THE JUDGING OF SiWINE 



411 



cass. In the older and larger fat hogs, the layer of fat over 

 the back is very thick, ranging from two to three inches. 

 Such animals are frequently referred to in the market as 

 "fat backs," and long strips of the fat are cut from this part 

 and rendered into lard. A wide back is an indication not 

 only of the condition of flesh, but also of the capacity below 

 for the vital organs and the digestive sj^stem. Generally, 

 a long rib and large chest capacity go with width on top. 

 In inspecting the back, as viewed from one side, emphasize 

 a strong carriage, with a slight 

 arching. Young pigs fre- 

 quently have a depression 

 behind the shoulders, which 

 fills up on fattening. A full, 

 strong development at this 

 place is very desirable. 



The sides of the hog 

 should be fairly deep and 

 smooth, and uniformly so 

 from front to hind flank. 

 This part furnishes the bacon 

 cuts; hence a smooth, uni- 

 form condition of flesh is 

 important. Creases very 

 commonly occur along the 

 upper part of the sides and 

 give a bad appearance to the 

 body. Often one may easily insert the fingers in these 

 creases. The lard type does not have a long side, as a 

 rule; neither is it quite flat, as viewed from one side. The 

 form tends to be somewhat oval, especially in hogs with 

 Poland-China, Duroc-Jersey, or Chester White blood, con- 

 sequently the upper part of the side projects some beyond 

 the lower portion. Emphasis also should be placed on 

 smoothness of fleshing, and quality of skin. 



Figure 189. — "The layer of fat over the 

 back is very thick." Photograph by 

 the author. 



