BASIS OF PROFITABLE STOCK BREEDING 87 



most in demand, because of the fluctuations in 

 standards, consequently a moderate-sized animal 

 that matures early will probably in the long run 

 be the most profitable. 



In hogs the head is an important indication of 

 quality. It is short and broad. Excessive fat 

 around the eyes is undesirable. The neck should 

 not be long, but broad and strong. A wide breast 

 and deep, capacious chest indicate constitution. 

 The shoulder should fit smoothly to the body, 

 showing no roughness or openness at the top. A 

 smooth, broad, evenly fleshed shoulder is most de- 

 sirable, from the market point of view. The back 

 and loins are very important. The ribs must be 

 well sprung and the loins broad and compact. The 

 width of the back should be carried the entire 

 length, from shoulder to hips. A drooping back 

 indicates weakness. The ham is one of the highest 

 priced parts of the hog, and must be fully developed. 

 A high-class ham viewed from behind is thick at 

 the edge and low at twist. From the side the 

 relative length is long from hip joint to the lower 

 corner of the ham. 



The fleshing quality of the ham is most important. 

 The flesh must be evenly distributed and the back 

 and sides, shoulders, rump and hams must be uni- 

 formly covered with meat that feels mellow to the 

 touch, yet firm. Smoothness of covering is very 

 essential. Wrinkles are objectionable and indicate 

 lack of quality in a hog. 



The disposition of the hog should be quiet. The 

 Poland China is a notable example of this phleg- 

 matic character, and it is to this characteristic, to a 

 large extent at any rate, that its great fattening 

 ability is due. Active, restless hogs do not put on 

 flesh. 



