FAT TYPE 325 



Age. The age of swine may be determined by the teeth, 

 although this method is seldom used. The general appear- 

 ance of swine can usually be relied upon to determine the 

 age to the extent which it is needed in the class room, show 

 ring, or on the farm. Aged boar and sow classes include 

 animals two years old or over, this being the upper age limit 

 in show yard classifications. The stage between one and 

 two years and under one year can usually be determined 

 satisfactorily by the general appearance of the animal. 

 Furthermore, swine are difficult to handle to determine the 

 age by dentition. 



Breed Classification. Swine are divided into two distinct 

 types on a basis of their adaptability to the production of 

 pork and lard, and bacon products. Certain breeds of hogs 

 go to the market designated as lard or fat hogs, others as 

 bacon hogs. The distinction is in the peculiar characteristics 

 of the two types which adapt one to the production of an 

 average-qualitied edible product and the other to the produc- 

 tion of a high-class bacon product characterized by alternate 

 layers of fat and lean. The former type has a thick pad of fat 

 over the outside of the body, the latter type having a thinner 

 outside covering of fat with a characteristic streaking of the 

 fat and lean. The classification is made by breeds as follows: 



Fat Type. Berkshire semifat, Poland-China, Duroc- 

 Jersey, Chester White, Hampshire, 1 Cheshire, Victoria, Essex, 

 Suffolk, Middle Yorkshire, Small Yorkshire, and Mule-foot. 



Bacon Type. Large Yorkshire and Tamworth. 



Fat Type. The qualifications of the fat type of hog, 

 while covering many of those which characterize the bacon 

 type, have a peculiar significance, as given under several 

 important headings, which include age, weight, form, quality, 

 constitution, capacity, condition, and maturity. Constitu- 

 tion and capacity are of special significance in breeding swine. 

 The other qualifications are especially important in consider- 

 ing the hog from the market standpoint. 



General View of the Hog. In judging the hog the quality, 

 conformation, style, constitution and vigor should be care- 

 fully considered. By quality is meant fineness of bone, 



1 Classed also as a bacon animal, depending on growth and development. 



