quiet and gentle ex 
 
 sion 
 
 23. General Appearance, .... 
 
 COUNTS 
 
 base 
 . 30 
 . 10 
 
 with 
 
 pr»^s- 
 
 Pkrfection, 
 
 100 
 
ttER£P0Rl3 CATTLli;. 
 
 2<) 
 
 HEREFORD CATTLE. 
 
 In answer to an ontjuiry from the ediro:- of tliis publication. Mr. C. K. Thomaa, 
 of rndepondence. Mo., the secretary of the American Hereford Cattle Urceders' As- 
 sociation, wrote that the association had not adopted an official standard of excel- 
 lence, but advised the editor to apply for one to Mr. S. W. [Anderson, of Asbury, 
 W. Va., M-ho is quite a lar^e breeder, and is considered a good Hereford jud{>e. 
 Actinjirupon the sussestion of the Secretary, the editor corresponded with Mr. 
 Anderson, who thereupon kindly furnished the fnllowinj"- standard of excellence 
 for Hereford?. 
 POINTS. SCALE OF POINTS FOR HEREFORD CATTLE- counts. 
 
 1. Color, :{ 
 
 2. Head, ........ 10 
 
 8. Horns, . . . . • 4 
 
 4. Neck, ....... 4 
 
 5. Shoulders, ..... . (J 
 
 6 Heart- girth, ...... 10 
 
 T. Chest, ........ 6 
 
 8. Brisket, ....... 4 
 
 9. Ribs, ........ 8 
 
 10. Back, . . . . . . . li 
 
 11. Hindquarters, ...... 8 
 
 12. Tail, 2 
 
 13. Underline, ....... 4 
 
 14. Legs, ....... 4 
 
 ir). Flesh, ........ 5 
 
 1(5. Size, ...... 4 
 
 17. Skin (i 
 
 I'el'lecLiulJ, 
 
 DETAILED DESCRIPTION. 
 
 100 
 
 POINTS. COrNT.S. 
 
 1. Color. — In color the Hereford should invariably be a red 
 (either light or dark), with white face, throat, chest, lower 
 part of the body and legs, together with the crest or mane, 
 tip of tail ; and, generally a white strip along the withers, 8 
 2. Head. — The bull should have a good masculine head ; broad 
 between the eyes, which should l)e full and lively. The 
 countenance should present a placid appearance, denoting 
 a good temper and that quietude of disposition so essen- 
 tial to the successful grazing of all ruminating animals. 
 The cow's head should be much the same, but finer. The 
 nose should be a pure white or flesh color. The cheeks 
 
30 Hereford cattle. 
 
 and throat should be full, with tongue root large and loose, 10 
 
 3. Horns.— The horns of the bull should be large at the butt, 
 
 and a good length is not objectionable. Those of the cow 
 should belong, but iiJueh siualler. The horns of either 
 should be waxey white, although they are oeeasionally" 
 found dark at the points, 4 
 
 4. Neck.— Short and meaty, and well set Oil the bhoulders, . 4 
 
 5. Shoulders. — Deep, sloping, thick and fleshy. So beauti- 
 
 fully should the shoulder blades blend into the body that 
 it would be difficult to tell in a well-fed animal where 
 
 they are set on, (! 
 
 (5. Hkart-GIRTH.— Full aud dtep in loreliank behind the arm ; 
 full behind the shoulders without depression, and broad 
 across the crops, ......... 10 
 
 7. Ches'I' — Expanded, deep and full; well covered on the out- 
 
 side with mellow flesh, 
 
 8. Brisket. — Well developed, and projectiug iirmly from be 
 
 tween the legs;|proportionately covered with flesh and fat, 4 
 0. Ribs. — Well sprung, wide, and evenly covered with flesh, . 8 
 
 10. Back. — Straight and level from crops to hips, which latter 
 
 should be moderately broad ; loin, strong, wide j^nd deep, 10 
 
 11. HiNliyUARTERS.— Should be long from the hip back; the 
 
 rump forming a straight line with the back, and at a, 
 right angle with the thigh, which should be full of flesh 
 down to the hocks ; twist good, well filled up with flesh 
 even with the thigh, 8 
 
 12. Tail. — Well set on and falling in a plumb line to the hocks, 2 
 
 13. Underline. — As nearly straight as possible; the flank full 
 
 and about on a straight line with the belly, . . .4 
 
 14. Legs. — Short and well apart ; muscular hocks and knees, . 4 
 IT), Flesh. — The whole carcass well and evenly covered witli a 
 
 rich, mellow flesh, ......... 5 
 
 1(5. Size. — Minimum weight, for ball at thr.ee years old, 1,800 
 pounds; minimum weight for cow at three years old, 
 1,500 pounds 4 
 
 17. Skin. — The hide, thick, yet mellow, a,nd well cov^-red with 
 soft, glossy hair, having a. tendency to curl ; the liide giv- 
 ing the impression when you touch it' that it will stretch 
 to any extent *6 
 
 Perfection, - - - 100 
 
'rttE AMERICAN HOLDERN^ESS CATTLE. 31 
 
 THE AMERICAN HOLDERNESS CATTLE. 
 
 The Holderness is a pure-brood of cattle raised for many years bj- T. A. Colo, 
 of Solsville. N. i'., and niuiiberinfj- several hundred head, of oxcellont animals. 
 Whilst no standard of excellenoe has yet been adopted for t hem, the foUowinji- de 
 scription by Lewis F. Allen, author of " Amerioan Cattle." will be of interest : 
 
 " Mr. Cole calls his cattle " Holderness," a name seldom heard of 
 at the present day ; yet several specimens of such a Vireed of cattle 
 were imported 50 years afjo into Massachusetts, 1o my certain 
 knowledge, and I believe also into this State, and Mr. Knox, from 
 whom Mr. Cole bought his original cow. stated that she was from 
 imported stock, but who was the importer or how long ago the 
 importation was made, was not ascertained. In Youatt's "Cattle, 
 their Breeds and Management," pviblished in London in the year 
 1S84, in which the several breeds of England are described, is men- 
 tioned the " Holderness," existing in a district of that name, in the 
 West Riding of Yorkshire. They are noted as great milkers, a 
 branch probably [of the ancient unimproved Shorthorns, as they 
 resemble that breed more than any other, except in color and ro- 
 tundity of form. 
 
 The imported ones of fifty years ago were usually dark red or 
 brown on the sides, striped with white on the backs and bellies, 
 and occasionally a little spotted, and Mr. Cole's cows much resem- 
 ble them in form and size. So there ctn be little if any 
 doubt of the descent of the latter from the oriirinal importations. 
 Yet a marked change in color has been developed in Mr. Cole's 
 herd. His original cow was light red on her sides, with white 
 back and belly. Her first bull calf and several succeeding ones of 
 the herd were also of these colors. Bat gradually they began 
 in calfhood, and in successive j'ears, to turn the red into Vilack, 
 and now the color of nearly everj' one of the grown cows and bulls 
 is a dark brown or jet black and white line-back. Why the colors 
 are so changed is a physiological secret. The fact is positive, and 
 their intense in-and in breeding may have set them back to the 
 color of their long ago ancestrv in Holderness." 
 
32 
 
 HOLSTEtN-FRlEStAN CAl'TLE. 
 
 HOLSTEIN-FRIESIAN CATTLE. 
 
 standard of Excellency for Holstein-Frlesian Cattle, as adopted by the Hol- 
 stein-Frlesian Association of America, F. L. Houghton, Secretary, Rrattlehoro, 
 Vermont; also by the American Hranch Association of the North Holland Herd 
 Rook, F. H. Reach, Secretary, No. ti Harrison street. New York ; also by the Hol- 
 stein-Friesian Association of Canada, G. W. Clemens, Secretary, St. George, Ont. 
 
 SCALE OF POINTS FOR BULL. 
 
 5 
 4 
 8 
 4 
 3 
 fi 
 5 
 5 
 4 
 5 
 2 
 6 
 2 
 10 
 10 
 2 
 
 POINTS. 
 
 
 
 1. 
 
 Head. . 
 
 2. 
 
 Forehead, 
 
 
 i>. 
 
 Face, 
 
 
 
 4. 
 
 Ears, 
 
 
 
 5. 
 
 Ryes, 
 
 
 
 6. 
 
 Horns, 
 
 
 
 7. 
 
 Neck. 
 
 
 
 8. 
 
 Shoulders, 
 
 
 
 9. 
 
 Chest, . 
 
 
 
 10. 
 
 Crops, 
 
 
 
 11. 
 
 Chine, . 
 
 
 
 13. 
 
 Barrel, 
 
 
 
 i;}. 
 
 Loin and Hips, 
 
 
 
 14 
 
 Rump, 
 
 
 
 15. 
 
 Throat, . 
 
 
 
 1«. 
 
 Quarters, 
 
 
 
 17. 
 
 Flanks, 
 
 
 
 18, 
 
 Lep;s and Feet. 
 
 
 
 19. 
 
 Tail and Switch, 
 
 
 20. 
 
 Hair and Handling-, 
 
 
 21. 
 
 Mammary Veins, 
 
 
 22. 
 
 Rudimentary Teats, . 
 
 
 23. 
 
 Escutcheon, 
 
 
 
 Perfection, 
 DETAILED DESCRIPTION. 
 
 100 
 
 P'^lNTS. COUNTS. 
 
 1. Head. — Showing full vigor ; elegant in contour, . . .2 
 
 2. FoREHKAD. — Broad between the eyes ; dishing, . . 2 
 
 3. Facb. — Of medium length ; clean and trim, especially un-» 
 
 der the eyes ; the bridge of the nose straight ; the muzzle 
 broad, .,..,...,., 2 
 
IIOLSTKINT FKIKSrA>r CATTLE. 33 
 
 4. Ears. — Of mediuui size, of fine texture ; the hair plentiful 
 
 and soft ; the secretions oily and abundant, . . . 1 
 T). Eyks.— Large, full, mild, brifi:ht, 2 
 
 6. Horns. — Short, of mediuui size at base, gradually diminish- 
 
 ing toward tips; oval, inclining forward ; moderately 
 curved inward ; of fine texture ; in appearance, waxy, 2 
 
 7. Neck. — Long, finely crested (if the animal is mature); fine 
 
 and clean at juncture with the head ; nearly free from 
 de'.vlap; strongly and smoothly joined to shoulders, . 5 
 
 8. ShouL/DKRS. — Of medium height, of medium thickness and 
 
 smoothly rounded at tops; broad and full at sides; 
 smooth over front, 4 
 
 9. CHP:sT.-r-Deep and low ; well filled and smooth in the bris- 
 
 ket ; broad between the forearms ; full in the foreflanks 
 [or through at the heart], 8 
 
 10. Crops — Comparatively full, nearly level with the shoulders, 4 
 
 11. Chine. — Straight ; broadly developed ; open, . . 3 
 
 12. Barrel — Well rounded, with lai-ge abdomen ; strongly and 
 
 trimly held up, • .... 6 
 
 13.. Loin atmd Hips. — Broad, level or nearly level between hook- 
 bones; level and strong laterally; spreading from the 
 chine broadly and nearly level ; the hook-bones fairly 
 prominent, 5 
 
 14. Rump. — Long, broad, high ; nearly level laterally; compar 
 
 atively full above the thurl, 5 
 
 15. Thurl. — High; broad, 4 
 
 1(3. Quarters. — Deep, broad ; straight behind ; wide and full 
 
 at sides ; open and well arched in the twist, . . .5 
 
 17. Flaa^ks.— Deep ; full 2 
 
 18. Legs and Feet. — Comparatively short, clean and nearly 
 
 straight; wide apart ; firmly and squarely set under the 
 body ; arms wide, strong and tapering ; feet of medium 
 size, round, solid and deep, 6 
 
 19. Tail and Switch.— Large at base, the setting well back ; 
 
 tapering finely to switch ; the end of the bone reaching to 
 hocks or below ; the switch full, 2 
 
 20. Hair and Handling.— Hair healthful in appearance ; fine, 
 
 soft and furry ; skin of medium thickness and loose ; mel- 
 low under the hand ; the secretions oily, abundant and of 
 a rich brown or yellow color, , .10 
 
34 
 
 HOLSTEIIir-FEIESIAN CATTLE. 
 
 21. 
 
 22. 
 23. 
 
 Mammary Veins. — Large; full; entering large or numer- 
 ous orifices; double extension; with special developments, 
 such as forks, branches, connections, etc., . . . ,10 
 Rudimentary Teats. — Large, well placed, .... 3 
 Escutcheon.— Largest ; finest, . . ... . . . "8 
 
 Perfection, 
 
 100 
 
 SCALE OF POINTS FOR COW. 
 
 1. Head, 
 
 2. Forehead, 
 
 3. Face, 
 
 4. Ears, 
 
 5. Eyes, 
 
 6. Horns, 
 
 7. Neck, 
 
 8. Shoulders 
 
 9. Chest, 
 
 10. Crops, 
 
 11. Chine, 
 
 12. Barrel, 
 
 13. Loin and Hips, 
 
 14. Rump, 
 
 15. Thurl, 
 
 16. Quarters, 
 
 17. Flanks, . 
 
 18. Legs, 
 
 19. Tail, 
 
 20. Hair and Handling, 
 
 21. Mammary Veins, 
 
 22. Udder and Teats, . 
 
 23. Escutcheon, 
 
 Perfection, 
 
 10 
 
 10 
 
 13 
 
 8 
 
 100 
 
 POINTS 
 
 1. 
 2. 
 
 3. 
 
 DETAILED DESCRIPTION. 
 
 Head. — Decidedly feminine in appearance ; fine in contour, 2 
 Forehead. — Broad between the eyes ; dishing, . . .3 
 Face. — Of medium length ; clean and trim, especially un- 
 der the eyes, showing facial veins ; th6 bridge of the nose ^ 
 
 straight ; the muzzle broad, 2 
 
 Ears. — Of medium size, of fine texture ; the hair plentiful 
 
HOLSTEIN-FFUESIAN CATTLE. 3g 
 
 and soft ; the secretions oily and abundant, . .1 
 
 5. Eyks. — Large, full, mild and bright, 2 
 
 G. Horns. — Small, tapering finely toward the tips; set 
 
 moderately narrow at base; oval; inclining forward; 
 
 well bent inward ; of fine texture ; in appearance, waxy, 3 
 
 7. Neck. — Long; tine and clean at juncture with the head ; 
 
 •free from dewlap ; evenly and smoothly joined to shoul- 
 ders, 4 
 
 8. Shoull)ER.s. — Slightly lower than hips; fine and even over 
 
 tops ; moderately broad and full at sides, .... 8 
 y. Chest.— Of moderate depth and lowness ; smooth and mod- 
 erately full in the brisket ; full in the foreflanks [or 
 through at the heart], '6 
 
 10. Crops.— Moderately full 2 
 
 11. Chine. — Straiglit ; broadly developed ; open, . . .3 
 
 12. Barrel. — Of wedge shape ; well rounded; with a large ab- 
 
 domen ; trimly held up [in judging the last item, age 
 must be considered], 4 
 
 13. Loins and Hips. — Broad; level, or nearly level between the 
 ■ hook bones ; level and strong laterally ; spreading from 
 
 chine broadly and nearly level ; hook bones fairly promi- 
 nent, 5 
 
 14 Rump. — Long, liigh ; broad, with I'oomy pelvis; nearly 
 
 level laterally ; comparatively full above the thurl, . . 5 
 
 15. Thurl.— High; broad, 4 
 
 IG. Quarters. — Deep ; straight behind ; roomy in the twist ; 
 
 wide and moderately full at the sides, .... 4 
 
 17. Funks. — Deep; comparatively full, 2 
 
 ly. Legs. — Comparatively short; clean and nearly straight; 
 wide apart; firmly and squarely set under the body ; feet 
 of medium size,jround, solid and deep, 5 
 
 19. Tail. — Large at base, the setting well back ; tapering finely 
 
 to switch ; tlieend of the lione reaching to the hocks or 
 below ; the switch full, 2 
 
 20. 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, 10 
 
 21. Mammary Veins. — Very large ; very crooked [age must be 
 
 taken into consideration in judging of size and crooked- 
 
86 HOLSTEINT-FKIESIAN CATTLE. 
 
 ness] ; entering very large or numerous orifices ; double 
 extension ; with special developments, such as branches, 
 connections, etc., 10 
 
 22. Udder and Teats. — Very capacious ; very flexible ; quar- 
 
 ters even, nearly filling the space in the rear below the 
 twist, and extending well forward in front ; broad and 
 well lield up ; teats well formed, wide apart, plumb and 
 of convenient size, 13 
 
 23. Escutcheon.— Largest ; finest, 8 
 
 Perfection, . - - . loo 
 
.tTlftSEV CAlTLfi 
 
 31^ 
 
 JERSEY CATTLE. 
 
 standard of Excellence for Jersey cattle, as adopted May 6th, 1885, by the 
 American Jersey Cattle Club, J. J. Hemingway, secretary, 8 West 17th street, New 
 York. 
 
 POINTS. SCALE OF POINTS FOR B 
 
 ULL. COUNTS 
 
 1. Head and Face, 
 
 2 
 
 2. Eyes and Horns, .... 
 
 1 
 
 3. Neck, ..... 
 
 » 
 
 4. Back, ..... 
 
 1 
 
 5. Loins, ..... 
 
 6 
 
 6. Barrel, ..... 
 
 10 
 
 7. Hip and Rump, 
 
 . 10 
 
 8. Legs, ..... 
 
 2 
 
 it. Tail and Switcli, 
 
 1 
 
 10. Color and Handling, 
 
 5 
 
 11 and 12, . 
 
 
 18. Teats, . . 
 
 . ' . " 10 
 
 14. ..... . 
 
 
 15. Disposition, .... 
 
 . " . ' 5 
 
 16. General Appearance, . 
 
 . 10 
 
 Perfection, 
 
 71 
 
 The same scale of points as for cows shall be used in judging 
 bulls, omitting Nos. 11, 12 and 14, and making due allowance for 
 masculinity ; but when bulls are exhibited with their progeny, in 
 a separate class, add 30 counts for their progeny. 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Head, — Small and lean; face dished, broad between the 
 
 eyes and narrow between the horns, 2 
 
 2. Eyes. — Full and placid ; horns small, crumpled, and amber- 
 
 colored, 1 
 
 3. Neck.— Thin, rather long, with clean throat, and not 
 
 heavy at the shoulders, 8 
 
 4. Back. — Level to the setting-on of the tail, .... 1 
 
 5. Loins. — Broad across tVie loins, 6 
 
3ft JEUSEY (JAT'fLE;. 
 
 6. Barrel.— Long, hooped, broad, and deep at the flank, . 10 
 
 7. Hips.— Wide apart ; rump k^ng, 10 
 
 8. Legs.— Short, 3 
 
 9. Tail — Fine, reaching the hocks, with gr>od switch, . . 1 
 10. Color. — Color and mellowness of hide ; inside of ears yel- 
 low, ......■...■■ ^ 
 
 11 and 12 
 
 13. Teats.— Rather large, wide apart, and stinarely placed, . 10 
 
 14. 
 
 15. Disposition.— Qniet, •'"> 
 
 16. General Appearance and a])parent constitution, . . 10 
 
 Perfection, . - - 71 
 
 oiNTS. SCALE OF POINTS FOR COW. counts 
 
 1. Head and Face, 
 
 2 
 
 3. Eyes and Horns, 
 
 1 
 
 ;5. Neck, ..... 
 
 s 
 
 4. Back, ..... 
 
 1 
 
 5. Loins, ..... 
 
 (i 
 
 (i. Barrel, ..... 
 
 10 
 
 7. Hips and Rump, 
 
 . . .' . 10 
 
 8. Legs, ..... 
 
 
 
 0. Tail and Switch. 
 
 1 
 
 10. Color and Handling, 
 
 5 
 
 11. Fore Udder, .... 
 
 18 
 
 12. Hind Udder 
 
 11 
 
 1:?. Teats, ..... 
 
 . 10 
 
 14. Milk Veins, .... 
 
 5 
 
 15. Disposition, .... 
 
 5 
 
 16. General Appearance, 
 
 10 
 
 Perfection, 
 In judging heifers, omit Nos. 11, 12 and 14. 
 
 100 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Head.— Small and lean ; face dislied, broad between the 
 
 eyes and narrow between the horns, 2 
 
 2. Eyes.— Full and placid ; horns small, crumpled and amber- 
 
 colored, ' 1 
 
 3. Neck.— Thin, rather long, with clean throat, and not heavy 
 
 at shoulders, 8 
 
JERSEY CATTLE. 39 
 
 4. Back. — Level to thesettin<? on of tail, 1 
 
 5. Loins. — Broad across the loins, 6 
 
 6. Barrel. — Long, hooped, broad, and deep at the flank, . 10 
 
 7. Hips.— Wide apart, rump long, 10 
 
 8. Legs.— Short, 2 
 
 9. Tail. — Fine, reaching the hocks with good switch, . . 1 
 
 10. Color.— Color and mellowness of hide ; inside of ears yel- 
 
 low, 5 
 
 11. Fore-Udder. — Full in form and not fleshy 13 
 
 12. Hind-Uddp:r. — Full in form and well up behind, . . .11 
 i;;. Teats. — Rather large, wide apart, and squarely placed, . 10 
 
 14. Milk Veins. — Prominent, 5 
 
 15. Disposition.— Quiet 5 
 
 16. General Appearance and apparent constitution, . . 10 
 
 Perfection, - - - - 100 
 
 In judging heifers, omit Nos. 11, 13 and 14. 
 
40 
 
 kftftRY CATfLti. 
 
 KERRY CATTLE. 
 
 In the United States quite a number of Kerry cattle have been imported from 
 time to time, but as there is neither a Kerry Cattle Club, nor a Kerry herd book: 
 in this country, their valuable characteristics are not as fully recognized here as 
 they should be. The cows are good milkers for their size (some weig-hing- only ;100 
 pounds), giving' from 10 to 30 quarts daily, and, whilst, from the ease with which 
 the}' are kept in a limited space, they are often called the poor man's cow, they 
 might just as truly be termed the rich nian"s cow, in that they are small and hand - 
 some, and so docile that they can be easily tethered on a lawn. Tlie following- 
 Standard of Excellence, approved by Mr. Henry S. Ambler, of Chatham, N. Y., the 
 principal breeder of Kerry Cattle in America, may be of assistance to judges and 
 bveeders : 
 
 SCALE OF POINTS FOR KERRY CATTLE 
 
 POINTS. SCALE O 
 
 1. 
 
 Head, 
 
 2. 
 
 Cheeks, 
 
 3. 
 
 Throat, . 
 
 4 
 
 Muzzle, 
 
 5. 
 
 Nostrils, 
 
 6, 
 
 Horns, 
 
 7. 
 
 Ears, 
 
 8. 
 
 Eyes, 
 
 9. 
 
 Neck, 
 
 10. 
 
 Shoulders, 
 
 • 11. 
 
 Chest, 
 
 12. 
 
 Barrel, 
 
 18. 
 
 Ribs, 
 
 14. 
 
 Back, 
 
 15. 
 
 Rump and Tiiiyh, 
 
 16. 
 
 Tail, 
 
 17. 
 
 Skin and Handlii 
 
 18. 
 
 Udder, 
 
 19. 
 
 Teats, 
 
 20. 
 
 Milk Veins. . 
 
 21. 
 
 Fore-legs. 
 
 22 
 
 Hind-legs, 
 
 28" 
 
 Hoofs, 
 
 24. 
 
 Color, 
 
 25. 
 
 Dispositiuii, 
 
 10 
 12 
 10 
 
 s 
 
 Perfection. 
 In judging bulls and heifers, omit Nos. 18 and 20. 
 
 100 
 
IvEUrV (JAtTtS. 
 
 41 
 
 DETAILED DESCRIPTION. 
 
 POtNl'S. 
 
 1. Hkad. — Fine and small and taperin*?, 
 
 2. Chekks.— Clean, 1 
 
 P). Throat.— Full, and well set, 1 
 
 4. Muzzle. — Fine, and of a rich black color, 
 T). Nostrils.— Well placed and rather open. 
 (T. Horns. — Well sprung; smooth; rather thick at base, but 
 
 gently tapering; white in color, with black tips, 
 7. Ears. — Small, tine, .-nid of n fine, pink-orange color witliin, 
 
 5. Eyes. — Mild and fnll. but animated, .... 
 9. Ne:ck. — Straight and fine ; even!}' and smoothly joined to 
 
 the shoulders, 
 
 10. Shoulders. — The height at the shoulJer.s should not exceed 
 
 4 feet, though 3 feet 6 inches is more desirable, . 
 
 11. Chest. — Deep and broad, 
 
 12. Barrel. — Deep, full and \vt 11 hooped, 
 l;>. Ribs. — Well sprung 
 
 14. Back. — Even and straight from witheivs to top of hip, 
 
 15. Rump. — Rather narrow, long, but straight from top of hips 
 
 to setting on of tail. Thigh, light, .... 
 1(). TAlli.— Long and fine, • . . 
 
