146 JUDGIXG SWIXE 



are by no means stable. At some times the market pref- 

 erences are decidedly in favor of the hog weighing 200 

 pounds, and again in a short while the 400-pound hog 

 makes the top price, but as a rule it will be found that 

 the most profitable weight for selling is from 200 to 300 

 pounds. This fact meets the breeders' preferences exactly, 

 for he realizes that up to the attainment of this weight 

 his hogs have been making the most profitable gain for 

 him. The influences of the present market are all directed 

 towards the development of a rapidly maturing hog that 

 will be in smooth prime condition for the butcher when 

 it reaches about 250 pounds in live weight. The hogs 

 that fatten quickest and meet the butcher's requirements 

 for fat hogs are low, deep and wide in form. They are 

 compactly built, deep chested, long, and round-ribbed, 

 with straight top and bottom lines sustained by standing 

 squarely on strong and straight legs. Over these parts 

 there is a smoothness that is indicative of the proper 

 development of form and flesh. 



188. Quality Fine Hair; Clean Bone. The indica- 

 tions of quality are fine hair and comparatively light, hard 

 and clean looking bone. Fineness of parts in general is 

 an evidence of quality. Hogs with coarse bone, coarse 

 hair and hide are not the best breeders, and the butcher 

 does not like them because of the large percentage of 

 offal which they dress. In addition to being fine, the 

 hair should lie close to the body and the skin free from 

 undue roughness caused by scurf. 



189. Head Short, Broad. The head of a hog that 

 will fatten readily is very similar in its relative portions 

 and parts to that of a steer, it should be comparatively 

 short and broad. The snout should be of medium length 

 with the face fine in features. 



