16 INTRODUCTORY 
denotes too much fat in proportion to lean, There is a marked 
difference between the handling qualities of a finished bacon 
hog and a finished lard hog, the former |eing much firmer 
to the touch. The bacon type of hog has heavier bone than 
the fat or lard type, but very coarse, puffy looking bone denotes 
poor quality of flesh and is often associated with poor feeding 
qualities. Though the bone is fairly heavy, the legs should 
present a clean-cut appearance. 
Fic. 6.—Diagram showing location of points of the hog. 1, snout; 2, face; 3, poll; 4, 
jowl; 5, neck; 6, shoulder; 7, breast; 8, loin; 9, ribs; 10, fore flank; 11, hind flank; 12, belly; 
13, rump; 14, ham; 15,shank; 16, pastern. 
The jow! has very little market value. A heavy jowl 
denotes a tendeney to put on too much fat. Good width of 
jowl is desirable from a feeder’s stand-point, but it should be 
very trim and neat. 
A long, scrawny neck indicates weak constitution and slow 
feeding qualities. On the other hand, a short, thick neck with 
an arch, or crest of fat on top. such as is commended in the 
fat hog, will cause the side of bacon to he heavy at the shoulder 
and neck end, and this is the cheap end of a side of bacon. 
The neck should lhe of only medium length, and should possess 
no tendency to arch on top. 