 17. Skin. — Of good rich orange color ; loose, mellow, and cov 
 
 ered with a good coat of soft hair, ..... 
 
 18. Udder. — Well rounded, full and capacious; in line with 
 
 belly and well up behind. .... 
 
 19. Teats — ^Well placed ; laige and rather far apart, 
 
 20. Milk Veins. — Very prominent, 
 
 21. Fore Legs. — Short and straight ; full above the knee ; fine 
 
 below, 
 
 22. Hind Legs. — Not too close together and squarely placed 
 
 fine bone, 
 
 23. Hoofs. — Smali, 
 
 24. Color. — Rich black preferable, although there are some 
 
 very good -animals black and white, and occasionally a 
 few of other colors, ......... 3 
 
 25. Disposition.— Gentle, 5 
 
 Perfection. . - . - loo 
 
 In judging bulls and heifers omit INos. 18 and 20. 
 
 The Dexter variety is distinguished from the pure or true Kerry 
 
 in having a round plump body, short and rather thick legs; the 
 
 head is heavier and wanting in that fineness which marks the true 
 
 Kerry, and the horns are longer, straighter and coarser. 
 
4'^ RED POLLED dATTLTii. 
 
 RED POLLED CATTLE. 
 
 The followiii'-' letters exi)lain tliemselves and need no further introduction. 
 
 RED POLLED CATTLE CLUB OF AMERICA. 
 
 Secretary's Office, / 
 
 Dayton, Ohio, Sept. 22, 1S9 '. \ 
 
 Frank A, Lovelock, Salem, Va.: 
 
 Dear Sir: Your postal of the 20th received. No reg'iilar 
 "scale of points" has been adopted for Red Polls. They should 
 be judyed, however, both for beef and dairy qualities, as they 
 claim to excel in both lines. 
 
 The most desirable points are smooth, level form, much like the 
 Devons, but larger. A deep, rich i-ed color, without white, except 
 the switch, and it may be a little white ; a white spot on the ud- 
 der. No horns or scurs ; a line head, clean throat, deep body; 
 level rump, broad back or well rounded, and the points generally 
 of a good beef animal. 
 
 Then for cows, a large udder and good milk veins, but not al- 
 ways prominent to the eye, on account of the thick, mossy coat of 
 hair. The indications of a good milker, with smooth, compact 
 form, fine bone, rich color, and good size are my own preference. 
 
 Very truly, 
 
 J. McLAIN SMITH, 
 
 Secretarj\ 
 
 RED POLLED CATTLE CLUB OF AMERICA. 
 
 Secretary's Office, | 
 
 Dayton, Ohio, July 4, 1892. / 
 
 Frank A, Lovelock, Salem, Va.: 
 
 Dear Sir— Yours of the 2nd received. The Club has not yet 
 adopted'any " scale of points," and no movement has been made 
 
feEt) POLLED CAttLti. i-l 
 
 to that end. There are no changes to make in my former letter. 
 I do not now remember just what I wrote, but I should make very 
 emphatic the requirements of a good sliow for milk. Other things 
 being nearly equal, I should give decided preference to the cow 
 showing best milking qualities. Wliere there is any claim to beef 
 qualities, the strong tendency is to give beef the preference in a 
 show ring. It ought not to be so with Red Polls. 
 
 Very truly, 
 
 J. McLAIN SMITH, 
 
 Secretary. 
 
44 
 
 tettoin'-HORN' CAlTLti. 
 
 SHORT-HORN CATTLE. 
 
 Mr. J. H. Pickrell, of 510 East Monroe street, Spritisfle'.d. Illinois, Secretary 
 of the American Short-Horn Breeders' Association, writes the editor of this pub- 
 lication that his association deals primarily with pedigrees and only incidentally 
 with the animals, and has never made np a scale of points. The folio vinff stand- 
 ard of excellence, was compiled especially for this work by Col. A. M. ISownian, of 
 Salem, Va., formerly of the firm of Palmer & 15owman (foi- many years owners of 
 the largest herd of registered Short-Horns in the world), and an ex-memlier of 
 the Board of Directors of the American Short horn Breeders' Association. 
 
 SCALE OF POINTS TOR SHORT-HORN CATTLE. 
 
 POINTS. 
 
 1. Head and Face, 
 
 2. Horns, 
 
 Neck, 
 
 Heart-Grirth, 
 
 Shoulders, 
 
 Chest, 
 
 Brisket, . 
 
 Crops, 
 
 Ribs, 
 
 Back, Loins and Rump, 
 
 Hindquarters, Thij^hs and Twist, 
 
 Tail, .... 
 
 13. Underline and Flank, 
 
 14. Legs, .... 
 
 15. Flesh, 
 
 16. Skin, Handling and Hair, 
 
 4. 
 
 Perkectioa, 
 
 COUNT;!. 
 
 8 
 
 :i 
 
 o 
 
 S 
 
 (i 
 
 8 
 
 4 
 
 G 
 
 8 
 12 
 10 
 
 2 
 
 4 
 
 4 
 
 4 
 
 10 
 
 100 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Head.— Short; forehead broad, gracefully narrowing along 
 
 the face toward the muzzle ; face slightly concaved, but 
 not dished; eye prominent, but with mild expression. 
 Fine, wide, open nostrils ; color of nose, yellow or nutty 
 drab; ear should be upright, large, and not too thick, but 
 well covered with a mossy coat of hafir, .... 8 
 
 2. Horns.— For bull, strong, but not coarse, standing wide at 
 
 the base, bending gracefully forward in an outward 
 
SHOKT-HOItN" CATTl.E. 4d 
 
 curve, and then may incline downward or upward, with 
 waxy or creamy tint, rather tlian white, and no dark or 
 black except at the tips. For the cow the same <jjeneral 
 character should prevail, except that the horn should be 
 smaller and finer, 3 
 
 o. Neck. — Short, well set in the shoulders and tapering to the 
 head, running;- back on a level in the cow, and vvitli a 
 fj,radually rising crest in the bull; free from dewlap or 
 hanging skin, 3 
 
 i. Hrart-Girth. — Fuil and deep in fore-tlank; full behind 
 the shoulders, without depression, 8 
 
 o. Shoulders. — Broad and even at top, working backward 
 into a level with the chine ; smooth at forward points and 
 tapering gracefully to the knees, 6 
 
 6. Chest. — Deep, broad and full, without coarseness ; a deep, 
 
 broad and full chest with some coarseness, is however, 
 prefered to a narrow chest, however smooth, . , .8 
 
 7. Brisket. — Prominent, well set forward, almost perpendicu- 
 
 lar in front ; broad and welllet down, .... 4 
 
 8. Crops. — Broad and full without depression 6 
 
 9. Ribs. — Pore-ribs springing in a well rounded arch from the 
 
 back-bone, long and deep ; hind-ribs should spring well 
 out from the back-bone, long, deep and well set back to- 
 wards the hips, .8 
 
 10. Back.— Spine straight from chine to root of tail ; loins 
 
 broad, full and level with the spine and hips ; hips wide- 
 spi-ead, smooth and on a level with the spine; rump long, 
 full broad and level, 13 
 
 11. HiXDQUARTBRS. — Should drop perpendicularly from the 
 
 points of the rump ; thighs broad and full and running 
 well down^to the hocks ; twist broad and full and running 
 well down with a good covering of soft, silky hair, . . 10 
 
 12. Tail. — Fine, strongly connected with the spine, on a straight 
 
 line, 2 
 
 l;3. Underline. — As nearly straight as possii^le ; tlanklow, full 
 
 and on a straight line with belly and brisket, . . .4 
 14. LeCtS.— Front legs should be line boned and stand well apart ; 
 knees round and muscular. Hind legs straight, standing 
 well apart, with a muscular hock and a fine boned, flat 
 leg below, 4 
 
46 SHORT-HORN CATTLE. 
 
 15. Flesh. — Finn, evenly laid on, and free from lumps or 
 
 patches, 4 
 
 1(). Skix. — Moderately thick, not so loose as to separate from 
 the tissue beneath, but at the same time not tif?ht. It 
 should move easily by action of the hand, showing plenty 
 of cellular tissue beneath. The touch or handling quali- 
 ties should be elastic, mellow (not flabby) and springy. 
 The hair should be close, long, soft, and mossy ; the more 
 of it the better, if of the right quality, . . . .10 
 
 PKRFECTIOiSr, - - - . 100 
 
 POLLED DURHAM CATTLE. 
 
 For this breed a Standard of Excellence has not yet been adopted, but for the 
 present, that for Short-horns may be used forjudging them, in conjunction with 
 thefollowingregistry requirements, adopted by the Polled Durham Breeders' As- 
 sociation, J. H. Miller, Secretary, Mexico, Illinois. 
 
 Rule 1. — Animals for registry must be at least one year/)ld. 
 
 Rule 2. — Cattle to be eligible to registry must be calved hornless. 
 
 Rule 8. — Color and markings characteristic of the Short-horn. 
 
 Rule 4 — Animals to be eligible to entry must have seventy-five 
 per cent, or more of Short-horn blood, but where there 
 is a remainder of blood not Short-horn, it must be in 
 part or all of the old native Muley strain. 
 
 Rule .5. — Produce of animals already recorded, provided they con- 
 form to rules 1, 2 and o. 
 
 Rule G. — The produce of any bull in the Polled Durham Herd 
 Book, when out of a cow registered in the Shorthorn 
 Herd Book, provided they conform to Rules 1, 2 and 'S. 
 
 Rule 7. — The produce of any cow in Polled Durham registry 
 when by a bull recorded in the American Short-horn 
 Herd Book, provided they conform to Rules 1, 2 and '6. 
 
 Rule 8.— After September 4, 1898, no animal shall be registered 
 whose ancestors are not at that time registered, except 
 under Rules 6 and 7, with less than fifteen-sixteenths 
 Short-horn blood, in addition to requirements of Rules 
 1, 2, 3, and 4. 
 
SUSSEX CATTLE. 
 
 47 
 
 SUSSEX CATTLE. 
 
 StaiKlarrt of Excellence for Sussex Cattle, compiled from particulars furuished 
 by Overton Lea, of Nashville, Tenuesseo, owner of the principal herd of Sussex 
 Cattle in the United States, and Secretary of the American Sussex Associatiou, 
 and apiii'<jved by him. 
 
 SCALE OF POINTS FOR SUSSEX CATTLE. 
 
 POINTS. 
 
 
 COUNTS 
 
 1. Color, 
 
 • 
 
 5 
 
 2. Head and Horns, 
 
 10 
 
 •S. Neck, 
 
 
 5 
 
 4. Shoulders, 
 
 
 6 
 
 5. Chest, 
 
 
 . 10 
 
 6. Heart-girth, 
 
 
 10 
 
 7. Ribs, 
 
 
 8 
 
 8." Back, Loin ar 
 
 d Rump, . 
 
 15 
 
 y. Tail, 
 
 
 2 
 
 10. Legs, . 
 
 
 4 
 
 11. Thighs, 
 
 
 6 
 
 13. Skin and Han 
 
 dling. 
 
 8 
 
 l;:!. Size, 
 
 
 6 
 
 14. General Appearance, 
 
 5 
 
 Pkrfection, 
 
 100 
 
 DETAILED DESCRIPTION. 
 
 POINTS. I'OUNTS. 
 
 1. CoLOK. — Solid red, varjing from (he light to the very dark 
 
 red ; sometimes the shades are mingled in the same ani- 
 mal, Tjroducing a dappled appearance. A little white 
 about the udder is not objectionable in the cow. In both 
 sexes, a few gray or white hairs scattered throughout the 
 coat, sometimes so thick as to be easily noticed in spots, 
 particularly upon the foretoj), are regarded with favor 
 rather than otherwise, 5 
 
 2. Head. — Decidedly neat in appearance ; nose tolerably wide ; 
 
 muzzle bright, almost golden; thin between the nostrils 
 and the eyes ; eye rather prominent ; forehead wide ; 
 
48 SUSSEX CATVLE. 
 
 horns long, longer in cows than in bulls ; heavier than in 
 the Devon, and without the Devon's peculiar waxy color; 
 clean and transparent with age, projecting at various an- 
 gles, similar to those of the Hereford — both with the sam.e 
 angle or curve, however, unless distorted Vjy accidenr, 10 
 
 o. Neck. — Short, strongly set on and clean, . . . ,5 
 
 4. Shoulders. — Straight and withoui any projection at the 
 
 points, (J 
 
 5. Chest.— Wide, open and projecting forward 10 
 
 6. HEART-GrRTH,— Full and deep, 10 
 
 7. Ribs. — Broad and deep, and well sprung, . . . . 8 
 
 8. Back. — Straight and level from the withers to the setting- 
 
 on of the tail ; loin and entire back full of flesh ; hips 
 moderately lai-ge, but well covered, with a wide space be- 
 tween, and on a level with the back ; rump long and 
 slightly sloping. 15 
 
 9. Tail.— Weil set on, and dropping perpendicularly, . . 2 
 
 10. Legs.— Of medium length, 4 
 
 11. Thighs.— Flat outside and full inside, 6 
 
 12. Skin. — Having a mellow touch, with soft and silky coat, . 8 
 
 13. Size. — Medium weight for bull at three years old, 2,000 
 
 pounds ; same for cow at three years old, 1,500 pounds, . 6 
 
 14. General Appearance. — Stylish and well bi-ed. The 
 
 walk square, the step quick, and the head up, . . .5 
 
 Perfection, - . - - loo 
 
BROWN SWISS C'ATTffi, 
 
 49 
 
 BROWN SWISS CATTLE. 
 
 Standai-d of ExcellcnfC lor Bi-owii Swiss cattle, as adopted bj' the Brown Swiss 
 Cattle Breeders' Assoeia* ion, N. S. Msli, secretary, Groton, Connecticut. 
 
 rxs. SCALE OF POINTS FOR BULL. 
 
 Head, .... 
 
 Face, ... 
 
 Ears, .... 
 
 Nose ami T(ji)L;ue, 
 
 Eyes, .... 
 
 Horns, .... 
 
 Neck, .... 
 
 Chest, .... 
 
 Back and Loin, 
 
 Barrei, .... 
 
 Hit>s and Rnmp, . 
 
 Thi^-hs and (,)Uciiit is, . 
 
 l>ejis and Hoofs, 
 
 Tail and Switch, 
 
 Hide, .... 
 
 Color, .... 
 
 Hair, .... 
 
 and 19 omitted for l)nils .-Lii.t h -iler.-;, 
 
 Teats, ..... 
 
 Omitted f^r hulls .•.!) 1 lK'il'er,«, 
 
 Kscnteheon, 
 
 Disposition, .... 
 
 I'Kllb KCTloA, 
 
 70 
 COUNTS, 
 
 DETAILED DESCRIPTION. 
 
 Hkad.— Medium size and rather lon^, 
 
 Face. — Dished; broad between the eyes ;uid narrow between 
 
 the horns, 
 
 Ears. — Of a deep oranj^v eolor within, . . . . . 
 Nose.— Black, square, and with the mouth sunounded by a 
 
 lifj^ht, lueal-coiored band, tonj^ue black, .... 
 Etes. — Full and placid 
 
50 
 
 BROWN SWISS CATTLE. 
 
 Rather short, flattish and regularly set with black 
 loii^, anJ liOL too he.ivy 
 
 ou ol I.. Ill iiaJ L>ro.Li.l aCi'o.-< 
 
 tips, .... 
 Neck. — Strai^'ht, rather 
 
 shoulders. 
 Chest. — Broad and deep. 
 Back. — Level to the settiu 
 
 loin, 
 
 Barrel. — iJouped, broad aud deep at the llauk, . 
 
 Hips. — Wide apart, ruuip long- and broad. 
 
 Thighs. — Wide with heavy quarters, 
 
 Legs. — Short and straig-ht with good hoofs, 
 
 Tail. — Slender, pliable, not too long-, with gjod swiLcl 
 
 Hide. — Thin and movable, 
 
 Color. — Shades from dark br>j\vn to light brosvii, a 
 
 some seasons of the year gray ; slight splashes of white 
 
 18. 
 20. 
 
 31. 
 oo 
 
 23. 
 
 near bag, not objectionable, light stripe along- 
 back, 
 
 Hair. — Between hoin.-i light, uoL reddish, h lir ua iasi 
 
 ears light (no points), 
 —18 and 19 omitted for bulls and lieifers. 
 
 Teats. — Ratherglarge, set well apart an 
 
 down, 
 
 —Omitted for bulls find heifers, . 
 
 Escutcheon. — High and broad and luli i 
 
 Disposition.— Quiet and good natured. 
 
 1 h.,i.u;'ii^i 
 
 J thigh.s, 
 
 it 
 
 tlu 
 
 d at 
 
 the 
 
 it. of 
 
 .xighf 
 
 Perfection, 
 
 SCALE OF POINTS FOR COW 
 
 1. Head, 
 2 Face, 
 
 3. Ears, 
 
 4. Nose and Tongue, 
 
 5. Eyes, 
 
 6. Horns, 
 
 7. Neck, 
 
 8. Chest, 
 
 9. Back and Ljiu, 
 
 10. Barrel, 
 
 11. Hips and Rump, 
 
KROWN RWrSS CATTL-E. 
 
 51 
 
 1^. Thighs and Quarters, 
 V.]. Legs and Hoofs, 
 14. Tail and Switch, 
 l.-). Hide, . . 
 l(j. Color, 
 
 17. Hair, 
 
 18. Fore Udder, 
 IS). Hind Udder, 
 
 20. Teat.-, 
 
 21. Milk Veins, 
 
 22. Esentcheon, 
 2:5. Disposition, 
 
 I^KIIKKCTIOX, 
 
 ) DESCRIPTION. 
 
 4 
 4 
 4 
 3 
 
 
 10 
 
 10 
 5 
 4 
 
 7 
 
 4 
 100 
 
 DETAILE 
 
 POINTS. 
 
 1. Hkad. — Medium size and rather lonir, 
 
 2. Fack. — Dished; broad l)etvvepn the eyes and n.irr,j,v between 
 
 the horns, 
 
 ;>. Ears.— Of a dee|) orange eolor witliiu, 
 
 4. Nose. — Black, square, and with the mouth surrounded by 
 
 a light, meal-colored band ; tongue, black, 
 
 5, Eyks.— Full and ])lacid, .... 
 (). Horns.— Rather short, liatti^h aud regularly set vvifli black 
 
 tips, 
 
 7. Nkok. — S[ra,ight, icitlirr long and Lio!, too heavy at sliou 
 
 ders, 
 
 8. Chest.— Bi'oiid and dcL-[>, ....... 
 
 !•. Hack.— Level to the setting oii of tail and broad acro.«,s thy 
 
 lOHiS, . 
 
 10. BxRREL. — Hoo()ed, broid aud dee^) at, il liik, 
 
 11. Hips. — Wide apart; rump long and broad, 
 
 12. Thighs.— Wide, with lieavy (juarters, .... 
 1;^.. Legs.— Short and straight, with goo'l hoofs, 
 
 14. Tail. — Slender, pliable, not too long, with goad switch, 
 
 15. Hide. — Thin and movable, 
 
 Ifi. Color. — Shades from dark brown t«> light brown, and at 
 
 some seasons of the year, gray ; slight splashes of white 
 near udder not objectionable ; light stripe along the back, 
 
 17. Hair — Between horns light, not reddish ; hair on inside of 
 
 ears light (no points). 
 
 18. Fore Udder. — Full in form and carried up, reaching far 
 
 forward on the abdomen, 
 
 10 
 
6'2 13R0WN- SWISS CAtttli. 
 
 19. Hind Udder.— Not too deeply hung, full in form and welt 
 
 up behind, 10 
 
 20. Tkats. — Rather large, set well ;ipart and Imiiging shMight 
 
 down, . . . f) 
 
 21. Milk Vkins. —Prominent, .4 
 
 22. Escutcheon. — High and bro.id aini iii:i iii tli!j,I)s, . 7 
 28. Disposition. — Quiet and good natured, 4 
 
 Perfection, . - . . loi) 
 In judging bulls and heifers, omit Nos. 18, l!i and '21. 
 
AVEST HIGHLAND CATTLE. 53 
 
 WEST HIGHLAND CATTLE. 
 
 Although quite a number of these picturesque and hardy little beef cattle 
 have been sold to come to the States, thei-e is no one at this writing who is known 
 to be maintaining a breeding herd, but as the day is, perhaps, not far distant 
 when there may be several herds in this country, the following detailed descrip- 
 tion is published : 
 
 The head should be beantifnlly proportioned to the rest of the 
 animal ; a fine head, with larj^e tuft of hair on it ; the nostrils full ; 
 the eyes ]ar<re and liquid. 
 
 The horns should be letn;thy, and should come level out of the 
 head, inclininj^ forward and upward ; in the cow they should rise 
 up with a graceful slope. Perfection in a cow's horns is of two 
 kinds, according to taste, but some prefer them to come out level 
 from the head, with a peculiar back-set curve and a wider sweep, 
 hi the bull the horns should be decidedly strong. The cow's horns 
 rise sooner from the head and are a little longer, preserving their 
 f^ubstance and rich color to the ver}^ tips. 
 
 The neck should be proportionate in length, clean below, and 
 in cows forming a straight line from the liead to the shoulders. In 
 point of thickness it sliould be fully developed, and the bulls 
 should have a crest. 
 
 The shoulders should be thick and immensely filled out down- 
 ward from tlie point to the lower extremity of tlie fore-arm. 
 
 The back, from the very back of the shoulder, should have a 
 fully rounded development ; a hollow behind the shoulder is ex- 
 ceedingly objectionable. Across the hips there should be great 
 breadth ; while from the hips backward tlie quarters should have 
 ji, very large development, being square betwixt the hips and the 
 tail and betwixt tlie tail and the hind feet. As in the foreshould- 
 ers, the hind thighs should have an immense development. 
 
 The tail should be thick and strong, with a full bunch of hair 
 hanging down toward the ground. 
 
 The bone, both in tlie fore and hind legs, should be thick, broad 
 and straight ; tlie lioofs large and well set on, and the legs feith- 
 ered with liair. There sliould be great breadth betwixt the fore- 
 
54 WEST HIGHLAND CATTLE. 
 
 legs, and the animals should walk with {ireat dignitj' of motion ; 
 indeed, unless an animal possesses this dignified style of carriage, 
 he will have small chances of winning prizes in the show-iing. 
 
 The hair should be long, Avith a graceful wave in it, but ti curl 
 in it is a decided fault. The lack of wave in the hair is consid- 
 ered to be a great objection in many of the modern herds, though 
 it is to be accounted for by the growing desire to make Highland- 
 ers grow big, and consequently from too careful treatment. 
 
 Tlie whole points of the animal have to be considered in the 
 light that he has to make a living in a bare and storm exposed 
 locality; that, indeed, he has to thrive where a Polled Angus or 
 an Ayrsliire would starve. 
 
 The question of thickness of skin, where fat, is one which is not 
 left out of consideration ; as in other animals, the sweetest beef 
 being, as a rule, that under the thinnest skin. But a AVest High- 
 lander with too thin a skin would not thrive well on a side of a 
 wind-swept hill. 
 
 As a rule the color is black, but fashion now runs on yellow or 
 light duns and on brindles. A well arranged herd should have a 
 mixture of colors, avoiding all those which indicate unhealthy' 
 thrivers. A well marked brindle bull is, however, all things being 
 equal, a difficult one to beat at any North British show. 
 
 It must always be borne in mind that the Highlanders are one 
 of the most ancient breeds of cattle ; that they are a combination 
 of great hardiness with splendid quality of meat, which latter 
 commands the highest price in the principal English markets. At 
 all times they look by far the most noble of the bovine race, 
 whilst their picturesque appearance makes them a handsome ad- 
 dition to the woodland scenery of large estates." 
 
AND 
 
 GOATS. 
 
 
 
 
 -r:^'\ 
 
56 HOW TO JUDGE WOOL OJST THE SHEEP'S BACK. 
 
 How to Judge Wool On the Sheep's Back. 
 
 In Henry Stewart's "Shepherd's Manual," page 154, will be 
 found the following excellent advice as to how to judge wool on 
 the sheep's back : 
 
 "To deiernilne the evenness or uniformity of the fleece, the 
 shoulder is first examined. Here the tinest and best wool should 
 be found. Taking this as the standard, the wool from the ribs, 
 thigh, rump and l)reech is compared with it ; the nen,rer the latter 
 approaches this in quality, the better. If it is all equal in fineness, 
 the lleece will be "even"' in regard to fineness. Ifthewoolon 
 all the parts mentioned is reasonably regular in length, and near 
 to the standard in this respect, the ttaece is " p:ven " as regards 
 length of staple. The density is then tested. The hand is closed 
 upon a portion of the rump and on the loin, and if the fleece is 
 found to be as dense and elastic, or springy on those parts as it is 
 at the shoulder, the fleece is "even" as regards density. A per- 
 fect fleece will be found of nearly equal fineness from the shoulder 
 to the thigh ; of nearly ecpial length at the slioulder, rib, thigh 
 and back ; of equal density on the shoulder and across the loins 
 and free froin any of the defects before mentioued." 
 
