JUDGING THE LAUD TYPE OF S\VINK 489 



weight than 300 pounds is not usually to be regarded as 

 a fault, and hence should be given perfect score. 



The form of the lard hog- should be broad, deep, low set, 

 symmetrical, smooth and compact, supported on legs that 

 are strong and squarely placed. Thickness and smoothness 

 of outline are essential, with the parts most valuable to the 

 butcher highly developed, especially the back, sides and 

 hams. A general view shows the sides of the body widely 



Fig. 267. "The hair serves as a protection in summer and winter and 

 should be abundant rather than sparse." (Photo by courtesy Mr. L. E. 

 Troeger.) 



separated yet parallel, no wider in front than behind, while 

 the depth is such as to allow but little space between the 

 belly and ground. This thick, deep form suggests the very 

 greatest meat-carrying capacity. In fact, Europeans and 

 city people have often regarded the form of the lard type 

 as a monstrosity. As expressed in its most perfect form, 

 in a 250-pound pig that has been well fed there may be an 

 excess of fat; but such a form most perfectly illustrates 

 early maturity, a strong development of the parts of car- 



