326 



Types and Market Classes of Live Stock 



results in growthy pigs of robust constitution and lessens the danger 

 of disease. Exercise also develops the muscles and strengthens the 

 pasterns and legs. Notwithstanding this present-day tendency to 

 select a more active hog than in the past, there must always be con- 

 siderable difference between the lard type and bacon type in this 

 respect, the former being more quiet, slower in movements, and having 

 greater natural aptitude to fatten. 



The weight for age is an important consideration because it is a 

 measure of the profit-making ability of the hog. Pigs weighing over 

 150 pounds, fattened for the market, should have at least one pound 

 of weight for every day of their age. On this basis, a pig six months 

 old should weigh not less than 180 pounds. It is not unreasonable to 



Fig. 119. — Five Poland-China barrows, first in get-of-sire class and including 

 the grand champion pen of three barrows at the 1922 International. Bred, fed, and 

 exhibited by Iowa State College. 



fix the standard of weight for lard hogs six months old at 200 pounds; 

 nine months, 300 pounds; twelve months, 400 pounds. Hogs are 

 matured at about thirty months of age. Mature boars in good condi- 

 tion should weigh 800 pounds or over; sows, 600 pounds or over. The 

 average weight of hogs received at the large markets at the present 

 time is about 225 pounds. Hog growers are agreed that weights from 

 200 to 275 pounds for market hogs are usually most profitable. 



