SWINE-T— GEORGE E. DAT. 27 



such a conformation detracts from the weight of the hind 

 quarter. The rump should be wide and full, and carry as 

 much flesh as possible. 



Ham. The ham is of greater relative importance in the 

 fat hog than in the bacon hog. It has not the tapering ap- 

 pearance of the ham in the bacon hog, but is wide, deep, and 

 thick, carrying much more fat on its surface. Heavy folds 

 or wrinkles above the hock are objectionable, and there 

 should be general smoothness and plumpness. 



