404 EXHIBITING AND JUDGING LIVE-STOCK 



Bacon-hog score-card 

 General characters 



Form. — Long, deep, smooth, and of medium width ; sides straight ; legs short 

 for the breed ; head light ; back slightly arched, under line straight ; scale large 

 for age ; standard weight 170-200 pounds. 



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

 smooth, fine, and strong ; skin and hair fine and smooth ; head, neck, and legs 

 short for the breed ; bacon hog breed character pronounced. 



Condition. — Heavily muscled, moderately fat ; covering firm, smooth, and 

 of uniform thickness, especially in sides and belly. 



Constitution. — Should be thoroughly healthy. 



Early maturity. — General refinement, especially of head, neck, and legs ; 

 body large ; extremities small ; amplitude of girth in chest, belly, and flanks. 



Scale of points Perfect 



Score 



1. Scale, large for age 6 



2. Skin, smooth and fine ; color according to breed 2 



3. Hair, abundant, fine, bright, smooth ; color according to breed . . 



4. Snout, shaped according to breed 



5. Face, smooth and slightly dished 



6. Eyes, full and bright ; not obscured by wrinkles 



7. Ears, fine in texture ; shape and position according to breed . . . 



8. Jowl, light, smooth, and neat 3 



9. Neck, light, medium length 3 



10. Shoulders, smooth, compact, free from any coarseness ; moderately fat 8 



11. Fore legs, straight, short for the breed ; bone fine, strong, and smooth ; 



pasterns upright, feet strong 3 



12. Chest, deep ; full in heart-girth 5 



13. Back and loin, long, smooth, strong, medium and uniform in width ; 



moderatelj^ fat 15 



14. Rump, long, smooth, medium in width ; rounding from loin to tail ; 



moderately fat 5 



15. Hams, firm, smoothly covered, fleshed deep and low toward hocks . 10 



16. Sides, long, smooth, deep, straight, moderately fat 20 



17. Belly, long, smooth, straight, and firm 12 



18. Hind legs, straight, short for the breed ; bone fine, strong, and smooth, 



pasterns upright ; feet strong 3 



Total 100 



Market Classes and Grades 



Beef, veal, mutton, and pork recognized in Chicago wholesale markets. 

 (Hall, Illinois Station.) 



Beef 



The general divisions of the beef trade are (1) Carcass Beef, (2) Beef 

 Cuts, and (3) Cured Beef Products. 



Carcass Beef. — The classes are Steers, Heifers, Cows, and Bulls 

 and Stags. They differ not only in sex, but also in the uses to which 

 they are adapted. 



