288 TYPES AND MARKET CLASSES OF LIVE STOCK 



The hair should be straight rather than curly, and should 

 be fine. A harsh, bristly coat is an evidence of coarseness. A 

 curly coat is objectionable because curly hair is usually coarser 

 than straight hair, and curly-coated hogs do not shed their coats 

 properly, which injures the appearance. A swirl or rose in the 

 hair on the back or rump detracts from the appearance, and is 

 objectionable for that reason. The hair should be abundant 

 and smooth, and should lie close to the skin. Such a coat affords 

 the most protection and adds to the attractiveness of appear- 

 ance. 



The quality of a fat-type hog is determined by the refine- 

 ment of the head, hair, and bone, smoothness of finish, and free- 



Fig. 90. Finished Barrows. 



Duroc-Jersey barrows that won Grand Championship on pen of five 

 barrows at the 1917 National Feeders' and Breeders' Show, Ft. Worth, Tex. 

 Average weight, 386 pounds; age, 12 months. Bred, fed, and exhibited by 

 the Texas A. & M. College. Note the excellent heads, arched backs, broad 

 tops, high finish, and uniformity of these hogs. 



dom from wrinkles and seams. The hog with quality has a 

 clean-cut, well-bred appearance that pleases not only the pro- 

 ducer and hog fancier, but also the butcher, because such a hog 

 yields a neat, tidy carcass that attracts buyers, and the cuts of 

 meat show a refined texture that is not to be found in the cuts 

 from a coarse, rough hog. 



The proper finish of a lard-type hog is secured by a high 

 degree of fattening, but the feeding should not be continued 



