402 



EXHIBITING AND JUDGING LIVE-STOCK 



FiQ. 12. — Parts of the hog. a, snout ; h, ear ; c, neck ; d, jowl ; e, shoulder ; /, back ; 

 g, loin ; h, rump ; j, ham ; k, side or ribs ; I, flank ; m, belly ; n, fore flank ; 

 o, fore leg ; p, hind leg {Cyclo. Amer. Agric.) 



Fat-hog score-card 



Class, Breeding Hogs 



General characters 



Form. — Low-set, broad and deep ; standing squarely on short and strong legs 

 and feet ; back slightly arched ; body compact in male, of good length in female ; 

 under line approximately straight ; scale medium to large, not greatly above 

 average for the breed. 



Quality. — General refinement of symmetrical and clean-cut features ; bone 

 clean and strong, moderately coarse in male, moderately fine in female ; skin 

 smooth ; hair fine ; head, neck, and legs short ; shields in male notj unduly coarse ; 

 breed characters pronounced. 



Condition. — Strongly muscled and thickly fleshed, but not excessively fat ; 

 flesh firm, mellow, even, and smooth. 



