TYPES AND MARKET CLASSES OF LIVE STOCK 289 



long enough to give the hog a soft, flabby covering. When 

 handled along the back, below the shoulders, and at the lower 

 border of the hams, the fleshing should be rather firm instead 

 of soft as is often the case, especially in some breeds. Some hogs 

 become lumpy in their covering of fat, which is objectionable. 

 When the fattening has proceeded far enough to round out the 

 lines of the animal and give him a smooth, springy, mellow 

 covering of flesh, he is in just the right condition to meet with 

 most favor from the butcher. 



The temperament of the fat-type hog is quite different from 

 that of the bacon hog, being less active and more inclined to 

 quietness, lying down, and the taking on of fat. Ideas as to 

 what is most desirable in the temperament of this type of swine 

 are tending somewhat away from the one formerly in favor, 

 namely, that a hog should eat and lie down, and that a minimum 

 of exercise is conducive to greatest economy in pork production. 

 Many producers are now coming to believe that better results 

 are secured if the hog is disposed by temperament to take con- 

 siderable exercise, especially during the growing period; they are 

 selecting more active hogs for breeding, and are managing their 

 young stock in such a way as to induce them to take a large 

 amount of exercise. This results in growthy pigs of robust 

 constitution and lessens the danger of disease. Exercise also 

 develops the muscles and strengthens the pasterns and legs. 

 Notwithstanding this present-day tendency to select a more 

 active hog than in the past, there must always be considerable 

 difference between the fat type and bacon type in this respect, 

 the former being more quiet, slower in movements, and having 

 much greater natural aptitude to fatten. 



The weight for age is an important consideration because 

 it is a measure of the profit-making ability of the hog. Pigs 

 weighing over 150 pounds, fattened for the market, should have 

 at least one pound of weight for every day of their age. On this 

 basis, a pig six months old should weigh not less than 180 pounds. 

 It is not unreasonable to fix the standard of weight for fat hogs 

 six months old at 200 pounds; nine months, 300 pounds; twelve 

 months, 400 pounds. Hogs are matured at about twenty-four 

 months of age. Mature boars in high condition should weigh 

 800 pounds or over; sows, 600 pounds or over. The average 

 weight of hogs received at the large markets at the present time 

 is about 225 pounds. Hog growers are agreed that weights 

 from 200 to 275 pounds for market hogs are most profitable. 



