146 JUDGING SWINE 



spect are l)y no means stable. At some times the market 

 preferences are decidedly in favor of the hog weighing 

 200 pounds, and again in a short while the 400-pound 

 hog makes the top price, but as a rule it will be found 

 that the most profitable weight for selling is from 200 to 

 300 pounds. This fact meets the breeders' preferences 

 exactly, for he realizes that up to the attainment of this 

 weight his hogs have been making the most profitable 

 gain for him. The influences of the present market are 

 all directed towards the development of a rapidly matur- 

 mg hog that will be in smooth prime condition for the 

 butcher when it reaches about 250 pounds in live weight. 

 The hogs that fatten quickest and meet the butcher's re- 

 quirements for fat hogs are low, deep and wide in form. 

 They are compactly built, deep chested, long, and round- 

 ribbed, with straight top and bottom lines sustained by 

 standing squarely on strong and straight legs. Over these 

 parts there is a smoothness that is indicative of the proper 

 development of form and flesh. 



188. Quality — Fine Hair; Clean Bone.. The indi- 

 cations of quality are fine hair and comparatively light, 

 hard and clean looking bone. Fineness of parts in gen- 

 eral is an evidence of quality. Hogs with coarse bone, 

 coarse hair and hide are not the l)est breeders, and the 

 butcher does not like them because of the large percentage 

 of offal which they dress. In addition to being fine, the 

 hair should lie close to the body and the skin free from 

 undue roughness caused by scurf. 



189. Head — Short, Broad. The head of a hog that 

 will fatten readily is very similar in its relative portions 

 and parts to that of a steer, it should be comparatively 

 short and broad. The snout should be of medium length 

 with the face fine in features. 



