JUDGING SWINE ■ 89 



to make the development back of the shoulders appear 

 deficient, and they indicate an excess of bone. 



Chest — On the fat hog the development of the chest is 

 of minor consideration from the standpoint of the de- 

 mands of the butcher. From the standpoint of the pro- 

 ducer, this point is of considerable importance. The 

 chest is that part lying between the shoulders and imme- 

 diately behind them, and it should be very wide and deep. 

 High development of chest is associated with constitu- 

 tion and vigor. A narrow, shallow chest with a small 

 heart girth denotes a lack of constitution, vigor and 

 vitality. 



The Back should be wide and smooth, with a slight 

 arch. The back is that part extending from the tops of 

 the shoulder blades to the last rib. It furnishes some 

 high-priced meats and should receive critical considera- 

 tion. Too much width, due to natural spring of rib and 

 fleshing, is impossible. Deep fleshing is most to be 

 desired. In addition, it is desirable that the back be 

 short, as the tendency with too long a back is to break 

 down in the top-line. 



The Ribs should be deep and well covered, with deep, 

 long sides that will cut out a good strip of bacon or fat 

 bellies. With a well-sprung rib, more space is offered 

 for the deposition of high-priced meats. 



The Loin is that portion lying between the rear edge 

 of the back and the hams. It has no ribs below it other 

 than the short, floating ribs of the lumbar vertebrae, and 

 it consists largely of heavy muscles, which makes it cut 

 some of the highest-priced meats. Especially should the 

 muscling and fleshing of this part be the heaviest. The 



