12 INTRODUCTORY 
The neck should be short. and deep, and should blend smoothly 
into the shoulder at all parts. 
The shoulder of the fat hog has considerable market value, 
and hence should be largely developed. It should he broad, 
deep, and smooth; compact on top, blending smoothly inte the 
body, and being well covered with flesh over all its parts. The 
Fic. 4.—Pen of Chester White barrows at the International Exposition. 
breast should be wide, deep, and full, denoting censtitution ; 
and the fore-legs should be set well apart, short, tapering, and 
straight. The pasterns should be upright, the bone rather fine, 
and clean cut in appearance, and the feet strongly formed. 
Along the region of the back and loin lic some of the most 
valuable cuts, and, therefore, large development is asked for 
in this region. The bach should be broad, straight, or very 
