332 Types and Market Classes of Live Stock 



Large, prominent, bright eyes indicate health and constitution. A 

 heavy, fat jowl denotes too strong a fattening tendency for a bacon 

 animal. Good width across the jowl is desirable, but it should be very 

 trim and neat. Size and carriage of the ear vary according to the 

 breed. A large ear does not indicate lack of quality provided it is 

 fine or thin. Thick, coarse ears denote a thick, coarse skin, which, in 

 turn, denotes coarse-grained flesh. 



The neck, while not a valuable part of the carcass, is important 

 as indicating constitution and feeding qualities. A long, thin neck is 

 an indication of deficient constitution and low feeding qualities; while 

 a short, thick neck, with a crest of fat on top will result in a side of 

 bacon that is too heavy at the fore end, which is the cheap end of the 

 side. Moderate length and width of neck are wanted. It is to be 

 expected that mature boars will have heavier necks than sows or 

 barrows. 



The shoulders should be light and set in the body smoothly. They 

 should be deep from top to bottom, but not wide from front to rear, 

 and as one looks down on the top of the hog, they should show no 

 greater fullness than the back and loin. Shoulders that have more 

 width from side to side than the rest of the hog are objectionable, but 

 nevertheless should be given preference over a narrow chest in a breed- 

 ing animal. 



The chest should be deep, fairly wide, and free from any depression 

 immediately behind the shoulders, and the breast should carry well 

 down between the fore legs and have good width, thus insuring a large 

 chest capacity. 



The front legs should be rather long, but not extremely so, straight, 

 strong, with upright pasterns, and carrying the weight full on the toes. 



A back of moderate width, slightly arched from front to rear, and 

 rounded over the top from side to side, represents correct development 

 in this valuable part of the carcass. A sagging back or a decidedly 

 arched back is an evidence of weak muscling and consequently of a 

 lack of lean meat along the top where the highest-priced bacon is found. 

 The top of the hog should show a slight arch from head to tail, the 

 highest point being over the loin. A wide, flat back denotes a high 

 degree of fatness which is not wanted in the carcass of a bacon hog. 

 A very narrow back is an indication of a lack of lean meat. 



The loin furnishes the most valuable part of the side of bacon and 

 therefore should be strongly developed. It should have the same width 

 and form as the back. From shoulder to hindquarter the top of the 

 hog should exhibit a uniform width, uniform arch, and uniform fleshing. 



A side that is flat, straight, and deep, with a great deal of length, 

 and carrying a firm, smooth covering of flesh is demanded. The 



