CHAPTER XLVII. 



THE COMMON TYPES OF SWINE. 



ACCORDING to present standards, all breeds and kinds of 

 hogs may be divided into two groups or types, as they are 

 commonly called. By far the most common, especially in 

 America, is known as the lard type. The essential features 

 in this case include shortness of head and neck. Consider- 

 able relative width of back and fullness of ham, depth of 

 body, shortness of leg, and when well fattened, a thick layer 

 of fat over back, sides and hams. The ~bacon type usually 

 exhibits length in various parts, as shown in the head, neck, 

 body and legs. In this type the back is narrower, the length 

 of side more pronounced, and the hams lack the thickness 

 seen in the other case. There are certain distinguishing 



Fig. 264. "All breeds and kinds of hogs may be 

 divided into two groups or types." 



484 