 In August, iy'J:>, in a communication to the " Country Gentle- 
 man," Henry Stewart defined the positions of the different quali- 
 
HOW TO JUDGE WOOL ON THE SHKEP's HACK. 
 
 iJV 
 
 ties of wool upnu the sheep, with the following illustratiou and 
 exphinatory notes : 
 
 •' The wool from the centre of the sides, marked 1, is of the finest 
 quality At 2 and o the fleece becomes coarser and shorter, and 
 as the breech is approached, at 4, this coarseness, and length, too, 
 are increased. The most inferior part of the fleece is on the belly 
 and bri:-!ket, as at 5 and G, that on the legs, 7, being almost like 
 hair." 
 
58 
 
 CHEVIOT SHEEP 
 
 CHEVIOT SHEEP. 
 
 Standarfl of l<;.\ocllcnce for Cheviot Sheep, as adopted by the American 
 Cheviot Shcop Breeders Association, K. L. Davidson, Secretary, Cooperstown, N. 
 Y. ; also by the National Cheviot Sheep -Society, J. A. Giiilliams, Secretary, Fin- 
 castle, Tiiiiia/ia. 
 
 SCALE OF 
 
 POINTS FOR CHEVIOT SHEEP. 
 
 
 POINTS. 
 
 
 
 COUNT? 
 
 1. Blood. . 
 
 
 
 15 
 
 2. Coiistitntion and 
 
 Qua1 
 
 "ty," 
 
 . 20 
 
 :>. Size, 
 
 
 
 10 
 
 4. General Ai)V)earanee, 
 
 
 . 10 
 
 5. Body, 
 
 
 
 10 
 
 (j. Head, 
 
 
 . 
 
 . 10 
 
 7. Neck, . 
 
 
 
 5 
 
 8 Lef^s and Feet, . 
 
 
 
 . 5 
 
 !). Covering:, 
 
 
 
 10 
 
 10 Quality-of Wool. . 
 
 
 • - 
 
 . 5 
 
 
 
 Perfection, 
 
 - 100 
 
 POINTS 
 1 
 
 DETAILED DESCRIPTION. 
 
 Bl;OOD. — Pure bred from one or more importations from 
 Scotland, • ... 15 
 
 CoivSTlTiiTlON AIMJ) QUALITY. —Indicated by the form of 
 body; deep and larj^e in the breast, and through the heart ; 
 back wide and straight, and well covered with lean meat ; 
 wide and full in the thigh ; deep in the flank ; skin soft 
 and pink in color ; prominent eyes, healthful countenance; 
 deficiency of brisket or tish back objectionable, . . . 20 
 
 SiZK. — In fair condition, when fully matured, rams should 
 Aveigh not less than 200 pounds; ewes, 150 pounds (when 
 l)red in America). Imported stockrnms. 125 to 150 i)onnds ; 
 ewes, 100 to 125 pounds, 10 
 
 General, Appearance.— Good carriage; head well up; 
 elastic movement; showing symmetry of form and uni- 
 formity of character throughout, 10 
 
CHEVIOT SHEEP. 59 
 
 5. Body. — Well pioportiont'd ; small bone; great, scale and 
 
 length; well finished hindquarters ; thick back and loins ; 
 standing with legs well placed outside ; breast wide and 
 prominent in front ; tail wide and well covered with wool, 10 
 
 6. Head. — Long and broad, and wide between the eyes : ears 
 
 of medium length and erect ; face white, but small black 
 spots on head and ears not objectionable ; straight or 
 Roman nose, a white nose olijectiouable, end of nose dark 
 (but never smut nose on toj) with black or brown); no tuft 
 of wool on head, 10 
 
 7. Neck. — Of medium Ici'gth, thifk and well placed on the 
 
 shoulders, 5 
 
 8. Legs AND Feet. — Short legs, well set apart ; color, white ; 
 
 no wool on legs ; fore legs round, hind legs flat and 
 straight; hoofs black and well shaped, . , . .5 
 
 9. COVEUING. — Body and belly well covered with fleece of 
 
 medium length and good quality, 10 
 
 10. Quality of Wool.— Medium, such as is known in nuirkft 
 
 as half combing wool, 5 
 
 Perfection, . . - - loo 
 
60 
 
 COTSWOLl) »HEEP. 
 
 COTSWOLD SHEEP. 
 
 Staiulai-fl of Excellence for Cotswold Sheep, as adopted liy the American Cots- 
 wold Association, George Harding', Secretary, Waiikesba, Wisconsin. 
 
 pniNTS. SCALE OF POINTS FOR RAM. Coutcts. 
 
 1. Head, ....... 8 
 
 2 Face, ........ 4 
 
 3 No-strils, ........ 1 
 
 4. Eyes, ........ 2 
 
 5. Ears, ........ 4 
 
 f) Collar and Neck, ...... G 
 
 7. Shoulders, ....... 8 
 
 8. Pore-le^^s, ....... 4 
 
 1>. Breast and Girth, . . . 10 
 
 10 Fore Hank, ...... 
 
 11. Back, Ribs and Loin, .... 
 
 12. Belly, ....... 
 
 lo. Quarters, .... 
 
 14. Jdock, . . . . 
 
 lo. Twist, . . . 
 
 10. Fleece, ....... 18 
 
 Perfecti')N, - - - - 100 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Head. — Not too tine, moderately small, and broad between 
 
 the eyes and nostrils, but without a short, thick appear- 
 ance, and in yount? animals well covered on crown with 
 long lustrous wool, ......... 8 
 
 2. Fack. — Either wliite or slijj;htly mixed with gray, or white 
 
 dappled with brown, 4 
 
 '3. Nostrils.— Wide and expanded. Nose dark, . . .1 
 
 4. Eyes. — Prominent but mild looking-, 2 
 
 5. Ears. — Broad, long, moderately thin and covered with short 
 
 hair, ^ 4 
 
 6. Coj^LAR.— Full from breast and shoulders, tapering grad- 
 
 ually all the way to where the neck and head join. The 
 neck should be short, thick and strong, indicating con- 
 
COTSWOLt) SHEEl^. 
 
 61 
 
 10. 
 
 11. 
 
 12. 
 VS. 
 
 14. 
 15. 
 
 I'i. 
 
 stitutional v.if.?or, ami free iroiii coarse and loose skin, . G 
 Shoulders.— Broad and full, iind at the same Join so frrad- 
 ually to the collar forward and chine backward as not to 
 
 leave the least hollow in either place, 8 
 
 Fork-legs. — Tlie mutton on the arm or forr-t lii^vh ^^!lonId 
 come quite to the knee. J^eg u[)ri<i:ht with heavy 
 hone — bein^ clear from superfluous skin, with wool to fet- 
 lock, and may l)e mixed with gray, 4 
 
 Breast. — Broad and well forward, kcciiing tho leg- wide 
 
 apart. Girth or chest full and deep, 10 
 
 Fork FLANK. — Quite full, not showing lio'lo/.- bi'liind Iho 
 
 slioulder, 5 
 
 Back and Loin.-Bto.k'', i\ it and str.iijjht. fi-. in whifli {be 
 ribs must spring with a fine circular arch, .... 13 
 
 Belly. — Straight on underline, 3 
 
 Quarters. — Long and full, with muttmi (juiri' d./wn to th.- 
 
 hock, 8 
 
 Hock. — Should stand ni'itlicr in nor nu^, . . . .2 
 
 Twist. — Twist or junction inside the thigiis. il (■;> wiU- and 
 full, whicli, with a broad breast, will keep the legs open 
 
 and upriglit, 5 
 
 — Flkeck. — The whole body sliMuld l»e LO\ertd v. ith long, 
 lustrous wool, .......... 18 
 
 rKilFKCiiOX, - - - - 100 
 
 SCALE OF POITiiTS FOR EWE. 
 
 1. Head, 
 
 3. Face, . 
 
 8. Nostrils, . 
 
 4. Eyes, . 
 
 5. Ears, 
 
 (!. Collar and Neck, 
 
 7. Shoulders, 
 
 8. Fore-legs, 
 
 !>. Breast and Girtli, 
 
 10. Fore-flank, . 
 
 11. Back, Ribs and Loin, 
 12 Belly, 
 
 13. Quarters, 
 
 14 Hock, . 
 
 H 
 4 
 
 10 
 4 
 
 12 
 
(5!2 C0T8W0LT) SHEEP. 
 
 15. Twist 5 
 
 IG. Fleece, ....... 18 
 
 PKRKKCriOK, - - . - 100 
 
 DETAILED DESCRIPTION. 
 
 POINTS. C'OtlNTS. 
 
 1. Hkad. — Moderately iiiie, briKid between the eyes and nos- 
 
 trils, but without a short, thick appearance, and well cov- 
 ered on crown with louj<, lustrous wool, . . . . H 
 
 2. Fack. — Either white or slightly mixed with yray, or white 
 
 dap()led with brown, 4 
 
 8. Nostrils. — Wide and expanded ; nus^', d.irk, . .1 
 
 4. Eyes. — Prominent, but mild looking?, 2 
 
 5. E\RS. — Broad, lonj?, moderately thin, and covered with 
 
 short, hair, 4 
 
 6. CoIjLAR. — Full from bre.i.st and .^slioaldora, tuip^riuj iir.idu- 
 
 aily all the way to where the neck and liead join ; the 
 neck shoidd be tine and f;raceful, and free from coarse 
 and loose skin, .......... 5 
 
 7. SlloiiLDKRS. — Broad and full, ami at rhe same time J. (in so 
 
 {::radually to the collar forward and chine backward, as 
 not to leave the least hollow in either place, . . .8 
 
 8. FoRK-LiKGS. — The mutton on tlie arm or fore thifjrTi slK)uld 
 
 come (piite to the knee ; le;;- uprif;:ht, with heavy bone, 
 being clear from superfluous skin, with wool to fetlock, 
 and may be mixed with gray, ...... 4 
 
 i). Brkast. — l^i'oad and well forward, keeping the legs wide 
 
 apart; girth or chest fidl and deep, 10 
 
 10. FoRK-KIiANK. — Quite full, not showing hollow btdiind the 
 
 shoulder, -J 
 
 11. Back and Lo.1n. — Broad, il.it and straight, fraai wliich the 
 
 ribs must spring with a, Hue circular arch, .... 12 
 
 12. BKlil;V. — Straight on underline, 5 
 
 1;'). QUAliTKRS — Long and fidl with mutton quite down to the 
 
 hock, . . ' 8 
 
 14. Hock. — Should stand neither in nor out, . . . . 2 
 
 15. Twis'iv — Twist or junction inside the thighs, dee[), wide and 
 
 full, which, with a l)roa,d bi-east, will keep the legs open 
 
 and upright, . . 5 
 
 1(). FiiKKCK. — The vvliole body should he covered with long, 
 
 lustrous wool, ' 18 
 
 PKRFKCTlOiN', - - - - 100 
 
l30tt8ET-M0RK- BHEEP. 
 
 G3 
 
 DORSET-HORN SHEEP. 
 
 StanJai-dof Excollt'tu'c lor Doi-sot, Ildrn Sheep, as adoplei] by tlie Doiset-TIorn 
 Sheep Breeders' A.sscicial ion, of Aineriea, M. A. Cooper, Scc'ietarj', Wasliin^ton, 
 Pennsylvania. 
 
 SCALE OF POINTS FOR DORSET-HORN SHEEP. 
 
 POINTS. 
 
 1. Greneral Ap|)ea7-ance, ..... 
 
 2. Chest itiid Brisket, .... 
 :>. Back and Ril)», . . 
 
 4. Quarters and Leg.^, . . . . • 
 T). (Jolor of Lefts and Hoo^^, .... 
 <). Head and Face, ..... 
 7. Neck, ...... 
 
 5. Horn, . . ... 
 i). Foretop and Utliy U^jw-i inj^', 
 
 10. Wool, ...... 
 
 COUNTS 
 
 20 
 10 
 15 
 10 
 
 10 
 
 10 
 10 
 
 Perfection, 
 DETAILED DESCRIPT^OM. 
 
 100 
 
 POINTS. «oul^l^. 
 
 1. General Appearance,— Head well up, eyes bright and 
 
 alert, and standinjj: square on lej;s, ~() 
 
 3. Chest and Brisket.— Broad full chest, L>.i..;;.i. •.wm lor 
 
 ward, ^" 
 
 3. Back and Ribs.— Broad sti-ai^iit back, vvuli vvtrii si>. iui„ 
 
 ribs, !•> 
 
 4. Quarters and Legs.— Heavy s^u ir^ i[a ii-i.er.s n.^t on sliurt, 
 
 straight legs, well apart, 1" 
 
 5. Color of Legs. — Legs white, with small light colored 
 
 hoof, . - • ,• • ■'' 
 
 (i. Head and Fack. — ilead sm ill, face wiiite, uostrii.s \v.''.l <*x 
 
 panded, nose and lips jiink in color, ^ 
 
 7. Neck. — ISeck short and round, set well (ki slmulder.-^, . . r> 
 
 8. Horn.— Horn neat, curving forward, and liglit in color, 10 
 y. Foretop AND Belly (Joveking.— Good f(jretoi) and wtii 
 
 covered on belly and legs, . . . • • ' ■ 1" 
 
 10. Wool. — Wool of medium quality and good w>.-igiit, present 
 ing an even, smooth, white surface, .... 
 
 Perfection, 
 
 . 10 
 100 
 
G4 JlAMPSHtRl3t)0WN BTiEV.P. 
 
 HAMPSHIREDOVVN SHEEP, 
 
 standard of Exeelleiico for Hampshiredown Sheep, as adopted by the TTamp- 
 shiredown Breeders' Association of America, John I. Gordon, Secretary, Mercer, 
 Pa. [Slightl>- chanKcd in airanaement for this jmblit'ritioii I. 
 
 SCALE OF POINTS FOR H A M PSH I R EDOWN SHEEP. 
 
 COUNTS. 
 
 5 
 
 1. 
 
 Head, 
 
 o 
 
 Ears and Evoe. 
 
 o 
 
 Color of Head and Lej 
 
 4. 
 
 Le*i:s, . 
 
 5. 
 
 Neck, 
 
 (i. 
 
 Shoulders. . 
 
 t. 
 
 Chest,, 
 
 s. 
 
 Back and Loin, 
 
 !). 
 
 Quarters, 
 
 10. 
 
 Wool, . 
 
 10 
 . 15 
 20 
 2a 
 10 
 
 PKltKKCMOX, -^ - 100 
 
 DETAILED DESCRi PTIOi^J. 
 
 POINTS. COUNTS. 
 
 1. Head. — Moderately larfije bnt not coarse; well covered with 
 
 wool on forehead and cheeks ; nostrils wide, . . .5 
 
 2. Ears a^'d Eyks. — Ears moderately long and thin, and dark 
 
 brown or black color ; eyes prominent and lustrous,. . . >> 
 
 3. Color of Hkab and Lkgs. — Dark brown or black, . . 4 
 
 4. Lkgs.— Well under outside of body ; straig-ht, with good size 
 
 of bone ; black, 3 
 
 5. Neck. — A regular tajx-r from shonldt-rs trs head, >.vitlio;it any 
 
 hollow in front of shoulders ; set high up on body, . . 5 
 G. Shoulders.— Sloping ; full, and not higher tlian the line 
 of back and neck, .10 
 
 7. Chest. — Deep and full \u tlw heart pincc, wiih l)reast 
 
 prominent and full^ ........ 15 
 
 8. Back AND Loin.— Back, str.-iiglit with fall spring of ril); 
 
 loin, wide and straight, without depression in front of 
 hips, 20 
 
 9. Quarters —L'jng fi-om hip to rump, without sloping, :uid 
 
HAMPSttlREDoWN SHEEP. 65 
 
 deep in the thigh, .... 10. Broad in hips and rump, 
 with full hams, . . 10. Inside of thighs full, . . 5, . .25 
 10. Wool. — Forehead and cheeks, ... 2. Belly well cov- 
 ered. . . 3. Quality, . . 5, 10 
 
 Perfection, - - - lOO 
 
66 HIGHLaKD BLACK-PACEt) SMEEP. 
 
 HIGHLAND BLACK-FACED SHEEP. 
 
 Whilst, (luite a number of these hardj- little sheep have been brought to the 
 United States, there has not so far been formed any Association of Breeders of 
 them similar to those who watch the interests of other breeds. The following- de 
 seription from Heni-y Stewart's "Shepherd's Manual" will therefore serve, at 
 present, in place of a " Standard of Excellence " : 
 
 They are a horned breed, the hoj-ns of the ram being massive, 
 and spirally curved. The face is black, with a thick muzzle ; the 
 eye is bright and wild ; the body square and compact, with good 
 quarters and a broad saddle. They are very muscular and active, 
 and remarkably hardy, able to endure the privations incident to a 
 life of continual exposure upon l)!eak and storm-beaten mountains. 
 Only the heaviest snow-drifts, followed by thawing, freezing and 
 crusting of snow, overcome them. The mutton of this breed is of 
 peculiarly fine flavor, and the saddles are in great request. The 
 carcass weighs about 65 pounds, and the tleece averages about '.^ 
 pounds of washed wool. The breed improves easily under the 
 care of a judicious breeder, but the natural qualities of this sheep 
 are such that it is fitted for a place where no others would profita- 
 bly thriye, and a change in its character that would cause it to 
 lose this quality would unfit it for its position, and deprive ir, of its 
 chief value. How vast the room in our exposed mountain locali- 
 ties, or on our unsheltered northern plains for such a sheep as 
 this ; a race hardy and self-dependent, amd that would produce 
 choice mutton, and a fleece well adapted for rural manufactures 
 of coarse cloths, carpets, blankets and rugs." 
 
tElCESTER SHEEP. 67 
 
 LEICESTER SHEEP. 
 
 A Standard of Excellence for Leicester Sheep has not j'et been compiled in 
 the United States, bnt the following- description of the breed is taken from Vol. 
 I. of the American Leicester Record, published in 1893, by The American Leices- 
 ter Breeders' Association, A. J. Temple, Secretary. Cameron, Illinois. 
 
 "The Leicester has been bred in Scotland and the border coun- 
 ties of England for more than a century and consequently is not 
 a " fleeting thing of a day," but a distinct breed, and for purity of 
 breeding can compare favorably with any other breed of sheep. 
 They are becoming more popular each year in the United States 
 and Canada. One point of their popularity being the ready sale 
 of rams at good prices for use in crossing on other breeds to pro- 
 duce early lambs for the market. The Leicesters mature very 
 early and are of a good size ; the rams weighing 250 to 300 pounds, 
 and the ewes 200 to 250 pounds each, fine bone and very little offal, 
 making them a profitable animal for market as well as for 
 wool. The average weight of fleece is 10 to 15 pounds. Wool, 10 
 to 13 inches long, glossy, of firm fibre, and is conceded to be the 
 best species of long or combing wool. 
 
 In appearance the Leicester is a fine looking animal, white in 
 the face, eyes clear and prominent, ears well set and free from 
 blue. Sometimes black spots appear on the ears, but are consid- 
 ered no disadvantage. The neck is set well into the shoulder, full 
 and broad at the loase ; the shoulders deep and wide, breast full 
 and broad and no uneven or angular formation where the shoul. 
 der joins the neck or back ; deep in flank, quarters long and 
 square. The legs are bare, being covei'ed with hair rather than 
 wool, and stand wide apart with no looseness of skin on them, bone 
 fine and hard, legs of moderate length ; straight on back and 
 broad, light in the belly, nearly as straight below as above (show- 
 ing light offal), noble bearing, style and action, and the best ap- 
 pearing of anj' of the long wooled breeds." 
 
68 
 
 LINCOLN SHEEP. 
 
 LINCOLN SHEEP. 
 
 standard of Excellence for Lincoln Sheep, as adopted bj' The National Lincoln 
 Sheep Breeders' Association, H. A. Daniels, Secretary, Elva, Michigan. 
 
 SCALE OF POINTS FOR LINCOLN SHEEP. 
 
 POINTS. 
 
 1. Constitution, ..... 
 
 2. Size, ....... 
 
 3. Appearance, ..... 
 
 4. Body, ....... 
 
 5. Head, ....... 
 
 6. Neck, ....... 
 
 7. Legs, ....... 
 
 8. Fleece, ....... 
 
 9. Quality of Wool, ..... 
 
 Perfection, 
 
 COUNTS. 
 
 35 
 10 
 10 
 15 
 10 
 5 
 10 
 10 
 
 100 
 
 DETAILED DESCRIPTION. 
 
 6. 
 
 1. Constitution. — Body deep, back wide and straight ; wide 
 and full in the thigh ; bright, large eyes ; skin soft and of 
 a pink color 
 
 3. Size.— Matured rams not less than 350 pounds when in good 
 condition. Matured ewes not less than 300 pounds, . 
 
 8. Appearance — Good carriage and symmetry of form, . 
 
 4 Body. — Well proportioned, good bone and length ; broad 
 hindquarters ; legs standing well apart ; breast wide and 
 deep, 
 
 5. Head. — Should be covered with wool to the ears ; eyes ex- 
 pressive ; ears fair length; dotted or mottled in color. 
 Neck. — Medium length ; good muscle ; well set on body, 
 Legs. — Broad and set well apart ; good shape ; color white, 
 but some brown spots do not disqualify ; wooled to the 
 knees, 
 
 10 
 
LINCOLN SHEEP. 
 
 69 
 
 8. Fleece.— Of even length and quality over body ; not less 
 
 than eight inches long for one year's growth, . . .10 
 
 9. Quality of Wool.— Rather fine, long wool ; strong, lus- 
 
 trous fiber ; no tendency to cot, 5 
 
 Perfection, . - . - lOO 
 
 [The American Lincoln Breeders' Association, of which Lyman 
 C. Grraham, of Cameron, Illinois, is secretary, has not yet adopted 
 a " Standard of Excellence."— Ed.] 
 
70 AMERICAN RAMBOUILLET MERINO SHEEP. 
 
 American Rambouillet Merino Sineep. 
 
 Mr. L. G. Townsend, of Ionia, Michigan, Secretary of the American Rambouil- 
 let Sheep Breeders' Association, writes the editor that a committee of breeders of 
 this valuable breed is preparing a scale of points and standard of excellence for 
 adoption by the association, and that it will probably be ready in a few tnonths.— 
 In the meantime, the following- description, published in the American Ram- 
 bouillet Record, from the pen of Mr. Thomas Wyckoff, a prominent breeder, and 
 one of the Board of Directors of the association, will be a safe guide : 
 
 CHARACTERISTICS OF RAMBOUILLET SHEEP AND THEIR WOOL. 
 
 American Rambouillet Sheep should have large frame, lar^e, 
 strong bone, well rounded and symmetrical bodies, well up on 
 legs, bright pink skin, always plain and free from wrinkles. 
 Broad head, bright eyes, quick movement, broad backs and broad 
 chests are indispensable. 
 
 These sheep have long been noted as a mutton sheep, their fine 
 juicy flesh having no superior. 
 
 They are noted for their early maturity and quick-feeding pro- 
 perties, being fully equal to the down breeds in this respect. 
 
 The rams are usually well horned, but not always, and weigh at 
 maturity from 1 75 to 250 pounds. 
 
 The ewes are noted as good mothers, heavy milkers, one-half 
 usually ijroducing twins. They weigh 110 to 150 pounds. Wethers 
 attain 150 to 200 pounds. 
 
 Being strong, vigorous and healthy, their impressive power is 
 very great, and they are not liable to constitutional break-down 
 in service. 
 
 They will bear herding in large flocks, and their great hardiness 
 permits them to stand all kinds of weather without housing. 
 
 Their fullness of carcass, brightness of look, length of body, vigor 
 of carriage and great strength, make the^^i excellent and reliable 
 re-producers, and quick, healthy feeders on the range, 
 k Rambouillet wool is of the finest quality, has a beautiful crimp, 
 is usually white, sometimes of a buff color, very comjjact, opens 
 
AMERICAN RAMBOUILLET MERINO SHEEP. 71 
 
 in large layers, has just yolk enousrh to promote a rapid and vig- 
 orous growtli, shows no crust formation, seldom any jar hairs, and 
 is always noted for its length, strength and elasticity. 
 
 It is from three to five inches in length, often six and one-half 
 inches for one year's growth. 
 
 Rambouillet sheep should be well wooled to the feet and to the 
 nose. 
 
 Rams shear annually from 13 to 24 pounds ; ewes from 6 to 10 
 pounds. 
 
