SWINE. 



1283 



In connection with the scale of points, it will be well to study the 

 diagram (Fig. 3) given below. It has been copied from an article by 

 Loudon M. Douglas, in the Eoyal Agricultural Society's Report for 

 1898. Unfortunately, later figures are not available; but the diagram 



Fig. 2.— Well proportioned shoulder, good top line and good trim belly, but lacts 



length. 



mpy be regarded as showing, at least approximately, the relative values 



of the various cuts. Attention is also called to Figures 1 and 2, which 



are modified sketches made from photographs of two hogs from the 



experimental department of the Ontario Agricultural College. 



PRIMl PART 

 rnns oJUICK BACK BACK R/BS. PRIME CUT 



"TOP or THICK PRIME THIN STREAKY 

 FORE HOCK ''"''"' '"'^'^'''''' 



FLANK 



GAMMON HOCK 



Fio. 3.— Diagram showing various cuts of a side of bacon, and the average prices realized for 

 each during 1897. (Copied from R. A. S. Report for 189S.) 



Scale of Points for Hogs of Bacon Type. 



description. 

 Head AND Neck— 8 points: points 



Snout, moderately fine 1 



Eyes, good size, full and bright L 



Jowl, light and neat 3 



Neck, medium length, muscular, but possessing no tendency to arch 



on top 3 



