56 SWINE 



length from the rear of the shoulder to the front end of 

 the head. The middle of the hog, or the part between the 

 shoulders and hams, should be long, and the rear part of 

 the hog should have considerable length; that is, the 

 rump or part from the loin to the root of the tail should 

 be long. In other words, the ham should be broad (the 

 breadth of the ham is taken to be the horizontal dimen- 

 sion of this part of the hog when it is viewed from the 

 side). 



Aside from length of body the hog should have depth. 

 That is, the hams and shoulders should be long and the 

 sides should be broad or deep which, together with 

 thickness of these desirable cuts, furnishes great weight. 

 The shoulders should be long, but the hog should also be 

 deep in the chest so as to make him more symmetrical 

 and to give him great chest capacity which contains his 

 vital organs and determines constitution. 



The hog should be broad, because with breadth comes a 

 good pork loin as well as a thick side. The breadth also 

 should be well carried down and not be only in the back ; 

 he should be smooth, symmetrical and compact, so as to 

 furnish the best carcass possible and present the best ap- 

 pearance, as well as to have the greatest weight possible. 

 He should stand squarely on his legs and be able to carry 

 his weight at all times, even whfen he goes to market. 

 The legs should not be too short because short legs very 

 often indicate smallness of size. Neither should the legs 

 be too long because under such conditions the hog would 

 -have too much the appearance of ranginess and not be 

 considered of the fat or lard type. 



The constitution of the hog should be as good as possi- 

 ble. That is, his chest should be capacious. This is in- 

 dicated by having the brisket well advanced and low 



