JUDGING THE LARD TYPE OF SWINE 



603 



hog to slope con- 

 siderably, so Ihat 

 even in the highest 

 scoring individuals 

 one will not find 

 this part so truly 

 level as with high- 

 class cattle or 

 sheep. Great length 

 and thickness are 

 the two most im- 

 portant features, 

 for thus weight is 

 secured. The set- 

 ting on of the tail 

 is often low, and 



Fig. 279. — "The well-formed ham from this 

 side view will also present much fullness be- 

 hind." 



when this is the 

 ease it will be noted 



that the rump is inclined to be steep, and the ham 

 below is short. All of the arguments are in behalf 

 of a long, full, level rump, with tail attached reasonably 

 high, because this conformation goes with heavy, meaty 

 development below. The hams viewed from the side should 

 be wide across at the top, because the rump forms the top 

 of the ham. They should also be wide from stifle to end 

 of body, and of great comparative length, from either hip 

 or stifle to the point of the hocks. This brings out the im- 

 portance of the long rump. The well-formed ham, from 

 this side view will also present much fullness behind, the 

 outline dropping rather vertically for some distance, and 

 then curving in sharply to form the narrow part of the leg, 

 not far above the hock. From this standpoint the ideal ham 

 will be smooth, absolutely free of wrinkles and folds of skin, 

 but rounded out sufficiently to indicate thickness and 

 weight. The hock itself will be somewhat thick, yet trim 

 and neat. Viewed from behind, the hams should appear 

 thick and meaty, with the outer parts of the thighs widely 



