20 DISEASES OF SWINE 



able widening of the loins, a slight arching from before back- 

 ward, and a uniform development from withers to loins. Tapering 

 toward the loins is not a desirable feature, as this is an indication 

 that the shoulders are overheavy and the loins overlight. The 

 slight arching of the back from before backward is also a desirable 

 characteristic, as it indicates a strong back. Any curving down- 

 ward of the back is an indication of weakness, and denotes liability 

 to break down in breeding season or when over fat. 



Hips and Hams. — In the viewpoint of the packer the hams 

 represent the most valuable part of the entire carcass, and proper 

 development of this part of the body is an important essential. 

 In the high-grade animals the hips are not prominent, but present 

 a neatly molded outline, which gradually merges into the thigh 

 below. The rump usually drops off rather sharply and the tail is 

 set a little low. The most desirable form is that with a broad almost 

 level rump, and with tail set as high as possible. From the tail 

 the hams curve gently and gracefully outward, and then around 

 forward again, to give the proper contour to the twist and hock. 

 When viewed from the side, the desirable ham is decidedly long 

 from the point of the hip to the lower corner of the ham, and is 

 also broad from side to side. 



Hind Legs. — The desirable condition of the hind legs is short 

 in length, placed wide apart, and strongly built. One of the 

 most common defects is a cramped condition at the hock joint. 

 In another large number of hogs it is noticed that the animals are 

 higher behind than in front. This is due to the fact that the hind 

 legs are too long. The fleshy part of the ham should be carried 

 well down toward the hock. Absence of this plumpness of the 

 thigh is quite commonly noted, and is a serious defect. When the 

 hog moves about the hind legs and the front legs should move for- 

 ward in a straight hne. When viewed from behind, the hind legs 

 should be well separated, and the ham from between the legs to 

 its outer margin should be broad and well proportioned. Below 

 the hock the hind legs should be straight, well boned, and the 

 animal should rest firmly and easily upon the toes. The pastern 

 joint should be strong, and the weight of the body well supported 

 and easily carried. 



Sides. — The desirable qualities in the sides are fulness and 



