TYPES OF SWINE 13 



slightly arched, medium length, uniform width from shoulder 

 to ham, thickly fleshed, even, and smooth, without creases or 

 lumps. The loin should be broad, strong, full, and thickly 

 and smoothly fleshed. The ribs should be well sprung, and 

 the side deep, smooth, and even between shoulder and ham. 



The heart-girth should be large, the animal being full back 

 of the shoulder, and deep and full at the fore flanks. The hind 

 flank should also be deep and full. 



The ham is another important consideration from a packer's 

 stand-point. It should be broad, deep, plump, smoothly and 

 heavily fleshed, with the flesh carried well down towards the 

 hock on the inside as well as at the rear. The rump should 

 be the same width as the back, long, smooth, and slightly 

 rounde.d from the loin to the base of the tail. The hind legs 

 should be short, straight, set well apart and squarely under 

 the body, with bone, pasterns, and feet as already described. 



The above description give's a fairly clear impression of 

 the general type of the fat hog, and shows how well the type 

 meets the requirements of feeders in the corn belt. (See Figs. 

 1, 3, and 4.) 



Breeds of the Fat Type. Poland China, Berkshire, 

 Chester White, and Duroc-Jersey are the most popular breeds 

 of the fat type. Others of less importance in America, are 

 Cheshire, Victoria, 'small Yorkshire, Essex, and Suffolk. For 

 consideration of these breeds see other chapters. 



The Bacon Type. To produce a good Wiltshire side of 

 bacon requires a hog of certain definite peculiarities as to 

 weight, condition, and conformation. The customers for this 

 class of bacon are extremely fa'stidious, and, if the bacon does 

 not come up to the standard in every particular, it is very 

 heavily discounted in price. As a rule, the weight limits are 

 usually fixed at 160 pounds to 200 pounds live weight. It 



