270 LABORATORY MANUAL OF AGRICULTURE 



card. Have in your mind a picture of the ideal fat hog. An 

 idea of an ideal hog may be obtained by studying pictures 

 of winners at the International Live Stock Show or by ob- 

 serving good individual specimens. The standard score on 

 the score card refers to an ideal animal. In judging each 

 point record the number of points that the animal falls 

 below the ideal. The accompanying photograph, Fig. 21, 

 shows the location of the points described on the score card 

 that should be observed in judging a fat hog. 



General Appearance 30 Per Cent. The general appear- 

 ance of the fat hog is determined by the weight, form, quality, 

 and covering of the animal. The weight of the hog will 

 vary with age. Record your estimate of the weight of the 

 hog. If possible, weigh the hog and record its actual weight. 

 The best weight at which to market the fat hog varies with 

 the demand and the supply of the market. As a rule fat 

 hogs weighing from 200 to 300 pounds are the most profit- 

 able for selling. 



The fat hog should be compactly built, round ribbed, 

 and deep chested. Good quality is indicated by smooth, 

 fine hair, clean, strong bone, and a general appearance of 

 refinement. 



Head and Neck 8 Per Cent. The head and neck of the 

 fat hog have very little commercial value. In fact this 

 portion of the animal is nearly all waste to the butcher. The 

 head of the hog, however, shows character and feeding 

 capacity. A broad head and a short neck are desirable 

 because they are usually associated with feeding capacity, 

 broad back, and heavy hams. 



Forequarters 12 Per Cent. The most important part of the 



