292 



TYPES AND MARKET CLASSES OF LIVE STOCK 



judge must emphasize certain points that are peculiar and es- 

 sential in each. 



The form of the bacon hog is strikingly different from that 

 of the lard hog. There is much less thickness and depth of 

 body, greater length of leg, a lighter shoulder, neck, and jowl, 

 and greater length from snout to tail, especially from shoulder 

 to ham. From the snout to the rear border of the shoulder the 

 hog should be comparatively short, this being the low-priced 

 end of the carcass. There is considerable difference between 

 the retail prices received for the front and hind ends of the Wilt- 

 shire side. Length of side from shoulder to ham and length 



Fig. 91. Fancy Market Bacon Pig. 



of ham from front to rear are of very great importance, but it 

 is a mistake to make everything else secondary in importance 

 to length; length should not be carried to the greatest possible 

 extreme. The hog should have enough depth and width of 

 body to give him a strong constitution in a well-developed chest 

 and middle. This applies both to the market hog and the breed- 

 ing animal. There should be as much depth of body in front 

 as behind, and as much width at one point as another in other 

 words, the hog should be symmetrical or balanced in his con- 

 formation. Great smoothness from one end to the other is a 

 prime essential, and smoothness must be secured without the 



