JUDGING FAT HOGS 147 



190. Eyes — Clear, Prominent. The eyes should be 

 wide apart and large without any appearance of being 

 watery. Folds of fat in creases about the eyes are com- 

 mon, but are none the less oljjectionable. 



191. Ears — Small, Fine in Texture. The ear 

 sliuukl be small in size and pointed. The way the ear is 

 carried depends largely on the parentage of the hog, be- 

 ing erect in the Berkshire, half drooping in the Poland 

 China and wholly pendant in the instance of most of the 

 large white liDgs. Large and coarse ears are generally 

 associated with heavy and coarse bone and hide and con- 

 sequently they are not desirable. 



192. Jowl — Firm, Broad, Neat. The jowl should 

 be smooth, tirm, broad and neat. A jowl that is flabby 

 owing to the abnormal accumulation of fat in this region 

 is very objectional, and the same may be said of the op- 

 posite condition which produces a very small jowl that is 

 sliarp at the edges. This region should not be so full as 

 to be pen'lant and loose. 



193. Neck — Short; Narrow Nape. The neck in 

 its upper part nearest the head should spring sharply up- 

 v.ard and the ears should be comparatively fine or nar- 

 row at the nape, and swell (juickly to the l)readth of the 

 shoulders. It should be short and thick and deep as well, 

 mereinsf in this rec'ion into the brisket without anv shrink- 

 age. From the cheeks the neck should swell smoothly 

 into the shoulder vein and pass from the shotdder witli- 

 out any noticeable depression. 



194. Shoulder— Full Vein, Level Top. Just forward 

 of the shoulder where the neck swells most is the region 

 known as the shoulder vein. Fullness in this part is de- 

 sirable for it generally results in a smoothly covered and 

 wide shoulder. On top. the shoulder should be level, be- 

 ing well packed with flesh, and in addition it should be 



