PART IV— THE PIG 



CHAPTER LXV 



THE AMERICAN TYPE OF PIG 



The type of swine most valued in the United States possesses 

 great compactness of form, breadth of back, fullness of ham, 

 shortness of limb, and is capable of fattening rapidly and matur- 

 ing early. It is a type that in its highest-fed and most popular 

 form contains a large amount of fat, especially in leaf lard and 

 external covering. It represents the extreme development of 

 meat production, and, as ordinarily corn fed in the states, is not 

 looked upon with favor by people of other countries. It is often 

 referred to as the lard type of pig, from its natural heavy fat 

 production. In this connection it may be said that while this 

 type is quite generally popular and approved of, the character 

 and degree of fleshing is materially influenced by the sort of food 

 fed. Even those breeds recognized as of the bacon type, kept 

 and fed under the conditions of the corn belt, undergo a gradual 

 evolution toward the type most popular in this country, losing 

 much of the bacon-producing attributes. In connection with a 

 consideration of this type it is to be borne in mind that the 

 fattest specimens do not represent the best type. A pig may 

 easily be made overfat. It would be in the interests of swine 

 in general, if judges at shows deprecated and turned down exces- 

 sively fat animals and placed suitable emphasis on breeding 

 stock or fat stock, according to its purpose and merit. 



The general appearance of the pig should be compact and thick 

 of body, involving shortness of head, broad back, strong hams, 

 deep body, short legs, and plenty of quality, as shown in abun- 

 dance and fineness of hair and strong bone and joints. The tem- 

 perament should be mild yet active, for the disposition has much 



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