274 LIVE-STOCK JUDGING 



hock, and the shoulder butt, composed of the Boston butt 

 and the clear plate. 



The head piece furnishes the meat for sausage, head 

 cheese and scrapple. 



285. Lard is yielded by the fat back, the clear plate, 

 the leaf lard or internal fat and the trimmings, amounting 

 in all to from one tenth to one third of the weight of the 

 carcass. 



Hogs dress from 73 to 89 %. 



286. Type. — The type of the fat hog is the same block 

 type that is also characteristic of. the beef steer .and the 



Fig. 136. — A typical fat barrow. 



mutton wether (Fig. 136). It is a low, broad, deep form, 

 that is productive of greatest weight in a given compass, 

 earliest maturity, the most rapid fattening in the feeder, the 

 highest dressing percentage, and the best yielding carcass. 

 287. Conformation (Fig. 137) . — The head of the lard hog, 

 like that of all other block animals, is short, broad and deep, 



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