THE AMERICAN, OR LARD, TYPE OF PIG 687 



body as this, full and thick at the flanks, is associated with 

 the animal of easy fattening tendency. 



The fleshing and fattening quality of the pig is most important. 

 If an animal is well fleshed the back and loin, sides, shoulders, 

 rump, and hams will be uniformly covered with meat which will 

 feel mellow yet firm and not harsh and hard to the touch of the 

 hand. When fattened, the condition should be one of smoothness, 

 with uniformity and depth of covering, and firmness of touch. 

 The skin will be free of roughness or scurviness, and wrinkles 

 will be quite lacking. This smoothness of covering is equally 

 essential with the breeding or fat pig. Creases or seams are 

 most common about the head, jowl, shoulders, and sides, and 

 interfere with high-grade work in dressing the carcass at slaughter. 

 In the modern packing-house the pig's carcass, after scalding, is 

 scraped by mechanical device, and seams on the body necessitate 

 more handwork to follow the automatic scraping, which naturally 

 adds to the cost of preparing the carcass. In recent years much 

 emphasis has been laid on the importance of smoothness and 

 quality with pigs of all breeds. 



The hair of the pig indicates quality. A reasonable degree of 

 fineness is desirable, this being associated with animals that dress 

 out well in killing. Large, coarse bristles go with heavy joints 

 and much bone and offal. Curly hair is often seen on the pig, 

 but straight coats are popular, while curly ones are not. The 

 hair should not only be of good quality but also of a fair degree 

 of abundance. Boars generally have heavier, stronger hair than 

 sows, and it is much coarser and longer over the upper part of 

 the spine than elsewhere. This is very marked in the wild boar. 



The temperament of the lard type of pig is usually quiet and docile. 

 Among individuals of the same breed those which flesh up most 

 readily and respond best to feeding are those of the most quiet 

 temperament. Even though a quiet temperament and good dis- 

 position are highly desirable, it is important that the pig be 

 lively and active, ready to forage if necessary, and by its habits 

 promoting vigor and health. It is doubtless true also that the 

 American breeds of swine differ to some extent in disposition 

 and easy-feeding quality. The Poland-China, for example, is 

 notable for its quiet and phlegmatic habits. As feeding progresses 



