. Pork-production . Swine. Plate IX. — Above, Location of wholesale cuts of lard hog. 1. Head; 2. Shoulder; 3. Loin; 4. Belly; 5. Ham; below, Points of the hog; 1. Snout; 2. Eyes; 3. Face; 4. Ears; 5. Jowl; 6. Neck; 8. Foreleg; 9. Hindleg; 10. Breast; 11. Chest line; 12. Back; 13. Loin; 14. Side; 15. Tail; 16. Fore flank; 17. Hind flank; 18. Fore arm; 19. Rump; 20. Belly; 21. Ham; 22. Stifle; 23. Hock; 24. Pastern; 25. Dewclaw; 26. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of the
. Pork-production . Swine. Plate IX. — Above, Location of wholesale cuts of lard hog. 1. Head; 2. Shoulder; 3. Loin; 4. Belly; 5. Ham; below, Points of the hog; 1. Snout; 2. Eyes; 3. Face; 4. Ears; 5. Jowl; 6. Neck; 8. Foreleg; 9. Hindleg; 10. Breast; 11. Chest line; 12. Back; 13. Loin; 14. Side; 15. Tail; 16. Fore flank; 17. Hind flank; 18. Fore arm; 19. Rump; 20. Belly; 21. Ham; 22. Stifle; 23. Hock; 24. Pastern; 25. Dewclaw; 26. 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 Smith, William Wesley, 1878-; Craig, Robert Alexander, 1872-. New York : Macmillan
Size: 2065px × 1210px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1920, bookpublishernewyo, bookyear1920
