Types and Market Classes of Live Stock 



325 



and at the lower border of the hams, the fleshing should be firm instead 

 of soft as is often the case, especially in some breeds. Some hogs be- 

 come lumpy in their covering of fat, which is objectionable. When the 

 fattening has proceeded far enough to round out the lines of the animal 

 and give him a smooth, springy, mellow covering of flesh, he is in the 

 right condition to meet with most favor from the butcher, and, as a 

 rule, this degree of finish is most profitable to the producer. 



The temperament of the lard-type hog is quite different from that 

 of the bacon hog, being less active and more inclined to quietness, 

 lying down, and the taking on of fat. Ideas as to what is most desirable 



Fig. 118. — Some essentials in type well illustrated. Duroc-Jersey barrow 

 shown by the University of Minnesota, second in class to the grand champion at the 

 1922 International. Remarkably good in top line, bone, pasterns, feet, head, neck, 

 shoulders, and smoothness. Lacking somewhat in depth of body and condition 

 because he could not be given a full feed without making him too heavy for showing 

 under the 1922 International classification. 



in the temperament of this type of swine are tending somewhat away 

 from the one formerly in favor, namely, that a hog should eat and lie 

 down, and that a minimum of exercise is conducive to greatest economy 

 in pork production. Most producers believe that better results are 

 secured if the hog is disposed by temperament to take considerable 

 exercise, especially during the growing period ; they are selecting more 

 active hogs for breeding, and are managing their young stock in such 

 a way as to induce them to take a large amount of exercise. This 



