342 



TYPES AND MARKET CLASSES OF LIVE STOCK 



thus making the legs weak and greatly lessening the usefulness 

 of the animal. Proper feed during the growing period and 

 sufficient exercise are other factors which have much to do with 

 the strength of feet and legs. Sickled hind legs, bowed-out 

 hocks, inbent knees, and other deformities should be avoided, 

 particularly in selecting a boar. 



6. A reasonable degree of quality, as indicated by smooth- 

 ness of form and flesh and by trimness of appearance, is some- 

 thing of an evidence of good breeding and must be shown in 

 breeding stock if it is to be shown in their pigs on the market. 

 The butcher desires a very high degree of quality and refine- 



Fig. 107. Good Type in the Breeding Sow. 



Hampshire sow, Gloria 2d., Champion at the Iowa State Fair in 1914. 

 Owned by Mr. Russell Yates, Palo, la. 



ment in head, ear, hide, hair, bone, and fleshing, but does not 

 pay enough premium for it to justify the producer in emphasiz- 

 ing quality too strongly. As pointed out near the end of the 

 preceding chapter, the value of a hog on the market is deter- 

 mined very largely by his weight, without much regard to fat- 

 ness and quality. However, a fair degree of quality is char- 

 acteristic of the easy-feeding, quick-maturing hog. The breeder 

 should select for as much quality in breeding stock as may be 

 had without sacrifice of proper size, constitution, and strength 

 of bone. 