 The wool scours from 50 to 55 per cent, for the manufacturer, 
 and no other Merino wool shows so deep a staple. 
 
 " No finer wool can be produced." 
 
 The fineness, length, soundness of staple, and remarkable free- 
 dom from grease have brought these sheep into deserved fayor. 
 
 American wools having this standard of excellence cannot fail 
 to be in demand. 
 
72 
 
 BLACK-TOP SPANISH MERINO SHEEP. 
 
 Black-Top Spanish Merino Sheep. 
 
 standard of Excellence for Black-Top Spanish Merino Sheep, as adopted by 
 The Black-Top Spanish Mei'ino Sheep Breeders' Publishing Association. W. G. 
 Berry, Seci-etarv, Houstonville, Washington county, Pennsylvania. 
 
 SCALE OF POINTS FOR BLACK-TOP SPANISH MERINO SHEEP. 
 
 POINTS. 
 
 
 C OUNTS 
 
 1. Blood, . 
 
 
 
 2. Constitution, . 
 
 
 . ' 15 
 
 3. Size, 
 
 
 12 
 
 4. General Appearance, 
 
 5. Body, . 
 
 6. Head, 
 
 
 3 
 
 15 
 5 
 
 7, Neck, . 
 
 
 4 
 
 8. Legs and feet, 
 
 
 10 
 
 9. Covering, 
 
 10. Quality, 
 
 11. Density, 
 
 12. Length, 
 
 13. Oil, 
 
 
 8 
 7 
 . . 7 
 8 
 6 
 
 
 Perfection, 
 
 100 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS 
 
 1. Blood. — Purely bred from the Humphrey importation of 
 
 Merino sheep from Spain, in the year 1802, as bred by W. 
 R. Dickinson, of Steubenville, Ohio, 
 
 2. CONSTITUTION. — Indicated by physical development ; deep 
 
 and large in the breast and through the heart ; broad 
 back ; very heavy, square quarters ; skin of fine texture, 
 and pinkish in color ; expansive nostril ; brilliant eye ; 
 healthful countenance ; and good feeders, 
 
 3. Size.— In good condition, with fleece of five months' growth, 
 
 full grown rams should weigh not less than 175 pounds, 
 and ewes not less than 120 i^ounds, , 
 
 4. General Appearance.— Head carried well up; standing 
 
 squarely on feet and legs ; well rounded body, showing in 
 all points symmetry of form, 3 
 
 15 
 
 13 
 
BLACK-TOP SPANISH MERINO SHEEP. 73 
 
 5. Body. — ThrouKhout, heavy boned ; well proportioned in 
 
 length ; smooth joints ; ribs starting horizontally from 
 the back-bone, and well rounded to breast-bone ; breast- 
 bone wide, strong and prominent in front; strong', 
 straight and heavy back-bone ; heavy, muscular quarters, 
 deep through and squarely formed before and behind; 
 shoulders broad and fiat, and not projecting sharply 
 above the back-bone ; muscles firm and heavy, and body 
 entirely free from folds. There may be a slight throati- 
 ness, and a small dew-lap — smaller on the ewes than on 
 the rams, 15 
 
 6. Head. — Wide, medium in length ; eyes clear and bright ; 
 
 prominent ears, medium in size and covered with soft fur. 
 Ewes should give no appearance of horns, while upon the 
 rams the horns should be well developed, clear in color, 
 and sj'mmetrically curved, without tendency to extreme 
 expansion, 5 
 
 7. Neck. — Medium in length and very heavy, especially with 
 
 the rams, deepening toward the shoulder, .... 4 
 
 8. Legs and Feet. — Legs medium in length, set well apart, 
 
 medium bone and smooth joints. The feet must be well 
 shaped, medium sized, firm and solid, . . . .10 
 
 9. Covering. — Evenness of fleece and crimp ; body and legs 
 
 covered to the knees ; head covered forward between 
 the eyes ; the surface should be free from hair or gare, . 8 
 
 10. Quality.— Medium or line, such as is known in the market 
 
 as fine delaine, 7 
 
 11. Density. — Shown by compactness of fleece, which should 
 
 open freely, and have no tendency to be stringy or knotty, 7 
 
 12. Length. — At twelve months, growth must be not less than 
 
 three inches, and as near as may be of uniform length, . 8 
 I'd Oil. — Evenly distributed, white, soft and flowing freely 
 from skin to surface, forming on the exterior a uniform 
 dark coating, 6 
 
 Perfection, . . . . loo 
 
74 
 
 IMPROVED BLACK-TOP MEKINO SHEEP. 
 
 Improved Black-Top Merino Sheep. 
 
 standard of Excellence for Improved Black-Top Merino Sheep, as adopted by 
 The Improved Black- Top Merino Association, L. M. Crothers, Secretary, Crotliers 
 AVashington county, Pennsylvania. 
 
 SCALE OF POINTS FOR IMPROVED BLACK-TOP MERINO SHEEP. 
 
 POINTS. COUNTS. 
 
 1. Constitution, .."... 16 
 
 2. Size, ....... 14 
 
 3. General Appearance, ..... 3 
 
 4. Body, ....... 16 
 
 5. Head, ....... 4 
 
 6. Neck, ....... 3 
 
 7. Legs, ........ 9 
 
 8. Covering, . . . . . • . ' 8 
 
 9. Quality of Wool, ...... 7 
 
 10. Fleece, ....... 6 
 
 11. Staple, ....... 8 
 
 13. Oil, ....... 6 
 
 Perfection, - - . - 100 
 DETAIJ_ED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Constitution.— 16 
 
 2. Size. — Rams shall weigh at maturity 180 pounds ; ewes 130 
 
 pounds, . . . . , 14 
 
 3. General Appearance,— . . . 3 
 
 4. Body. — Large, well proportioned and symmetrical in all its 
 
 parts, 16 
 
 5. Head. — Medium in size, well carried up ; wool extending 
 
 forward between the eyes, 4 
 
 6. Neck.— Short and well shaped, 3 
 
 7. Legs. — Short, set well apart, with smooth joints and small, 
 
 thin, shelly feet, , 9 
 
IMPROVED BLACK-TOP MERINO SHEEP. 75 
 
 8. Covering. — An even fleece, beautifully crimped, covering 
 
 the body and le^s to the knees, and extendino- well for- 
 ward between the eyes, 8 
 
 9. QUALIT'S OB" Wool.— Medium or line delaine, . . .7 
 
 10. Fleece. — Compact and even quality, 6 
 
 11. Staple. — A year's growth should not be less than three 
 
 and one-half inches, 8 
 
 13. Oil.— Evenly distributed, flowing to the Furface and form- 
 ing a uniform dark or black top, 6 
 
 Perfection, • - - - 100 
 
76 
 
 NATIOJSTAL DELAINE MERINO SHEEP. 
 
 National Delaine Merino Sheep, 
 
 Staudard of Excellence for National Delaine Merino Sheep, as adopted by The 
 National Delaine Merino Sheep Breeders' Association, John C. McNary, Secretary, 
 Canonsburg-, Pennsylvania. 
 
 SCALE OF POINTS FOR NATIONAL DELAINE MERINO SHEEP. 
 
 1. Constitution, . , . . . 
 
 2. Heavy Around the Heart, 
 
 3. Short, Heavy Neck, . . . . 
 
 4. Good Dewlap, ..... 
 
 5. Broad Back, ..... 
 
 6. Well-sjirung Ribs, ..... 
 
 7. Short Legs, ..... 
 
 8. Heavy Bone, ..... 
 
 9. Small, Sharp Foot, .... 
 
 10. Length of Staple, 1 Year's Growth, ;3 Inches, 
 
 11. Density of Fleece, . , . . . 
 
 12. Darkish Cast on Top, .... 
 
 13. Opening up White, .... 
 
 14. Good Flow of White Oil, .... 
 
 15. Good Crimp in Staple, 
 
 Perfection, . . - . 
 Weight of rams at maturity not less than 150 pounds, 
 of ewes at maturity not less than 100 pounds. 
 
 cor NTS. 
 
 10 
 
 6 
 
 6 
 
 5 
 
 8 
 
 5 
 
 6 
 
 8 
 10 
 
 8 
 
 8 
 
 5 
 
 5 
 
 5 
 
 5 
 
 100 
 Weight 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Constitution, ,10 
 
 Bequisiten — Robust ; eyes bright ; compactly built ; head 
 
 and neck on line with the back. 
 Objections — A dull, languid look ; loose, slabby make ; slim 
 
 neck; low on top; long, nari-ow face and ciarving 
 
 back. 
 
 2. Heavy Around the Heart, . . * 6 
 
 Requisites — The entire chest uniform in size, deep and 
 rounding. 
 
N-ATIONAL r»ELAtKF. MERINO StIEEP. ^1 
 
 Objections — Pot-gutted ; flat-shouldered ; narroAV between 
 the forelegs, and high hip hones. 
 
 3. Short, Heavy Neck, C 
 
 Requisites — Straight and short from the top of the liead to 
 
 shoulder ; deep and folded. 
 Objections — Long, round neck ; concave on top and 
 
 smooth. 
 
 4. Good Dewlap, 5 
 
 Requisites — Starting on top of neck near the shoulder and 
 widening on each side and hanging deep in front of 
 the forelegs, with small folds at intervals to back of 
 head. 
 
 Objections — Neck tucked up and narrow in front of fore- 
 legs ; and back of the jaws round and straight on un- 
 der side. 
 
 5. Broad Back, 8 
 
 Requisites — Straight and flat from shoulder to tail. 
 Objections — Sharp on top ; curving and drooping from hip 
 bones to tail. 
 
 6. Well-Sprttng Ribs, 5 
 
 Reqnisites — Starting at right angles from backbone ; curv- 
 ing and deep, as long before as behind, making a bar- 
 rel-like chest. 
 
 Objections — Starting low and downward ; flat and shorter 
 before than behind. 
 
 7. Short Legs, 6 
 
 Requisites — Straight; short and flat boned; standing fair 
 
 under the body. 
 Objections — Long ; crooked ; slender ; drawn together ; trj'- 
 
 ing to stand upon the least ground possible. 
 
 8. Heavy Bone, 8 
 
 Requisites — Flat, broad-limbed ; strong ribs; heavy shoul- 
 der blade. 
 Objections — Round, small limbs ; narrow ribs. 
 
 9. Small, Sharp Foot, 10 
 
 Requisites — Neat foot, well under the leg; wide at heel. 
 Objections — A clubby foot, growing long in toes ; narrow 
 and close at heel ; large foot joints, and standing for- 
 ward of the legs. 
 10. Length of Staple, 8 
 
78 K'ATIONAL DBLAt!^E MlJRtlfO SHEEP. 
 
 Jiequisites— J] niiorm length all over the body, belly and 
 limbs to the knees, and covering the face square to 
 the eyes. 
 
 Objections — Growing shorter on sides and belly, bare on 
 legs and face. 
 
 11. Density of Fleece 8 
 
 Requisites — ^The fleece presenting a ismuoth, uuifunu sur- 
 face. 
 
 06/ectons— Opening up along the back, hanging in strings 
 on shoulder, bare between the legs, and from the 
 knees down, with a thin, open, light fleece. 
 
 12. Darkish Cast on Top, 5 
 
 Requisites — Uniformly dark ou out^r end ol' wuul. 
 Objections — Black, crusty top along the back, white and 
 bare along the sides and belly. 
 
 13. Opening up White. . • 5 
 
 Requisites — Pure, soluble white oil evenly distributed 
 along the fiber. 
 
 Objections — Yellow, gummy, curdled oil, causing a black, 
 crusty top, will not dissolve in washing, leaving the 
 fleece when shorn, yellow and unsalable. 
 
 14. Good Flow of White Oil, . . . . . ' . .5 
 
 Requisites — Oil enough to prulect the flecice, giving it a 
 
 healthy and rich appearance. 
 Objections — Oil in excess of wool. 
 
 15. Good Crimp in Staple, 5 
 
 Requisites — Short spiral crimp, evidence of pure Merino 
 
 wool. 
 Objections — Coarse, harsh, stringy fiber, evidence of mixed 
 
 or impure blood. 
 
 Perfection, - . . - loo 
 
KATtOKAL DICKT^rSON mehiko bheep. 
 
 79 
 
 National Dickinson Merino SFieep. 
 
 standard of Excellence for National Dickinson Merino Slieep, as adopted by 
 The National Dicliinson Record Company, H. G. McDowell, Secretary, Canton, 
 Oliio. [Slightly changed in arrangement for this publication, J 
 SCALE OF POINTS FOR NATIONAL DICKINSON MERINO SHEEP. 
 
 lOUNTS. 
 
 POINTS. 
 
 1. 
 
 Blood, 
 
 o 
 
 Body, . 
 
 3. 
 
 Skin, 
 
 4. 
 
 Head, 
 
 5. 
 
 Nose, 
 
 (5. 
 
 Ears, . 
 
 7. 
 
 Horns, 
 
 8 
 
 Neck, . 
 
 9. 
 
 Shoulders, 
 
 10. 
 
 Back, . 
 
 11. 
 
 Loins, 
 
 12. 
 
 Hips, . 
 
 i:^,. 
 
 Thiglis, . 
 
 14. 
 
 Limbs, 
 
 i-n. 
 
 Hoofs, 
 
 Hi. 
 
 Size, 
 
 17. 
 
 Internal Or;^aus, 
 
 18. 
 
 Maturity, 
 
 19. 
 
 Density of Fleece, 
 
 20. 
 
 Staple, 
 
 21. 
 
 Quality, 
 
 22. 
 
 Quantity. 
 
 h. 
 
 Covering, 
 
 24. 
 
 Oil, . 
 
 
 4 
 
 
 4 
 
 
 '6 
 
 
 3 
 
 
 4 
 
 
 5 
 
 
 8 
 
 
 j> 
 
 
 ... 8 
 
 
 4 
 
 
 5 
 
 
 4 
 
 
 5 
 
 
 4 
 
 
 3 
 
 
 
 
 
 4 
 
 
 6 
 
 
 <i 
 
 
 8 
 
 
 5 
 
 Perfection 
 
 - 100 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Blood.— Tracing- their descent to the standard bred flock of 
 
 James McDowell, of Canton, Stark couoty, Ohio,twithout 
 admixture of impure blood), which flock descends directly 
 from the thoroughbred flock of W. R. Dickinson, of Ohio, 
 which were purely bred from Merino sheep imported from 
 Spain to the United States by David Humphreys, of Der- 
 by, New Haven county, Connecticut, in the year 1802. 
 
 2. Body.— Deep, round, wide ;ind long, showing mutton capac- 
 
 ity, good feeding and thriving qualities; heavy, 'thick 
 
80 National MclviNsois m-krino sHEtiP. 
 
 flesh ; straight under the top lines, well proportioned, 
 filling every part of its skin when fully matured. 
 
 3. Skin. — Thick, soft, not raised in corrugations, pink red, . 4 
 
 4. Hkad. — Small, carried high ; quiet, placid eye, . , .4 
 
 5. Nose. — White, not mottled, coyered with fine, soft white, 
 
 hair, wide and slightly arched, 3 
 
 6. Ears.— Short, thick; covered with fine glossy hair, . . 3 
 
 7. Horns. — Small, neatly curved, light yellow color ; bttltr 
 
 without any Jwrns, ......... 3 
 
 8. Neck. — Short, arched under and on top ; the base very 
 
 strong, . . , 4 
 
 9. Shoulders.— Wide, deep, rounded ; breast bone projecting 
 
 forward of front limbs, 5 
 
 10. Back. — Straight, wide, ribs extending out horizontal from 
 
 spinal column, rounding in line with shoulders extending 
 close back to hips, H 
 
 11. Loins.— Strong, wide, 3 
 
 12. Hips.— Wide, long, 3 
 
 13. Thighs.— Wide, thick ; flesh extending close down to hock 
 
 joints, 4 
 
 14. Limbs.— Short, bone heavy ; joints smooth and flat, the 
 
 contour of to show perpendicular lines from ellx>w and 
 stifle joints to center of hoofs, and from base of tail to cen- 
 ter of a straight line drawn horizontally from caps of 
 hock joints, when standing erect on limbs, . . .5 
 
 15. Hoofs. — Deep, thin white texture, tough and elastic, . . 4 
 
 16. Size.— Full-grown rams 200 pounds, and ewes, 150 pounds, . 5 
 
 17. Internal Organs.— Strong, 4 
 
 18. Maturity.— Mature early, two and one-half years, . . 3 
 
 19. Density of Fleece. — Smooth, even, dense soft to the 
 
 touch 6 
 
 20. Staple.— Three to five inches, fibers glossy, crimped, . . 4 
 21 —Quality. — XX, XXX or above, fine Delaine combing, . (i 
 
 22. Quantity.— Rams, 15 to 25 pounds; ewes, 10 to 15 pounds 
 
 unwashed wool, . . . *i 
 
 23. Covering.— Entire body covered with eyen length and 
 
 grade of wool, except parts injuring thrift and comfort of 
 the sheep, entirely free from gum and hair. . . .8 
 
 24. Oil.— Very fluid, white or nearly so, enough to preserve the 
 
 wool, raising to outer ends of fibers, ' 5 
 
 Perfection, - - - - 100 
 
>IATI0NAL IMPROVED SAXONY MERINO SHEEP. 
 
 81 
 
 National Improved Saxony Merino Sheep. 
 
 standard of Excellence for National Improved Saxony Sheep, as adopted by 
 The National Improved Saxony Sheep Breeder's Association, John G. Clark, secre- 
 tary, Toledo, Pa. 
 
 FOR NATIONAL IMPROVED SAXONY SHEEP. 
 
 COI'NTS. 
 1 
 
 15 
 
 SCALE OF POINTS 
 
 POINTS. 
 
 1. Blood, 
 
 2. Constitution, 
 ;\. Size, . 
 
 4. Body, 
 5- Head, 
 
 6. Neck, . . . 
 
 7. hegs and Feet. . 
 
 8. Evenness of Fleece, 
 !). ])ensity of Fleece, 
 
 10. Staple, 
 
 11. Oil, . - . 
 
 10 
 
 13 
 
 5 
 
 5 
 
 5 
 
 15 
 
 12 
 
 10 
 
 10 
 
 Perfection, . . - - lOO 
 Only the three hif^hest grades, Picknic, Picklock, and XXX 
 are admitted. Every sheep not making XXX is rejected. 
 DETAILED DESCRIPTION. 
 
 P'lINTS. COUNTS. 
 
 1. Blood. — Tracing through some of the best flocks to im- 
 
 ported stock, and the wool must grade XXX or above, . 1 
 
 2. Constitution. — Indicated by general appearance, . . 15 
 
 3. Size, 10 
 
 4. Body. — Well proportioned and free from wrinkles, . 12 
 
 5. Head, , . 
 
 0. Neck. — Short, well set, only slight dewlap, 
 
 7. Legs and Feet.— Legs short and heavy boned, 
 
 8. Evenness of Fleece. — Well covered on belly, face and 
 
 legs, 
 
82 NATIONAL IMPROVED SAXONY MERINO SHEEP. 
 
 9. Density of FiiEECB, 13 
 
 10. Length of Staple. — And fine crimp, . . . . .10 
 
 11. Oil. — Wool opening white, 10 
 
 Perfection, . . . . loo 
 The Improved Saxony Sheep should be large, strong, -heavy 
 boned, well proportioned, compactly built, free from wrinkles or 
 folds, short, well-set neck with only slight dewlap, good carriage, 
 stylish, large girt around the heart, and well-shaped feet. The 
 wool must grade XXX or above, lotig, white, dense crimpy, free 
 from curly spots on top of shoulders or back, and evenly over the 
 whole body. 
 
STANDARD AMERICAN MERINO SHEEP. 
 
 Standard American Merino Sheep. 
 
 standard of Excellence for Standard American Merino Sheep, as adopted by 
 the Standard American Merino Sheep Breeders' Association. John P. Ray, Secre- 
 tary, Hemlock Lake, N. Y., and republished by his permission. [Slightly changed 
 in arrangement for this publication.] 
 
 SCALE OF POINTS FOR STANDARD AMERICAN MERINO SHEEP. 
 
 POINTS. COUNTS. 
 
 A. Constitution, . . . . . . .15 
 
 B. Form, ........ 40 
 
 C. Wrinkles, . . . . . . . .15 
 
 D. Density of Fleece, ..... 15 
 
 E. Covering, . , . . . . . .15 
 
 Perfection, - - - 100 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 CONSTITUTION— Fifteen Points. 
 
 1. Bone, 5 
 
 2. Physical development and general appearance, . . .10 
 
 FORM— Forty Points. 
 
 3. A broad head, Inroad, wrinkly nose and face, covered with a 
 
 soft velvety coat, 5 
 
 4. Short, broad, muscular neck, well set on shoulders, . . 5 
 
 5. Massiveness of shoulder, as to depth and breadth, . .5 
 
 6. Level, straight back and rotundity of rib, . .5 
 
 7. Breadth and length of hips, 5 
 
 8. Straight forelegs, well set apart, 3 
 
 1». Straight hind legs, and set so as to give a perpendicular ap- 
 pearance to hind parts, 5 
 
 10. Soft, thick, velvety ear, 2 
 
 11. Pure white nose, ears and hoofs, 5 
 
 WRINKLES— Fifteen Points. 
 
 12. Heavy, pendulous neck, 5 
 
 13. Across arm and point of shoulder on side, and running well 
 
 under, 5 
 
84 
 
 STANDARD AMERICAN MERINO SHEEP. 
 
 14. Tail, hipfolds and flank, 5 
 
 MoDiii-iED FOR Delaine E.am Yielding a Staple op 2f Inch 
 
 AND Upward. 
 12. A deep gullet a,nd heavy cross at brisket, . . ... 5 
 
 la. Heavy flank v>'ith fold extending upward on side and back of 
 
 shoulder, 5 
 
 14. Heavy tail, . . .5 
 
 DENSITY OF FLEECE -Fifteen Points. 
 1.5. On neck, , . 3 
 
 16. On back, 
 
 17. On side, 
 
 18. On hip and extending to flank, . 
 
 19. On beliy, 
 
 COVERING— Fifteen Points 
 
 20. Crown of head or cap, 
 
 21. Cheek, 
 
 22. Fore leg, 
 28. Arm pit, . 
 
 24. Hind leg, 
 
 25. Inside of flank, 
 
 26. Connection between tag wool and belly. 
 
 Perfection, . - . - loo 
 Fibre to be indicated as " fine," " medium ^ and "coarse"; oil, as 
 "buff" and " white." 
 
STAN'DARt? DELAtNT: SPAKISH MEtllNO SlIEEI>. 
 
 H5 
 
 Standard Delaine Spanish Merino Sheep. 
 
 standard of Excellence for Standard Delaine Spanish Merino Sheep, as adopted 
 by the Standard Delaine Spanish Merino Sheep Breeders' Association, S. M_ 
 Cleaver, Secretary, East rk'thleluMn, Washin,<;t;)n county. Pa. 
 
 SCALE OF POINTS FOR STANDARD DELAINE SPANISH 
 MERINO SHEEP. 
 
 POINTS. COUNTS. 
 
 1. Blood, 
 
 2. Constitution, 
 
 Fleece, 
 
 4. Deusitj' of Fleece, . 
 
 5. Evenness of Surface, 
 a. Evenness of Crimp, 
 
 7. Lengtli of Fiber, . 
 
 8. Oil, 
 
 y. Head, 
 
 10. Eyes, . 
 
 11. Nose, 
 13 Ears, . 
 
 13. Neck. 
 
 14. Covering and Skin, 
 
 15. Legs, 
 
 16. Feet, . 
 
 17. Quarters and Back, 
 
 18. Weight, 
 
 l!l. General Appearance, 
 
 20 
 10 
 
 9 
 
 4 
 
 ;} 
 
 4 
 2 
 
 4 
 4 
 
 4 
 
 10 
 
 8 
 
 5 
 
 Pkrfkction, - - - 100 
 Any sheep scaling below GO per cent, in any point caniiOt be re- 
 corded. 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Blood. — Pure Merino blood, which must be established by 
 
 certificate, 
 
 2. Constitution.— Indicated !jy a deep cliest, long rib well 
 
 arched, giving heart and lung room, Avith great digestive 
 
 capacity, 20 
 
 ?.. Fleece.— Fleece XX and Delaine wool. This inckides the 
 quantity and quality as shown by weight of fleece, the 
 
86 STANDARD DELAINE SPANISH MERINO SHEEP. 
 
 length and strength of staple, crimp, fineness and trueness 
 of fiber, 10 
 
 4. Density of Fleece, 3 
 
 5. Evenness of Surface, 3 
 
 6. Evenness of Crimp, -3 
 
 7. Length of Fiber, 3 
 
 8. Oil. — Free flowing oil of ihri best quality iiud the rip^ht 
 
 quantity to protect the sheep and preserve the fleece, . . H 
 
 9. Head —Head medium size. Ewes showing a feminine ap- 
 
 pearance ; Rams, a masculine, with properly turned horns, 4 
 10. Eyes. — Eyes bright, prominent and well set apart, with a 
 
 thick, soft eyelid, 3 
 
 11- Nose. — Nose short, broad, with well expanded nostrils', skin 
 
 thick and covered with a thick furry coating, joining the 
 
 wool 1 inch below the eyes, 4 
 
 12. Ears — Ears medium size, set Avell apart, thickly coated, . 2 
 
 13. Neck.— Neck short on top, deep and strongly attached to 
 
 shoulders, tapering to head ; Rams with a fold across the 
 breast, and deep neck, 4 
 
 14. Covering and Skin. — Fleece covering over the entire bud y, 
 
 head and legs ; skin thick and spungy, . . _ . .4 
 
 15. Legs. — Legs short, strong and well apart, . . . .2 
 
 16. Feet. — Feet neatly shaped, thin hoof, well set under the 
 
 leg, 4 
 
 17. Quarters AM) Back.— Q'-i'i^"^:*^'"'^'. '^'-'t'P and well rounded; 
 
 back broad, straight and strongly coupled to quarters, . . 10 
 
 18. Weight.— Weight of ewes at maturity, 100 pounds and 
 
 above ; Rams, 150 and above, 8 
 
 19. General Appearance. — General appearance, good car- 
 
 riage, bold and vigorous style, symmetrical form, . . 5 
 
 Perfection, . - . - too 
 Other Merino Associations. 
 
