THE JUDOING OF SWINE 



413 



of hams is of prime importance; for, if laclcing here, they 

 will be deficient in the amount of flesh carried. 



From one side, the rump should be long on top, level 

 rather than steep, and long also from hip to hock. A very 

 steep rump is often seen, with the legs carried under the 

 body, thus furnishing a weak support. The steep rump does 

 not allow a good position of legs. Side or rear view should 

 show a very meaty ham, somewhat bulging in its lower part. 

 Smoothness of covering of ham is important, as wrinkles 

 and uneven condition injure the value in the meat trade. 



The legs of the hog, as viewed in front, at one side, and 

 from behind, should be short and straight, and not coarse 

 of bone. The 

 front legs some- 

 times nearly 

 touch at the 

 knees, giving 

 what is termed a 

 buck-kneed 

 effect. This usu- 

 ally accompanies 

 the narrow chest. 

 The hind legs 

 frequently are 

 close together at 

 the hocks with the feet widely spread below the body. Such 

 a position usually goes with a narrow thigh, or ham. Pasterns 

 and feet have already been discussed in this chapter, and 

 need not be referred to again, except to emphasize the correct 

 position of these parts as most important in supporting a 

 heavy-weight body. 



In judging breeding stock of the lard type, the same 

 general features are to be considered, making exceptions for 

 sex character and a leaner condition. The mature male 

 requires a head showing great vigor and masculinity, with 



Figure 192.- 



-A good leg attitude of the liog. 

 graph by the author. 



Photo- 



