280 Animal Husbandry 
and shoulders, and carry the fullness well down, giving the animal 
a symmetrical and well-balanced appearance. 
452. Rump. — This should be long, wide, and fairly level. It 
should be long so as to increase the length of the ham. The width 
should be carried back proportionately with the back, as a peaked 
rump is very objectionable. Narrow, peaked rumps mean thin 
hams, which do not sell well in the market. As a rule, hogs droop 
considerably from the hips to the tail; nevertheless the nearer the 
rump approaches the level, the better the cuts of meat will be. 
The rump should be evenly and smoothly fleshed from hips 
to tail. 
453. Hams. — The hams shouldbe wide, deep, and plump. 
Viewing the pig from behind, the hams should be wide from between 
the legs to the outside ; viewing from the side, they should be deep, 
that is, long from the tail downward and fleshed well down to the 
hock. Such a conformation will give a long, wide, and plump 
ham when slaughtered. Often the hams lack fleshing above the 
hocks, the region being bare and thin, which results in a poor ham 
when slaughtered. The flesh should be firm, indicating that there 
is not too much fat, as very fat hams are not desired on the market. 
Extra fat hams sell at low prices. 
454. Legs. — The legs should be short, straight, strong, tapering, 
and well placed. Knees that are considerably bent, or ‘‘ bucked 
knees,” and hocks that are very much cramped, are common de- 
fects among swine. Crooked knees, those which come too close 
together, and hocks too close, are all too common. Another very 
serious objection, particularly among fat-hogs, is the tendency of 
their pasterns to break down, leaving the animal to walk on the 
dew-claws. Although common, and often among the very best 
‘bred hogs, this is very serious and always to be guarded against. 
Sometimes the underline slants upward from the front to the hind 
flank, due to the hind legs being longer than the fore legs. This 
should not be. 
