496 



JUDGING FARM ANIMALS 



biness is also undesirable, a condition to be found in over- 

 fat hogs, when the jowl will shake like jelly, and show much 

 softness. As one feels of this part with the hand, it should 

 be reasonably firm and smooth to the touch. The neck of 

 the lard hog is naturally short, broad and deep. There is 

 little likelihood of its being too short, but occasionally there 

 is too much length. The neck naturally rises sharply from 

 back of the ears, for a short distance, after which it more 



gradually rises to 

 the point where it 

 merges into the 

 body. The upper 

 part of the neck, 

 toward the head, 

 tends to be narrow 

 and somewhat bev- 

 elled on the sides, 

 rather than wide 

 and well rounded 

 off, as occurs gen- 

 erally farther back. 

 On the under side 

 of the neck consid- 

 erable fullness is 

 likely to occur with 

 the fat animal, 

 and often the 



throat drops down a pendant, keel-shaped part, which ex- 

 tends back between the legs and quite near the ground. The 

 neck should blend smoothly with the body at the neck-vein 

 or shoulder point. In judging the neck, special emphasis 

 should be placed on a short conformation, as associated 

 with two things, viz., strength of constitution, and a smaller 

 percentage of low-priced meat. 



The f orequarters, consisting of shoulders, breast and legs 

 are credited with 12 points. In the shoulder we find one 

 of the more important parts used as cured meat. If the 



Fig. 272. "The neck naturally rises sharply 

 from back of the ears a short distance." 



