294 TYPES AND MARKET CLASSES OF LIVE STOCK 



with the breed. A long snout is very often associated with a 

 narrow chest, and a very short snout often goes with a heavy 

 jowl and neck. The face should be broad, and the poll should 

 be broad also and come well forward, these being indications 

 of constitutional vigor and feeding qualities. Large, prominent, 

 bright eyes indicate health and constitution. The jowl has 

 very little market value. A heavy, fat jowl denotes too strong 

 a fattening tendency for a bacon animal. Good width across 

 the jowl is desirable, but it should be very trim and neat. Size 

 and carriage of the ear vary according to the breed. A large 

 ear does not indicate lack of quality provided it is fine or thin. 

 Thick, coarse ears denote a thick, coarse skin, which, in turn, 

 denotes coarse-grained flesh. 



The neck, while not a valuable part of the carcass, is im- 

 portant as indicating constitution and feeding qualities. A 

 long, thin neck is an indication of deficient constitution and low 

 feeding qualities; while a short, thick neck, with a crest of fat 

 on top will result in a side of bacon that is too heavy at the 

 fore end, which is the cheap end of the side. Moderate length 

 and width of neck are wanted. It is to be expected that mature 

 boars will have heavier necks than sows or barrows. 



The shoulders should be light and set in the body smoothly. 

 They should be deep from top to bottom, but not wide from 

 front to rear, and as one looks down on the top of the hog, they 

 should show no greater fullness than the back and loin. Shoul- 

 ders that have more width from side to side than the rest of 

 the hog are objectionable, but nevertheless should be given 

 preference over a narrow chest in a breeding animal. 



The breast should be wide and carry well down between 

 the fore legs and straight out in front to join the lower border 

 of the neck, thus insuring a large chest capacity. 



The front legs should be rather long, but not extremely so, 

 straight, strong, with upright pasterns, and carrying the weight, 

 full on the toes. 



A back of moderate width, very slightly arched, and rounded 

 over the top from side to side represents correct bacon-type 

 development in this valuable part of the carcass. A sagging 

 back or a decidedly arched back is an evidence of weak muscling 

 and consequently of a lack of lean meat along the top where the 

 highest-priced bacon is found. The top of the hog should show 

 a slight arch from head to tail as viewed from the side, the highest 

 point being over the loin. A wide, flat back denotes a high degree 



