22 
INTRODUCTORY 
JIIND QUARTERS: 
Rump—Same width as back; long and slightly rounded from a 
point above hips to tail, and somewhat rounded from side 
to: side Over TOP oi ssi ecg 244 Heres see ggnagie: chads eee Shy ees 4 
Ham—Full without flabbiness; thigh, tapering towards hock with- 
out wrinkles or folds, and carrying flesh well down towards 
HOCK. gates « edhe eGR TRE ure does ant dia ge aeinaia tia Rapes tang 6 
Hind Legs—Medium length; hocks, set well apart, but not bowed 
outward; bone, clean and strong; pasterns, upright; feet, 
medium size and strongly formed................... 00005: + 
REVIEW. 
. Give reasons for the two types of hogs. 
. Tell where each is most commonly found. 
. Describe five or more characteristics of the fat or lard type. 
. Give five or more characteristics of the bacon type of swine. 
. Give examples of breeds of the fat type. 
. Give examples of breeds of the bacon type. 
Qa PR wD 
