216 



BEGINNINGS IN ANIMAL HUSBANDRY 



and uniformly so from the front to hind flank. This part 

 furnishes the bacon cuts, hence a smooth, uniform con- 

 dition of flesh is important. Creases very commonly occur 

 along the upper part of the sides and give a bad appearance to 

 the body. Often one may easily insert the fingers in these 



creases. The lard type 

 does not have a long side, 

 as a rule; neither is it quite 

 flat, as viewed from one 

 side. The form tends to 

 be somewhat oval, espe- 

 cially with hogs with Po- 

 land-China, Duroc-Jersey, 

 or Chester White blood, 

 consequently the upper 



Fig. 137. 



smooth side of the pig. 

 courtesy of The Farmer. 



shown in the 

 Photograph by 



part of the side projects 

 some beyond the lower 

 portion. Emphasize also smoothness of fleshing, and quality 

 of skin. 



The belly of the hog should suggest as little waste as 

 possible. A paunchy condition, that is, a round, sleek form, 

 indicates excess offal. A clean, straight line, as viewed from 

 one side, with full flanks, is what is wanted. Where an 

 excess of belly occurs, as in the case of old sows, buyers throw 

 off a certain amount of weight, or as they say in the market, 

 "dock" the animals. 



The hind quarters of the hog are very important, because 

 they include the hams. The hams represent a high-priced 

 and heavy-weighing part, so that a thick, full development is 

 here sought. Standing behind the hog, one should note that 

 the width is carried full, from the hips back to the end of the 

 body. The thighs should be wide spread on the outside, and 

 very thickly muscled between, with the twist extending low 



