CHAPTER XII 



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 che mar- 

 ket. Therefore the study of the lard type should receive 

 most attention. There are, however, with each type or 

 breed of hogs, certain things in common to be especially 

 desired. Some of these are the following. 



Quality in hogs, as in all other animals, is of great impor- 

 tance. This is shown in the condition of the hair, the size 

 of bone, and the develop- 

 ment of the head. There 

 should be a plentiful coat 

 of hair that is neither very 

 fine nor very coarse. If too 

 fine, lack of constitutional 

 vigor is indicated; but if 

 the reverse, with heavy 

 bristles along the back, Fig 129 A Chester white boar> 

 then a coarse-grained, low- ^J 8 quality - phot g ra P h b ^ the 

 grade of killing hog may be 



expected. The quality of the hair is an index to the quality 

 of bone. Coarse hair naturally goes with coarse bone. Among 

 experienced swine breeders, a bone of fair size, yet not coarse, 

 is especially desired. The well-fattened hog requires strong 

 bones to support the heavy body weight. A common criti- 

 cism today is that of too small a bone and poor support of 



