Agriculture Reference
In-Depth Information
Count:
A yarn's fineness when spinning; system of grading wool based on how fine
it can be spun
Crimp:
The wave seen in wool fibers
Degreased wool:
Wool that has been chemically cleaned to remove all “grease” or
lanolin
Density:
The number of wool fibers present per unit of an area on a sheep's body.
The fine wool breeds have a greater density, and more wool fibers per unit, than
the coarse wool breeds.
Elasticity:
The ability of wool fibers to return to their original length after they are
stretched. Better quality wool has more elasticity.
Elastrator:
A device to apply a heavy rubber band around a male lamb's testicles
for castration. An elastrator may also be used for docking a lamb's tail.
Ewe:
Female sheep
Facing:
Trimming extra wool from around the face of a closed-face sheep
Fleece:
The wool from one sheep
Flock:
A group of sheep
Graft:
Having a ewe accept and nurse a lamb that is not her own
Grease wool:
Wool just as it comes off the sheep
Hot house lamb:
A lamb born in fall or early winter and harvested when it is 9 to
16 weeks old
Jug:
A small pen just large enough for one ewe and her lamb; usually used for only
a few days after birth
Lamb:
Young sheep, usually under a year old
Lanolin:
The naturally occurring grease that coats wool
Long wool:
Wool that is 12 to 15 inches long. It comes from certain breeds, such
as the Cotswold, Lincoln, and Leicester breeds.
Luster:
The natural gloss or
sheen seen on a fleece.
Meconium:
The first fecal material passed by a lamb
Mutton:
Meat from a mature sheep
Open face:
A sheep that does not have much wool around its face
