278 LIVE-STOCK JUDGING 



reason, the butcher hog is less apt to be overdone than 

 the butcher steer. Show hogs do manifest an overripe 

 condition sometimes by " slipping " just back of the shoul- 

 ders, having their sides break in folds, wrinkles or creases, 

 or their flesh become too hard or too soft. 



290. Feeding hogs. On account of the prolificacy 

 of the sow, the rapid growth and early marketing age of 

 the pigs, and the danger of cholera involved in shipping 

 hogs about, there is no such thing on the market as a 

 feeding hog. The feeders of hogs either breed their own 

 or secure them in their immediate vicinity. Since hogs, 

 as a class, make so much greater proportionate gains on a 

 unit of feed consumed than cattle or sheep do, less 

 consideration is given to the type fed. There is, however, 

 a great difference in the economy with which gains are 

 made in the different individuals, as well as in the character 

 of the carcass when finished. The type that feeds best is 

 of the same general form that is required by the butcher, 

 namely, low, wide and deep, early, rapid and economic 

 production being as closely correlated with this form 

 as are desirable killing qualities. The feeding hog should 

 also possess quality to insure against growing a wasteful 

 carcass, although he should not appear trim, but should 

 show his feeding capacity by being habitually full; con- 

 stitution, as evidenced by a deep and full forerib ; and a 

 feeding temperament. A leggy, long-headed, narrow, 

 flat-sided, light-hammed and wild-eyed hog will be unprofit- 

 able both to his feeder in the making and to the butcher 

 when he is finally finished. 



THE BACON HOG 



The entire dressed carcass of this hog is cured into bacon 

 which, therefore, is the sole product of hogs of this type. 