 The following associations have not adojDted standards of excel- 
 lence for Merinos, viz : 
 
 The National Merino Sheep Register Association, R. O. Logan, 
 Secretary, California, Michigan. 
 
OTHER MERINO ASS0CIATI0K"S. 87 
 
 The New York State American Merino Sheep Breeders' Associa- 
 tion, J, Horatio Ear!!, Secretary, Slvaueateies, N. Y. 
 
 The Ohio Spanish Merino Siieep Breeders' Association, F. C. 
 Stanley, Secretary, Edison, Ohio. 
 
 The Vermont Atwood Club Register, Geo. Hammond, Secretary, 
 Middlebury, Vt. 
 
 The Vermont Merino Sheep Breeders' Association, C. A. Chap- 
 man, Ferrisburg, Vt. 
 
OXFORD DOWN SttEEP. 
 
 OXFORD DOWN SHEEP. 
 
 Standard oi' Excellence for Oxford Down Sheep, as adopted bj- the American 
 Oxford Down Sheep Record Association, W. A: Shafor, Seci-etary, Middletown, 
 Ohio. 
 
 OXFORD DOWN SHEEP. 
 
 4 
 1 
 1 
 
 4 
 6 
 8 
 4 
 
 10 
 5 
 
 12 
 
 
 SCALE OF 
 
 POINTS 
 
 FOR 
 
 POINTS. 
 
 
 1. 
 
 Head, 
 
 
 2. 
 
 Face, . 
 
 
 , 
 
 :). 
 
 Nostrils. . 
 
 
 
 
 4. 
 
 Eyes, . 
 
 
 
 
 (i. 
 
 Ears, 
 Collar, 
 
 
 
 
 
 7. 
 
 Shoulder, 
 
 
 
 
 
 8. 
 
 Fore legs. 
 
 
 
 
 
 !). 
 
 Breast, 
 
 
 
 
 
 10. 
 
 Fore flank, . 
 
 
 
 
 
 11. 
 
 Back and Loin 
 
 
 
 
 
 12. 
 
 Belly, . 
 
 
 
 
 
 13. 
 
 Quarters, 
 
 
 
 
 
 14. 
 
 Hock, . 
 
 
 
 
 
 15. 
 
 Twist or Junct 
 
 lOU, 
 
 
 
 
 l(i. 
 
 Fleece, 
 
 
 
 
 
 Perfection 
 
 6 
 
 18 
 
 100 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Head. — Not too fine, moderately small and broad between 
 
 the eyes and nostrils, but without a short, thick appear- 
 ance ; crown well covered with good wool, . 
 
 2. Face. — Either brown or gray, but not speckled ur white 
 
 with a white or gray spot on end of nose, . . . .4 
 
 3. Nostrils. — Wide and expanded, and dark, .... 1 
 
 4. Eyes. — Prominent, but mild, 1 
 
 5. Ears.— Broad, moderately long, thin, and covered with 
 
 short brownish hair or wool, . ' 4 
 
 6. Collar — Full from breast and shoulders, tapering grad- 
 
 ually all the way to where the head and neck join ; the 
 
OXFORD DOWN SHEEI'. 9^^ 
 
 neck short, thick and strong (with masculine appear- 
 ance in rams), indicating constitutional vigor, and free 
 from coarse or loose skin, . (» 
 
 7. Shoulder. — Broad and full, and at the same time join so 
 
 gradually to the collar forward and the chine backward 
 as not to leave the least hollow in either place. . . . S 
 
 8. Fore Legs. — The mutton on the arm or forfrthigh should 
 
 come quite to the knee ; leg heavy bone and upright, be- 
 ing clear from superfluous skin ; dark brown or smoky in 
 color; should stand square and well apart, .... 4 
 !l. Breast. — Broad and well forward, keeping legs well apart ; 
 
 girth or chest full and deep, 10 
 
 10. Fore Flank.— Quite full, not showing hollow beliiud 
 
 shoulder, 5 
 
 11. Back and Loin.— Broad, flat and straight, from which the 
 
 ribs must spring with a fine circular arch, . . . . 1'3 
 
 12. Belly.— Straight on underline, ?, 
 
 18. Quarters. — Long and full, with mutton quite down to the 
 
 hock, • 8 
 
 14. Hock.— Stand neither in nor out, but straight, . . .2 
 
 15. Twist or Junction.— Inside the thigh deep, wide and full, 
 
 which with a broad breast, will keep the legs open and 
 upright, 
 
 16. Fleece. — The whole body should be covered with wool of 
 
 a close texture, a good length, and fine quality, . . .18 
 
 Perfection, . . . . loo 
 
90 
 
 SHROPSHIRE SHEEP. 
 
 SHROPSHIRE SHEEP. 
 
 standard of Excellence for Shropshire Sheep, as adopted by the American 
 Shropshire Registrj' Association, Mortimer Levering, Seci-etary, La Fayette 
 Indiana. 
 
 SCALE OF POINTS FOR SHROPSHIRE SHEEP. 
 
 
 POINTS. 
 
 
 COUNTS. 
 
 1. Constitution, 
 
 
 . 25 
 
 2. Size, . 
 
 
 10 
 
 3. General Appearance, 
 
 
 . 10 
 
 4. Body, . 
 
 
 15 
 
 5. Head, 
 
 
 . 10 
 
 (5. Neck, . 
 
 
 5 
 
 7. Legs and Feet, . 
 
 
 . 10 
 
 8. Fleece, . 
 
 
 10 
 
 9- Quality of Wool, . 
 
 
 5 
 
 
 Perfection, - - - . 
 
 - 100 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Constitution. — And quality indicated by the form of body; 
 deep and large in breast and through the heart, back 
 wide, straight and well covered with lean meat or muscle ; 
 wide and full in the thigh, deep in flank ; skin thick but 
 soft and of a pink color ; prominent, brilliant eyes and 
 
 healthful countenance, 25 
 
 Objections.— Be fieienay of brisket, light arouud the heart, 
 fish back, pointed shoulders, tucked in flank, pale or 
 too dark skin objectionable. 
 
 2 Size.— In fair condition when fully matured, rams should 
 weigh not less than 225 pounds, and ewes not less than 
 
 175 pounds, 10 
 
 Objections— Ra.ins in full flesh 175 pounds or under; ewes 
 in full flesh 150 pounds or under. 
 
 3. General Appearance.— And character, good carriage ; 
 head well up ; elastic movement, showing great symmetry 
 of form and uniformity of character throughout, . . 10 
 
SHROPSHIRE SHEEP. 91 
 
 Ohjeciio7is—'H.ea,d drooping, low in neck, sluggish move- 
 ment. 
 4. Body.— Well proportio:ied, medium bones, great scale and 
 length, well finished hind-quarters, thick back and loins, 
 twist deep and full, standing with legs well placed out- 
 side, breast wide and extending well forward, . . .15 
 Ohjcdions— Too fine bones, short body, deficient in twist, 
 legs close together, light in brisket. 
 0. H BAD. —Short and broad ; wide between the ears and be- 
 tween the eyes; short from top of head to tip of nose; 
 ears short of medium size ; eyes expressive ; head should 
 be well covered with wool to a point even with the eyes, 
 without any appearance of horns ; color of face dark 
 
 brown, 10 
 
 Objections — Horns disqualify, white face dis^cpiaiilies, head 
 with prominent bones, bare on top of head. 
 
 6. Neck.— Medium length, good bone and muscular develop- 
 
 ment ; and especially with the rams heavier toward the 
 
 shoulders, well set high up, and rising from that point to 
 
 • the back of the head, 5 
 
 7. Legs and Fekt.— Broad, short, stiviii^hr, well set apart, 
 
 well shaped ; color dark brown, and well wooled to the 
 knees, . . . •. 10 
 
 8. Fleece.— Body, head, belly and legs to knees well covered 
 
 with fleece of even length and quality; scrotum of rams 
 well covered with wool, 10 
 
 9. Quality of Wool.— Medium, such as is known ia our 
 
 markets as " medium-delaine " and " half-combing wool '' 
 strong, fine, lustrous fiber, without tendency to mat or 
 felt together, and at one years' growth not less than three 
 and one-half inches in length, 5 
 
 Perfection, - - . - 100 
 
93 SOfTHDOWN SHEET*. 
 
 SOUTHDOWN SHEEP. 
 
 standard of Excellence for Southdown Sheep, as adopted by The Ameriean 
 Southdown Association, John G. Spi-inger, Secretary, Springfield, Illinois. 
 
 SCALE OF POINTS FOR SOUTHDOWN SHEEP. 
 
 DINTS. 
 
 1. 
 
 Head, 
 
 2. 
 
 Lips, 
 
 3.' 
 
 Ears, 
 
 4. 
 
 iiiVes, 
 
 5. 
 
 F\ce, 
 
 (>. 
 
 Neck, 
 
 7. 
 
 Shoulders, 
 
 8. 
 
 Breast, 
 
 9. 
 
 Back and Loin, 
 
 10. 
 
 Ribs, . 
 
 11. 
 
 Rump, 
 
 13. 
 
 Hips, 
 
 1:5. 
 
 Thip;hs, 
 
 14. 
 
 Limbs, 
 
 If). 
 
 Forelegs, 
 
 1(5. 
 
 Hindlejjjs, 
 
 17. 
 
 Belly andPlank, . 
 
 IS. 
 
 Fleece, 
 
 19. 
 
 Form, 
 
 20 
 
 (General Appearance 
 
 12 
 9 
 
 Pbrfkction, . . . 100 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Head. — Head medium in size and hornless, fine, carried well 
 
 up; the forehead or face well covered Avith wool, espe- 
 cially between the ears and on the cheeks, and in the ewe 
 slightly dished, 5 
 
 2. Lips.— Lips and under jaw line una thin, . . . . 1 
 o. Ears. — Ears i-ather small, tolerably wide apart, covered 
 
 with fine hair, and carried with a. lively back and forth 
 
 movement, 2 
 
 4. E YES. — Eyes full and bright, 8 
 
SOUTHDOAVN SHEEP. 93 
 
 ."). Face. — Face a uniform tint of brown, or gray, or mouse 
 
 color, 3 
 
 G. Neck.— Neck short, line at the head, but nicely tai)ering, 
 
 and broad and straif^ht on top at the shoulders, . . 4 
 
 7. Shoulders. — Shoulders broad and full, smoothly joining 
 
 the neck with the back, ........ 5 
 
 8 Breast. — Breast wide, deep, and yrojectino' well forward, 
 
 the forelegs standing wide apart, 5 
 
 9. BackJand Loin.— Back and loin broad and straight from 
 
 shoulders to rump, . .7 
 
 10. Ribs. — Ribs well arched, extending far backward, the last 
 
 projecting more than the others, fi 
 
 11. Rump.— Rump broad, square and full, with tail well set up, 6 
 
 12. Hips. —Hips wide, Avith little space between them and last 
 
 ribs, , . . 6 
 
 18. Thighs.— Thighs full and w^ell let down in twist, the legs 
 
 standing well apart, • . . . 6 
 
 14. Limbs. — Limbs short and fine in bone, and in color to agree 
 
 with the face, ^ 
 
 15." Forelegs. — Forelegs well wooled and carrying mutton 
 
 to the knees, but free from meat below, .... 2 
 10. HiNDLEGS.— Well filled with mutton and wooled to the 
 
 hocks, neat and clean below, 2 
 
 17. Belly and Flank.— Belly straight and well covered witli 
 
 wool, the flank extending so as to form aline parallel with 
 the back or top line, • • •'3 
 
 18. Fleece. — Fleece compact, the whole body well covered with 
 
 moderately long and close wool, white in color, carrying 
 some yolk, 13 
 
 19. Form. — Form throughout smooth and symmetrical, with no 
 
 coarseness in any part, 9 
 
 20. General Appearance. — Grcneral appearance spirited and 
 
 attractive, with a determined look, a proud and Arm step, 
 indicating constitutional vigor and thorough breeding, . H 
 
 Perfection, - - - - 100 
 
94 
 
 SUFFOLK SHEEP. 
 
 SUFFOLK SHEEP. 
 
 standard of Excellence for.SiiffolkJSheep, 'as adopted by theJAmeiican Suffolk 
 Flock Registry Association, George W. Franklin, Secretary, Atlantic, Iowa. 
 
 SCALE/OF POINTSiFOR SUFFOLK SHEEP. 
 
 )INTS. 
 
 COUNTS 
 
 1. General'Aijpearance. .... 
 
 2. General Form, ..... 
 
 7 
 15 
 
 3. Head, * . 
 
 . 15 
 
 4. Neck, ....... 
 
 5 
 
 5. Fore-quarters, ..... 
 
 6. Barrel, ...... 
 
 . 15 
 
 10 
 
 7. Hind-quarters, ..... 
 
 8. Feet and Legs, .... 
 
 9. Fleece, ...... 
 
 . 15 
 
 8 • 
 . 10 
 
 Perfectiok, 
 
 100 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. General'Appearance. — Pleasing [^outline ;Igood carriage, 
 
 and symmetry of.development, . . ... . .7 
 
 2. General Form. — Large^in size ; inclined to be long in body ; 
 
 medium'strength of bone ; somewhat cylindrical in shape, 
 and straight above, below and in the rear, . . . .15 
 
 3. Head. — Medium in ^size, inclining/to^be^long^^and^ covered 
 
 with fine, short, glossy, black hair to the junction with 
 the neck ; a small quantity of clean, white wool on the 
 forehead is not objectedjto ; muzzle moderately fine, es- 
 pecially injewes ; eyes bright and full ; ears ofj^^medium 
 length and fineness, 15 
 
 4. Neck. — Moderately long and well set, and blending well 
 
 with the body with some crest in the lambs, ^ . . .5 
 S.^Fore-QUARTERS. — Well developed; breast wide, deep^^and 
 full; brisket, \broad ; chest, capacious, with goodj. heart 
 girth ; shoulders broad, oblique and well filled in the neck, 
 vein and crops ; withers broad ; arm, well developed, . . 15 
 6. Barrel. — Roomy; back, straight, broad and well fleshed y 
 
SUFFOLK SHEEP. 95 
 
 throughout its entire length ; ribs, well sprung and mod- 
 erately deep ; fore and hind flanks, full and deep, . . 10 
 
 7. Hind QUARTERS.— Long, deep and full ; tail, broad and well 
 
 set up ; buttock, broad ; twist full ; thigh, broad and full 15 
 
 8. Feet and Legs.— Straight, of medium length with flat 
 
 bone ; bare of wool below the knee and hock, glossy- 
 black in color and set well apart, 8 
 
 9. Fleece. —Moderately short, with close, fine, lustrous fiber, 
 
 and without tendency to mat or felt together, or to shade 
 off into dark or gray wool or hair, especially about the 
 neck and tail. The fleece should cover the whole body 
 except the head and the legs below the knee and hock ; 
 and the skin underneath it should be fair, soft and of a 
 pink color, 10 
 
 Perfection, - - - - 100 
 
96 
 
 ANGORA GOATS. 
 
 ANGORA GOATS. 
 
 In reply to a request, Mr. C. P. Bailey, of San Jose, California, the principal 
 breeder of Angora Goats in the United States, sent the editor the following- scale 
 of points and detailed description, copied from the minutes of a meeting of the 
 Angora Goat Breeders' Association, held September 22, 18ST : 
 
 SCALE OF POINTS FOR ANGORA GOATS- 
 
 FLEECE— Thirty ONE Poi 
 
 NTS. 
 
 1. Fineness, .... 
 
 2. Weight, ..... 
 'S. Evenness, .... 
 
 4. Shape, , . . . . 
 
 5. Lustre, ..... 
 
 BODY— Sixteen Points 
 G. Constitution, .... 
 
 7 Symmetry of Shape, . 
 8. Weight, ..... 
 
 EARS— Three Points. 
 1). Ear Lock, 
 10. Lop Ears, ..... 
 
 Perfection, 
 
 50 
 
 DETAILED DESCRIPTION OF ANGORA GOATS. 
 
 A perfect goat when in full tieeee should appear like a parallelo- 
 gram. The body should be full and long and of straight l)uild. It 
 should be densely and evenly covered with long, lustrous, fine, 
 curly hair, appearing from a distance as if it had been trimmed off 
 below the body. The chest and shoulders, especially with the 
 males, should be broad and strong, and legs straight and chunky; 
 the head clear cut and trim, not coarse like that of a common 
 goat. The horns of the buck are long and strong, inclined toward 
 the back, and of spiral like shape. The horns of the does, short 
 and thin, and curved backwards. 
 
 In Mr. Bailey's descriptive circular it is stated that the average 
 fleece of pure-bred goats is from four to six pounds, but frequently 
 eight and ten pounds have been obtained from choice, well-kept 
 animals. 
 
<x] S W^ I rsl E. ><> 
 
98 
 
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 24 -^ 13 -5 ^ 
 
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BERKSttIRE SWINB. 
 
 &9 
 
 BERKSHIRE SWINE. 
 
 standard of Excellence for Berkshire Swine, aa adopted by The American 
 Berkshire Association, Charles F. Mills, Secretary, Springfield, Illinois. 
 
 SCALE OF POINTS FOR BERKSHIRE SWINE. 
 
 POINTS. 
 
 1. Color, 
 
 . 2. Face and Suo'jt, 
 
 ;]. Eye, 
 
 4. Ear, 
 
 n. Jowl, 
 
 (J. Neck, 
 
 7. Hair, 
 
 8. Skin, 
 
 9. Shoulder, 
 lU. Back, 
 
 11. Side, 
 
 12. Flank, 
 
 13. Loin, 
 U. Ham, 
 
 15. Tail, 
 
 16. Lef?s, 
 
 17. Symmetry, 
 
 18. Condition, . 
 
 19. Style, 
 
 COUNTS. 
 4 
 
 7 
 2 
 
 4 
 
 4 
 4 
 3 
 
 4 
 7 
 8 
 6 
 5 
 9 
 10 
 9 
 
 5 
 5 
 
 100 
 
 Perfection, 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Color — Black, with white on feet, face, tip of tail, and an 
 
 occasional §plash on the arm, 4 
 
 2. Face and Snout — Short; the former fine and well dialled, 
 
 and broad between the eyes, 7 
 
 3. Eye — Very clear, rather large, dark hazfl or gray, . . 2 
 
 4. Ear — Generally almost erect, but sometimes inclined for- 
 
 ward with advancing age; medium size; thin and soft, . 4 
 
 5. Jowl — Full and heavy, running well back on neck, . . 4 
 
 (J. Neck — Short and broad on top, 4 
 
 7. Hair — Fine and soft; medium thickness, .... 3 
 
100 
 
 BERk'sitiRE swmie. 
 
 8. Skin— Smooth and pliable, 
 
 I). ShoiiLiDER — Thick and even, l)ro;ul on top, and ileep 
 througch chest, 
 
 10. Back— Broad, short and wtraight; ribs well si)runy, cuu])- 
 
 ling close to hips, 
 
 11. Side— Deep and well let down; straight on bottom lines, . 
 
 13, Flank — Well back, and low down on leg, making nearly a 
 
 straight line with lower part of side, 
 IH. Loin— Full and wide, 
 
 14. Ham— Deep and thick, extendin;.,'' well up on bnek, 
 
 ing thickness well down to nock, ... 
 15 Tail— Well set np on back; tapering an;l not co:^r 
 IG. Legs — Short, straight and strong; set wide apart, with hoofs 
 
 erect, and capable of holding good weight 
 
 17. Symmetry — Well proportioned throughout, depending 
 
 largely on condition, 
 
 18 Condition— In a good, he:ilLhy growing stat^; not over fed 
 19. Style— Attractive, spirited, indicative of thorough breeding 
 
 and constitutional vigor, 
 
 anil hold- 
 
 e, 
 
 PeRKKCTI')N, 
 
 100 
 
 Standard of Excellence for Berkshire Swine, as adopted by the National Asso- 
 ciation of Expert Judg-es on Swine, W. M. Lambing-, Secretary, West Liberty, 
 Iowa, and by The National Berkshire Record Association, E. K. Morris, Secretary, 
 467 South [Uinois Street, Indianapolis, Indiana. 
 
 SCALE OF POINTS FOR B ER KSH 1 RE SWI N E. 
 
 
 >OINTS. 
 
 COUNTS 
 
 1. Head and Face, ..... 
 
 4 
 
 2. Eyes, ....... 
 
 2 
 
 3 Ears, ....... 
 
 2 
 
 4. Neck, . . . . .■ . 
 
 2 
 
 5. Jowl, . . . 
 
 2 
 
 (1 Shoulder, ....... 
 
 6 
 
 7. Chest, ...... 
 
 12 
 
 S. Back, ....... 
 
 15 
 
 ;). Sides and Rib.s, ..... 
 
 8 
 
 10. Belh- and Flank, ...... 
 
 6 
 
 11. Ham and Rump, . . . ' . 
 
 10 
 
 12. Legs and Feet, ...... 
 
 10 
 
 13. Tail, 
 
 1 
 
BERKSHIRE SWIKE. 101 
 
 U. Coat, 2 
 
 15. Color, ........ 2 
 
 1(5. Size, ........ 5 
 
 17. Action and Stylo, ..... 4 
 
 18. Condition. . ' . . . . . • 4 
 
 19. Disposition, ...... 3 
 
 Perfection, . - - - loo 
 DISQUALIFICATIONS. 
 
 Form : Very lar^e and heavy or drooping ears; small cramped 
 chest ; ere ise back ot shoulders" and over the back so as to cause a 
 depression in back easily noticed; deformed or crooked legs; feet 
 broken down, so that the animal walks on pastern joints. 
 • Size : Overgrown, gangling, narrow, contracted or not two- 
 thirds large enough for age. 
 
 Condition: Barrenness; deformed; seriously diseased ; total 
 blindness from any cause. 
 
 Score : Less than sixty points. 
 
 Pedigree : Not eligible to record. 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Head and Face— Head short ; broad ; coming well forward 
 - at poll ; face short and fine and well dished ; broad be- 
 tween the eyes, tapering from eyes to point of nose, sur- 
 face even and regular, 4 
 
 Ohjedlniis — Head long and narrow ; coarse, forehead low 
 and narrow ; jaws narrow or contracted, lower jaws ex- 
 tending beyond upper; face long; straight between 
 eyes ; nose coarse, thick, or crooked, or ridgy. 
 
 2. Eyes— V^ery clear ; rather large, dark-hazel or gray, . . 2 
 
 OhjectionsSmaW, dull, bloodshot, deepset or obscure, vision 
 impaired by wrinkles, fat or other cause. 
 
 3. Ears— Generally almost erect, but sometimes inclined for- 
 
 ward with advancing age ; medium size, thin and soft, . 2 
 Objections— hsirge, coarse, thick, round or drooi^ing ; long or 
 large knuck : difference in form, size or position one 
 with the other ; animal not being able to control their 
 position. 
 
 4. Neck— Full, deep, short, and slightly arched ; broad on top, 
 
 well connected with shoulder, ...... 2 
 
 Objections— Ijong, tlat ; lacking in fullness and dei»th. 
 
 5. Jowl — Full, firm and neat ; carrying fullness back to shoul- 
 
 der and brisket, 2 
 
102 BERKSHIRE SWINE. 
 
 Objections — Light, flabby, thin, tucked up or wrinkled. 
 
