40 SWINE 



is called fancy. That is, the ear stands upright for about 

 two-thirds, then has a break, allowing the tip to fall over. 

 The ear stands forward and outward. Some of the best 

 hogs considered strictly from the fat or lard hog stand- 

 point, are found among Chester Whites. But like other 

 breeds it also has inferior specimens. 



Some of the points of excellence considered in favor 

 of the Chester Whites are that they are excellent feeders, 

 growing rapidly and making good use of the feed con- 

 sumed. Also that the carcasses present a whiter and 

 more pleasing appearance than do the carcasses of black 

 hogs. This is true because if any part of the cuticle of the 

 white hog is left in the process of dressing, it is white 

 and does not make as bad an appearance as a spot would 

 in the case of the black hog. Another point that should 

 be taken into consideration not only with the Chester 

 Whites, but with all white hogs, is that in order to have 

 the finest appearing carcasses and in order to have the 

 hogs sell to the best advantage on the market, they must 

 not be bruised or injured before being sold. The white 

 hog will show a bruise much more readily than the black 

 hog. Furthermore, if white hogs are to sell to the best 

 advantage, all the hogs in the drove must be white. A 

 few black hogs in a drove of white hogs, or the reverse, 

 may detract more from the selling price of the bunch than 

 they individually are worth. 



Duroc-Jersey Swine. The Duroc-Jersey, an Amer- 

 ican breed, is a red hog similar in color to the 

 Tamworth. It, however, is not so uniformly red. 

 The color many times, especially in older animals, 

 is rather dark and sometimes nearly black. Many 

 individuals are also quite light in color, approach- 

 ing a pale yellow. The lighter shades are more easily 



