2 4 SWIXE GEOKGE E, DAY. 



D. Body: 



Back — Broad, straight or very slightly arched, medium 

 length, uniform width from shoulder to ham, thickly 

 fleshed, even, and smooth, without creases or projections 8 

 Loin — Broad, strong, full, and thickly and smoothly fleshed 5 



Ribs — Long and well sprung 4 



Side — Medium length, deep, smooth, even between 



shoulder and ham - 6 



Heart Girth — Large, full back of shoulder, and deep and 



full at fore flanks 5 



Flank — Deep and full - - - 2 



E. Hindquarters: 



Rump — Same width as back, long, smooth, slightly 

 rounded from loin to base of tail _.... 4 



Ham — Broad, deep, heavily fleshed, plump, and reasonably 

 smooth; flesh carried well down to hock on inside as 

 well as at rear _ - - 8 



Hind Legs — Short, straight, set well apart and squarely 

 under body; bone, fine and clean; pasterns, strong; feet, 

 medium size and strongly formed 3 



Total 100 



Notes on Score Card. 



Size. The feeder wants an animal that will attain suffi- 

 cient weight to go on the market at an early age, and hence 

 weight for age is an important consideration. 



Form. The lard hog is about as different from the bacon 

 hog as it possibly could be. In the American market, hams, 

 shoulders, and backs are the important parts, and therefore 

 the length of side receives much less attention than it receives 

 in the Canadian market. The deep, thick, massive body is 

 best adapted to supply the American packer with the class 

 of meat which his customers demand. With this substance, 

 however, there must be smoothness, and a proportionate 

 development and harmonious blending of the different parts 

 to comprise what is called a compactly built animal. 



Quality. As in the case of the bacon hog, fine hair and 

 sinooth skin denote good quality of flesh. Fine bone and 

 absence of flabbiness, denote the good "yielder," or an 

 animal which dresses a large per cent, of its Hve weight. 



