JUDGING SWINE 81 



sions of the first, and that the all-important point to bear 

 in mind is the ideal market type hog. 



Producer's ideal. — In order to more intelligently and 

 profitably carry out the business of pork production, one 

 should know the demands of the market. He should have 

 firmly fixed in his mind the ideal market hog. The pro- 

 ducer or feeder must see the finished product in his mind 

 before the animal is finished, or he will never be able to 

 attain the ideal. To appreciate and understand what 

 constitutes the ideal market hog, one should go to the 

 market and study the several market types in detail and 

 learn which types are in greatest demand. The best 

 swine shows should be attended and special study should 

 be made of the prize winners. Of course, the demands on 

 different markets differ, but in general the ideal market 

 type is similar, and one should learn this ideal and 

 attempt to produce it in order that the swine he produces 

 may bring the highest market price. 



Classification. — As a general rule, hogs fall into one of 

 two classes. Most of the swine in the South are what are 

 known as the lard or fat hog type. Contrasted with this 

 is the bacon type, that is used primarily in the production 

 of bacon. The two types are of different conformation. 

 The lard type is the type that has been largely developed 

 in the Corn Belt. On the market hogs of the lard type go 

 for the production of lard, cheap side meat, some bacon, 

 hams and shoulders. The bacon types of hogs furnish 

 bacon as their principal cuts, although they also furnish 

 hams and shoulders. The type of hog best suited for the 

 South is not the extreme lard type, but is an intermediate 

 between the lard and bacon types, a type that is a good 



