220 BEGINNINGS IN ANIMAL HUSBANDRY 



features of conformation are very desirable and should 

 be maintained. 



AMONG OTHER THINGS, THINK ABOUT 



1. Quality as an important feature of the hog. 



2. The occurrence of seams, or creases, and why objectionable. 



3. The pasterns, past and present. 



4. The five features most highly rated in the scale of points. 



5. The "shield" and its significance. 



6. The relation of breast to shoulder and constitution. 



7. Where the most important "cuts" are found in the carcass. 



8. Differences between breeding stock and that for the butcher. 



9. The meaning of bacon type. 



10. Relation of bacon form to offal. 



SOME NEIGHBORHOOD INVESTIGATIONS 



11. Place on a township map the locations of market feeders of 

 hogs. 



12. Do feeders breed or purchase the stock fed? 



13. What attention is given to quality by men buying hogs? 



14. Does the lard or the bacon type prevail in your locality? 



15. Bring to class a score-card record of some animal in the home 

 herd. 



16. Organize a local swine-judging contest. 



