JUDGING THE LARD TYPE OF SWINE 



497 



Pig. 273. — "The shoulders themselves should 

 be well laid in, and besides the covering on the 

 sides, should be smooth and well filled out on 

 top." 



shoulder -vein is 

 well filled out, it 

 carries smoothly 

 and deeply over the 

 blade, resulting in 

 a wide, thick, meaty 

 shoulder, with no 

 hard prominence at 

 the point. Rough- 

 ness and coarse- 

 ness is not infre- 

 quent here. Creases 

 and hardness of 

 shoulder covering 

 are sometimes 

 found in fat stags 

 and sows, and some 

 barrows. The shoulders themselves should be well laid in, and 

 besides the covering on the sides, should be smooth and well 

 filled out on top. A wide, level, thick covering over the ends of 

 the blades is associated with the thick-fleshed type. The 

 breast occupies the space just at and in front of the fore- 

 legs, and blends 

 into the lower neck 

 and shoulder. 

 Width and fullness 

 should be features 

 of the breast, with 

 the breast-bone or 

 brisket carried well 

 forward, showing 

 evidence of consti- 

 tutional vigor. The 

 front legs should 

 be reasonablyshort, 



strong and as ^^S- 274. — "Modern requirements demand a 



° „ ' . pastern that is rather short and carried strongly 



Viewed irom in upright." 



