322 



Types and Market Classes of Ln^ Stock 



period. The bone of the market hog should be medium in size, free 

 from coarseness, and amply sufficient to carry the weight of the hog 

 and to provide strength of feet, pasterns, and legs. 



The chest is an evidence of the constitutional vigor possessed by 

 the animal. It should be deep and wide, and should be well filled out 

 behind the shoulders and elbows, affording a large heart-girth. The 

 underline should not cut up between the fore legs, but carry straight 

 forward so as to give as much depth through the chest as through the 

 middle of the body. 



The back and loin of the lard hog are very important parts. They 

 should be rather long and of good but not excessive width, and, as the 



Fig. 116. — Berkshire barrow, grand champion at the 1921 International. 

 Fitted and shown by the University of Minnesota. Especially good in depth of body, 

 finish, smoothness, and quality. 



animal is viewed from the side, they should be arched. The top of 

 the hog should be thickly fleshed and smooth. There should be no 

 marked rounding off from the middle line, but instead a slight arch 

 over the top from side to side and good width of top due to well-sprung 

 ribs and thick but not excessive fleshing. A "ridgy" back is an evi- 

 dence of lack of fleshing, and a narrow, "sunfish" conformation is very 

 faulty for the same reason and also because such animals are often 

 deficient in constitution and feeding qualities. A dip in the back, or 

 sway-back conformation, greatly detracts from the appearance of the 

 animal and may indicate weakness of muscling; hence the cuts from 

 the back and loin may be lacking in lean meat. 