 6. Shoulder — Broad, deep and full, not extended above line 
 
 of back and being as wide on top as back, carrying size 
 down to line of belly, and having lateral width, . . 6 
 
 Objections — Lacking in depth or width, thick beyond the 
 
 line of sides and hams or extending above line of back ; 
 
 heavy shields on liogs under eighteen months of age. 
 
 7. Chest — Large, wide, deep and roomy; full girth ; breast 
 
 bone curving well forward ; extending back on level ; not 
 
 tucked up ; broad between forelegs, 12 
 
 Objections — Flat ; narrow at top or bottom ; small girth ; 
 
 lacking depth or fullness; breast bone crooked or 
 
 tucked up. 
 
 8. Back — Broad and straight, carrying same width from shoul- 
 
 der to ham, surface even and smooth without creases or 
 
 projections and not too long, 15 
 
 Olyections — Narrow, swayed or hollow , dropping below a 
 straight line. 
 
 9. Sides and Ribs — 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*, . . 8 
 Objections — Y\aA,, thin, flabby ; not as full at bottom as top. 
 Ribs weak, not well sprung at top or bottom. 
 
 10. Belly and Flank — Wide, full, and straight on bottom 
 
 line, 6 
 
 Objections — Belly narrow and sagging. Flank thin and 
 tuclied up. 
 
 11. Ham and Rump— Hams broad, full and long ; the lower front 
 
 part of ham should be full and stifle well covered with 
 flesh ; coming well down to hock, Rump should have a 
 rounding slope from loin to root of tail ; same width as 
 back and filling out on each side and above the tail. . . 10 
 Objections— lAa.vti narrow, short, thin ;.not projecting beyond 
 
 and coming down on hock ; cut up too high in crotch. 
 
 Rump flat, narrow and too steep. 
 
 12. Legs and Feet — Legs short, straight and strong ; set wide 
 
 apart with hoofs erect and capfible of holding good 
 
 weight, 10 
 
 Objections — Legs long, slim, coarse, crooked ; muscles light, 
 pastern long, slim or flat, feet long or sprawling. 
 
BERKSHIKE SWINE. 103 
 
 13. Tail — Set well up, fine, tapering ^ind neatly curled, . . 1 
 ()hJec(i<)ns—Coa.ri>e and straight ; too low. 
 
 14. Coat — Fine, straight, smooth ; laying close to and covering 
 
 the body well ; not clip[)ed ; evenly distributed over body, 2 
 Obj'evlioiis — Hair coarse, harsh, wavy or curly ; not evenly 
 distributed over body ; swirls or clipped. 
 
 15. Color — Black, with white on feet, face, tip of tail and an 
 
 occasional splash on arm, ....... 3 
 
 Objections — Solid black or black points, or white spots on 
 body. 
 
 16. Size — Large for age. Boar two years and over not less than 
 
 450 pounds ; sows same age 400 pounds. Boars eighteen 
 months, 350 pounds ; sows same age, 325 pounds. Boars 
 twelve months, 300 pounds; sows same age, 275 pounds. 
 Boars and sows six months, 150 pounds, . ... 5 
 Olijcr/ioiis — Under weight; coarse ; not in good form to fatten. 
 
 17. Action and Style — Action vigorous. Style, graceful and 
 
 attractive, .4 
 
 OhJedioiis-DnU, sluggish and clumsy. 
 
 18. Condition — Healthy ; skin clear of scurf, scales or sores, 
 
 soft and mellow to the touch ; flesh tine, evenly laid on 
 and free from lumps ; hair soft and lying close to body ; 
 
 good feeding qualities, . 4 
 
 Objections — Unhealthy ; skin scaly, scabby or harsh, flabbi- 
 ness or lumpy flesh ; too much fat for breeding. Hair 
 harsh, dry and standing up from bod}'; poor feeders ; 
 deafness, partial or total. 
 
 19. Disposition— Quiet and gentle and easy to handle, . . 3 
 
 Objections — Cross, restless, vicious or wild. 
 
 Perfection. .... 100 
 
104 
 
 CHESHIRE SWINE. 
 
 CHESHIRE SWINE. 
 
 Standard of Excellence for Cheshire Swine, as adopted by the Cheshire Swine 
 Breeders' Association, R. D. Button, Secretary, Cottons, N. Y. 
 
 SCALE OF POINTS FOR CHESHIRE SWINE. 
 
 POINTS. COUNTS. 
 
 1. Head, 
 
 2. Face, 
 
 3. Jowl, 
 
 4. Ears, 
 
 5. Neck, 
 
 6. Shoulders, . 
 
 7. Girth Around Heart, 
 
 8. Back, 
 
 9. Sides, 
 10 Flank, 
 
 11. Hams, 
 
 12. Legs, 
 
 13. Tail, 
 
 14. Hair, 
 
 15. Color, 
 
 16. Skin, 
 
 17. Symmetry, 
 
 3 
 5 
 3 
 6 
 
 8 
 
 10 
 
 7 
 
 3 
 
 10 
 
 10 
 
 3 
 
 3 
 
 2 
 
 3 
 
 Perfection, 
 
 100 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Head — Short to medium in length short in proportion to 
 
 length of body, 8 
 
 2. Face — Somewhat dished and wide between the eyes, . . 8 
 
 3. Jowl — Medium in fullness, 3 
 
 4. Ears— Small, fine, erect, and in old animals slightly point- 
 
 ing forward, 5 
 
 5. Neck— Short and broad, 3 
 
 Shoulders— Broad, full and deep, 6 
 
 Girth Around Heart— 8 
 
 Back — Long, broad and straight nearly to root of tail, . 10 
 
 Sides — Deep and full ; nearly straight on bottom line, . 7 
 
 10. Flank — Well back and low down making flank girth nearly 
 
CHESHIRE SWINE. 105 
 
 equal to heart girth, 3 
 
 11. Hams — Broad and nearly straight with back and rnnnini? 
 
 well down towards lioek 10 
 
 12. Legs— Small and slim, set well apart, supporting hody well 
 
 on toes, 10 
 
 lo. Taij>— Small, slim and tai)erinjj;-, 3 
 
 14. Hair — Fine, medium in thickness and quantity, . . .3 
 
 15. Color — White, any colored hairs to disqualify, . . .2 
 Ki. Skin — Fine and i)liahlp, small blue spots objectionable but 
 
 aliowab'e, ........... 3 
 
 17. Symmetry— Animal well proportioned, handsome and sty- 
 lisli, and when iriown and well fattened should dress from 
 •400 to 600 pounds, « 
 
 Perfection, - - . - 100 
 
lOG 
 
 CHESTER WHITE SAVIN E, 
 
 CHESTER WHITE SWINE. 
 
 standard of Excellence for Chester White Swine, as adopted by the National 
 Chester White Record Association, Thomas Sharpless, Secretary, West Chester, 
 Pennsi^lvania. 
 
 SCALE OF POINTS FOR CHESTER WHITE SWINE. 
 
 POINl 
 1. 
 
 6 
 7 
 8. 
 9. 
 
 10. 
 
 11. 
 
 12. 
 
 l;}. 
 
 14. 
 
 1,-) 
 
 1(). 
 
 17. 
 
 18. 
 
 1!K 
 
 20. 
 
 COUNTS. 
 
 3 
 5 
 2 
 2 
 3 
 3 
 
 Color— White, ..... 
 
 Head — Small, broad, and face slightly dished, 
 
 Ears — Fine and drooping, 
 
 Jowl — Neat and full, .... 
 
 Neck — Short, full and slightly arched, 
 Brisket— Full, ..... 
 
 Shoulders — Broad and deep, 
 
 Girth Around the Heart — . . . .10 
 
 Back — Straight and broad, ..... 7 
 
 Sides — Deep and full, .... 
 
 Ribs — Well sprung, ...... 7 
 
 Loin — Broad and strong, . . . ., 7 
 
 Bellv — Wide and straight, . . .4 
 
 Flaiik— Well let down, ..... 3 
 
 Ham — Broad, full and deep, . . . .10 
 
 Tail — Tapering, not coarse, .... 2 
 
 Limbs — Strong, straight and tapering, . . .7 
 
 Coat — Thick and soft, ..... B 
 
 Action — Prompt, easy and graceful, 
 
 Symmetry — Adaptation of the several parts to each other, 5 
 
 Pkrfkction, 
 DETAILED DESCRIPTION. 
 
 100 
 
 POINTS. COUN 
 
 1. Color— White, 
 
 Objections— Blue spots on skin shall argue impurity ; and 
 
 black spots in hair disqualify them and their oiTspring. 
 
 2. Head— Short, broad between the eyes, and nicely tapering 
 
 from eyes to point of nose ; face slightly dished ; cheeks 
 
 full 
 
 ObJedio}is—liea.d coarse; face long and narrow, and too much 
 dished ; snout coarse and thick. 
 
 3. Ears— Drooiiing, fine and silky, pointing forward and a 
 
CHESTER WHITE SWINE. 107 
 
 little oatward ; well proportioned to size of body, . . 2 
 Ohjccfioiis — Too lar^jje and coarse ; thick, lopi)inj^ and lying 
 too near the face ; stitT, erect or too round. 
 
 4. Jowl — Full, firm, neat and carrying- fullness well back to 
 
 shoulders and brisket, 2 
 
 Objections — Flabby, light, too thick in cheek, tucking up 
 under the throat. 
 
 5. Nkck— Full, deep, short and slightly arched, . . .3 
 
 Objections — Long, flat or narrow. 
 
 6. Briskkt — Full, well let down, and Avell Joined to Jowl and 
 
 in a line with belly, 3 
 
 Objections — Narrow or tucked up. 
 
 7. Shoulders— Broad, deep, thickness in proportion to the 
 
 sides and hams, and full and even on top, . . . . G 
 Objections — Lacking in depth or width, thick beyond the line 
 of side and ham, or blade too prominent. 
 
 8. Girth Around the Heart— Full back of the shoulders, 
 
 ribs extending well down; wide and full back of fore legs, 10 
 Objections— hess than flank measure, or length of body from 
 top of head to root of tail, or creased back of shoulders. 
 
 9. Back — Broad, straight or slightly arched, carrying width 
 
 well back to hams, and of medium length,. . . .7 
 
 OI)J€cfions — Narrow, creasing back of shoulder, narrow 
 across the loins, swayed, too long or sun-fish shape. 
 
 10. Sides — Full, deep, carrying size well down and back, . . 6 
 
 Objections — Too round or flat, shallow or thin at flank. 
 
 11. Ribs — Well sprung and long, carrying fullness and depth 
 
 well back, ........... 7 
 
 Objections — Too flat, or curve too short, 
 
 12. Loin — Broad, strong and full, 7 
 
 (>l)jections — Narrow and weak. 
 
 lo. Belly— Wide and straight, 4 
 
 Objections — ^Sagging ; narrow. 
 
 14. Flank— Well let down and full 3 
 
 Ol)j'ections — Thin, tucked in or cut up too high. 
 
 15. Ham — Full, broad, deep, holding width and coming down 
 
 well over hock, 10 
 
 Objections — Narrow, short, too steep at rump, or cut up too 
 high in crotch. 
 
 16. Tail— Well set on, small, smooth and well tapered, . . 2 
 
108 
 
 CHESTER WHITE SWINE. 
 
 OliJ-ctioiis — Coarse, too large or too prominent at root. 
 17. Limbs— Medium length, set well apart and well tapered. 
 Bone firm and flinty ; muscles full above knee and hock ; 
 
 pastern and loot both short 7 
 
 Ohjcciioiis — Long, slim, coarse, crooked, muscles light, pas' 
 tern long, slim or flat; foot long or sprawling. 
 18 Coat — Fine, thick, and covering the body well, . . .3 
 Ohjedions — Coarse, bristly, harsh, wiry. 
 
 li). Action — Easy, prompt and graceful, 5 
 
 Ohjedions — Dull, sluggish and clumsy. 
 20. Symmktry— A harmonious combination of the foregoing 
 
 Scale of Points, 5 
 
 Objeclioiis — Too much development in some points and lack- 
 ing in others. 
 
 Perfection, 
 
 100 
 
 standard of Excellence for Chester White Swine, as adojited by The Chester 
 White Record Association, AV. H. Morris, Secretary, Indianaijolis, Indiana; also 
 by The National Association of Exi>ert Judg-es on Swine, \V. M. Ijunibing, Secre- 
 tary, West Liberty, Iowa. 
 
 SCALE OF POINTS FOR CHESTER WHITE SWINE. 
 
 POINTS. 
 
 COUNTS 
 
 1. 
 
 Head and face, .... 
 
 4 
 
 2. 
 
 Eyes, . . . . . 
 
 2 
 
 H 
 
 Ears, ..... 
 
 2 
 
 4. 
 
 Neck, 
 
 2 
 
 5. 
 
 Jowl, ..... 
 
 2 
 
 (5. 
 
 Shoulders, . . . . . 
 
 6 
 
 7. 
 
 Chest, ..... 
 
 .13 
 
 8. 
 
 Back and Loin, , . . . 
 
 15 
 
 !). 
 
 Sides and Ribs, 
 
 8 
 
 10. 
 
 Belly and Flank, . . . . 
 
 6 
 
 11. 
 
 Ham and Rump, 
 
 . 10 
 
 12. 
 
 Legs and Feet. . . . . 
 
 10 
 
 la. 
 
 Tail, . . 
 
 1 
 
 14. 
 
 Coat, 
 
 3 
 
 15. 
 
 Color, . . . 
 
 2 
 
CHESTER WHITE SWiNE. 10!) 
 
 !«. Size, ........ 5 
 
 17. Action and Style, ...... 4 
 
 18. Condition, ...... 4 
 
 lit. Disposition, ....... :i 
 
 Pkrfkctioa', - - - 100 
 DISQUALIFICATIONS. 
 
 Form : Upright ears ; small, cramped chest ; crease around back 
 of shoulders and oyer the hack, causing; a depression easily notic^ed; 
 feet broken down, causing the animal to walk on joints; tlefortued 
 or badly crooked legs. 
 
 Size : Chuffy or not two-thirds large enough for age. 
 
 Condition: Squabbj' fat; deformed, seriously diseased; bar- 
 renness; total blindness. 
 
 Score : Less than sixty points. 
 
 Pedigree ; Not eligible to ret'ord. 
 
 Color : Black or sandy spots in Iiair. 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Head and Face — Head short and wide ; cheeks neat but 
 
 not too full ; jaws bro td and strong ; forehead medium, 
 
 high and wide ; face short and smooth ; wide between the 
 
 eyes; nose neat and tapering and slightly dished, . . 4 
 
 Objections — Head long, narrow and coarse ; forehead low 
 
 and narrow ; jaws contracted and weak ; face long, nar- 
 
 now and straight ; nose coarse, clumsy or dished like a 
 
 Berkshire. 
 
 2. Eyes — Large, bright, clear and free from wrinkles or fat 
 
 surroundings, 2 
 
 Objections — Small, deep t)r obscnre ; vi-^ioii in)[»iir('d in ;iny 
 way. 
 
 3. Ears— Medium size; not too thick ; soft; attached to the 
 
 head so as not to look clumsy; pointing forvard and 
 slightly outward ; fully vinder the control of the animal 
 and drooping so as to give a graceful appearance. . . 2 
 Objections— Liarge \ upright; coarse; thick; round; too 
 
 small ; drooping too close to the face ; animal not being 
 
 able to control them. 
 
 4. Neck — Wide; deep; short and nicely arched, . . .2 
 Objections — Long; narrow; thin; flat on top; tiu-ked uj); 
 
 not extending down to breast bone. 
 
110 CHESTER WHITE SWiNE. 
 
 5. Jowl — Full; smooth; neat and firm ; carrying fulness back 
 
 to shoulder and brisket when the head is carried up level. 2 
 Objections — Light ; too large and flabby ; rough and deep- 
 ly wrinkled ; not carrying fullness back to shoulder and 
 brisket. 
 
 6. Shoulder— Broad, deep and full, extending in a straight 
 
 line with the side, and carrying size down to line of belly. 6 
 Object ions — Narrow at top or bottom, not full nor same 
 depth as body ; extending above line of l)aek ; shields 
 on boars too coarse and prominent. 
 
 7. Chest — Large; deep and roomy so as not to cramp vital 
 
 organs ; full in girth around the heart ; the breast bone 
 extending forward so as to show slightly in front of legs, 
 and let down so as to be even with line of belly, showing 
 a width of not less than 7 inches between forelegs of a full 
 
 grown hog, 1'3 
 
 Objections — Narrow; piuchcd ; heart girth lijss than flank 
 girth ; too far let down between forelegs ; breast bone 
 crooked or too short. 
 b. Back and Loin — Back broad on top ; straight or slightly 
 arched ; uniform width ; smooth ; free from lumps or 
 rolls; shorter than lower belly line; same height and 
 width at shoulder as at ham ; loin wide and full, . 15 
 
 Ol)jecti()ns — Back narrow ; creased back of shoulders; sun- 
 fished shape-; humped; swayed; too long or lumpy 
 rolls ; uneven in width ; loin narrow, depressed or 
 humped. 
 9. Sides and Ribs— Sides full ; smooth ; deep ; carrying size 
 down to belly ; even with line of ham and shoulder ; ribs 
 long : well sprung at top and liottom, giving hog a square 
 
 form, 8 
 
 Ot)jections — F\ixt\ thin; flabby; compressed at bottom; 
 
 shrunken at shoulder and ham ; uneven surface ; ribs 
 
 flat and too short. 
 
 10. Belly and Flank— Same width as back; full, making a 
 
 straight line and dropping as low at flank as at bottom of 
 
 chest ; line of lower edge running parallel with sides; flank 
 
 full and even with body, . . . ' 6 
 
 Objections — Belly narrow; piuclied ; sag^'hig or flabby; 
 flank thin, tucked up or drawn in. 
 
CHESTER WHITE SWINE. Ill 
 
 11. Ham and Rump — Ham broad; full; long; widf and deep ; 
 
 admitting of no swells; buttock full; neat and clean, 
 
 thus avoiding tlabbiness; stifle well covered with flesh, 
 
 nicely tapering towards the hock ; rump should have a 
 
 slightly rounding shape from loin to root of tail ; same 
 
 width as back, making an even line with sides, . . .10 
 
 Objections' — Ham 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 steep, sharp or peaked at root of tail. 
 
 12. Legs and Fekt — Legs short ; straight ; set well ajjart and 
 
 squarely under body ; bone of good size ; firm ; well mus- 
 cled ; wide above knee and hock ; below knee and hock 
 round and tapering, enabling the animal to carry its 
 weight with ease; pasterns short and nearly upright feet 
 short, firm, tough and free from defects, . . , .10 
 Objections — Legs too short ; long ; slim ; crookod ; t'>u 
 coarse ; too close together ; weak muscles above hock 
 and knee ; bone large and coarse, without taper ; pas- 
 terns long; crooked, slinj like a deer's; hoofs long, sliru; 
 weak ; toes spreading, crooked or turned up. 
 
 13. Tail — Small ; smooth ; tapering, well set on ; root slightly 
 
 covered with flesh ; carried in a curl, 1 
 
 Objections — Coarse; long; clumsy; set too high or too low, 
 hanging like a rope. 
 
 14. Coat — Fine; straight or wavy; evenlj^ distributed and cov- 
 
 ering the body well; nicely clipped coats no oV)jection, . 2 
 Objections — Bristles; hair coarse ; thin; standing up; not 
 evenly distriluited over all the body except the belly. 
 
 15. Color — White (blue spots or black specks in skin shall not 
 
 argue impurity of blood), 2 
 
 Objection'^ — Color any other than white. 
 
 16. Size — Large for age and condition ; boars two years old and 
 
 over, if in good flesh, should weigh not less than aOOttis. 
 Sows same age and condition, not less than 450ll>s. Boars 
 18 nionths old in good flesh should weigh not less than 400 
 pounds. Sows, 350. Boars twelve months old not less 
 than 800 pounds ; sows -300. Boars and sows G months old, 
 not less than ISOttis each, and other ages in proportion, . 5 
 Objections — Overgrown ; coarse ; uncouth ; hard to fatten. 
 
112 CHESTER WHITE SWINE. 
 
 17. AcTiox and Style — Action easy and graceful : style attrac- 
 
 tive; high carriage ; in males testicles should be readily 
 seen ; same size and carriage, ...... 4 
 
 Objections — Sluggish; awkward low c.-irrinye ; wnbtjliii^.'; 
 
 walk; in males testicles not easily seen; not of same 
 
 size cr carriage, or only one showing. 
 
 18. Condition— Healthy; skin clear and bright; free from 
 
 scurf and sores ; flesh fine and mellow to the touch ; even- 
 ly laid on and free from lumps : good feeding qualities, . 4 
 Objections — Unhealthy ; skin scaly, scabby or harsh ; flesh 
 lumpy or flabby ; hair harsh, dry and standing up fi-om 
 body ; poor feeders ; total deafness. 
 
 19. Disposition— Quiet : gentle and easily handled; with am 
 
 bition enough to look out for themselves if neglected, . '^ 
 Ohjedions — Cross; restless; vicious or wild ; no ambition. 
 
 Perfection, . . . - loo 
 
DUROC-JEKSEY SWINE. 
 
 113 
 
 DUROC-JERSEY SWINE. 
 
 standard of Excellence tor Duroo-Jersey Swine, as adopted by the Ameiican 
 Duroc-.Iersey Swine Breeders' Association, S. E. Morton, Secretary. Camden, 
 Ohio; by the National Duroc-.Iersey Record Association, It. J. Evans, Secretary, 
 El Paso, Illinois : and by the National Association of Expert Judges On Swine 
 -W. M. Ivtimbiiig-, Secretary, West Liberty, Iowa. 
 
 SCALE or POINTS FOR DUROC-JERSEY SWINE. 
 
 POINTS. COUNTS. 
 
 1. Head and Face, ...... 4 
 
 2. Eves, ....... 2 
 
 3. Ears, ...... .2 
 
 4. Neck, 2 
 
 5. Jowl, ........ 2 
 
 6. Shoulders, . • . . . . - . 6 
 
 7.. Chest, ....... 12 
 
 8. Back and Loin, ...... 15 
 
 !). Sides and RiVis, . . . . « 
 
 1(1. Belly and Flank, ...... (i 
 
 11 Ham and Rnnip, . 10 
 
 12. Lejjs and Feet, ..... 10 
 
 VS. Tail, ...... 1 
 
 14. Coat. ...... 2 
 
 15. Color, ........ 2 
 
 1<3. Size, ....... 5 
 
 17. Action and Style. . . .4 
 
 18. Condition, . .... 4 
 
 19. Disposition, ....... 8 
 
 Perfection, . . . 100 
 
 DISQUALIFICATIONS. 
 
 Form : Ears standing- erect ; small cramped chest and crease 
 back of shoulders and over back so as to cause a depression in the 
 back easily noticed ; seriously deformed legs, or badly broken 
 down feet. 
 
 SiZK : Very small, or not two-thirds large enough as given by 
 the standard. 
 
 Score : Less than fifty points. 
 
 Pedigree : Noc eligible to record. 
 
114 DUROC-.TERSEY SAVINE. 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS 
 
 1. Head akd Face — Head small in proportion to size of body ; 
 
 wide Ijetween 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, . . '. 4 
 Objections — Large and coarse ; narrow between the eyes ; 
 face straight; crooked nose, or too much dished. 
 
 2. Eyes — Lively, bright and prominent, 3 
 
 Ohjedimn — Dull, weak and obscure. 
 
 3. Ears — Medium; moderately thin ; pointing forward, down- 
 
 ward and slightly ontward, carrying a slight curve, at- 
 tached to head very neatly, 3 
 
 Objections — Very large; nearly round; too thick ; swinging 
 or flabby; not of same size; different position and not 
 under control of animal. 
 
 4. Neck — Short, thick, and very deep and slightly arching, . 2 
 Objections — Long, shallow and thin. 
 
 5. Jowl— Broad, full and neat ; carrying fullness back to point 
 
 of shoulders and on a line with breast bone, . . .3 
 Objections — Too large, loose and flabby, small, thin and 
 wedging. 
 
 6. Shoulders— Moderately broad ; very deep and full ; carry- 
 
 ing thickness well down and not extending above line of 
 
 back, 6 
 
 Objections— ^uxiiW ; thin ; shallow ; extending above line of 
 back. Boars under one year old heavily shielded. 
 
 7. Chest— Large ; very deep ; filled full behind shoulders ; 
 
 bi-east-bone extending well forward so as to be readily 
 
 seen. 
 
 12 
 
 Objections— YXaX, shallow, or not extending well down be- 
 tween forelegs. 
 
 8. Back and Loin— Back medium in breadth ; straight or 
 slightly arching ; carrying even width from shoulder to 
 
 ham ; surface even and smooth, 15 
 
 0/>/ecif/o7?s— Narrow ; creased behind shoulders ; swayed or 
 humped backed. 
 
