Parts of the hog

Fig. 12. - Parts of the hog. a, snout; b, ear: c, neck; d, jowl; e, shoulder; f, back; g, loin; h, rump; j, ham; k, side or ribs; I, flank; m, belly; n, fore flank; o, fore leg; p, hind leg (Cyclo. Amer. Agric.)

Class, Breeding Hogs General characters

Form. - Low-set, broad and deep; standing squarely on short and strong legs and feet; back slightly arched; body compact in male, of good length in female; under line approximately straight; scale medium to large, not greatly above average for the breed.

Quality. - General refinement of symmetrical and clean-cut features; bone clean and strong, moderately coarse in male, moderately fine in female; skin smooth; hair fine; head, neck, and legs short; shields in male not unduly coarse; breed characters pronounced.

Condition. - Strongly muscled and thickly fleshed, but not excessively fat; flesh firm, mellow, even, and smooth.

Constitution.— Generous and symmetrical development; lively carriage ; ample heart-girth, capacity of barrel and depth of flanks ; eyes full, bright, and clear; coat thick, smooth, and bright; absence of refinement to point of delicacy.

Sexuality. — Strongly marked. In males : Active carriage, aggressive disposition ; strength without grossness in head and legs ; neck arched and heavy ; snout broad; shoulders strong; shields present in mature animals; well developed sexual organs. In female : General refinement of features ; good length and depth in barrel; full number of well-placed and well-developed teats present; head lighter than in boar, neck narrower behind ears; good breadth in loin, hips, and rump.

Early maturity. — General refinement and compactness ; body large, extremities small; shortness of head, neck, and legs; amplitude of girth in chest, belly, and flanks.

Scale of points                                             Perfect

Score

1.   Age, estimated-------; corrected------2.   Scale, estimated weight-------lb.; corrected -------lb.; score according to age.................... 6

3.   Skin, smooth, mellow, and free from scurf......... 2

4.   Hair, thick, bright, smooth, fine, and uniformly distributed ; color and markings according to breed............. 2

5.   Temperament, aggressive in male ; gentle and quiet in female ... 2

6.   Snout, short and smooth, tapering from face to tip of nose; broad in

7.   Face, short, smooth, broad between eyes, dished according to breed; cheeks full; forehead high and wide........... 2

9.   Ears, medium or small, fine in texture, neatly attached, carriage ac10.   Jowl, full, smooth, firm, and neat............ 2

11.    Neck, wide, deep, short, and nicely arched, blending smoothly with shoulder; in male, heavy ; in female, finer behind the ears . . . 3

12.   Shoulder, broad, deep, full, and compact; heavier in male than in female, but shields not unduly coarse . . ......... 8

13.   Fore legs, short, straight, strong, squarely set, wide apart; pasterns short; feet strong; bone moderately coarse in male, moderately fine in female.................... 6

14.   Chest, deep, wide, and full; breast-bone advanced...... 8

15.   Back and loin, broad, strong, and slightly arched ; moderately short in male, moderately long in female ; thickly and evenly fleshed; ribs well sprung...................12

16.   Sides, deep, full, and smooth.............. 8

17.    Belly, wide ; under line approximately straight........ 3

18.    Udder (female), full number of well-developed and well-placed teats. Testicles (male), well-developed, both present and normally placed . 8

19.   Hind flank, low.................. 2

20.    Rump, long, broad, gradually rounding from loin to root of tail; thickly and evenly fleshed ; hips wide and smooth........ 6

21.   Hams, full, deep, and broad; fleshed well down to hocks .... 10

22.   Hind legs, short, straight, strong, squarely set, wide apart; pasterns short; feet strong; bone moderately coarse in male, moderately fine in female.................... 6

23.   Tail, tapering, medium-sized, or small...........1

Total..................... . 100

The fat-hog is peculiarly an American product. It is universal throughout the corn-belt. It is marked by extreme compactness and by very small development of bone and of waste parts. The hams and sides bring the highest prices, and these have been much developed. The tendency to lay on fat is very marked.