should be upright, the bone rather fine and clean cut in appearance, and the feet 

 strongly formed. 



Along the region of the back and loin lie some of the most valuable cuts, and, 

 therefore, large development is asked for in this region. The hacJc should be 

 broad, straight, or very slightly arched, medium length, uniform width from 

 ahoulder to ham, thickly fleshed, even, and smooth, without creases or lumps. The 

 loin should be broad, strong, full, and thickly and smoothly fleshed. The rihs 

 should be well sprung, and the side deep, smooth, and even between shoulder 

 and ham. 



The heart-girth should be large, the animal being full back of the shoulder, 

 and deep and full at tlie fore flanks. The hind flank should also be deep and full. 



The ham is another important consideration from a packer's standpoint. It 

 should be broad, deep, plump, smoothly and heavily fleshed, with the flesh carried 



Fig. 5.— 'Champion pen of Berkshire barrows at the International Live Stock 



Exposition, Chicago. 



well down towards the hock on the inside as well as at the rear. The rump should 

 be the same width as the back, long, smooth, and slightly rounded from the loin 

 to the base of the tail. The hind legs should be short, straight, set well apart and 

 squarely under the body, with bone, pasterns, and feet as already described. 



The above description gives a fairly clear impression of the general type of 

 the fat hog, and shows how well the type meets the requirements of feeders in the 

 coni belt. 



Breeds of the Fat Type. — Poland-China, Berkshire, Chester White, and 

 Durco- Jersey are the most popular breeds of the fat type. Others of less im- 

 portance in America are Cheshire, Victoria, small Yorkshire, Essex, and Sut^olk. 



The Hampshire is intermediate between the lard and bacon typfes, and the 

 same may be said of the more lengthy type of Berkshire. 



