536 JUDGING FARM ANIMALS 



neck, characteristic of the lard type. The snout is nat- 

 urally the part which shows length to the most striking 

 degree, and sometimes with the Tamworth, the length 

 of snout is extreme. Bacon producers do not discrimi- 

 nate against hogs with long snouts if they possess 

 plenty of quality. The face should be broad between the 

 ejes, and but very little dished if at all. The dish face 

 is rather a characteristic of the shorter bodied, fatter type 

 of hog. For a time. Large Yorkshire breeders favored the 

 dish face, and breeding with this point in view resulted in 

 reducing size and increasing the tendency toward the lard 

 tj'pe. In other words, thickness and shortness are incon- 

 sistent with bacon conformation. The eyes of the bacon, 

 hog should never be surrounded by wrinkles of fat; they 

 should be prominent and easily seen. If the whites can 

 be clearly seen, which is usually the case, then the eyes are 

 not lacking in size. Occasionally the eyelids are red and 

 inflamed and the animal looks far from attractive. The 

 jowl should be very trim and neat, firm and muscular, 

 rather than round and heavy with fat. A heavy jowl is 

 an indication of a tendency toward fat production on the 

 /part of this type of hog. Look for a neatly rounded, smooth 

 jowl, as expressing ideal conformation and quality. Ears 

 inclining to be thin and long, rather than thick and short, 

 are characteristic with the bacon sort. The neck, as ha:5 

 been already stated, with this type, inclines to be long and 

 lacking in flesh. It is important, however, not to have too 

 much length and leanness, for this implies waste and, in 

 breeding stock, lack of stamina and poor feeding qualities. 

 A medium between the short, thick, fat neck and the long, 

 lean one is what is desired. Day states ' that ' ' a short, 

 thick neck with an arch, or crest of fat on top, such as h 

 commended in the fat hog, will cause the side of bacon to 

 be heavy at the shoulder and neck end, and this is the cheap 

 end of a side of bacon." Therefore, any tendency to an 

 arch is quite undesirable, and the judge should discriminate 



' Productive Swine Husbandry, 1913, p. 16. 



