Judging 



403 



cuts from a Wiltshire side are from the side proper, in 

 the region of the loin, back, and the fore or bottom part 

 of the bacon proper, hence the demand for long, deep sides 

 and light hams and shoulders. The cheapest cuts are from 

 the lower shoulder and lower ham. Rough heavy shoulders, 

 baggy hams, rough skin, and too much fat are, next to 

 softness, the most common causes for disqualification. 



The most desirable weights are produced by pigs weigh- 

 ing from 180 to 195 pounds alive. High dressing per- 

 centage is important with bacon as with fat hogs, but 

 variations are quite secondary as a factor in the price paid 

 for the live animal. Because of the differences in size, 

 type, and condition, good bacon hogs usually dress from 

 3 to 5 per cent less than good barrows of the fat type. 



Score-card for bacon hogs. 



To satisfy these market requirements, the bacon hog 

 must conform closely to the ideal as expressed by the 

 description given in the following score-card, which is 

 by G. E. Day : ^ 



Scoee-Cabd fob Market Hogs op the Bacon Type 



ScALB OF Points 



General Appearance — 35 per cent 



1. Size — well developed for age . . . 



2. Form — long ; smooth, all parts pro- 



portionately developed so as to give 

 the impression of a well-balanced, 

 strongly built animal. Top line, 

 strong; underline, straight; beUy, 

 trim and neat 



Student's 

 Score 



' "Productive Swine Husbandry." 



