18 INTRODUCTORY 



should be as wide as the rest of the back, full, strong, and 

 well packed with flesh. 



The spring of rib of a bacon hog is very characteristic. It 

 should spring out boldly from the backbone, then turn sharply 

 and drop in an almost vertical direction, giving a, flat, straight 

 side. 



From a packer's stand-point, a bacon hog cannot have too 



Fig. 8. — This young sow furnishes a good example of bacon type. 



long a side,, but the Itreeder ifiust exercise care that he docs not 

 secure this extreme length at the expense of constitution. It is 

 well to avoid extremes of all kinds. It is absolutely necessary, 

 however, that the hog should have good length of side, much, 

 more than is found in the fat t^qoe. 



The 7-ump affords a valuable cut, but a flat, broad rump 

 indicates the presence of too much fat. The rnmp should be 

 the same width as the l)ack, should be very smooth, and slightly 

 rounded from side to 'side over the top. 



