210 



BEGINNINGS IN ANIMAL HUSBANDRY 



Fig. 130. A Chester White boar showing 

 coarseness of hair. Photograph by the 

 author. 



the body. For this reason, many breeders and feeders are 

 looking for a hog that has plenty of size and bone, without 

 coarseness. In passing judgment on animals of this class, 

 one must be mindful to secure as much size as possible, con- 

 sistent with quality. A 

 large head for the body, 

 with coarse, thick ears, 

 also indicates inferior 

 quality. Many young 

 hogs are too small and 

 refined for their age, and 

 never mature into ani- 

 mals of enough feeding 

 or breeding capacity. 

 Therefore excess of re- 

 finement is to be avoided. 



The weight and size of the hog depend naturally on the 

 age and breeding. In the general market, 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. However, the market 

 demands different hogs for different uses, so that all market 

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

 and purpose. For this reason, a criticism regarding weight 

 should take into consideration the special purpose involved. 

 At 12 months of age, when fairly well fed, a fat hog should 

 weigh from 300 to 350 pounds. 



The condition of the hog refers to its covering of flesh. 

 This should be uniform and smooth, no matter what the pur- 

 pose of the animal. One common defect, more especially of 

 the lard type, is the prevalence of seams, or creases, on the 

 body. These are particularly noticeable about the neck and 

 the fleshy part under the jaws, known as the jowl, and 



