466 MANUAL OF FARM ANIMALS 



should be smooth and free from wrinkles and seams ; and they 

 should be level from shoulders to hips. A swaying back or a 

 too pendulous belly are very objectionable. 



Hams. — The rump should be long, and the fleshing should 

 be carried well downward toward the hock. Fullness and 

 plumpness are not essential, while good length, with smooth 

 muscular development, is of prime importance. The fleshing 

 should be firm and tapering towards the hock, thus giving a 

 neat and trim "gammon," which is a cut very similar to the 

 ham. 



