1286 CYCLOPEDIA OF LIVE STOCK AND COMPLETE STOCK DOCTOR. 



back and rump; heavy and frequently bulging hams; deep, rather than 

 long, side; short legs, and the fine bone which is an indication of obes- 

 ity rather than muscular development, all combine to make up an ani- 

 mal very different indeed from the bacon type. There is a popular be- 

 lief that this type of hog can be more cheaply produced than the bacon 

 type. This may be true for certain conditions; but for the conditions 

 which commonly prevail in Canada, the belief is ill-founded, as has 

 been previously stated. 



Scale of Points for Fat Hogs. 



description. 

 Head AND Neck— 5 points: points. 



Snout, moderately fine 1 



Jowl, full, broad, deep, smooth, and firm, carrying fullness back near 



to point of shoulder 2 



Neck, short, thick, and deep; rounding and full from poll to shoul- 

 der top 2 



Fore Quarters— 12 points: 



Shoulders, broad and compact on top, deep, well fleshed, blending 



smoothly with neck and body 7 



Breast, wide, deep, and full 3 



Fore Legs, set well apart, short, tapering and straight; pasterns, 



upright; bone, clean and fine 2 



Body— 35 points: 



Back, broad, straight or very slightly arched, medium length, uni- 

 form width from shoulder to ham, thickly fleshed, even and 

 smootli without creases or projections 10 



Loin, broad, strong, full, and thickly and smoothly fleshed 8 



Ribs, long and well sprung at top and bottom 3 



Sides, medium length, deep, smooth, even between shoulder and 



ham 6 



Heart Girth, large, full back of shoulder, and deep and full at fore 



flanks '. _ 4 



Flank, deep and full 1 



Undo line, straight, with no sagging nor flabbiness of belly 3 



Hind Quarters — 19 points: 



Rump, same width as back, long, slightly rounded from loin to base 



of tail, smooth 5 



Ham, broad, deep, heavily fleshed, plump and reasonably smooth; 



flesh carried well down to hock on inside as well as at rear 12 



Hind Legs, short, straight, set well apart and squarely under body; 



bone, fine and clean; pasterns, strong 2 



Quality— 16 points: 



Ear, fine and soft, (1); hair, fine and abundant, (1); skin, smooth, 

 showing no tendency to wrinkle, (3) ; bone, fine and smooth in 

 legs, fine in snout and head, and showing no prominence at 

 side or top of shoulder, (5); flesh, firm and smoothly distrib- 

 uted over all parts, no flabbiness at jowl, fore flank, belly and 



ham,(6) 16 



Symmetry— 5 points: 



All parts should be proportionately developed, so that in general ap- 

 pearance the animal is smooth, compact, and well balanced 5 



Weight: heavy for age 8 



Perfection 100 



