THE JUDGING OF SWINE 417 



trim, and give evidence of the least amount of offal. A 

 straight, trim line from front to hind flank is desirable. 



The general appearance of the bacon type is that of a 

 narrow, long-bodied, smooth-sided, long-legged hog, not too 

 fat in any portion. The excessive length of leg, which often 

 prevails, is to be criticised; otherwise these features of con- 

 formation are very desirable and should be maintained. 



AMONG OTHER THINGS, THINK ABOUT 



1. Quality as an inii)ortant feature of the hog. 



2. The occurrence of seams, or creases, and why objectionable. 



3. The pasterns, past and present. 



4. The five features most highly I'ated in the scale of points. 



5. The "shield" and its significance. 



6. The relation of breast to shoulder and constitution. 



7. Where the most important "cuts" are found in the carcass. 



8. Differences between breeding stock; and that for the butcher. 



9. The meaning of Ijacon type. 



10. Relation of bacon form to offal. 



SOME NEIGHBORHOOD INVESTIGATIONS 



11. Place on a township map the locations of market feeders of 



hogs. 



12. Do feeders breed or purchase the stock fed? 



1.3. What attention is given to quality l^y men buying hogs? 



14. Does the lard or the bacon type prevail in your locality? 



15. Bring to class a score-card record of some animal in the home 



herd. 



16. Organize a local swine-judging contest. 



