. Productive swine husbandry. Swine. TYPES OF SWINE 17 The shoulder of the haeoii Img is smnewhat njiright, making tiio animal ciimparati\-cly short from the liack of the shoulder to the snout, hut hjiig from the hack of the shonhier to the rump. The shoulder is a cheap part, and, thereftuv, shduld he rather light. It should 1)0 very compact over the top, should l>e no. Fiu. 7.—Rear view of pig of bacon t\-pe, showing the neat, smooth, tapering ham desired in the bacon hog. wider than the back, aiid should blend smoothly into the body at all points. The hacli carries the most valiuible meat
. Productive swine husbandry. Swine. TYPES OF SWINE 17 The shoulder of the haeoii Img is smnewhat njiright, making tiio animal ciimparati\-cly short from the liack of the shoulder to the snout, hut hjiig from the hack of the shonhier to the rump. The shoulder is a cheap part, and, thereftuv, shduld he rather light. It should 1)0 very compact over the top, should l>e no. Fiu. 7.—Rear view of pig of bacon t\-pe, showing the neat, smooth, tapering ham desired in the bacon hog. wider than the back, aiid should blend smoothly into the body at all points. The hacli carries the most valiuible meat, but it should not be wide, because a wide ))ack invarial;)ly carries too much fat for a Wiltshire side. It should possess medium Avidth, and should carry its width evenly throughout. The top line shoidd be slightly arched, the liighcst ])oint being over the loin. The loin is the most valuable cut in a AViltshire side, and 2. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Day, George E. , 1863-. Philadelphia & London, J. B. Lippincott Company
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Keywords: ., bookcentury1900, bookdecade1910, bookpublisherphila, bookyear1915
