Judging Swine 277 
ing from 400 to 500 pounds, commanded the highest price, but at 
the present time the market demands a much lighter hog. While 
market demands are exceedingly variable, in general the most 
desirable weight is from 180 to 275 pounds, though heavier hogs 
sometimes command a premium on the market. 
443. Quality. — The indications of quality are fine hair, free- 
dom from bristles, and a comparatively light, dense, and clean 
bone. Fineness of the parts in general is an evidence of quality. 
This is often overdrawn, as too 
much fineness leads to delicacy, 
which sometimes results in the hogs 
being too small, facial features too 
fine or small, and the bone fine to 
the point of weakness. On the 
other hand, hogs with coarse bone, j j 
coarse hair, and coarse hide are Fic. 115.— Lard-hog of good type. 
likely to be poor feeders, and the 
butcher objects to them because of the large percentage of offal 
which they dress. In addition to being rather fine and free from 
bristles, the hair should lie close to the body and the skin be free 
from wrinkles and undue roughness caused by scurf. 
444. Constitution. — The indications of a good constitution and 
much vigor are a deep, broad, and well-advanced chest, thus 
giving capacious chest capacity and good heart girth. The chest 
should be deep from the top of the shoulder to the brisket, which 
should be placed low down; it should be wide, as indicated by 
much width between the front legs, and the brisket should be well 
advanced between the front legs. The flank, both front and rear, 
should be full and well let down, as this also indicates good con- 
stitution. 
445. Uniformity. — One of the most important general con- 
siderations in choosing a herd of swine, either for breeding or feed- 
ing, is the uniformity. While this adds nothing to their ability to 
make economic gains, it does add materially to their selling value. 
woke 
