326 JUDGING SWINE 



body. This term should not be confused with the coarse- 

 qualitied, large, open-framed body formerly described. 

 Capacity and compactness should be consistently developed 

 in the animal. A cramped chest floor and a narrow floor 

 line in the body with insufficient length and width otherwise 

 are important indications of insufficient capacity. 



Meaning and Value of Condition. — The term condition is 

 used to signify the amount of marketable finish acquired 

 by an animal. A hog with a small amount of fat develop- 

 ment is said to be in low condition, thus lacking the proper 

 amount of fat for placing it in the most acceptable condition 

 for market purposes. A high condition may be obtained 

 economically or at considerable expense, thus largely elimina- 

 ting the possible profit from swine husbandry. When an 

 animal is excessively fattened, there is a double loss, as 

 superfluous fat is extremely objectionable in market animals. 



The important evidences of condition are not difficult to 

 recognize. A high-conditioned hog is smoothly covered with 

 fat, thus giving an even, smooth, symmetrical appearance. 

 The jowl should be full and firm, the shoulders smooth, well 

 filled, and the flanks low. If the flanks are well filled and 

 carried low it signifies the general deposition of fat, this 

 being one of the last places where fat is deposited at which 

 time normal marketable finish is completed. A full, smooth, 

 even, symmetrical appearance is indicative of finish desired 

 in market animals. 



Maturity. — Maturity has a double significance. It signifies 

 the attainment of definite qualffications for two fundamental 

 purposes. The term may signify either breeding or market 

 maturity. An animal should be matured for breeding pur- 

 poses under normal growing conditions to influence the 

 growth of a strong, dense bone, full muscle development, and 

 to otherwise induce strong constitutional powers primarily 

 for reproductive purposes. Market maturity in a hog should 

 be attained at six to eight months of age, and to obtain the 

 desired weight for age different feeding methods must be 

 followed. Indications of forced market maturity are usually 

 in evidence in the form, vigor displayed, carriage of body 

 and bone development, as indicated in the legs and feet. 



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