538 



JUDGING FARM ANIMALS 



just enough to furnish strong support. A sagging back in 

 a breeding animal should be scored severely, excepting for 

 old age or in the case of a sow heavy in pig. In the case 



of hogs ready for 

 the market, then 

 some sag of back is 

 not so important 

 from the butcher's 

 point of view, pro- 

 vided there is the 

 right width and 

 covering. The loin 

 furnishes the most 

 valuable cut in the 

 back, and should 

 have the same 

 width as the rest of 

 the back. This part, 

 however, in prime 

 condition, is very 

 strong, and is cov- 

 ered with a smooth 

 and firm layer of 

 flesh. Extending 

 over the back and 

 loin as a whole, for 

 it is all back, in 

 fact, there should 

 be a layer of fat 

 from an inch to an 

 inch and one-half in 



thickness, extending smoothly and uniformly from neck to 

 loin. This fat covering is an important point with bacon pro- 

 ducers, and any excess in fat deposit is much discriminated 

 against by buyers, for the best grades of bacon carry no thick 

 layers of fat. One of the fine points in feeding bacon hogs, is 

 to determine when the condition of flesh is just right, and so 



Fig. 293. "There should be a layer of fat 

 from an inch to an inch and a half in thickness, 

 extending smoothly and uniformly from neck to 

 loin." 



