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Excerpt from Value of Present-Day Swine Types in Meeting Changed Consumer Demand The shoulder was cut off at a right angle to the body at the junc tion of the second and third thoracic vertebrae. The neck bone was removed in the usual manner. The picnic was cut off to sm; inch below the Shoulder blade and parallel with the brisket. The brisket and neck were trimmed off the picnic following the seam around to the neck seam and then cutting straight across. The loose lean on the inside of the picnic was trimmed off down to the fat layer. The clear plate was removed from the boston, leaving as little fat on the boston and as little lean on the clear plate as possible. Neither cut was trimmed further. The ham was removed by cutting on a line starting between the fourth and fifth sacral vertebrae (counting from the lumbar junction) About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

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