. Pork-production . Swine. Plate VIII. — Above, Champion pen Duroc-Jersey barrows, International 1918; below, 1. Carcass of a model bacon hog. (Bull. 10, Dept. of Agr., Dominion of Canada.) 2. Number 1 Wiltshire side (Bull. 10, Dept. of Agr., Dominion of Canada); 3. Pork cuts, lard hog (Bull. 147, 111. Exp. Sta.); 1. Long-cut ham; 2. Loin; 3. Belly; 4. Picnicbutt; 5. Boston butt; 6. Jowl; 7. Hock; 8. Fat back; 9. Clear plate; 2, 8. Back; 2, 3, 8. Side; 4, 7. Picnic shoulder; 5, 9. Shoulder butt; 8, 9. Long fat back; 4, 5, 7, 9. Rough Please note that these images are extracted from
. Pork-production . Swine. Plate VIII. — Above, Champion pen Duroc-Jersey barrows, International 1918; below, 1. Carcass of a model bacon hog. (Bull. 10, Dept. of Agr., Dominion of Canada.) 2. Number 1 Wiltshire side (Bull. 10, Dept. of Agr., Dominion of Canada); 3. Pork cuts, lard hog (Bull. 147, 111. Exp. Sta.); 1. Long-cut ham; 2. Loin; 3. Belly; 4. Picnicbutt; 5. Boston butt; 6. Jowl; 7. Hock; 8. Fat back; 9. Clear plate; 2, 8. Back; 2, 3, 8. Side; 4, 7. Picnic shoulder; 5, 9. Shoulder butt; 8, 9. Long fat back; 4, 5, 7, 9. Rough 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: 1817px × 1375px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1920, bookpublishernewyo, bookyear1920
