. Judging farm animals . Livestock. 540 JUDGING FARM ANIMALS the part enclosing the vital organs, should be relatively thick and deep. No depressions back of the shoulders, or hollow or tucked-up flanks should be seen. A full, firm- fleshed flank is essentially associated with constitutional vigor and a good side of bacon as well. The helly, though fur- nishing some of the cheapest meat, should be neat and trim, thicker in its flesh- ing here than in the lard type, and quite lacking in flabby condition or shrinkage about the flanks. Paunchiness or flabby condition of the belly should meet with
. Judging farm animals . Livestock. 540 JUDGING FARM ANIMALS the part enclosing the vital organs, should be relatively thick and deep. No depressions back of the shoulders, or hollow or tucked-up flanks should be seen. A full, firm- fleshed flank is essentially associated with constitutional vigor and a good side of bacon as well. The helly, though fur- nishing some of the cheapest meat, should be neat and trim, thicker in its flesh- ing here than in the lard type, and quite lacking in flabby condition or shrinkage about the flanks. Paunchiness or flabby condition of the belly should meet with distinct disfavor. The hindquar- ters of the bacon hog involve hips, rump, h,a m s and legs. The rump should be long, of the same width as the back, be carried level rather than droopy, and be slightly rounded over the top from one side to the other. The flat-topped, broad rump is likely to carry too much fat. The hips should not be wider apart than the width of the back, and should be smoothly covered. The hams, also called the gammons by some British authorities, have a shape very distinctive to this type of hog. They should exhibit much less thickness and fullness than does the ham of the lard type, being more split up between, showing com- paratively little twist, yet having a long, smooth muscle of firm appearance, fleshing neatly and completely about the lower thigh quite to the hock. The pared-off lower thigh is easily seen from either one side or behind. A comparison. Fig. 295.—"A comparison of the hind ends of lard and bacon types of hogs brings out in sharp contrast the difference in thickness of hams, as well as spread and height between the ;. 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 Plumb, Charles S. (Charles Sumner), 1860-1939. New York : Orange Judd Company
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