60 SWINE 



the matter will be considered, however, it can easily be 

 seen that there is no correlation between the size of the 

 jowl and the ability of the hog to produce pork. The 

 hog's digestive apparatus is more the determining factor 

 in this regard. Some breeds, such as the Tamworth and 

 the Hampshire, have very light jowls, and some indi- 

 viduals in these breeds have practically no jowls at all, 

 but still they are just as good feeders as hogs of other 

 breeds with very heavy jowls. The jowls should be firm 

 so as to have sufficient lean meat of good quality. They 

 should be medium in size because this is one of the cheap- 

 est cuts of the carcass ; hence it is more desirable to have 

 the greater weight in the better cuts. Still the jowls 

 should be sufficiently large to give the hog a symmetrical 

 and well-balanced appearance. They should not be 

 pendulous because this would render the hog more or less 

 unsymmetrical and be an indication of poor quality. 



The neck is the junction between the head and 

 shoulders and should have sufficient length, depth and 

 thickness to be useful, and attractive in appearance. It 

 should not be unduly thick because this again is one of 

 the cheaper cuts in the carcass. It should join the head 

 and shoulders smoothly to give the hog the best possible 

 appearance. 



The shoulder should be long and full, especially at the 

 lower end, because this end of the shoulder is one of the 

 points that is especially weak in a great many individuals 

 of different breeds. While the length of shoulder is not 

 necessarily correlated with the depth of the chest or con- 

 stitution, still it will give the hog a more symmetrical ap- 

 pearance and increase his weight if the shoulder is well 

 developed and long enough so that the lower end of it is 

 even with the under line of the body. It should be com- 



