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JUDGING SWINE 



smooth in outline, the jowl comparatively small and trim, 

 the ears of medium size, the neck smooth and comparatively 

 long, the shoulders smooth and compact, the sides long, 

 smooth, and even, bone of medium size and dense, trim 

 underline, and a fine, silky coat of hair. Other indications 

 are signified by the general refinement in form and indi- 

 viduality. 



Conformation. — Compared with the fat type of hog, the 

 bacon animal is longer, narrower, and deeper in the body. 



Fig. 141. — The bacon type exhibited in a Large Yorkshire. 



The head is cleaner cut, the ears usually finer and more 

 erect, the jowl smaller and smoother, the neck longer, the 

 shoulders narrower and firmer, the sides longer, smoother, 

 deeper, and more uniform, the quarters squarer, the thighs 

 longer and thinner and the underline straighter, thus showing 

 little waste. 



Taken as a whole, the animal is characterized by more 

 quality, cleaner-cut features, more trimness of form, less 

 waste, higher station and straighter feet and legs. The ribs 

 are not as broadly sprung, but extend lower, thus giving 

 the characteristic straight, even sides. 



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