 0. 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 propor- 
 tion to width of shoulders and hams, 8 
 
DUROC-.TERSEY SWINE. 115 
 
 Objections — Flabby, creased, sliallow and not carrying 
 proper width from top to bottom. 
 
 10. Bklly and Flank— Straigiit and full and carrying well out 
 
 to line of sides. Flank well down to lower line of sides, . G 
 Objedions — Narrow; tucked up or drawn in; sagging or 
 flabby. 
 
 11. Hams and Rump— Broad, full and well letdown to the 
 
 hock; buttock full and coming nearly down and iilling 
 full between hocks. Rump should liave a round slope, 
 from loin to root of tail ; same width as back and well 
 
 filled out around tail, 10 
 
 Objedions — 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. 
 
 12. Legs and Feet — Medium size and length ; straight; nicely 
 
 tapered ; wide apart and well set under the body ; pas- 
 terns short and strong. Feet short, firm and tough, . . 10 
 Objedions — 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. 
 
 13. Tail — Medium ; large at base and nicely tapering and 
 
 rather bushy at end, 1 
 
 Objedions — Extremely heavy ; too long and ropy. 
 
 11. Coat — Moderately thick and fine ; straight, smooth and 
 
 covering the body well, 2 
 
 Objedions — Too many bristles ; hair coarse, harsh and 
 rough ; wavy or curly ; swirls, or not evenly laid over the 
 body, 
 
 15. Color — Cherry red without otlier admixtures, . . .3 
 Objedions — Very dark i-ed or shading brown ; very pale 
 or light red; black spots over the body; black flecks on 
 belly and legs not desired but admissable. 
 
 10. Size — Large for age and condition. Boars two years old 
 and over should weigli 000 pounds ; sows same age and 
 condition, 500 pounds. Boars, eighteen months, 475 
 pounds ; sows, 400 pounds. Boars, twelve months, 350 
 pounds; sows, 300 pounds ; Boar and sow pigs six months, 
 150 pounds. These figures are for animals in a fair show 
 
116 DUROC-JERSEY SWINE. 
 
 condition 5 
 
 Objections — Rough and coarse and lacking in feeding quali 
 ties. 
 
 17. Action and Style — Action vigorous and animated. Stjd.e 
 
 free and easy. 4 
 
 . Objections — Dull or stupid; awlvward and wabbling. In 
 boars testicles not easily seen nor of same size or carriage ; 
 too large or only one showing. 
 
 18. CoNDiTiON^Healthy ; skin free from any scurf, scales, 
 
 sores and mange ; flesh evenly laid over^tlie entire body 
 
 and free from any lumps, 4 
 
 Objections — Unliealtliy ; scurfy; scaley ; sores; mange; 
 too fat for breeding purposes ; hair harsh and standing 
 up ; poor feeders. 
 
 19. Disposition — Very quiet and gentle ; easily handled or 
 
 driven, 3 
 
 Objections — Wild, 'vicious'or stubborn. 
 
 Perfection, . . - . loo 
 
ssseX a wine. lit 
 
 ESSEX SWINE. 
 
 Standiird of Exc«-,llence tor Essex Swine, as adopted by the American Essex 
 Association. F. M. Srout, Secretary, McLean, Illinois. 
 
 SCALE OF POINTS FOR ESSEX SWINE. 
 
 POINTS. COUNTS. 
 
 1. Color— Black, ....... 3 
 
 2. Head — Small, l)roa(l and face dislieu, ... 3 
 ;'.. Ears — Fine, erect, slightly drooping- with age, . . 2 
 
 4. .lowl — Full and neat, ..... 1 
 
 5. Neck— Short, full and slightly arc'iied, . o 
 (). Shoulders — Broad and deep, .... 7 
 
 7. Girth around heart, ...... fi 
 
 8. Back — Straight, broad and icvel, ... 12 
 '.). Side— Deep and full, ...... 6 
 
 10. Ribs — Well sprung, ...... 7 
 
 11. Loin — Bi'oad and strong, .... 12 
 
 12. Flank— Wei! let down, ..... 2 
 1;!. Ham — Broad, full and deep, . . . .12 
 11. Tail— Medium, line, and curled, .... 2 
 15. Legs— Fine, straight and tapering, . .3 
 10. Feet— Small, ...... 3 
 
 17. Hair — Fine and silky, free from bristles, . . .3 
 
 18. Action-r-Easy and graceful, .... 4 
 
 19. Symmetry — Adaption of the several parts to each other, 10 
 
 Perfection, . . - - loo 
 
US 
 
 POLAND-CHINA SWIKB. 
 
 POLAND-CHINA SWINE. 
 
 standard of Excellence for Poland-China Swine, as adopted by the Na- 
 tional Poland-China Breeders' Association, E. C. Rouse, Secretary, Albion, 
 Michigan. Also by the Ohio Poland-China Record Company, Carl Freigan, 
 Secretary, Dayton, Ohio. Also by the American Poland-China Record Com- 
 pany, W. M. McFadden, Secretary, West Liberty, Iowa. Also by the Stand- 
 ard Poland-China Record Association, George P, Woodworth, Secretary, 
 Maryville, Missouri. Also by the Northwestern Poland-China Record Asso. 
 ciation J. B. Besack, Secretary, Washington, Kansas. 
 
 SCALE OF POINTS FOR POLAND-CHINA SWINE 
 
 POINTS. 
 
 1. Color — Dark spotted or black, 
 
 2. Head — Small, Ijroad, face slii^htly dished, 
 £>. Ears — Fine and droopinii:, 
 
 4. Jowl — IS eat and full, 
 
 5. Neck — Short, fall, sli^litly arched, . 
 0. Brisket— Full, . . 
 
 7. Shoulder — Broad and deep, . 
 
 8. {-rirth around heart, 
 fl. Back — Straight and hroad, . 
 
 10. Loin — Broad and strong, . 
 
 11. Sides— Deep and full, , . . . 
 
 12. Ril)S — Well sprung, 
 lo. Bell V— Wide and straight, 
 U. Flaijk— Well let down, 
 15. Ham — Broad, full and deep, . 
 l(i. Tail — Tapering and not coarse, . 
 17. Limlis — Strong, straight and tapering, 
 IS Coat— Thick and soft, 
 li). Action — Prompt, easy and graceful, 
 20. Symmetry — Adaptation of the several points to 
 
 other, . . ... 
 
 COUNTS 
 
 8 
 5 
 
 
 10 
 
 10 
 o 
 
 7 
 3 
 
 100 
 
 Perfection, 
 DISQUALIFICATIONS. 
 Condition: Excessive fatness ; barren; deformed; unsound or 
 diseased; ridgling or one seeded. More than one-half white or 
 sand5^ 
 
 Score : A score of less than sixty of the standard. 
 Pedigbee : Lack of eligibility to record. 
 
l'OLANr>-CHlNA SWiNE. 119 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Color— Bl.iek or dark si)()tted with white points. (Sandy 
 
 spots and speckled »'.olor shall not argue impurity of l)lood, 
 
 but are not desirable) '■^ 
 
 O hjedio US— BoWd black or with more sandy or white than 
 Vilaek hairs over body. 
 
 2. Head— Short, broad between the eyes and nicely tapering 
 
 from eyes to point of nose; face slightly dished; cheeks 
 
 full, 5 
 
 Objpxtinns — Head coarse, long and narrow; face too much 
 dished ; snout coarse and thick. 
 3 Ears— Drooping, fine and silky ; pointing forward and a 
 
 little outward ; well proportioned to size of body, . • 3 
 Ohjections — Too large and coarse ; thick, lopi)ing ; lying 
 too near the face ; stiff, erect or too round. 
 4. Jowl— Full, firm and neat; carrying fullness well back to 
 
 shoulder and brisket, 3 
 
 Objection.'^ — Flabby; light; too thin in ciieeks ; tucking up 
 under the neck. 
 5." Neck — Full, deep, short and slightly arched, . . • -J 
 
 Ohjections — Long ; flat ; lacking in fullness or deptlL 
 G. Brisket— Full ; well let down, extending well forward and 
 
 on line of the belly, '^> 
 
 ()J>Jt<tions — Narrow or tucked up. 
 
 7. Shoulders — Broad, deep; thickness in proportion to the 
 
 sides and hams ; full and even on top, •"> 
 
 Objections — Lacking in depth or width, thick beyond the 
 line of the sides and hams ; blade too prominent. 
 
 8. Girth Around Heart — Full back of shoulders ; ribs ex- 
 
 tending well down, wide and full back of forelegs, . . 10 
 Objection.\—Lesi than flank measure or length of body from 
 top of head to root of tail, or creased back of shoulders, 
 d. Back— Broad, straight or slightly arched carrying width 
 
 well back to hams and of medium length, .... 7 
 Objections — Narrow; creasing back of shoulder; narrow 
 across the loins ; swayed ; too long ; sunfish shape. 
 
 10. LotN— Broad, strong and full, '' 
 
 Objections — Narrow ; weak. 
 
 11. Sides— Full, deep, carrying size well down and back, . . 
 
 Objections — Too round or Hat ; shallow or thin at the flank, 
 
1'3. RiKS— Well Sprun}^ and long', carrying fullness alid depth 
 
 well back, 7 
 
 Objcdioiis — Too tilt; curve ot rib loo .siiocc. 
 18. Belly— Wide and straight, 4 
 
 Objections — Sagging ; narrow. 
 
 14. Flank— Well let down and full, 3 
 
 Objcdioiis — Thin, tucked in, cut ni) too high. 
 
 15. Ham- -Full, broad, deep, holding width and coming down 
 
 well over hock, .......... 10 
 
 ObJecUons — Narrow, short, too deep at the rump and cut up 
 too high in crotch. 
 
 16. Tail — "Well set on, small, smooth and tapering, . . .2 
 
 Objections — Coarse, large, too prominent at the rout. 
 
 17. Limbs — Medium length, well set apart and well tapered, 
 
 bone firm and flinty, not coarse, muscles full above knee 
 
 and hock, pastern short, foot short, 7 
 
 Objections- -hong, slim, coarse, crooked, muscles liglit, i»cio- 
 tern long, slim or Hat, feet long or si)rawling. 
 
 18. Coat — Fine, thick and covering the body well, . . . o 
 Objections — Coarse, bristly, harsh, and wiry. 
 
 1!). Action — Easy, prompt, fine and graceful, , . «. .5 
 
 Objections — Dull, sluggish, clumsy. 
 20. Symmetry — A harmonious combination of the foregoing 
 
 scale of points, 5 
 
 Objections — Too much developed in some [loints and lack- 
 ing in others. 
 
 Perfection, . - - - loo 
 
 SERIOUS OBJECTIONS. 
 
 Form — Small growth; upright ears; small, cramped chest; 
 
 crease back of the shoulders, so as to be readily seen ; deformed 
 
 and badly crooked legs; feet broken down so that the animal 
 
 walks on pastern joint and dew claws. 
 
 Standard of Excellence lor Polar.d-Cliina Swine, as adopted by the Central 
 Poland China Uecord Association, Vv'. H. Morris, Secretary, Indianapolis, Indiana; 
 also by the National Association of Kxpert Judge§on Swine, W. M. Lambing', Secre- 
 tary, West Libertj', Iowa. 
 
 SCALE OF POINTS FOR POLAND-CHINA SWINE. 
 
 POINTS. COUNTS. 
 
 1. Head and Face, ...... 4 
 
J?OtA.l^D-OHi'lfA SWlNli. 
 
 131 
 
 1 
 
 ■Ryes^, 1 
 
 b! 
 
 Ears, 
 
 4. 
 
 Neck, . 
 
 5. 
 
 Jowl, 
 
 (5. 
 
 Shoulders, 
 
 7. 
 
 Chest, 
 
 S. 
 
 Hack and Loin, 
 
 9. 
 
 Sides and Ribs, . 
 
 10. 
 
 Belly and Flank, 
 
 11. 
 
 Hair and Rump, 
 
 12. 
 
 Lejrs and Feet, 
 
 i;{. 
 
 Tail, 
 
 11. 
 
 (J oat, . 
 
 If). 
 
 ('olor, 
 
 16. 
 
 Size, 
 
 17. 
 
 Action and St^ le 
 
 18. 
 
 Condition, 
 
 111. 
 
 Disposition, 
 
 2 
 
 C. 
 
 12 
 
 15 
 
 8 
 
 C. 
 
 10 
 
 10 
 
 1 
 
 100 
 
 Pkrfkction, 
 DISQUALIFICATIONS. 
 
 Form : Upright ears ; small cramped chest, crease hack of 
 shonlders and over tlie 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 i)asrern joints. 
 
 SiZK : China build, or not two thinis lar^'e enoup;h for affe. 
 
 CONIHTION: Excessive fatness ; barrenness; deformed ; seriously 
 diseased ; total blin(biess, caused by defective eyes, or 1)y reason of 
 fat or loose and wrinkled skin over the eyes. 
 
 Score : Less than sixty points. 
 
 Pedigrkk : Not eligible to record. 
 
 POINTS. DETAILED DESCRSPTION. counts. 
 
 1. Heaii AND Fack— Head short and wide; cheeks full; jaws 
 
 broad ; forehead high and wide; face short ; smooth ; wide 
 between eyes ; tapering from eyes to point of nose and 
 slightly dishetl ; surface even and regular, . . . • 4 
 Ohjedion.s— Re-Ad long ; narrow ; coarse ; forehead low and 
 narrow or contracted ; lower jaw extending beyond upper; 
 face long, straight and narrow between eyes ; nose coarse, 
 thick or crooked, ridgy or dished as much as a Berkshire. 
 
 2. Eyes— Large ; prominent; bright ; lively, clear, and free 
 
 from wrinkled or fat surroundings 2 
 
 Objecilons — Small; dull; blood-shot; deep stit oroOscaic;; 
 vision impaired by wrinkles, fat or other cause. 
 
 3. Ears— Small ; thin; soft; silky; attached to the head by a 
 
l!^3 MLAiJt)-cmKA SWINE. 
 
 short and small knuck ; tips pointing: forward and slightly 
 outward, and the forward half drooping gracefully ; fully 
 under control of animal ; both of same size, position and 
 
 shape, 2 
 
 Objectioii.s — Large; straight; stiff; coarse; thick; round;- 
 long or large knuck ; dropping close to face ; swinging and 
 flabby; difference in form, size or position. 
 
 4. Neck — Wide ; deep ; short, and nicely arched at top, from 
 
 poll of head to shoulder, 2 
 
 OhjecUoiis — Long; narrow; thin; fiat on top; not extend- 
 ing down to breast bone; tucked up. 
 
 5. Jowl — Full; 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, 2 
 
 Oltjedions — Light ; flabby ; thin ; wetlge shaped ; deeply 
 wrinkled ; not drooping below line of lower jaw, and not 
 carrying fullness back to shoulder and brisket. 
 
 G. Shouldkrs — 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, (> 
 Ohjections— 'Narrow ; not .same depth as body ; narrow at top 
 or bottom or extending above line of back ; less tlian body 
 in breadth at top or bottom portions, or lacking in lateral 
 width ; shields on boars under eight months of age, or 
 large, heavy shields, on hogs under eighteen months of 
 age. 
 
 ?. Chp:st — 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 a width of not 
 less than six inches between forelegs in a large full grown 
 
 hog, 12 
 
 Ohjeclions — Flat; pinched; narrow at top or bottom ; drawn 
 or tucked underneath between forelegs or at either end of 
 breast bone ; breast bone crooked or not extending 
 slightly in front of forelegs. 
 
 8. Back AND Loin — Broad; straight; or slightly arched ; car- 
 rying same width from shoulder to ham ; surface even ; 
 
POLANC-CiiiNA SWINE. l2^ 
 
 smooth, free from lumps, creases or projections ; not too 
 long, but broad on top, indic-atinj;- well sprung ribs; should 
 not be higher at hip than at shoulder, and should lill out 
 at junction 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 lower bell^^ line, 15 
 O/^/ec/tojf.?— Narrow ; creased back of shoulders ; swayed or 
 hollow; dropping below a straight line; humped or 
 wrinkled; too long, or aunfish shaped; loin high, nar- 
 row, depressed, or humped up ; surface lumpy, creased, 
 ridgy or uneven ; width at sides not as much as shoulder 
 and ham. 
 9. Sides AND Ribs— Sides full; smooth; firm and deep; car- 
 rying size down to belly and evenly from ham to shoulder : 
 ribs long, strong, well sprung at top and botton, . . ^ 
 OhJedums^Fliii ; thin ; llabby ; pinched ; not as full at bot- 
 tom as top; drawn in at shoulders so as to produce a 
 crease, or i)inched and tucked up, and in, as it approaches 
 the ham ; lumpy or uneven surface ; ribs flat or too short. 
 10 Belly and FlaivTK— Wide, straight and full, and dropping 
 as low at flank as bottom of chest, back of foreleg, making 
 a straight line from forelegs to hindlegs ; flank full and 
 out even with surrounding portions of body ; the belly at 
 that point dropping down on a line with lower line of 
 chest ; the loose skin connecting ham and belly, being on 
 
 line even with bottom of side. •' 
 
 OhJedions—BeWy narrow ; pinched ; sagging or flabby. Flank 
 thin ; tucked up or drawn in. 
 11. Hams and Rump— Hams broad ; full, long and wide. They 
 should be as wide at point of the hip as at the swell of the 
 ham. Buttocks large and full ; should project beyond 
 and come down upon and fill full between the hocks. The 
 loweT front part of the ham should be full, and stifle well 
 covered with flesh, and a' gradual rounding towards 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, b) 
 
 Objections— U^m 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 
 
194 , foLAJffi-cHiis^A mmt, 
 
 width from stifle straight Imek ; lower fore part thin and 
 flat; straight from root of tail to hock; buttocks light, 
 thin or flabby. Rump flat, narrow and peaked at root of 
 tail ; too steep. 
 
 12. Lkgs and Fkp:t — Legs medium length ; straight ; set wejl 
 
 aiiart and scpiarely under body; tapering; well muscled 
 and wide aljove knee and hock ; below hock and knee 
 round and tapering, capable of sustaining weight of ani- 
 mal in full flesli without breaking down ; bone firm and 
 of fine texture ; pasterns short and nearly upright. Feet 
 firm ; short ; tough and free from defects, . . . .10 
 Objections — Legs long; slim; coarse; crooked; muhcies 
 small above hock and knee ; bone large, coarse ; as large 
 at foot as above knee ; pasterns long, slim, ci'ooked or 
 weak; the hocks turned in or out of straight line; legs 
 too close together ; hoofs long, slim and weak ; toes si)read- 
 ing or crooked, or unable to bear u[) weight of animal 
 without breaking down. 
 
 13. Tail — Well set on ; small, smooth, tapering, and carried in 
 
 a curl, 1 
 
 Objections — Coarse; long; crooked, or lianf.;iug straight 
 down like a rope. 
 
 14. Coat— Flue; straight; smooth; laying close to and cover- 
 
 ing the body well ; not cli[)ped; evenly distributed over 
 
 body, 2 
 
 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. 
 
 15. Color— Black, with white in face or on lower javv ; white 
 
 on feet and tip of tail, and a few small, clear wdiite spots 
 
 on body not objectionable, 2 
 
 Ohjections — Solid black, more than one-t'ourtli while ; band}' 
 hairs or spots ; a grizzled or speckled appearance, 
 
 16. Size — Large for age and condition ; boars two years old and 
 
 over, if in good flesh, should not M'eigh less than 500 
 pounds. Sows same age and condition, not less than 450 
 IDounds. Boars eighteen months old, in good condition, 
 not less than 400 pounds ; sows, o50 pounds. Boars twelve 
 months, not less than uOO pounds; sows, 300 pounds. 
 
POLAND-CHINA SWINE. 125 
 
 Boar and sows, six months, not less than 150 pounds. 
 
 Other aji^es in proportion, 5 
 
 Objections — Overgrown ; coarse ; gangling, or liard to fatten 
 at any age. 
 
 17. Action and Style — Action vigorous ; easy ; quick and 
 
 graceful. Style, attractive ; high carriage ; and in males, 
 testicles should be of same size, carriage, readily seen, and 
 
 yet not too large, 4 
 
 Objectio}is — Slow; dull; clumsy; awkward; dilTlculty in 
 getting up when down ; low carriage ; wabljling Avalk. 
 In males, testicles not easily seen, not of same size or car- 
 riage, too large or only one showing. 
 
 18. Condition — Healthy ; skin clear of scurf, scales, or sores ; 
 
 soft and mellow to the touch ; flesh tine, evenly laid on 
 and free from lumps or wrinkles. Hair soft and lying 
 
 close to body; good feeding qualities, 4 
 
 Objections — Unhealthy ; skin scaly, wrinkly, scabby or harsh; 
 flabbiness or lumpy flesh ; too much fat for breeding. 
 Hair harsh, dry and standing up from body ; poor feeders; 
 deafness, partial or total. 
 
 19. Disposition — Quiet and gentle and easily handled, . . 3 
 
 Objections — Cross, restless, vicious or wild. 
 
 Perfection, - - . - 100 
 
12G SMALL YORKSHIRE SWINE. 
 
 SMALL YORKSHIRE SWINE. 
 
 St.aii(lai-d of Excellence Tor Small Yorkshire Swine, as artoptert by the Small 
 Y'orkshire Club, (i, W. Han-is, Secretary, 3410 Third Avenue, New York ; also by 
 the American Yorkshire Chib, W. F. Wilcox, Secretary, 118 Hig-hland Avenue, 
 Minneapolis, Minn. [Slightly changed in arran.<icment for this publication.] 
 
 SCALE OF POINTS FOR SMALL YORKSHIRE SWINE. 
 
 POINTS. COUNTS 
 
 A. Head, . . . . . . . .15 
 
 B. Trunk, ....... 30 
 
 C. Hams, ........ 25 
 
 D. Shoulders, ....... 10 
 
 E. Legs, ........ 5 
 
 F. Skin, ....... 5 
 
 G. Hair, ........ 5 
 
 H. General Appearance, ..... 5 
 
 Pkrfkction, - - ,- 100 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 HEAD— Fifteen Points. 
 
 1. Smaller the Better, 6 
 
 3. Nose— Shorter the better, 5 
 
 o. Dish— Greater the better, 3 
 
 4. Width Between Ears— Greater the better, . . . . 3 
 
 5. Ears Small, Thin, Erect— More so the better, and may 
 
 be pricked forward, but not lopped, 3 
 
 TRUNK— Thirty Points. 
 
 6. Top Line— Straighter the better, from shoulder to tail. . 5 
 
 7. Belly Line— The more level the better, . . . .5 
 
 8. Girth in Excess of Lkngt'h— More the better, if not 
 
 more than ten per cent., 5 
 
 !). Depth— Greater the better, 5 
 
 10. WiHTii — Greater and evener the better, from shoulder to 
 
 ham, ............ 5 
 
 11. Loin— Broader the better, 3 
 
 13. Flank— Deeper and fuller the better, . . . . .2 
 
SMALL yOKKSHIRE SWINE. 127 
 
 HAMS— TWKNTY-FIVE POINTS. 
 
 13. Length— Longer the better, 10 
 
 14. Breadth— Broader tlie better, 10 
 
 15. Thickness— Greater the l)etter, 5 
 
 SHOULDERS— TEN POINTS. 
 
 10. Length— Longer the better, 5 
 
 17. Breadth — Broader the better, 5 
 
 18. Thickness— 
 
 LEGS- FIVE POINTS. 
 
 IS). Shorter the better, 3 
 
 20. Straighter the better, 2 
 
 21. Skin — Smooth, flexible, fine— more so the better. Must not 
 
 be too thin nor ridgy and coarse, nor show discolored spots 
 from old sores ; not pale and ashy, but healthy in color 
 and free from eruption, 5 
 
 22. Hair— Evener, finer, and thicker the better, .... 5 
 
 23. General Appearance— Symmetry and evidence of vig- 
 
 orous health, 5 
 
 Perfection, . . . - loo 
 DISCOUNTS AND DISQUALIFICATIONS. 
 
 pisrorNTs. 
 
 1. Pedigree — Lack of registration or eligibility to be 
 
 registered disqualifies, . . . . " . . lOU points. 
 
 2. Sterility— Inability to produce offspring discjual- 
 
 ties 100 
 
 3. Deformity — Any structural deformity or lack dis- 
 
 qualifies, 100 " 
 
 4. Disease — Any evidence of, or tendency to disease, 
 
 disqualifies, 100 
 
 " - Scars of sores, discolored spots, eruptions, 
 
 excema; etc., . . . . . . 5 to 25 
 
 5. Colored Hair— Disqualifies, 100 " 
 
 6. Colored Spots — Dark spots in skin, . . , 5 to 25 " 
 
 7. Size — Inordinate size, with coarseness of bone or 
 
 form, 10 to 50 
 
 8. " Diminutive size, 5 to 25 " 
 
 9. Disposition— Savage or fierce nature, . . 5 to 10 " 
 
128 
 
 SUFFOLK SWINE. 
 
