JUDGING SWINE 91 



there is a strong tendency for them to break down in the 

 pastern joints under market weight. Strong, short, 

 straight pasterns are, therefore, to be sought after. 



The Body should be compact, low-set and broad, as 

 this is indicative of a high dressing per cent. Especially 

 is breadth desirable in the upper part of the body, for here 

 the width is due to the development of muscles and to 

 the deposit of fat on the ribs. The top line of the body 

 should be slightly arched. The underline should be 

 nearly straight, and certainly not excessively curved 

 down. The side lines should be such that all points fill 

 out smooth and plump to maintain straight lines all along 

 the sides. The flanks should be well filled out. Paunchi- 

 ness in particular should be guarded against. 



Quality in the fat hog. Quality and refinement are 

 synonymous. The ideal fat hog will show quality, both 

 externally and internally. It is quality of pork that is 

 sought after, and this cannot be obtained without exter- 

 nal quality. In the first place, fineness of bone and indi- 

 cations of a high dressing per cent accompany an animal 

 possessing quality. The quality of the meat the hog 

 carries is indicated by the quality of his bone, by a soft, 

 pliable hide or skin, by the fineness of his bristles, and, 

 above all, by his touch, or the correct feeling of flesh 

 from an external examination. The correct touch is 

 difficult of description, but it should indicate an even, 

 firm fleshing, with an ample admixture of fat and lean. 



Extreme quality undesirable. Extreme quality and 

 refinement are had only with the sacrifice of constitution 

 and vigor. This condition is frequently met with in our 

 highly bred hogs. The delicacy of make-up in such 



