Judging 40l 



It is particularly important that the shoulders be smooth 

 and compact on top and free from any tendency to rough- 

 ness or creases along the sides. The shoulders should be 

 deep also and the breast full and the legs wide apart. 



Body (33 per cent). — All parts of the body are impor- 

 tant to the butcher because together they represent the 

 largest part of the dressed carcass. A broad, thick, 

 strongly arched back, deep smooth sides, and a trim, 

 straight, muscular underline are the most important 

 features to be desired. Perhaps the most common and 

 serious faults are a heavy paimch and "wasty" underline, 

 "fish" back, weak loin, and creases just back of the 

 shoulders on the sides. 



Hindquarters (17 per cent). — The hams represent the 

 principal parts of the hindquarters. The rump is a part 

 of the ham cut. The width of the rump and the thickness 

 of the hams should be the same as the width of the back 

 and loin. The hams should not be soft and baggy, but 

 long, full, deep, and muscular. They should also be broad 

 or wide, and well covered in the region of the stifles. 

 The legs should be straight, strong, and set well apart. 



JUDGING THE FINISHED BAEROW OF THE BACON TYPE 



Market requirements. 



The Enghsh market sets the standard for high-grade 

 bacon and is extremely critical and discriminating. The 

 manufacturers of British bacon are, therefore, closely 

 restricted in regard to the kind of hog which they can 

 profitably use and the methods employed in curing it. 

 Most of the bacon exported by Canada is in the form of 

 the Wiltshire side (Plate VIII), which is especially de- 

 signed to meet the English demands. The requirements 

 2d 



