WHAT IS A HOG? 121 



be comparable to trying to build a brick house without 

 mortar. 



FAT 



The fat or lard hog usually is considered as being pri- 

 marily adapted to the production of fat. A great many 

 times, however, he has too much fat for his own good as 

 well as for the demands of the market. The amount of 

 fat contained in the carcass of a hog will vary greatly in 

 accordance with the condition in which the hog is found. 

 This ranges approximately from 24 to 42 per cent. Thus 

 it is seen that a hog in normal flesh, or in growing condi- 

 tion, is made up of about one-fourth fat and three-fourths 

 of other material. When in very high condition, or ready 

 for market, he will be made up of about two-fifths fat. 



The purpose of the fat in the living animal body 

 is two-fold : First and primarily, it is the storehouse 

 or means of storage of fuel, namely, the fat. Thus the 

 animal provides itself for possible emergencies. If it 

 is compelled to go without food for days or even a few 

 weeks, it has a readily available food supply. If the time 

 is too long between meals, it will also draw upon the 

 store of fat. This, however, cannot supply the demands 

 for protein, but only the carbohydrate and the fat metab- 

 olism. The protein metabolism must be supplied from 

 the protein of the ration or from the protein tissues of the 

 body. Second, some fat gives the animal better form and 

 protection from bumps and cold. 



ASH OR MINERAL MATTER. 



This constituent of the hog is found chiefly in the bones. 

 However, considerable ash or mineral matter is found in 

 other parts of his body, such as in the blood, and in his 

 digestive processes in general, as well as in the cells 



