350 JUDGING SWINE 



Scale op Points fob Mule-foot Swine. 



Points. 



Head and Face . 4 



E-yes . . . 2 



Ears . 2 



Neck 2 



Jowl 2 



Shoulder . . 6 



Chest . . 12 



Back and Loin . 15 



Sides and Ribs 8 



Belly and Flank 6 



Ham and Rump . 10 



Feet and Legs 10 



Tail . 1 



Coat 2 



Color . 2 



Size . 5 



Action and Style 4 



Condition 4 



Disposition . 3 



Total . 100 



Bacon Type. — The former discussion on the hog has 

 been especially significant of the fat or lard type of animal, 

 which is so designated because of the large amount of fat 

 stored in the finished animal and the ultimate use made of 

 it. The bacon hog is so designated because of the specific 

 products which are made from it. Practically the entire 

 carcass of the bacon type of hog is converted into products 

 which go on the market as cured bacon. The sides are 

 ultimately cut into bacon strips. Because of the use made 

 of the bacon hog, it is extremely important that animals 

 purporting to represent this type attain a definite fixed form. 

 Thin or half-fat hogs of the fat type will not make high- 

 class bacon products. 



Origin and Uses. — The bacon hog is characterized by 

 uniform interspersing of the fat and lean tissues, with a 

 comparatively small amount placed on the outside of the 

 body. A thin or medium-conditioned fat type of hog will 

 not produce the desirable results. The bacon type is the 

 result of breeding for this specific purpose and feeding such 

 rations that the quality of the product will be most acceptable 

 to the trade. In the lard hog bacon is a by-product of pork 



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