88 SOUTHERN PORK rRODUCTION 



organs, while the improved swine are inclined to store it 

 more in those parts where fat has value, such as on the 

 back and hams, and between the muscles. Thus the 

 rotund and smooth form which a market hog takes on 

 when finished is due to a large extent to skeletal and 

 muscular development, but to a greater extent to the 

 deposition of fat over and in the muscles and under the 

 skin. The expert judge can tell by the touch the degree 

 to which excessive development consists of fat and lean 

 development. To do this it is necessary that he under- 

 stand thoroughly the anatomy of the hog. 



The Head of the ideal market hog should be short and 

 broad, with large, bright, clear eyes set wide apart, and 

 with indications of a gentle, passive, lymphatic tempera- 

 ment. The nostrils should be large and open, general 

 features clean cut, indicative of breeding. The wide 

 forehead and heavy Jowl, with medium fine ears, are 

 other points to be looked for in the head. 



The Neck should be very short, thick and meaty, with 

 a neat blending at the head and shoulders. Long necks 

 are especially undesirable. The arch of the body should 

 continue with the neck in such a manner that the attach- 

 ment of body and neck is hardly discernible. The jowl 

 should extend from the jaw beneath the entire neck to 

 the shoulder. 



The SJionldcrs should be smooth and rounding on top 

 and evenly covered, blending perfectly with the rest of 

 the body. The tops of the shoulder blades should not be 

 prominent and stand out, but should be nicely rounded 

 over and snug and neat. Rough shoulders constitute one 

 of the most common defects in market hogs, as they tend 



