THE JUDGING OF SWINE 



215 



flesh the better they are. If wide on top, the chest below will 

 no doubt appear narrow. By examining from over-head, 

 and then from in front, kneeling somewhat, the relationship 

 of width of chest to position of shoulders may be seen. While 

 the breast of the hog does not appear as prominent as with 

 other animals, on account of the low carriage of the head, if 

 the shoulders are placed right, the breast will be wide and full 

 and the front legs will come down in good form. By means 

 of the hand one can feel the end of the breast bone, which 

 should extend at least beyond the legs. Such a breast 

 development shows good constitution. 



The back of the hog is one of the most valuable parts, 

 for here the butcher secures chops, roasts, and lard. The 

 wider and better condition of 

 back and loin, the more high-class 

 cuts the butcher will be able to 

 obtain from the carcass. In the 

 older and larger fat hogs, the lay- 

 er of fat over the back is very 

 thick, ranging from two to three 

 inches. Such animals are fre- 

 quently referred to in the market 

 as "fat backs, " and long strips of 



the fat are cut from this part and rendered into lard. A 

 wide back is an indication not only of the condition of flesh, 

 but also of the capacity below for the vital organs and the 

 digestive system. Generally, a long rib and large chest ca- 

 pacity go with width on top. In inspecting the back, as 

 viewed from one side, emphasize a strong carriage, with 

 a slight arching. Young pigs frequently have a depression 

 behind the shoulders, which fills up on fattening. A full, 

 strong development here is desirable. 



The sides of the hog should be fairly deep and smooth, 



Fig. 136. Feeling for back 

 covering. Photograph by the 

 author. 



