150 JUDGING SWINE 



The most common defect is a marked drooping in this 

 region. The fore flank and the hind flank should be 

 nearly on the same level, though this is seldom so, unless 

 the hog is far advanced in fattening. A full and pendant 

 hind flank is an indication of fatness, 



200. Hips — Smoothly Covered With Flesh. The 

 hips should be wide apart, completely covered with flesh 

 and low. Where they are placed high, it is seh.lom that 

 they are smoothly covered with flesh. In an evenly 

 fleshed hog, the location of the hips is not apparent to 

 the eye, so smoothly are they covered. 



201. Rump — Long, Smooth. The width of the hips 

 should be carried back over this part. From the hip to 

 the end of the body there should be as much length as 

 may be secured. It is not possible to find a hog that is 

 exactly level over this part, as they invariably droop 

 somewhat towards the tail, but some nevertheless closely 

 approach exact levelness in this region. 



202. Hams — Wide, Deep, Plump. Looking at the 

 ham from the side, it should be wide from the stifle to 

 the end of the body and it should also be plump and full 

 right down to the hock. Viewed from behind, width 

 from between the legs to the outside of the ham, is very 

 desirable. Perhaps the most difference in this part will 

 be found in the degree to which the ham continues plump 

 and full towards the hock. This part of the thigh should 

 not be bare, but heavy with flesh. 



203. Hind Legs — Properly Set, Strong. The most 

 common defect of the hind leg is a cramped condi- 

 tion of the hock. Though this is most usually found in 

 hogs with light bone, yet it is common among hogs that 

 otherwise appear strong in the limbs. It is noticeable that 

 many hogs are higher behind than in front, showing the 

 line running from the hind quarter to the head, to be very 



