Judging 417 



should be preferred which gives promise by her size and 

 form to develop into a large, smooth, roomy sow at 

 maturity. To obtain this type the mistake should not 

 be made of selecting the short, thick, fine-boned kind. 

 The short, chubby gilt which possesses the form and 

 finish of a mature sow rarely develops into the type the 

 breeder desires. To obtain the kind which will grow 

 out well, preference should be given to those which appear 

 a trifle leggy and which are large for their age. It is of 

 great importance also that they be strong in the back, 

 of good length, possess prominent well-placed teats, and 

 be squarely placed on straight legs of ample bone. With 

 these all the depth, spring of rib, and quality possible 

 should be secured. 



JUDGING FEEDERS 



The most important point in the selection of feeder pigs 

 is to have them healthy, vigorous, and free from any 

 contagious disease. Pigs which have passed through 

 stock-yards, although vaccinated against cholera, are a 

 greater risk than pigs which have never been shipped. 

 Pigs which cough much, have rough coats or mattery 

 eyes, or are gaunt and listless in appearance should also 

 be looked on with suspicion (see Chapter XX) . A knowl- 

 edge of the conditions of sanitation and methods of 

 feeding employed on the farm where the pigs were pro- 

 duced is necessary in order to judge accurately their 

 probable health and feeding qualities. 



A second important point is to get the pigs as uniform 

 as possible in age, weight, condition, previous feeding, 

 color, and type. Similarity of color usually means 

 similarity of breeding and hence uniformity in the result- 

 ing features of type and early maturity. A load of pigs 



2E 



