490 



jaOGING FARM ANIMALS 



cass most in demand by consumers, and, as a rule, most 

 profitable feeding. The injury to form due to long-con- 

 tinued and unwise feeding should cast no reflections on the 

 ideal of the lard type of hog. . 



The quality of the lard hog is seen in the fineness of hair, 

 smoothness of skin and refinement of bone. The hair is one 

 of the best indicators of quality. There are, perhaps, greater 



variations in qual- 

 ity of hair on the 

 hog than any other 

 class of farm ani- 

 mals. This has al- 

 ready been referred 

 to on page 477. The 

 hair on barrows or 

 sows should be 

 smooth, not coarse 

 nor wiry, and 

 should have a glos- 

 sy appearance 

 without special 

 hair serves as a 

 and should be 



Fig, 268. — "Creases, seams or wrinkles become 

 more evident with maturity. They prevail along 

 the sides of the body and particularly about the 

 shoulder, throat and irace." 



treatment aside from feeding. The 

 protection in summer and winter, 

 abundant rather than sparse. Hogs that Mil out best do 

 not have notably coarse hair. Too fine hair, however, is 

 undesirable, indicating an animal of over refinement, that 

 will not hold up to strong feeding. The shin is an impor- 

 tant indicator of quality. It should be smooth and free of 

 wrinkles. Creases, seams or wrinkles (different names for 

 the same thing) become more evident with maturity. They 

 prevail along the sides of the body, and particularly about 

 the shoulder, throat and face. Creases sometimes occur in 

 the thicker skin at the points mentioned, that may have a 

 depth of one-fourth inch or more. As hair usually grows 

 from these creases or seams, it is very difficult to scald 

 and remove satisfactorily from such a hog at killing 

 time. Inasmuch as a large per cent of the hogs slaughtered 



