THE TYPES OF SWINE 281 



short or fat side as in the case of the lard hog, where width 

 is a primary essential. The law of correlation is in no 

 place more manifest than in the distinctions between a 

 lard and a bacon hog. The rib has a peculiar turn which 

 is responsible for the shape of back and side by which the 

 bacon hog is characterized. It arches abruptly a short 

 distance from the vertebral column, which it leaves at a 

 right angle, and then continues straight in its course 

 throughout the depth of the side, the lower end incurving 

 again to the sternum or breast bone in such a way as to 

 insure the greatest capacity of chest for the width of the 

 hog. The result is a relatively flat back except as it is 

 rounded by the depth of flesh, and a straight, deep side. 

 The loin should have breadth proportionate to that of 

 the back forward and the rump in the rear, there being 

 a tendency in some bacon hogs to lose width at the loin ; 

 strength sufficient to make the loin the crown of the arch 

 of the top line, and a flank only so deep and full as to 

 carry out the straightness of the side. The rump desired 

 is long, comparatively level, carrying throughout the hind- 

 quarters the uniform width of the shoulders, back and 

 loin having a rounded contour from side to side, and con- 

 tinued into deep, comparatively thick but smooth and 

 tapering gammons. The shoulders, back, sides, loin and 

 hindquarters should be covered with uniformly thick, 

 smooth, firm flesh. There is naturally a well-marked 

 correlation between bone and muscle, and since bacon 

 consists more essentially of muscle than of lard, the bacon 

 hog is naturally heavier boned than the lard hog. Quality 

 of hair and flesh also being characteristic of the bacon 

 hog, the bone should be smooth and clean, though ample. 

 The extra length of legs which goes with the long body 

 makes it especially important that they be straight, but 



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