sv/iNE. 1285 



carrying a great thickness of fat over theto-p. Fig. 1 shows a very light 

 jowl and a good neck. 



Fore Quarters. — The diagram shows that the values are low in the 

 fore quarters, particularly the fore hock, or shoulder. Consequently, 

 we want as little shoulder as is consistent with constitution, smoothness 

 of shoulder being especially desirable. Figures 1 and 2 show very well- 

 proportioned shoulders, together with a very good representation of the 

 style of legs required. 



Body. — A glance at the diagram will show the importance of the body 

 and the desirability of great length. The desired top-line is well illus- 

 trated in Fig. 2, though the hog has scarcely enough length. While a 

 "razor back" is not desirable, yet a broad back invariably gives too 

 great a thickness of fat. A flabby, heavy belly, with heavy fore flanks, 

 must not be mistaken for a long rib. A fair depth of side is very de- 

 sirable; but when it goes beyond a certain point it becomes objection- 

 able, because it gives too much belly meat. Notice in the diagram the 

 prices of "flank" and "thin streaky" as compared with the cuts above 

 them. Fig. 2 shows a good trim belly, but in Fig. 1 it sags a little too 

 much towards the rear, owing to the somewhat crouching position of 

 the animal, which the artist has failed to entirely eliminate. Fig. 1, 

 however, shows an excellent length of side. 



Hind Quarters. — Some surprise may be occasioned by the compara- 

 tively low value attached to the ham in the diagram. A large, blocky 

 ham is not desirable, but the ham should taper gradually towards the 

 hock, and be very smooth. 



Quality. — Special attention should be paid to general smoothness and 

 absence of flabbiness. 



iStyle. — This would, of course, be disregarded by the packer, but is 

 deserving of some prominence in breeding stock,. 



Before leaving the question of the bacon hog, it is worthy of note that 

 carefully conducted experiments at the Ontario Agricultural College, 

 Guelph, go to show that it does not necessarily cost any more to pro- 

 duce a pound of gain in a good type of bacon hog than in any other type. 

 Hogs of excellent bacon type proved very economical feeders, and 

 ranked very high in this respect when compared with fat types 



II. The Fat Hog. 



The fat hog, so popular in the United States, is practically the oppo- 

 site of the bacon hog in general character. Its weight may be anywhere 

 from 200 to 400 pounds, the common run being from 200 to 300 pounds* 

 live weight. In this animal, thickness and depth are emphasized rather 

 than length. The heavy jowl; short, thick neck; broad shoulders. 



