BACON AND HAM CURING 287 



The following scale of points for bacon and hams 

 are those which are used at the Dairy Show, London : 



Bacon. 



Points. 



Style and workmanship . . .15 



Suitability of side, i.e. its general proportions 20 

 Firmness of fat . . . . .10 



Fineness of rind ..... 5 



Colour . . . . . .20 



Flavour, which includes mildness . . 30 



IOO 



Hams. 



Points. 



Style and workmanship . . .15 



Suitability of ham, i.e. its proportions . . 20 



Firmness of fat . . . . .10 



Fineness of rind . . . . 5 



Colour . . ... . .20 



Flavour, which includes mildness . . 30 



100 



Breed and Carcass Contests at Smithfield. 



The following tables (pp. 288-91) give the results of 

 the Smithfield breed and carcass competitions. In the 

 breed competitions the results show what live weights 

 may be obtained at a given age by high feeding. The 

 daily increase from birth of the prize-winners are given 

 as well as the average daily gain of the whole class. 



In the carcass contests the results have been 

 arranged and calculated to give the live weight, 

 carcass weight, and the proportion of carcass to live 

 weight, in addition to the weight of pluck and relative 

 values per 8-lb. stone of the different carcasses. 



The figures generally should be regarded as rather 

 high, seeing the pigs were all fattened for exhibition. 



