52 



SWINE 



FAT OR LARD TYPE. 



The cuts below were not made from photographs, but 

 from drawings, and an attempt was made to represent 



CUT 13.— APPROXIMATE IDEAL LAUD TYPE. 



COT 14.— APPROXIMATE IDEAL LAKD TYPE. 



the hog in as nearly ideal form as possible. To facilitate 

 matters still further the standards of excellence used by 

 the writer to teach swine judging at the University of Illi- 



