CHAPTER XVII 
JUDGING SWINE 
In judging swine, as in judging all other classes of meat animals, 
the butcher’s preference must be the leading guide. This prefer- 
ence is determined largely by the demands of the market. The 
condition of the animal, its weight, quality, and uniformity are 
among the most important points. 
440. Score-card for swine. — Each breed of swine has its own 
scale of points, varying in detail and numerical value, but similar 
to the following in general characteristics. (See p. 276.) 
GENERAL APPEARANCE OF LARD-HOGS 
441. Form. — The general form of the lard-hog is of primary 
importance. It should be compact, with the body deep, broad, 
smooth, and symmetrical. The length should be medium, as too: 
long a back is likely to result in weakness just back of the shoul- 
ders. The hog should have the larger part of its weight in the 
region of the most valuable cuts; that is, along the back, loin, 
and hams. While the forequarters, neck, and head are parts 
of lesser value, they must show much development in order to 
insure constitutional vigor and vitality, which is largely controlled 
by chest capacity. The chest, therefore, should be broad, deep, 
and carried well forward. This development gives the hog a 
parallelogram development similar to that desired for beef cattle 
(Fig. 115). 
442. Weight and condition. — The weight will depend largely 
on the condition, and as these determine the market value they 
will be considered together. Formerly, heavy hogs, those weigh- 
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