not worth as much per pound as the upper portions, and the shoulder and neck are 

 comparatively cheap parts. 



Conformation. — lu form, the bacon type of hog is very different from the 

 lard type. It is longer in the leg and body, has less thickness and depth of body, 

 and is lighter in the shoulder, neck, and jowl. The hog should be long from the 

 back of the shoulder to the ham. but comparatively short from the back of the 

 shoulder to the snout. Along with the length, however, the hog must have sufficient 

 depth and thickness to denote constitution. No matter how long in body it may 

 be, if it has long, coarse legs, and a narrow, cramped chest, it is an undesirable 

 type to breed from. A trim belly is desirable, because the belly meat is cheaper 

 tilian the upper part of the side. In judging sows that have produced several 

 litters of pigs, some allowance must be made in this connection. 



A fine, smooth coal, of hair denotes thriftiness and good quality of flesh. 

 Wrinkles on the skin, if at all marked, indicate coarse-grained flesh. Softness or 



Pig. 2. — Bacon type. Note light jowl, neck and shoulder. 



flabbiness of flesh denotes too much fat in proportion to lean. There is a marked 

 difference between the handling qualities of a finished bacon hog and a finished 

 lard hog, the former being much firmer to the touch. The bacon type of hog has 

 heavier bone than the fat or lard type, but very coarse, puffy looking bone denotes 

 poor quality of flesh and is often associated with poor feeding qualities. Though 

 the bone is fairly heavy, the legs should present a clean-cut appearance. 



The jowl has very little market value. A heavy jowl denotest tendency to 

 put on too much fat. Good width of jowl is desirable from a feeder's standpoint, 

 but it should be very trim and neat. 



A long, scrawny necl- indicates weak constitution and slow feeding qualities. 

 On the other hand, a short, thick neck with an arch, or crest of fat on top, such as 

 is commended in the fat hog, will cause the side of bacon to be heavy at the 

 shoulder and neck end and this is the cheap end of a side of bacon. The neck 

 should be of only medinm length, and should possess no tendency to arch on top. 



