PORK PRODUCTION FOR RURAL SCHOOLS. 



LESSON III. 



TOPIC: SWINE JUDGING. 



Time. — Fall. Before fairs. 



Lesson outline. — Purpose: To know that a hog possesses the neces- 

 sary qualities for laying on fat or producing good bacon, or for trans- 

 mitting such qualities to its offspring is important in comiection with 

 profitable swine production. There are certain characteristics 

 peculiar to the fat or lard type of hog and the same is true of the bacon 

 type. Those either directly or prospectively interested in swine 

 production should be able to recognize those characteristics. Hence 

 the necessity for judging swine. 



Fig. 6.— Parts of the hog: 1, snout; 2, eye; 3, face; 4, ear; 5, jowl; 6, neck; 7, shoulder; 8, foreleg; 9, hind- 

 leg; 10, breast; 11, chostline; 12, back; 13, loin; 14, side; 15, tail; 16, fore flank; 17, hind flank; IS, hip; 

 19, ramp; 20, belly; 21, ham; 22, stifle; 23, hock; 24, pasterns; 25, dewclaws; 26, foot. 



Parts of the hog (fig. 6 ) : Before attempting the use of the score 

 card the pupils should become familiar with the locations and names 

 of the parts of the hog. The accompanying diagram with its legend 

 should be studied carefully before using the score card. 



The score cards : These are merely guides in making detailed studies 

 of the hogs. Arbitrary values are assigned to the various points to 

 emphasize their relative importance. The accompanying score 

 cards should be studied carefully to enable the pupils to become 

 familiar with them before attempting to use them. As much practice 

 as possible should then be given in judging both fat and bacon 

 types of hogs. The teacher should arrange for visits to farms of the 

 community where pure-bred hogs are kept. 

 27820°— 18— Bull. 646 2 



