CHOOSING AND JUDGING 8WINE 463 



The hams should be wide, deep, and plump. Viewing the pig 

 from behind, the hams should be wide from between the legs 

 to the outside; viewing from 

 the side, they should be deep, 

 that is, long from the tail down- 

 ward and fleshed well down to 

 the hock. Such a conformation 

 will give a long, wide, and 

 plump ham when slaughtered. 

 Often the hams lack fleshing 

 above the hocks, the region be- Fig. 160. — Champion Bebkshire Pig. 

 ing bare and thin, which results 



in a poor ham when slaughtered. The flesh should be flrm, 

 indicating that there is not too much fat, as very fat hams 

 are not desired on the market. Extra fat hams sell at low 

 prices. 



The legs should be straight, strong, tapering, and well placed. 

 Knees that are considerably bent, or "bucked knees," and 

 hocks that are very much cramped, are common defects among 

 swine. Crooked knees, those which come too close together, 

 and hocks too close, are all too common. Another very serious 

 objection, particularly among fat-hogs, is the tendency of their 

 pasterns to break down, leaving the animal to walk on the dew- 

 claws. Although common, and often among the very best bred 

 hogs, this is very serious and always to be guarded against. 

 Sometimes the underline slants upward from the front to the 

 hind flank, due to the hind legs being longer than the fore legs. 

 This should not be. 



The legs should be short, strong, and placed Wide apart, and 

 when the hog walks, the hind and fore legs should pass forward 

 in a straight line. Although inward and outward movements 

 of the legs are common, they are objectionable and account for 

 the awkward gait of many hogs. This is a common defect 

 among well-bred swine. 



