CHAPTER XLIX. 



THE COMPARATIVE STUDY OF SWINE. 



In making a comparative study of swine without the use 

 of a scale of points, two or more animals may be 

 brought forward. In general class work, a pen of four 

 makes a convenient number for study. It may be assumed 

 that these are suited to go in the same age class, and have 

 been prepared for the same purpose, so that their condi- 

 tions are comparable. This puts the comparison on a fair 

 basis as to age, and purpose or type. In view of the fact 

 that these animals are destined for the butcher, the judge 

 in his work must keep first in mind the general considera- 

 tions of the scale of points, that is, weight, form, quality 

 and condition. Therefore, he carefully looks over the hogs, 

 first moving them about to view each from all points 

 whereby comparison may be drawn. He, naturally, at once 

 compares size and, other things being equal, the larger 

 animal has the advantage. Beauty as shown in symmetry 

 of form, at once attracts the judge, but as the butcher is 

 looking for the greatest profit in the carcass, he is not losing 

 sight of quality and condition. So, keeping in mind the 

 need of good, firm flesh, thickly and evenly distributed 

 over the frame, the judge puts a premium on these featiires, 

 not losing sight of the necessity of dressing out to show 

 as little waste in head, legs and guts as possible. These 

 are all general considerations, and must be weighed up in 

 the comparison. Therefore, in order to bring the contrast 

 to a finer basis, it is necessary that the judge, even with 

 animals for immediate slaughter, should bring into com- 

 parison certain important details of conformation. These 

 we would naturally assume to be the back, loin, shoulders, 

 sides and hams, the parts most desired in the carcass. So 



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