500 



JUDGING FARM ANIMALS 



of rib or width of back. Young hogs naturally carry the 

 back strong and with a reasonable amount of arch, but with 

 age the tendency is for the back to become more level and 

 even to sag. In scoring, much emphasis should be placed on 

 the back being strongly supported in the case of young 

 animals. More allowance may be made for mature and 



especially old ani- 

 ^ iHejBi '' ' Wk mals. As one looks 



P^ '<^> ~' ^*.^^„. down on the back 



from above, the 

 ribs should show a 

 strong arch, with 

 the outer back lines 

 parallel to each 

 other. The fat hog, 

 in good condition, 

 will show a thick, 

 even, firm covering 

 of flesh over the 

 entire back. The 

 character of this 

 covering may be 

 determined, not 

 only by the eye, 

 but by the touch of 

 the finger tips at various points on the back. The loin 

 is essentially a part of the back, and so should have all of 

 its width and strength. In the loin, where the muscles are 

 least used, are to be found the tenderest and best cuts of 

 meat, so a smooth, thick fleshing is always desired here. 

 Further, as the kidneys lie below the loin, if this part of 

 the body is strongly developed, with no depression in front 

 of the hips, it may be assumed that the kidneys are well pro- 

 tected and will render the efficient service desired. Emphasis 

 should be placed on the loin being quite level with the back, 

 where it merges with the hips, for a falling away or slack- 

 ness here is a too common fault. When hogs are over- 



Fig. 276. — "Emphasis should be placed on the 

 loin being quite level with the back, where it 

 merges with the hips." 



