JUDGING THE BACON TYPE OF SWINE 541 



of the hind ends of lard and bacon types of hogs, brings 

 out in sharp contrast the difference in thickness of hams, 

 as well as spread and height between the legs. Allowance 

 should be made in passing on the hind legs, for more close- 

 ness between them than usually prevails with the lard type, 

 a feature that has no special bearing on the correct posture 

 of legs and feet. Cleanness and strength of bone, stl-aight- 

 ness of leg, uprightness of pasterns and proper placings of 

 toes should be emphasized just as much as with the lard 

 hog. One naturally expects the bacon hog to carry himself 

 in ideal form on toes and pasterns, but he is often disap- 

 pointed in that respect. The judge should not be too 

 severe in his criticism of these two features, unless they are 

 distinctly and markedly defective. Furthermore, the judge 

 should be more exacting in the case of a young breeding 

 animal than one going finished to the shambles. 



