492 



JUDGING FARM ANIMALS 



the hog, however, is regarded somewhat differently from 

 what it is with other farm animals. The demand is for a 

 large, smooth bone, of quality, free from coarseness at 

 joints. In fact, it is undoubtedly true that too much quality, 

 as shown in small and fine bone, is far too common with im- 

 proved breeds of swine to-day. The fat hog, weighing 250 

 to 300 pounds, requires a strong bone, to support so great 

 a weight in such small compass. In judging quality of 

 bone, insist on plenty of diameter in the shank bones half- 



Fig. 269. — "In judging quaiity of bone, Insist on plenty of diameter in tlie 

 shanlc bones balf-way between anlile and linee or tioclt." 



way between ankle and knee or hock. Tet one need not 

 place too much stress on this where hogs are fattened, 

 ready for the butcher. It is far more important with breed- 

 ing stock. 



The condition of the lard hog refers to the extent to 

 which fattening has been carried. "When the hog is in 

 prime condition, the flesh is laid on smoothly and uniformly 

 ^ and is firm to the touch. Fat hogs are frequently too fat 

 and are perhaps soft and flabby. Also, occasionally when 

 hogs, are fed too long and get in high condition, the fat 

 along the sides, especially at the upper part of rib near the 



