354 JUDGING SWINE 



of the product. From one to one and one-half inches of fat 

 on the bacon hog is the accepted standard, while in the fat 

 animal it may reach or exceed three or more inches. 



Market Value. — Ordinarily, the bacon hog, when placed 

 on the average market, will not sell above the fat-hog market. 

 This is largely because the markets in the near and surround- 

 ing country do not generally demand this kind of a product. 

 In sections where bacon production is specifically followed, 

 as in Canada or Ireland, the bacon hog sells for a premium 

 of fifty cents to one dollar per cwt. over the fat type of animal. 



Score Cabd for Bacon Hogs. 



Perfect score. 



General Appearance — 36 Points. 



Weight: 170 to 200 pounds, largely the result of thick cover 



of firm flesh ..... 6 



Form: long, level, smooth, deep 10 



Quality: hair fine; skin thin; bone fine; firm, even covering 



of flesh without any soft bunches of fat or wrinkles . 10 



•Condition: deep, uniform covering of flesh, especially in 



regions of valuable cuts . . 10 



Head and Neck — 6 Points. 

 Snout: fine 



Eyes: fuU, mild, bright 

 Face: slim . 

 Ears: trim, medium size 

 Jowl: light, trim . 

 Neck: medium length, light 

 FoHEQUARTEBS — 10 Points. 



Shoulders: free from roughness, smooth, compact and same 



width as back and hindquarters 6 



Breast: moderately wide, full 2 



Legs: straight, short, strong, bone clean; pasterns upright; 



feet medium size . . 2 



Body — 34 Points. 



Chest: deep, full girth . 4 



Back: medium and uniform in width, smooth ... 8 

 Sides: long, smooth, level from beginning of shoulders to 



end of hindquarters. The side at all points should touch 



a straight edge running from fore- to hindquarter 10 



Ribs: deep , .... 2 



Belly: trim, firm, thick without any fiabbiness or shrinkage 



at flank ... . . 10 



HjNDQDARTERa — 14 Points. 



Hips: smooth, wide; proportionate to rest of body . 2 



Rump: long, even, straight, rounded toward tail . 2 



Gammon: firm, rounded, tapering, fleshed deep and low 



toward hocks ... 8 



Legs: straight, short, strong; feet medium size; iDone clean; 



pasterns upright . . . .2 



Total 100 



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