9 



The shoulder of the bacon hog is somewhat upright, making the animal com- 

 paratively short from the back of the shoulder to the snout, but long from the back 

 of the shoulder to the rump. The shoulder is a clieap part, and, therefore, should 

 be rather light. It should be very compact over the top, should be no wider than 

 the back, and should blond smoothly into the body at all points. 



The back carries the most valuable meat, but it should not be wide, because a 

 wide back invariably carries too much fat for a Wiltshire side. It should possess 

 medium width, and should carry its width evenly throughout. Tlie top line 

 should be slightly arched, the highest point being over the loin. 



The loin is the most valuable cut in a Wiltshire side, and should be as wide 

 as the rest of the back, full, strong, and well packed with flesh. 



The spring of rib of a bacon hog is very characteristic. It should spring out 

 boldly from the backbone, then turn sharply and drop in an almost vertical direc- 

 tion, giving a flat, straight side. 



From a packer's standpoint, a bacon hog cannot have too long a side, but the 

 breeder must exercise care that he does not secure this extreme length at the 

 expense of constitution. It is well to avoid extremes of all kinds. It is absolutely 

 necessary, however, that the hog should have good length of side, much more than 

 is found in the fat type. 



The rump affords a valuable cut, but a flat, broad rump indicates the presence 

 of too much fat. The rump should be the same width as the back, should be very 

 smooth, and slightly rounded from side to side over the top. 



Great, broad, bulging hams are not wanted on the bacon hog. Such hams 

 carry too much fat, and require severe trimming in preparing the side of bacon 

 for market. The ham of the bacon hog is smooth and firm, and tapers toward 

 the hock. The flesh should be carried well around the bone, leaving no bareness of 

 bone on the inside of the thigh. 



Bacon Breeds. — The leading breeds of the bacon type of swine are the 

 Tamworth and Large Yorkshire. 



DESCELPTION AND SCALE OF POINTS FOB BACON TYPE. 



A. General Appearance : 



Counts. 



Size — ^Well developed for age 5 



Form — QLiong, smooth, all parts proportionately developed so as to give the 



Impression of a well-balanced, strongly-built animal. Top line, strong; 



under line, straight; belly, trim and neat 10 



Quality — Hair, fine; skin, smooth, showing no tendency to wrinkle; bone, clean 



and strong but not coarse; flesh, firm and smooth, with no flabbiness at 



jowl, foreflank, ibelly, or ham 10 



Condition — "Well covered with firm flesh, especially along back and loin, but not 



heavily loaded with fat 6 



Style — Active and sprightly, walking without a swaying movement, and standing 



up welT on toes. Breeding animals should show strong character 4 



B. Head and Neck : 



Snout — 'Medium length and moderately fine 1 



Face — Broad between eyes; poll, broad and full 1 



Eyes — Good size, full and bright 1 



Jowl — Fair width and muscular, but very neat, showing no flabbiness 2 



Sars— .Moderately thin, and fringed with fine hair 1 



Neck — Medium length and muscular, but possessing no tendency to arch on top 2 

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