10 INTRODUCTORY 



be gi'own so cheaply in Canada and Denmark as they can in 

 the United States, particvilarly in the corn belt; but, on the 

 otlier hand, Wiltshire 'sides usually command a higher price 

 per pound in England than the meat of the lard hog. This 

 higher price for finished product affords some protection to the 

 swine industry in Canada and Denmark, and it was to escape 

 direct competition with the American product in Great Britain 

 that Canada and Denmark engaged in the production of bacon 

 hogs and the manufacture of Wiltshire sides. Such an arrange- 

 ment see^ms to be the part of wisdom, each country devoting 

 its attention to the type of hog which it can produce to best 

 advantage. 



The fat or lard type of hog is characterized by a compact, 

 thick, deep, smooth body, remarkable for its depth and thick- 

 ness rather than its length. There should be a proportionate 

 development of the different parts, and all parts should blend 

 smoothly together, giving what is called compactness of form. 

 The hams, back, and shoulders are the most valuable parts 

 from a market stand-point, and should be largely developed. 

 The market hog should be fattened to a high degree, because 

 lard is an important consideration with the packer, and a well- 

 fattened hog will dress a larger percentage of its live weight 

 than one which is not well finished, which is another important 

 point with the packer. (See Figs. 1 and 2.) 



Quality is denoted by fine hair, smooth, clean skin, rather 

 fine, clean bone, and even distribution of flesh. There should 

 be no wrinkles in the skin, the jowl should be broad, plump, 

 and full, but not flabby, and the belly should be reasonably 

 trim, that is, not sagging or baggy in appearance. In breed- 

 ing animals, some allowance would have to be made for sows 

 which had produced several litters of pigs. 



