330 SWINE IN AMERICA 



it has incorporated in its system, and this excess of 

 water in the system of the young hog" not only detracts 

 from the firmness of the flesh, hut also replaces much of 

 the food value, thus forming a meat that has less "sub- 

 stance." When a hog is heavier than 220 pounds, he 

 is not so good for bacon purposes, because when be- 

 yond the age required to produce this weight there is a 

 greater tendency to lay on fat. not only on the outside 

 of the carcass, but also to intermix more fat with the 

 lean meat, thus producing too much fat in proportion 

 to lean meat for the best bacon. After this age there 

 is also more of a tendency to lay on fat unevenly and in 

 patches, and where this occurs it is impossible to pro- 

 duce good bacon. 



By the term choice, in reference to a bacon hog, is 

 meant one that conforms as nearly as possible to the 

 above description. It must have the form that is char- 

 acteristic of this type of hog, and must have the best 

 quality and condition that is desired for the bacon trade. 



To be in good condition a bacon hog must have a 

 good development of lean meat or muscle, with the 

 proper amount of fat as outlined above. He must be 

 smooth, well developed, and have a large proportion of 

 edible meat, while the proportion of fat and other offal 

 must be small. Hams, shoulders, jowls, and neck must 

 also be small in proportion to length and depth of side. 

 If a hog has all these characteristics of form, quality 

 and condition developed to a marked degree, he would 

 be considered a choice bacon hog. 



It may be thought that the production of bacon is 

 possible only with certain breeds of swine and that these 



