264 FARM ANIMALS 
in the ration, is most suitable as a food for hogs developed 
and fattened for bacon. 
5. Bacon type.——People who eat bacon demand a 
choice article. They want plenty of lean mixed with the 
fat. Hence a hog that will yield the largest amount of 
bacon of high quality must not be expected to yield at 
the same time a maximum quantity of lard or fat. The 
ideal bacon hog is long in body, only moderately deep 
and thick, and light in shoulder and ham. The back, 
if wide, will carry too much fat for a good grade of bacon. 
A full, strong loin well packed with flesh, is required. A 
flat, straight side is the result of the bacon rib that springs 
out boldly from the backbone, and after making a sharp 
turn, drops down evenly and straight. Length of side is 
always held in high favor. The flesh of the good bacon 
hog is always firm and the bones heavy. 
6. Lard type.—On the other hand, the lard hog is com- 
pact and blocky, rather than long and open. Depth and 
thickness in the region of shoulders, hams, back and 
loin are among the first points considered in this type. 
Packers demand as much meat and lard as the frame will 
carry. .\ high percentage of dressed product in pro- 
Good REPRESENTATIVES OF THE LARD TYPE 
The lard hog consumes less dry food to produce a given increase than either the 
sheep or steer. They are, therefore, the best meat makers. 
