TYPES AND MARKET CLASSES OF LIVE STOCK 283 



of a new type, and this work has been so well done as to give us 

 a clear title to the distinction of leading the world in swine 

 breeding and in pork production. 



Our conditions demand a type of swine possessing a mod- 

 erate degree of compactness of form, great breadth of back, 

 much fullness of ham, medium shortness of leg, rapid and heavy 

 fattening qualities, and quickness of maturity. Such a type 

 has been developed and maintained by American swine breeders. 

 On account of its heavy and easy fattening qualities, it is com- 

 monly referred to as the lard-type hog. Its ability to assimilate 

 the carbohydrates of corn and build up a valuable fat from which 

 lard is made has played no small part in the rapid development 

 of American agriculture and in the prosperity of our farmers. 

 "King Corn and the American Hog" have always constituted 

 an invincible combination, creating a channel of disposal for the 

 former in the early days when there was a great surplus of that 

 food stuff, and supplying the people of this country with highly 

 palatable and nutritious meat at a moderate price. 



The following description applies particularly to the fat 

 barrow raised and fattened for the market. The type desired 

 in lard hogs for breeding purposes is described in Chapter 

 XXVI. 



The general appearance of the lard-type hog fattened for 

 the market embodies a broad, deep, fairly compact, and rather 

 short-legged conformation, together with great smoothness. 

 Both the head and neck are short and wide, the top is very broad 

 and slightly arched, the sides are deep, and the hams are massive. 

 As viewed from the side the lard-type hog shows great depth of 

 body, moderate length, a slightly arched top line from head to 

 tail, and a straight underline that tends to be rather close to 

 the ground. He should be as deep in front as behind, in other 

 words, symmetrical. When viewed from behind, the hams 

 show great breadth or thickness, not only at the top but also 

 at the lower part just above the hocks. When a view is taken 

 directly down upon the top of the hog, he should exhibit great 

 width at all points along the top from shoulders to tail. The 

 shoulders should not be wider than the rest of the hog, nor 

 should the hog taper in width from front to rear, but be uni- 

 formly very wide from one end to the other, thus presenting a 

 balanced or symmetrical conformation and increasing the value 

 of the carcass. Much quality should be shown in head, ear, 

 coat, skin, smoothness of form, and fineness and smoothness 