 SUFFOLK SWINE. 
 
 standard of Excellence for Suffolk Swine, as adopted by the American Suffolk 
 Association, W. F. Watson, Secretary, Winchester, Indiana. 
 
 SCALE OF POINTS FOR SUFFOLK SWINE. , 
 
 points; ■ COUNTS. 
 
 1. Color— White, ....... 3 
 
 2. He.Hcl— Siiiall, Ijroad and face dished, . . 'd 
 ;]. Ears— Fine, erect, sh'ghtly drooping- with age. . 2 
 4. Jowl — Full and neat, ..... 1 
 ."). Neck — Short, full and slightly arched, . o 
 (J. Shoulders — Broad and deep, .... 7 
 
 7. Girth around heart, ...... 6 
 
 8. Back — Straight, broad and level, ... 13 
 1). Sides — Deep and full, ..... 6 
 
 10. Ribs— AVell sprung, ..... 7 
 
 11. Loin — Broad and strong, . . . .12 
 
 13. Flank— Well let down, ..... 2 
 i:!. Ham — Broad, full and deep, . .12 
 
 14. Tail — Medium, line and curled, ... 2 
 
 15. Legs -Fine, straight and tapering, ... 3 
 K). Feet—Small, ...... 3 
 
 17. Hair — Fine and silky, free from ])ristles, ... 3 
 
 18. Action — Easy and graceful, .... 4 
 lU. Symmetry — Adaptation of the several parts to each 
 
 other, .■ . . . . ' . . .10 
 
 Perfection, 
 
 100 
 
TAMWOIITH SWINE. 129 
 
 TAMWORTH SWINE. 
 
 Quite recently maay specimens of the Tamworth bi'eed of swine hav-e been 
 imported from England into the United States and Canada. At the time this 
 book goes to press the Tamworth breeders have failed to organize an association of 
 their own, although an attempt was made in Massachusetts. The following de- 
 scription from the Bi-eeders' Gazette, October 18th, 1893, gives an excellent idea of 
 the breed, especially as they appeared at the World's Fair, at Chicago : 
 
 "If the caricaturist were asked to describe this big, sandy- 
 haired breed of swine as most of them appeared at the Columbian 
 he would probably depict them as all snouts and slab-sides. And 
 the caricature would be so near the truth as almost to miss being 
 a caricature. As a matter of fact the Tamworths shown from 
 Canada were the sensation of the swine show. They were sui 
 generis and so suggestive in their conformation of the thorough- 
 bred " hazel-splitter" as to be the butt of ridicule throughout the 
 showing. It is said that the bacon curers of Canada are strongly 
 
 urging these swine u'pon the Dominion pig-breeders. We can 
 readily believe it, for the bacon-curer cares nothing for the hams 
 or shoulders, and the Tamworths have little of either. He wants 
 sides, and the Tams are literally "long" on sides, and deep also. 
 They are tremendously high and deep-sided, remarkably light in 
 hams and shoulders, and prodigiously prodigal of snout and ears. 
 Lean side meat they grow in gieat quantity, but if it approaches 
 in quality the finer-grained breeds our ideas of form as related to 
 quality of flesh need revision. That such long-nosed, slab-sided 
 swine can be easy feeders is a proposition which no amount of ar- 
 gument could force upon the grower of pigs for the American 
 markets. Mr. Thomas Bennett^ Rossville, 111., was showing an 
 entirely different type of Tarn worths. Ten years ago he personally 
 made an importation of this breed, selecting a shorter-legged, 
 "wider-backed, more compact type, and he has been improving 
 them ever since, having imported another boar for this purpose 
 about two years ago. The type he now shows is that most in 
 favor in American feed-lots, and as the judge, Mr. F. D.Coburn,was 
 looking for the kind which more nearly meets modern ideas in 
 pork-making, Mr. Bennett's pigs came in for chief recognition. 
 The story of the showing is a brief one. Exhibitors were Thomas 
 Bennett, Rossville, III. ; James Calvert, Thedford, Ont., and John 
 Bell, Amber, Ont." 
 
130 VICTORIA SWINE. 
 
 VICTORIA SWINE. 
 
 Detailed description of Victoria Swine, as adopted by the Victoria Swine 
 Breeders' Association, George F. Davis, Secretary, Dyer, Indiana, at their annual 
 meeting-, November, 1888, as an aid to Judg-cs at Fairs, in place of the score card, 
 and to assist breeders to establish uniformity. 
 
 DISQUALIFICATIONS. 
 
 Color: Other than white or creamy white, with occasional 
 dark spots in skin. 
 
 Form : Crooked jaws or deformed face ; crooked or deformed 
 lefjs ; hxrge, coarse, droopina: ears. 
 
 Condition : Excessive fatness ; barrenness ; deformity in any 
 part of the bodJ^ 
 
 Pedigree : Not eligible for record. 
 
 POINTS. DETAtLED DESCRIPTION. 
 
 1. Color — White, with occasional dark spots in the skin. 
 
 2. Head AND Face — Head rather small and neat Fa^e medium 
 dished and smooth ; wide between eyes ; tapering from eyes to 
 nose. 
 
 3. Eyes — Medium size, prominent, bright; clear and lively in 
 young and quiet expression in aged animals. 
 
 4. Ears — Small, thin, fine, silky ; upright in young pigs, pointing 
 forward and slightly outward in aged animals. 
 
 5. Neck — Medium wide, deep, short, well arched and full at top. 
 
 6. Jowl — Medium full, nicely rounded, neat and free from loose, 
 flabby fat. 
 
 7. Shoulders — Broad, deep and full, not higher than line of 
 back, and as wide as top of back. 
 
 8. Chest — Large, wide, deep and roomy, with large girth back of 
 shoulders. 
 
 9. Back AND Loin — Broad, straight or slightly arched, carrying 
 same width from shoulder to ham ; level and full at loin ; some- 
 times slightly higher at hip than at shoulders. 
 
 10. Ribs and Sides — Ribs well sprung at top ; strong and firm ; 
 sides deep, full, smooth and firm ; free from creases. 
 
 11. Belly andFlank— Wide; straight and full; as low or slightly 
 
YICTORIA SWINE. 131 
 
 lower at flank than at chest. Flank full and nearly even with 
 sides. 
 
 12. Hams and Rump — Hams long ; full and wide ; nicely rounded ; 
 trim and free from loose fat. Buttocks large and full ; reaching 
 well down to hocks. Rump slightly sloped from end of loin to root 
 of tail, 
 
 13. Legs and Feet— Legs short ; set well apart and firm ; wide 
 above knee and hock tapering below. Feet firm and standing 
 well up on toes. 
 
 14. Tail — Small ; fine and tapering ; nicely curled. 
 
 15. Coat — Fine and silky ; evenly covering the body. 
 
 16. Size — Boars two years old and oyer when in good condition 
 should weigh not less than 500 pounds; sow same age and condi- 
 tion, 450 pounds. Boars twelve months old not less than 300 
 pounds ; sows in good flesh 300 pounds. Pigs five to six months 
 old 140 to IGO pounds. 
 
 17. Action — Easy and graceful but quiet. 
 
 18. Condition — Healthy; skin clean, and white or pink in 
 color ;free from scurf ; flesh firm and evenly laid on. 
 
 19. Disposition— Quiet and gentle. 
 
o< AI^F'EINIDIZX:. |>o 
 
SHETLAND PONIES. 
 
 133 
 
 SHETLAND PONIES. 
 
 standard of Excellence for Shetland Ponies, as adopted by the American Shet- 
 land Pony Club, Mortimer Leverin"-, Secretary, Lafayette, Indiana. 
 
 SCALE OF POINTS FOR SHETLAND PONIES. 
 
 POINTS. COUNTS 
 
 1. Constitution, ....... 10 
 
 2. Size, ........ 25 
 
 3. Head . . 10 
 
 4. Body, ........ 10 
 
 5. Legs, . . . . . . .25 
 
 6. Mane and Tail, ...... 10 
 
 7. Feet, ........ 10 
 
 rij.ia'iicrio:>', - . - . loo 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Constitution — Constitution indicated by general healthy 
 
 appearance, perfect respiration, brightness of eyes, . . 10 
 
 2. Size — Ponies over four years old, 42 inches and under in 
 
 height ; two points to be deducted for every inch over 42 
 inches up to 4(3 inches, fractional portions to count as full 
 inches. Ponies over 46 inches in height ineligible to regis- 
 try 25 
 
 3. Head — Head symmetrical, size proportionate to body, wide 
 
 between the eyes, ears short and erect, jaw full and deep, 10 
 
 4. Body — Barrel well rounded, back short and level, deep 
 
 chested, good breast, compact, "pony build" . . .10 
 
 5. Legs — Legs muscular, ttat-boned, hind legs not cow-hocked 
 
 or too crooked, 25 
 
 6. Mane and Tail— Foretop, mane and tail heavy, . . .10 
 
 7. Feet— Good, 10 
 
 Perfection, 
 
 100 
 
134 SHETLAND PONIES. 
 
 MEASUREMENTS REQUIRED. 
 
 Height at withers in line with foreleg, .... Indies 
 Measurement of the girth around heart, .... Inches 
 Weight, Pounds 
 
 N. B. — The following letter will be found to contain several 
 valuable suggestions in regard to judging Shetland ponies : 
 
 AMERICAN SHETLAND PUNY CLUB. 
 
 Secretary\s Office, ) 
 
 La Fayette, Ind., April 18, 1803. f 
 
 Frank A. Lovelock, Esq.: 
 
 Dear Sir: — In answer to your favor of 10th instant will say, the 
 maximum height of ponies, as you will see by the rules, is 46 
 inches. The smaller the pony, if he is blocky and well formed, 
 the higher he will be considered in class. Some of the finest Sliet- 
 lands in the country, and the highest priced are from 28 to 31 
 inches high, and weigh about 200 pounds. The type of Shetland 
 is as far from the thoroughbred horse type as possible to get. The 
 pony must be square-built, strong, large limbs, small head and 
 ears. All ponies on the thoroughbred type are undesirable. It is 
 said the pure-bred Shetland cannot kick over eight inches from 
 the ground. They are intended for children's pets, and we do not 
 want to type a pony that can stand and kick a man's hat off, as 
 can some of the Welch Exmoor ponies. Ponies of 44 to 4.5 inches 
 high should weigh from 350 to 400 pounds. 
 Yours respectfully, 
 
 Mortimer Levering, 
 
 Secretary. 
 
SttORT-HOKN CAttLH, 
 
 135 
 
 SHORT-HORN CATTLE. 
 
 A few days before this book wont into the hands of the binder, the editor found 
 on the agricultural page of the Philadelphia Public Ledgei", the following- standard 
 of excellence for Short-Horn Cattle, as established by the Massachusetts State 
 Board of Agriculture, for use at the Fairs of that State. Without wishing to 
 criticise, the editor would say that he prefei-s for his own use the standard of ex - 
 cellence for Short-Horn Cattle as found ou pages 44, 45 and 40 of this work. 
 
 
 SCALE 
 
 OF POl^ 
 
 'OINTS. 
 
 
 1. 
 
 Head, 
 
 
 
 Face, . 
 
 
 b. 
 
 l^ye, 
 
 
 4. 
 
 Horns, 
 
 
 3. 
 
 JNeck, 
 
 
 6. 
 
 Chest, 
 
 
 7. 
 
 Brisket, . 
 
 
 8. 
 
 Shoulder, 
 
 
 9. 
 
 Crops, 
 
 
 10. 
 
 Back, Loin and Hipo, 
 
 11. 
 
 Rump, 
 
 
 12. 
 
 Pelvi.s, 
 
 
 1-8. 
 
 Twist, 
 
 
 14. 
 
 Quarters-, 
 
 
 15. 
 
 Carcass, . 
 
 
 16. 
 
 Flanks, 
 
 
 17. 
 
 Legs, 
 
 
 18. 
 
 Plates of the Belly, 
 
 11). 
 
 Tail. 
 
 
 30. 
 
 Carriage, 
 
 
 21. 
 
 Quality, . 
 
 
 22. 
 
 Coat, '. 
 
 
 23. 
 
 Udder, . 
 
 
 POINTS FOR SHORT-HORN COW. 
 
 COUNTS. 
 
 3 
 
 14 
 
 13 
 
 PKRFECTIOiN, . 100 
 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS. 
 
 1. Head — Small, lean and bony, tapering to the muzzle, . . 3 
 
 2. Face — Somewhat long, the fleshy portion of the nose of a 
 
 light, delicate color, 3 
 
 3. Eyes — Of great significance, and should be piomineut, 
 
136 SHORT-HORN CATTLE. 
 
 bright and clear — "prominent" from an accumulation of 
 " adeps " in the back part of its socket, which indicates a 
 tendency to lay on fat, " bright " as an evidence of a good 
 disposition, " clear " as a guaranty of the aniiual's health; 
 whereas a dull, sluggish eye belongs to a slow feeder, and 
 a wild, restless eye betrays an unquiet, fitful temper, . ' . 3 
 
 4. Horns — Light in substance and waxy in color, and symmetri- 
 
 cally set on the head ; the ear large, thin, and with con- 
 siderable action, 1 
 
 5. Neck — Rather short than long, tapering to the head, clean 
 
 in the throat, and full at its base, thus covering and filling 
 out the points of the shoulders, 2 
 
 6. Chest — Broad from point to point of the shoulders, deep 
 
 from the anterior dorsal vertebra to the floor of the ster- 
 num, and both round and full just back of the elbows, 
 sometimes designated by the phrase "thick through the 
 heart." These are unquestionably the most important 
 points in every animal, as constitution must depend on 
 their perfect development, and the ample room thus af- 
 forded for the free action of the heart and lungs, . . 14 
 
 7. Brisket— However deep or projecting, must not be con- 
 
 founded with capacity of chest, for though a very attrae- 
 tiv^e and selling point, it, in reality, adds nothing to the 
 space within, however it may increase the girth without. 
 It is, in fact, nothing more nor less than a muscular adi- 
 pose substance, attached to the anterior portion of the 
 sternum, or breast bone, and thence extending itself back. 
 This form, however, of the brisket indicates a disposition 
 to lay on fat generally throughout the frame, and in this 
 point of view is valuable, 5 
 
 8. Shoulder— Where weight, as in the Shorthorn, is the 
 
 object, should be somewhat upright and of good width at 
 the points, with the blade-bone just sufficiently curved to 
 blend its upper portion smoothly with the crops, . . 4 
 
 9. Crops— Must be full and level with the shoulders and back, 
 
 and is, perhaps, one of the most difficult points to breed 
 
 right in a Shorthorn, 8 
 
 10. Back, Loin and Hips— Should be broad and wide, forming 
 a straight and even line from the neck to the setting on of 
 the tail, the hips or hooks round and well covered, . . 8 
 
SHORT-HORN CATTLE. 137 
 
 11. Rumps — Laid up liij^h, with plenty of flesh on their extremi- 
 
 ties, 5 
 
 12. Pelvis — Should belarjje, indicated by tlie width of the hips 
 
 (as already mentioned) and the breadth of the twist, . . 2 
 
 13. Twist— Should be so well filled out in its "seam" as to form 
 
 nearly an even and wide plain between the thij.chs, . . 3 
 
 14. Quarters — Long, straight and well developed downwards, 5 
 
 15. Carcass — Round, the ribs nearly circular and extending 
 
 well back, .... - 4 
 
 16. Flanks — Deep, wide and full in proportion to condition, . 'd 
 
 17. Legs — Short, straight and standing square with the body, 2 
 
 18. Plates — Of the belly strong, and thus preserving nearly a 
 
 straight landerline, 3 
 
 19. Tail — Flat and broad at its root, but fine in its cord, and 
 
 placed high up and on a level with the rumps, . . .2 
 
 20. Carriage — Of an animal gives style and beauty ; the walk 
 
 should be square and the step quick, the head up, . . 2 
 
 21. Quality — On this the thriftness, the feeding properties and 
 
 the value of the animal depend ; and upon the touch of 
 this quality rests, in a good measure, the grazier's and the 
 butcher's judgment. If the '• touch" be good, some defi- 
 ciency of form may be excused ; but if it be hard and stiff, 
 nothing can compensate for so unpromising a feature. In 
 raising the skin from the body, between the thumb and 
 finger, it should have a soft, flexible and substantial feel, 
 and when beneath the outspread hand it should move 
 easily with it, and under it, as though resting on a soft, 
 elastic, cellular substance; which, however, becomes 
 firmer as the animal ripens. A thin papery skin is objec- 
 tionable, more especially in a cold climate, . . . .15 
 
 22. Coat— Should be thick, short and mossy, with longer hair 
 
 in winter, fine, soft and glossy in summer, . ... 2 
 
 23. Udder— Pliable and thin in its texture, reaching well for- 
 
 ward, roomy behind, and the teats standing wide apart, 
 and of convenient size, 3 
 
 Perfection, . . lOO 
 
 THE BULL, 
 The points desirable in the females are generally so in the male. 
 
138 SttORT-ttORsr CATTLfi. 
 
 but must, of course, be attended by that masculine character 
 which is inseparable from a strong, vigorous constitution. Even a 
 certain degree of coarseness is admissible, but then it must be so 
 exclusively of a masculine description as never to be discovered in 
 the females of his get. 
 
 In contradistinction to the cow, the head of the bull may be 
 shorter, the frontal bone broader, and the occipital fiat and 
 stronger, that it may receive and sustain the horn, and this latter 
 may be excused if a little heavy at the base, so its upward form, 
 its quality and color be right. Neither is the looseness of the skin 
 attached to and depending from the under jaw to be deemed other 
 than a feature of the sex, provided it is not extended beyond the 
 bone, but leaves the gullet and throat clean and free from dewlap. 
 
 The upper portion of the neck should be full and muscular, for 
 it is an indication of strength, power and constitution. The spine 
 should be strong, the bones of the loin long and broad, and the 
 whole muscular system wide and thoroughly developed over the 
 entire frame. 
 
TUNIS OR BROAb-TAlLED SJIEEP. 
 
 139 
 
 TUNIS OR BROAD-TAILED SHEEP. 
 
 standard of Excellence for Tunis or Broad-Tailed Sheep, as adopted toy the 
 American Tunis Sheep Breeders' Association, G. A. Giiilliams, P resident, and M 
 A. Bridges. Secretary, Fincastle, Indiana. [This standard was sent to ttie editor 
 just as this book was read j- for the binder, hence could not appear in the sheep 
 depai'tment.] 
 
 SCALE OF POINTS 
 
 FOR TUNIS OR BROAD-TAILED SHEEP. 
 
 07NTS. 
 
 COUNTS 
 
 1. Blood, 
 
 . 20 
 
 2. CoDstitutioD, 
 
 15 
 
 o. Fleece, 
 
 . 10 
 
 4. Covering, 
 
 10 
 
 5. Form and Tail, . 
 
 12 
 
 H. Head and Ears, 
 
 10 
 
 7. Neck, 
 
 5 
 
 8. Legs, . 
 
 
 
 9. Size, 
 
 
 
 10. Genera,! Appectrauce, ..... (J 
 
 Perfection, . . . . loo 
 DETAILED DESCRIPTION. 
 
 POINTS. COUNTS 
 
 1. Blood — Imported from Tunis, or having a perfect line of 
 
 ancestors 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, 20 
 
 2. Constitution— Healthful countenance, lively look, head 
 
 Bfect, deep chest, ribs well arched, round body with good 
 length. Strong, straight back ; muscles fine and firm, . 15 
 
 3. Fleece— Medium length, medium quality, medium quanti- 
 
 ty, color tinctured with gray, never pure white. Even- 
 ness throughout, 10 
 
 4. Covering— Body aud neck well covered witli wool. Legs 
 
 bare or slightly covered ; face free from wool and covered 
 with fine hair, 10 
 
 5. Form and Tail— Body straight, broad and well propor- 
 
140 TUNIS OR BROAD-TAILED SHEEP. 
 
 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 to ten inches broad, 
 six or eight inches long and well covered with wool, . . 13 
 
 6. 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 10 
 
 7. Neck — Medium in length, well placed on shoulders ; small 
 
 and tapering, 5 
 
 8. Legs — Short. In color, brown and white; slightly wooled 
 
 not objectionable, 6 
 
 9. Size — In fair condition, when fully matured, rams should 
 
 weigh 150 pounds and upwards ; ewes, 120 pounds and 
 
 upwards, G 
 
 10. General Appearance — Grood carriage; head well up; 
 quick elastic movements, showing symmetry of form and 
 uniformity of character throughout, 6 
 
 Perfection, - - . - 100 
 
CONTENTS. 
 
 141 
 
 oo]^T:^E]^Trs, 
 
 Aberdeen-Angus Cattle. 
 Angora Goats, 
 •Ayrshire Cattle, 
 
 PAGES. 
 
 10-14 
 
 96 
 
 15 17 
 
 B. 
 
 Berkshire Swine, 
 
 99 103 
 
 Cheshire Swine, 
 Chester-White Swine, 
 Cheviot Sheep, 
 Cotswold Sheep, 
 
 104-105 
 106 113 
 
 58, 59 
 60-63 
 
 Devon Cattle, 
 Dorset-Horn Sheep, 
 Duroc-Jersey Swine, 
 Dutch-Belted Cattle, 
 
 18 20 
 
 63 
 
 113-116 
 
 21-23 
 
 Essex Swine, 
 
 E. 
 
 117 
 
142 
 
 CONTENTS, 
 
 Galloway Cattle, 
 Guernsey Cattle, 
 
 G. 
 
 H 
 
 Hampshire down Sheep, 
 
 Hereford Cattle, 
 
 Highland Black Faced Sheep, 
 
 Holderness Cattle, 
 
 Holstein-Frieslan Cattle, . . . . 
 
 " How to Judge Wool on the Sheep's Back, 
 
 24, 
 
 25 
 
 26 28 
 
 64. 
 
 65 
 
 29, 
 
 30 
 
 
 66 
 
 
 31 
 
 32 36 
 
 56, 
 
 57 
 
 Jersey Cattle, 
 
 Kerry Cattle, 
 
 K. 
 
 37 39 
 
 40, 41 
 
 Leicester Sheep, 
 Lincoln Sheep, 
 
 M, 
 
 MERINO SHEEP, 
 
 American Rambouillet Sheep Breeders' Association, 
 Black Top Spanish Merino Sheep Breeders' Publishing 
 
 Association, 
 
 Improved Black-Top Merino Association, 
 
 National Delaine Merino Sheep Breeders' Association, 
 
 National Dickinson Record Company, .... 
 
 National Improved Saxony Sheep Breeders' Association, . 
 
 National Merino Sheep Register Association, . 
 
 New York State American Merino Sheep Breeders' Asso., 
 
 Ohio Spanish Merino Sheep Breeders' Association, 
 
 Standard American Merino Sheep Breeders' Association, 
 
 Standard Delaine Spanish Merino Sheep Breeders' Asso., 
 
 Vermont Atwood Club Register, 
 
 Vermont Merino Sheep Breeders' Association, . 
 
 
 67 
 
 68, 
 
 69 
 
 70- 
 
 87 
 
 70, 
 
 71 
 
 72, 
 
 73 
 
 74, 
 
 75 
 
 76-78 
 
 79, 
 
 80 
 
 81, 
 
 82 
 
 
 86 
 
 
 87 
 
 
 87 
 
 83, 
 
 84 
 
 85. 
 
 86 
 
 
 87 
 
 
 87 
 
CONTENTS. 
 
 143 
 
 Nomenclature for Bull, 
 Nomenclature for Cow, 
 Nomenclature for Hog, 
 
 Oxford Down Sheep, 
 
 N. 
 
 O. 
 
 9 
 98 
 
 88, 89 
 
 Poland China Swine, 
 Polled Durham Cattle, 
 Preface, 
 
 lis 1-25 
 
 46 
 
 3, 4 
 
 Red Polled Cattle, 
 
 Reform in Judging at Fairs, 
 
 Shetland Ponies, 
 Short- horn Cattle, 
 Shropshire-down Sheep, 
 Small-Yorkshire Swina, 
 Southdown Sheep, 
 Suffolk Sheep, 
 Suffolk Swine, 
 Sussex Cattle, 
 Swiss (Brown) Cattle, . 
 
 Tamworth Swine, 
 
 Tunis or Broad Tailed Sheep, 
 
 Victoria Swine, 
 
 West Highland Cattle, 
 
 s. 
 
 T. 
 
 V. 
 
 w. 
 
 43, 43 
 
 5 7 
 
 . 133, 134 
 
 44 46 ; 135 138 
 
 90, 91 
 
 126, 127 
 
 92, 93 
 
 94, 95 
 
 128 
 
 47, 48 
 
 49 52 
 
 129 
 139, 140 
 
 130, 131 
 53, 54 
 
'IT/- 
 
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