13 



should be set well apart, and the front teats should be well forward on the 

 body. 



Bacon Type in Sows. The sow is finer in head, neck, shoulder, and bone 

 than the boar. Outside of these points, the description given of the boar 

 will also apply to the sow. Extremes should be avoided. A long, scrawny 

 neck, narrow chest, and long coarse legs, indicate a slow feeder and an unde- 

 sirable quality of bacon. The carcase of such an animal contains too much 

 bone, and is deficient in muscle, or lean meat. The thick, short type is also 

 undesirable; and the best bacon type is a mean between two extremes. Though 

 coarse bone is bad, it will not do to go to the other extreme and select very 

 fine bone. The bone should be clean and strong; and there should be enougfh 

 of it to insure a good-sized animal. Weak bone, which tends to break down 

 at the pasterns, should not be tolerated. 



