THE JUDGING OF SWINE 217 



down toward the hocks. The tail attachment should not be 

 set low. Great depth of hams from behind is most desirable. 



From one side, the rump should be long on top, level 

 rather than steep, and long also from hip to hock. A very 

 steep rump is often seen, with the legs carried under the body, 

 thus furnishing a weak support. The steep rump does not 

 allow a good position of legs. Side or rear view should 

 show a very meaty ham, somewhat bulging in its lower part. 

 Smoothness of covering of ham is important, as wrinkles and 

 uneven condition injure the value in the meat trade. 



The legs of the hog, as viewed in front, at one side, and 

 from behind, should be short and straight, and not coarse 

 of bone. The front legs sometimes nearly touch at the knees, 

 giving what is termed a buck-kneed effect. This usually 

 accompanies the narrow chest. The hind legs frequently are 

 close together at the hocks with the feet widely spread below 

 the body. Such a position usually goes with a narrow thigh, 

 or ham. Pasterns and feet have already been discussed in 

 this chapter, and need not be referred to again, except to 

 emphasize the correct position of these parts as most impor- 

 tant in supporting a heavy body weight. 



In judging breeding stock of the lard type, the same 

 general features are to be considered, making exceptions for 

 sex character and a leaner condition. The mature male 

 requires a head showing great vigor and masculinity, with 

 a strong jaw, prominent tusks, breadth of forehead, a strong 

 neck, and some thickness of shoulder. Most breeders also 

 prefer breeding stock which have very good length, and are not 

 too short and compact. More bone is looked for in the boar 

 than in the sow or fat hog. In fact, breeders rarely criticise 

 a boar for having too heavy bone. The brood sow should 

 show good size and length, yet have a strong, well-supported 

 back. Depth and length are most valued qualities in her 



