Judging 399 



Form (10 per cent). The ideal fat barrow should first 

 impress one by his symmetry and compactness of form. 

 He should be deep from end to end, with a nicely arched 

 top line and a straight trim underline. He should have 

 great width of top, with an abrupt square spring of rib, 

 rather than one which falls gradually from the middle 

 line of the back. He should be uniform in width from the 

 shoulders clear back to the base of the hams. His side 

 lines should be straight and the width of back and loin 

 carried down as uniformly as possible to the belly line. 

 His jowl should be full, but not heavy or pendent, and the 

 head just medium in size. The legs should be straight and 

 strong and set squarely under each corner of the body. 

 Such conformation means a high proportion of dressed 

 to live weight, a maximum development in the more val- 

 uable parts, and a minimum amount of trimming in the 

 preparation of the various cuts for market. 



Condition (10 per cent). The conformation of the ideal 

 fat hog just described is in large part the result of high 

 condition. From the strictly lard or fat hog standpoint, 

 the fatter a barrow is the better, provided the fat is 

 smoothly laid on and of desirable firmness. The covering 

 over the back, loin, and rump should be particularly deep 

 and uniform in its thickness. There should be no tend- 

 ency for the fat to accumulate about the jowl, underline, 

 and lower hams at the expense of covering on top. A 

 general tendency to flabbiness and softness along the lower 

 lines, unevenness of covering along the back, and a general 

 inability to move about with ease are evidence of an over- 

 done condition. Lack of finish or condition is shown by a 

 general lack of thickness and plumpness in form, and lack 

 of depth and mellowness in the covering over the back 

 and loin. High condition in the finished fat or lard hog 



