214 



BEGINNINGS IN ANIMAL HUSBANDRY 



Fig. 133. .Pointing at the 

 pasterns. Photograph by the 

 author. 



the hog of the lard type tend to become surrounded by 

 excessive fat, so that the sight is very poor. The ears are 

 good indicators of quality. They should be easily carried, 



and not be heavy and coarse 

 where attached to the head. 

 None of the lard-type breeds 

 naturally have coarse ears. 



The neck of the hog should be 

 reasonably short and broad on top, 

 and blend smoothly into the 

 shoulders. A common fault is a 

 thin neck, fitting roughly in the 

 shoulders which stand out in a 

 prominent manner at the shoulder 

 vein. 



The jowl of the hog is the 

 thick, fleshy part of the lower jaw 

 and throat. Sometimes it is very 

 large and round, and is a great 

 mass of fat. Often deep, hairy 

 creases occur here. The jowl can- 

 not be studied to advantage unless 

 it is both seen and felt. If the 

 animal keeps its head close to the 

 ground, the jowl cannot be thor- 

 oughly examined. The best form 

 is short, smooth, free of creases, 

 and reasonably firm to the touch. 

 The shoulders of the hog vary 

 considerably. The tendency is for 

 them to be heavy or coarse, and 

 open on top, the blades not lying back in close. The shoulders 

 are valuable for meat, and the more they are covered with 



Fig. 134. Pointing at the 

 neck. Photograph by the 

 author. 



Pointing at the 

 shoulder. Photograph by the 

 author. 



1R- 

 lid 



