PLATE IX. Above, Location of wholesale cuts of lard hog. 1. 

 Head; 2. Shoulder; 3. Loin; 4. Belly; 5. Ham; below, Points of 

 the hog; 1. Snout; 2. Eyes; 3. Face; 4. Ears; 5. Jowl; 6. Neck; 

 8. Foreleg; 9. Hindleg; 10. Breast; 11. Chest line; 12. Back; 

 13. Loin; 14. Side; 15. Tail; 16. Fore flank; 17. Hind flank; 18. 

 Fore arm; 19. Rump; 20. Belly; 21. Ham; 22. Stifle; 23. Hock; 

 24. Pastern ; 25. Dewclaw ; 26. Foot. 



