LIVE-STOCK AND DAIRYING. 353 



thick shoulders; the hind quarter of the body thick and 

 the hams broad, deep and thick. The lard type of hog 

 has a great depth of body and the legs are rather short. 

 The best specimens have rather short heads. This 

 lard hog when fat has a thick layer of external fat over 

 his back, hams, sides and shoulders. From his carcass 

 the packer obtains a large amount of lard. 



Bacon Type. The bacon type of swine is narrower 

 of back than the lard type; has thinner, leaner hams; 

 is not so deep in his body; has a smoother, leaner 

 shoulder and stands on longer legs than does the other 

 kind. The side of his body from the ham to the 

 shoulder is long and smooth. The fat bacon type is 

 never so thickly covered with fat over his body as the 

 lard type, but his carcass contains a greater proportion 

 of lean meat. The bacon of the hog comes from strips 

 of meat taken from the sides, and the best bacon has a 

 nice mixture of fat and lean. Large, heavy, very fat 

 bacon comes from the lard type. Bacon, in preference 

 to lard hogs, are generally produced in Europe. In 

 America the bacon type is more common in the South 

 than the North. In Chicago stock yards, the greatest 

 hog market in the world, the lard type of hogs weigh 

 from 225 to 350 pounds, while the bacon hogs weigh 

 nearer 150 to 175 pounds live weight. 



Breeds. About a dozen breeds of swine are known 

 in America, but only five of them are important. All 

 other breeds in this country are kept in but small num- 

 bers. 



The Poland-China is one of our most noted breeds. 

 It originated in the United States in Southwestern 

 Ohio, from the crossing of a number of breeds on 

 the native stock, in the first half of the last century. 

 This breed is now largely black, usually with a little 

 white about the face, on the legs below the knees, and 

 on the tail. The head has what is called a straight 

 face. The ears should break or lop over in front for 

 about two-thirds of their length, and should be fine and 

 small to medium size. The Poland-China fattens very 



