SWINE 183 



over all parts. The back should be broad, slightly arched, 

 of medium length, and thickly fleshed. The ribs should be 

 well sprung, the sides deep and even between the shoulder 

 and ham. The ham should be broad, deep, plump, and 

 heavily fleshed well down toward the hocks. The rump 

 should be as wide as the back.- The legs should be short, 

 straight, set well apart and squarely under the body. The 

 above brief description is general for all breeds of the lard 

 hog. The Poland China, Chester White, Berkshire, and Du- 

 roc-Jersey are the popular breeds of this type of hog. 



The bacon-type. The weight of this type of hog for mar- 

 ket demands varies from 160 to 200 pounds. The product 

 sought in this type is the " Wiltshire Side/' the upper half 

 of a side from shoulder to ham. The form of the bacon-type 

 is quite different from the form of the lard-type. The hog 

 has longer legs, the body is not so thick or deep, the shoulders, 

 neck, and jowls are lighter. The hog should be long from 

 shoulder to ham, with sufficient depth and thickness to denote 

 good constitution. Quality, as in the lard-type, is indicated 

 by a smooth coat of hair and an unwrinkled skin. The fin- 

 ished bacon hog handles firmer to the touch than a finished 

 lard hog. The bones of this type are larger, but they should 

 present a clean-cut appearance. The loin is the most valu- 

 able cut in this hog, and should be as wide as the rest of the 

 back, full, strong, and well packed with flesh. The ribs should 

 spring out boldly from the backbone and turn sharply down- 

 ward, giving a straight, flat side. The leading breeds of the 

 bacon-type of swine are the Tamworth and the Large York- 

 shire. Sometimes the Hampshire is so classed. 



