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AGRICULTURE FOR COMMON SCHOOLS 



almost a mass of fat with very little lean meat. It is the sides 

 when cured that produce the breakfast bacon. The lard type 

 of hog does not give the best breakfast bacon because of the 

 large quantity of fat and small amount of lean. The bacon 

 type of hog is almost the opposite of the lard type. It is long- 



59. A TYPICAL BERKSHIRE 

 By courtesy of A. J. Loveioy & Son, Roscoe, III. 



legged, narrow on the back, rather small in the shoulders and 

 hams, long and deep in the sides, has a large, coarse head, and 

 rather long neck. The bacon type never gets so fat and lub- 

 berly as the lard type. The long, deep sides have a good 

 quantity of lean flesh mixed with the fat, and this produces the 

 delicious bacon of which most persons are very fond. 



