12 



deep from the top to bottom back of the shoulder; and the space back of the 

 shoulder should be well filled out, giving a good heart girth. The jowl 

 should be broad and strong, but not fat and flabby; the forehead broad, and 

 the poll broad and full. The neck should be of medium length and strongly- 

 muscled, but should show no heavy crown of fat. The eye should be large, 

 full and bright, and his general appearance should indicate alertness and 

 activity. 



The shoulders are heavier than would be desirable in a sow or barrow; 

 and as he grows older "shields" develop on the sides, which often give the 

 appearance of roughness. He should be very compact on top, however, and 

 blend well with the top line and the rib at this point. The bacon type shoulder 

 is upright, making the animal comparatively short from the back of the shoulder 

 to the head, and long from the back of the shoulder to the ham. This forma- 

 tion gives the largest development where the meat is most valuable. 



The spring of rib is very characteristic. It should arch out boldly from 

 the backbone, then suddenly drop in an almost vertical direction, giving a 

 flat, straight side. This point should receive special attention in making a 

 selection, for it is a sure indication of a strong development of muscle along 

 the back; and muscle is lean meat. 



The top line should rise slightly above the straight line, giving a very 

 slight arch, the highest point of which is over the loin. The back should be of 

 medium width and uniform in width throughout. The loin should be as 

 wide as the rest of the back and be full, strong and heavily muscled. The 

 rump should be the same width as the back and loin, slightly rounded from 

 side to side over the top, and from the hips to the tail. The ham should 

 taper towards the hock and carry the flesh well down towards the hock, espe- 

 cially on the inside of the shank. 



The underline should be trim. and straight, showing no tendency towards 

 a sagging belly; and the hind flanks should be full, giving good thickness 

 through at this point. 



The legs should be of medium length, and the bone heavy, but clean and 

 presenting a flattish appearance. Rough, puffy legs are very undesirable; and 

 it is also a serious objection to have the bone fine. The pasterns should be 

 upright, so that the animal walks well up on his toes. A hog with weak pasrerns 

 should not be bred from. 



The hair should be abundant, but not coarse. A row of bristles standing 

 up along the neck and over the shoulder top is extremely objectionable. 



The carriage should be easy, the animal walking without apparent exertion, 

 and without a swaying movement. 



V Selection of the Sow. 



For the production of bacon it is not absolutely essential that the sow 

 be pure bred. A grade sow of good type will usually produce very good pigs 

 for bacon purposes, provided the boar is such as has been described in regard 

 to breeding and quality. Many feeders prefer a cross between two distinct 

 breeds; and, no doubt, this method has produced many excellent pigs. What 

 is the best cross will probably never be known, as it is largely a question of 

 the individuality of the animals used. We have crossed the Yorkshire and 

 Tamworth with the Berkshire and Chester White with very good results; and 

 we have also crossed the Yorkshire with the Tamworth with very fair suc- 

 cess. As yet, however, we have conducted no systematic experiments in 

 cross-breeding. 



A sow should be selected from a prolific mother, because fecundity is 

 hereditary. The number and development of the teats should also be noted; 

 and at least eleven fully developed teats should be insisted upon The teats 



