ANIMAL TYPE AND ITS IMPORTANCE 119 



are some fine-wooled sheep that might properly be classed 

 as dual-purpose in type, only not much attempt is being made 

 to establish such a class. 



The lard hog type is the one most familiar to Americans. 

 In fair condition of flesh, this hog is noticeable for his com- 

 pact form, width of back, depth of body, and thickness from 

 breast to hams. Fattened heavily, these hogs sometimes 

 cause one to wonder how such a weight and wealth of flesh 

 can be supported on four small legs. From this broad, 

 smooth, deeply-covered back may be taken thick layers 

 of fat, from which lard is made. This feature of heavy fat 

 production explains why this is called the lard type. 



The bacon hog type impresses one as having considerable 

 length of body, with a narrowness all through, quite in con- 

 trast with the lardy sort. This type should have a long, 

 smooth, deep side to the body, for it is from this part that 

 bacon is obtained. As this hog does not fatten so heavily as 

 the lard type, it produces the best kind of meat for bacon, 

 hence is called the bacon type. 



The grouping of live stock on the market into classes, was 

 the final result of the development of the modern live-stock 

 trade. As the population grew, the demand for variety and 

 for special purposes increased as never before. There were 

 new uses for horses, and meat animals were sold for 

 a much greater variety of needs than used to be thought 

 possible. So today, we find in the big markets that all types 

 of live stock are grouped into different commercial classes, 

 and then each class is graded according to its merit. For 

 example, here we have the beef type, and within this a num- 

 ber of different classes. One class, known in the larger stock 

 yards as beef cattle, is considered fattened and finished for 

 the butcher, being ready for killing. Another class, known 

 as stackers and feeders, is sold to go back to the farms for 



