Types and Market Classes of Live Stock 333 



packer likes as long a side as can be had, but the breeder must avoid 

 extreme length because such hogs incline to be narrow and shallow 

 bodied. They lack constitution and feeding qualities to such an extent 

 that they do not make economical gains on feed. The side of the 

 bacon hog constitutes the most important consideration in judging 

 either breeding or market animals. Score cards for bacon hogs allow 

 more points to the side than to any other part of the animal. When 

 the hog is standing, a straight-edge laid against his side, either vertically 

 or horizontally, should touch every point beneath it. There should be 

 no signs of seams or wrinkles, but a smooth development everywhere. 

 The side should also be firm in fleshing, without any softness just behind 

 the shoulder or elsewhere. 



Fig. 123. — Bacon type us shown in tlie brood sow. The prize-winning York- 

 shire sow, Deer Creek Rena 6th, owned by B. F. Davidson, Menlo, Iowa. Note the 

 arch of top, length of side, smoothness of flesh, lightness of jowl, and good udder 

 development. 



The flank is important because a high flank injures the appear- 

 ance of the carcass, necessitates more trimming in order to give even- 

 ness to the lower border of the side of bacon, and also is an indication 

 that the belly meat is too thin. When the flank is carried down well, 

 the flesh is usually carried well down on the ham, the belly is thick and 

 meaty, and the development of the side is made more uniform in depth 

 and thickness. 



The belly should be straight, trim, firm, thick, and free from flabbi- 

 ness. This part yields good bacon, but it is not so high priced as that 

 from the loin and back. 



The rump should not be broad and flat, which indicates too much 

 fat, but should have the same width as the back and loin, and should 



