Part C. Hogs. 



INTRODUCTION. Among the various breeds of hogs two extremes of type are readily 

 recognized — the lard type and the bacon type. The lard type, which apparently makes excel- 

 lent use of a very concentrated diet such as corn, has always been the dominant hog in the 

 corn belt. This hog furnishes good hams and shoulders, bacon of fair quality, and a relatively 

 large amount of lard. The bacon type of hog is apparently better fitted to do well on the less 

 concentrated diet characteristic of regions which grow little or no corn. Hogs of this type are 

 noted for the superior quality of their bacon. 



DIRECTIONS. 1. 



by the following form: 



Make a comparison of the lard and bacon types of hogs as suggested 



Types of Hogs 



Lard 



Bacon 



Form (Rangy — blocky) 



Fleshing (Relative depth).., 



Head (Relative size) 



Neck (Relative length) 



Neck (Relative thickness)... 

 Jowl (Relative fullness) .... 



Legs (Relative length) 



Underline (Relative height). 



Body (Relative depth) 



Body (Relative length) 



Body (Relative width) 

 Hams (Full— thin) .. . 



2. In your opinion what has brought about the different types of hogs? 



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