THE TYPES OF SWINE 283 



and a general appearance of thrift. They arc of a sort 

 that is slower in maturing and fattening than are lard 

 hogs, but should give promise of having no difficulty in 

 making the required weight of 160 to 200 pounds in six to 

 eight months. 



297. The method of inspection. — Hogs of either type 

 are rarely handled at all, the eye being depended upon 

 almost altogether. Some judges touch the side to deter- 

 mine the consistence of the flesh, but even this can usually 

 be made out by noting the lay of the hair and the presence 

 of wrinkles. 



From in front, the general width, symmetry and 

 smoothness, also the character and features of the head, 

 and the length, the bone and the direction of the legs can 

 be noted; then from the side and above, the length in 

 general, the top and under lines, the station, the length 

 and the strength of the forelegs, the head in profile, the 

 width and smoothness of the shoulders, the breadth and 

 covering of the back and the loin, the fullness of the fore- 

 rib and flank, the length and levelness of the rump, the 

 depth and fullness, or taper, of the hams, or gammons, 

 as the case may be, and the straightness and strength of 

 the legs are ascertained; from the rear, the uniformity 

 with which the width is carried throughout, more particu- 

 larly, the width and smoothness of shoulders, the breadth 

 of back, loin and rump, the depth of hindquarters and 

 the fullness or taper of the ham or gammon, with the 

 length and straightness of the hind legs, receive considera- 

 tion. The opinions formed from the one side inspection 

 should then be verified by a final look from the other side. 



Throughout this inspection quality, as indicated by the 

 amount, the character and the lay of the hair, the fineness 

 of the head, the ears, the shoulders, the cannons and the 



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