1282 CYCLOPEDIA OF LIVE STOCK AND COMrLP:TE STOCK DOCTOR. 



hundred pounds live weight. The description and scale of points which 

 are offered give a prettj clear idea of the type of animal required, but it 

 may be added that the layer of fat along the back should be only about 

 one and a quarter inches thick, and that it should be uniform in 

 thickness over loin, back, and shoulder top. A hog suitable for making 

 Wiitsbire sides is known in Canada as a "bacon hog." 



I. Judging Hogs of Bacon Type. 

 We now come to a very important matter, that of judging swine of 

 bacon type. It is perhaps too much to expect that there will ever be 

 entire unanimity of opinion among judges, yet it is something greatly to 

 be desired, and an effort should be made to come as near to this desired 

 end as possible, The main difficulty in judging seems to arise from the 

 fact that judges differ regarding the relative importance of the various 



Fig. 1. 



-Light jowl and good neck; shoulders well proportioned; belly sags a little 

 towards the rear, good length of side. 



parts of an animal. They may be in entire accord as to what consti- 

 tutes a perfect bacon hog, but, unfortunately, perfect animals are scarce, 

 and it is in the attempt to balance one defect against another that dif- 

 ferences in judgment frequently occur. It would seem reasonable, 

 therefore, to assume that some authoritative standard of excellence and 

 scale of points would be helpful in bringing about greater uniformity in 

 judging. 



In the scale of points given herewith, an attempt has been made to 

 distinguish between a breeding animal and one intended for slaughter- 

 ing. It is quite apparent that in breeding animals, weight limits should 

 not be used. On the other hand, an animal that is to be slaughtered 

 need not be criticized as to eyes, ears, hair, style, or the strength of its 

 pasterns, while weight becomes very important. 



