150 JUDGING SWINE 



region. The fore flank and the hind flank should be 

 nearly on the same level, though this is seldom so, unless 

 the hog is far advanced in fattening. A full and pendant 

 hind flank is an indication of fatness. 



200. Hips Smoothly Covered With Flesh. The hips 

 should be wide apart, completely covered with flesh and 

 low. Where they are placed high, it is seldom that they 

 are smoothly covered with flesh. In an evenly fleshed 

 hog, the location of the hips is not apparent to the eye, 

 so smoothly are they covered. 



201. Rump Long, Smooth. The width of the hips 

 should be carried back over this part. From the hip to 

 the end of the body there should be as much length as 

 may be secured. It is not possible to find a hog that is 

 exactly level over this part, as they invariably droop 

 somewhat towards the tail, but some nevertheless closely 

 approach exact levelness in this region. 



202. Hams- Wide, Deep, Plump, Looking at the ham 

 from tfie side, it should be wide from the stifle to the end 

 of the body and it should also be plump and full right 

 down to the hock. Viewed from behind, width from be* 

 tween the legs to the outside of the ham, is very desirable. 

 Perhaps the most difference in this part will be found in 

 the degree to which the ham continues plump and full 

 towards the hock. This part of the thigh should not be 

 bare, but heavy with flesh. 



203. Hind Legs Properly Set, Strong. The most 

 common defect of the hind leg is a cramped condition of 

 the hock. Though this is most usually found in hogs 

 with light bone, yet it is common among hogs that other- 

 wise appear strong in the limbs. It is noticeable that 

 many hogs are higher behind than in front, showing the 

 line running from the hind quarter to the head, to be very 

 slanting. This is generally caused by the undue length 



