22 INTRODUCTORY 



E. HIND QUARTERS: 



Rump Same width as back; long and slightly rounded from a 

 point above hips to tail, and somewhat rounded from side 

 to side over top 4 



Ham Full without flabbiness; thigh, tapering towards hock with- 

 out wrinkles or folds, and carrying flesh well down towards 

 hock 6 



Hind Legs Medium length; hocks, set well apart, but not bowed 

 outward; bone, clean and strong; pasterns, upright; feet, 

 medium size and strongly formed 4 



Total 100 



REVIEW. 



1. Give reasons for the two types of hogs. 



2. Tell where each is most commonly found. 



3. Describe five or more characteristics of the fat or lard type. 



4. Give five or more characteristics of the bacon type of swine, 



5. Give examples of breeds of the fat type. 



6. Give examples of breeds of the bacon type. 



