12 



INTRODUCTORY 



The nech should 1)0 short and deep, and shoidd hlond smoothly 

 into the shouhier at all jjarts. 



The shoulder of the fat hog has considerable market value, 

 and hence should be largely developed. It should be broad, 

 deep, and smooth ; compact on toji, Idcnding smoothly into the 

 body, and lieing Avell covered with flesh over all its parts. The 



Fiu. 4. — Pen uf Chewier White barru^'s at the International Exposition. 



breast should be wide, deep, and full, denoting constitution; 

 and the fore-legs should be set well apart, short, tapering, and 

 straight. The pasterns should be uiu-ight, the bone rather fine 

 and clean cut in appearance, and the feet strongly formed. 



Along the region of the back and loin lie some of the most 

 valnalile cuts, and, therefore, large development is asked for 

 in this region. The hacli should l)e broad, straight, or very 



