EXERCISE 77 (Continued) 



is the approximate territory of each in the United States? At what age are pigs usually weaned, and at 

 about what weight? At what age and at what weight are hogs usually marketed? What are the 

 common diseases of swine in your locality, and how are some of the most important ones controlled ? 



References. Waters, H. J. Essentials of Agriculture, pp, 395-401. Ginn and Company. Day, G. E. 

 Productive Swine Husbandry, pp. 9-22. J. B. Lippincott Company. Plumb, C. S. Types and Breeds of 

 Farm Animals, pp. 467-554. Ginn and Company. Vaughan, H. W. Types and Market Classes of Live Stock, 

 pp. 237-256. R. G. Adams and Company. 



SCORE CARD FOR FAT, OR LARD, HOGS 



Scale of Points 



Score 



Possible ' Student's Corrected 



GENERAL APPEARANCE — 32 Points 



Weight : according to age 



Estimated Actual pounds 



Form : deep, broad, low, symmetrical, compact, standing squarely on legs 



Quality : bone clean ; hair silky ; skin fine 



Condition : deep, firm, even covering flesh, giving smooth finish . . . 



HEAD AND NECK — 6 Points 



Snout : medium to short, not coarse 



Eyes: full, mild, bright, large 



short ; cheeks, full ; without wrinkles 



fine, medium size ; soft, neatly attached 



strong, neat, broad, full to the shoulders 



thick, short, broad on top 



Face: 

 Ears: 

 Jowl : 

 Neck: 



FORE QUARTERS 

 Shoulders : broad, deep, full, smooth, compact on top . 



Breast : wide, roomy 



Leg : straight, short, strong, wide apart, well set . . . 

 Pasterns: strong, straight, upright 



11 Points 



BODY — 32 Points 



Chest : deep, broad, large girth 



Sides : full and smooth from hams to shoulders, close ribbed 

 Back : broad, straight, thickly and evenly fleshed .... 



Loin : wide, thick 



Belly : straight, wide 



Flank : even with underline 



HIND QUARTERS — 19 Points 



Hips : smooth 



Rump : long, wide, level, well filled out 



Hams : heavily fleshed, deep, wide, thick 



Legs: straight, short, strong, wide apart, well set 



Pasterns: strong, straight, upright 



10 



10 



2 

 3 

 10 



Total 



Fic. 1 26. A chart for teaching names of the parts of the hog Fig. 127. Outline for chart for teaching wholesale cuts of pork 



In Fig. 126, 1 denotes the snout; 2, eye; 3, face; 4, ear; 5, jowl; 6, neck; 7, shoulder; 8, foreleg; 9, hindlcg; 10, breast; 11, chestline; 

 12, back; 15, loin; 14, side; 15, tail; 16, fore flank; 17, hind flank; 18, hip; 19, rump; 20, belly; 21, ham; 22, stifle; 23, hock; 24, pas- 

 terns; 25, dewclaws; 26, foot. In Fig. 127, 1 represents the head ; 2, shoulder; 3, loin; 4, belly; 5, ham 



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