CHAPTER XXXIV 



THE JUDGING OF SWINE 



Two distinct market types of hogs exist in America, the 

 lard and the bacon. The lard type prevails in all those sec- 

 tions of North America where corn is an important farm 

 crop. In fact, the bacon type is produced in but a small 

 way in this country, and comparatively few are found in the 

 market. The study of the lard type should, therefore, re- 

 ceive most attention. 



A score card for the fat hog may be used in general prac- 

 tice for either 

 pure-bred or 

 grade animals. 

 The following 

 scale of points is 

 given discussion 

 in the order of its 

 arrangement. 



The weight 

 and size of the 

 hog depend nat- 

 urally on the age 

 and breeding. In 

 the general mar- 

 ket, animals that 

 weigh about 250 pounds are most satisfactory for slaughter. 

 The average weight of the millions of hogs sold in Chicago 

 stock yards is about 225 pounds. The market demands dif- 

 ferent hogs for different uses, however, so that all market 

 hogs are sorted somewhat on the basis of weight, condition, 

 and purpose. For this reason, a criticism regarding weight 



404 



Figure 183. Two types of pigs, bacon on left and lard 

 on right. Note difference in thickness. Photograph 

 by the author. 



