EXERCISE 66 

 JUDGING FAT HOGS 



Object. To study the hog and observe those factors that 

 affect its quality and worth. 



Explanation. There are two general classes of hogs, 

 commonly sold on the market, the fat or lard hog and the 

 bacon hog. The lard or fat hog is short legged, broad, and 

 of medium length. It fattens easily and is used on the 

 market for making lard, supplying hams and shoulders, and 

 furnishing cheap side meat. The bacon hog is long, deep, 

 and narrow in body, has long legs, and is used chiefly for the 

 production of bacon. 



The fat hog is best suited to the north central United 

 States because of the abundance of corn in this region and 

 the ability of the fat hog to fatten rapidly on this food. In 

 some of the northern states of the United States and in 

 Canada the bacon hog is generally produced. 



The fat hog that is in greatest demand is the one that will 

 dress the largest percentage of good salable meat. It sup- 

 plies the demand for good hams and shoulders, and furnishes 

 a large amount of lard. 



Equipment. A good fat hog. 



Directions. Examine the animal carefully and estimate 

 the value of each point given on the accompanying score 



268 



