TYPES AND MARKET CLASSES OF LIVE STOCK 



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of fatness such as is wanted in the fat-hog carcass, but not in 

 the carcass of a bacon hog. A very narrow back is an indication 

 of a lack of flesh or lean meat. 



The loin furnishes the most valuable part of the side of 

 bacon and therefore should be strongly developed. It should 

 have the same width and form as the back. From shoulder 

 to hindquarter the top of the hog should exhibit a uniform 

 width, uniform arch, and uniform fleshing. 



A side that is flat, straight, and deep, with a great deal 

 of length, and carrying a firm, smooth covering of flesh is de- 

 manded. The packer likes as long a side as can be had, but 

 the breeder must avoid extreme length because such hogs incline 



Fig. 92. Correct Bacon Type. 



to be narrow and shallow bodied. They lack constitution and 

 feeding qualities to such an extent that they do not make eco- 

 nomical gains on feed. The side of the bacon hog constitutes 

 the most important consideration in judging either breeding 

 or market animals. Score cards for bacon hogs allow more 

 points to the side than to any other part of the animal. When 

 the hog is standing, a straight-edge laid against his side, either 

 vertically or horizontally, should touch every point beneath 

 it. There should be no signs of seams or wrinkles, but a 

 smooth development everywhere. The side should also be 

 firm in fleshing, without any softness just behind the shoulder 

 or elsewhere. 



