278 Animal Husbandry 
The butcher will very often pass by a mixed drove of hogs, even 
though they are of good quality and in good flesh, refusing to 
place a bid on them merely because he lacks the facilities for han- 
dling such mixed lots. Separate them into uniform droves, and he 
is attracted to them at once, and will pay an extra premium for 
the same animals he refused to bid on before. 
DETAIL CHARACTERS OF THE LARD-HOG 
446. Head. — No facial character among any class of farm 
animals is more variable than the hog’s snout. In some breeds, 
notably the Tamworths and Hampshires, the snout is very long 
and straight from the ears to the tip of the nose; in other breeds, 
as the Yorkshires, it is long and dished; while in others it is short 
and straight, as in the Poland China; and in still others it is short 
and very much dished, as in the Berkshires. The eyes should be 
wide apart, clear, and prominent. Folds of fat about the eyes, 
while rather common, are very objectionable. The ears should be 
of medium size for the breed and fine in texture. The way the ear 
is carried depends on the breed. Whatever the carriage, ears 
should be neatly attached to the head. Large and coarse ears are 
usually associated with heavy, coarse bone, and are, therefore 
objectionable on any breed. 
447. Jowls. — The jowls should be firm, smooth, of medium size, 
and not pendulous. Jowls that are flabby, owing to the excessive 
amount of fat, are very objectionable. They should be firm, 
indicating an intermixture of lean meat. The size of the jowls is 
rather a breed characteristic, being rather large in the Poland 
China and Berkshire, and rather small in the Tamworth and 
Hampshire. The medium-sized jowls for the breed are to be 
preferred. They should be free from heavy folds, not pendulous 
and loose. 
448. Neck. — The neck should be of medium length and possess 
sufficient width and depth to swell smoothly into the shoulder and 
