TYPES OF SWINE 19 



Great, broad, bulging hams are not wanted on tke bacon 

 hog. Such hams carry too much fat, and require severe trim- 

 ming in preparing the side of bacon for market. The ham 

 of the bacon hog is smooth and firm, and tapers toward the 

 hock. (Figs. 7 and 8.) The flesh should be carried well 

 around the bone, leaving no bareness of bone on the inside 

 of the thigh. 



Bacon Breeds. — The leading breeds of the bacon type of 

 swine are the Tamworth, and Large Yorkshire; sometimes the 

 Hampshire is so classified. These are discussed in other 

 chapters. 



SWINE OF PAT, OR LARD, TYPE. 



DESCRIPTION AND SCALE OF POINTS. 



A. General Appearance: 



Counts. 



Size — Well developed for age. 5 



Form — Deep, thick, smooth, low set, good length, but compactly 

 built, standing on well-placed legs. Top line straight, or 

 slightly arching; under line, straight; belly, trim and neat. . 10 



Quality — Hair, fine; skin, smooth, showing no tendency to 

 wrinkle; bone, clean and fine; fiesh, smooth and mellow, but 

 showing no fiabbiness 10 



Condition — Deeply and evenly covered with flesh, but not over- 

 done for the purpose for which the animal is intended 6 



Style — Active and sprightly, walking without a swaying move- 

 ment, and standing well up on toes. Breeding animals should 

 show strong character 4 



B. Head and Neck: 



Snout — ^Moderately fine 1 



2^ace — Broad between eyes ; poll, broad and full 1 



Eyes — Good size, full, and bright 1 



jQyjl — Full, broad, deep, smooth, and firm, carrying fulness back 



near to point of shoulder 2 



Ears — ^Medium size, fine, and soft 1 



jVecfc— Short, thick, and deep. Rounding and full from poll to 



shoulder top 



