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A YEAR IN AGRICULTURE 



pact, thick, deep, smooth, body. The ham, back, loin, and 

 shoulders are the most valuable parts and are developed to 

 a high degree. The production of lard and fat is the prin- 

 cipal aim of this type. Quality is denoted by fine hair, 

 smooth, clean, unwrinkled skin, rather fine bone, and an 

 even distribution of flesh. The jowls should be broad, plump, 



FIG. 28. BACON-TYPE OF HOG 



and full, and the body not flabby in appearance. The hog 

 should have short, upright pasterns. The snout should be 

 fine, the face wide between the eyes, and the space between 

 the ears wide and full. Width between the eyes and full- 

 ness and width between the ears indicate a good feeder. The 

 neck should be short and deep and should blend smoothly 

 into the shoulder. The shoulder should be well developed, 

 blending well into the body and covered evenly with flesh 



