320 



Types and Market Classes of Live Stock 



flabbiness in fleshing along the belly. The flanks should be well let 

 down. The hog should be uniform in his width and uniform in his 

 depth, showing no tendency to taper in width and to be heavy in 

 shoulders and light in hams. 



When a view is taken directly down upon the top of the hog he 

 should show good width and marked uniformity of width throughout. 

 His top from shoulders to tail should be nicely rounded over from side 

 to side without any tendency to be ridgy or peaked. His sides should 

 be well filled out so that they are even with the shoulders and hams, 

 indicating good condition and insuring smoothness and evenness in 

 form. He should be very smooth in both form and fleshing, and should 



Fig. 115. — Excellent type in the fat barrow. Champion Poland-China barrow 

 and reserve grand champion at the 1922 International. Bred, fed, and exhibited 

 by Iowa State College. Lame at time photograph was taken, but he shows excellent 

 form, condition, and smoothness, good quality, and exceptionally good top line, side, 

 ham, and pasterns. He stands at the right end of the line in Fig. 119. 



show refinement of head, ear, coat, and skin. He should have bone of 

 medium size, free from any roughness and coarseness and also free 

 from over-refinement and weakness. His legs should be straight and 

 he should be active and should show good style. The lard hog is 

 milder and more quiet in disposition than the bacon hog, but a sluggish, 

 inactive hog is objectionable. Lard hogs should be fairly active. 

 This makes them better grazers, insures exercise, and helps to develop 

 heart and lung capacity and strength of feet and legs. Too frequently 



