246 IOWA DEPARTMENT OF AGRICULTURE. 



of waste, bone, etc., of the other, brought $2 to $5.75 per hundred weight, 

 according to condition. 



Years ago the Poland China was too large and coarse. I well remember 

 my father's first Poland China, "Prince Bismarck," whose pedigree was 

 written on a sheet of letter paper and signed by A. C. Moore before there 

 was any record association or printed form. When he come to be 

 slaughtered no hogshead could be found big enough in which to scald 

 him, and he was wrapped in blankets saturated with scalding water 

 till the hair would slip. 



Then came the "ivory bones" Poland China, with very little bone, 

 until the extreme fine bone was worse than the extremely coarse bone 

 had been, especially on the prairies, with no wood lots for the hogs, and 

 pastures inadequate by reason of high-priced fencing. 



Now why the demand for a stronger bone and back if our breeders 

 are producing hogs of 600 to 800 pounds each at maturity, with very few. 

 weighing less than 400 when mature and put in marketable flesh, when 

 the market likes best a young hog of less than half the weight? 



Is it because coarser bone or bigger joints indicate more vigor, activ- 

 ity, or response to good care? Does better bone mean more of it and a 

 consequent lowering in price on foot? Does it promise better milking 

 qualities in the sows or more sagacity and carefulness with their young? 

 Does it indicate greater prolificriess? 



If you were looking for a milk cow, a vigorous horse or easy feeder 

 in any animal line, would you select the heaviest bone? I prefer the 

 medium bone, held tightly in place by strong muscles produced by a 

 balanced ration, plenty of exercise and good breeding. 



If by stronger back is meant a back more arched to sustain weight 

 like the span of a steel bridge, I think the farmer and feeder are not 

 demanding it. Any ordinary farm or feed lot will disclose too many 

 backs whose one dimension is length and predominant quality is strength. 

 Many of these can be made "stronger" on the market by laying on flesh 

 with feed, but I note farmers at over five hundred breeders' sales I have 

 attended and studied have a decided preference for wide, level backs over 

 "fishbacks." Breeders and their customers are now on the right track 

 mostly. 



Take each your preferences, do your best with it, keep the best, for 

 none are too good. Consign to the block every one weak in bone which 

 may result in improper conditions. Don't let any narrow backed stock 

 get away from your herd for breeding purposes. Attempt to supply the 

 successful man, and don't change your herd and your plans because some 

 unsuccessful one has time and energy to demand black or blue roses. 



What kind of back should the beginning breeder produce? The wide, 

 even back, as wide as shoulders and hams, full to a straight edge in loin 

 and behind shoulders. The harmonious judgment of leading breeders and 

 exhibitors as expressed in the score and detailed descriptions of the 

 National Association of Expert Judges of Swine, and exemplified at lead- 

 ing shows, favors the level or slightly arched back. Note that the 

 level back comes before the slightly arched back, and the "hoop" back 

 is not commended. It is almost always a narrow one. 



