. Southern pork production. ssible. Deep fleshing is most to bedesired. In addition, it is desirable that the back beshort, as the tendency with too long a back is to breakdown in the top-line. The Rihs should be deep and well covered, with deep,long sides that will cut out a good strip of bacon or fatbellies. With a well-sprung rib, more space is offeredfor the deposition of high-priced meats. The Loin is that portion lying between the rear edgeof the back and the hams. It has no ribs below it otherthan the short, floating ribs of the lumbar vertebrae, andit consists largely of heavy muscles,
. Southern pork production. ssible. Deep fleshing is most to bedesired. In addition, it is desirable that the back beshort, as the tendency with too long a back is to breakdown in the top-line. The Rihs should be deep and well covered, with deep,long sides that will cut out a good strip of bacon or fatbellies. With a well-sprung rib, more space is offeredfor the deposition of high-priced meats. The Loin is that portion lying between the rear edgeof the back and the hams. It has no ribs below it otherthan the short, floating ribs of the lumbar vertebrae, andit consists largely of heavy muscles, which makes it cutsome of the highest-priced meats. Especially should themuscling and fleshing of this part be the heaviest. The 90 SOUTHERN PORK PRODUCTION muscles of this part are used but little, which makes ittender. The Hams, above all else, should have the maximumof development. They should possess great length,depth and w^idth. The general v^idth of the body shouldcontinue into the hams. The depth should continue to. The body of the fat hog is judged largely from the sideview. Courtesy B. P. Folk of North Carolina. the hocks, giving a square appearance there instead ofthe usual cat-ham effect. By length w^e refer to thedimensions of the ham lengthwise of the hogs is this likely to be deficient in the region ofthe flank. The Feet and Legs should be strong enough to main-tain the weight of the body; they should be placedsquarely on the four corners of the hogs body, andshould be straight and short. Fineness of bone andsmoothness of joints are indicative of quality, while rough,heavy-boned legs and joints indicate a lack of hogs that have to graze and make their own living JUDGING SWINE 91 there is a strong tendency for them to break down in thepastern joints under market weight. Strong, short,straight pasterns are, therefore, to be sought after. The Body shoukl be compact, low-set and broad, asthis is indicative of a high dressing per cent. Es
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