92 SOUTHERN PORK PRODUCTION 



animals greatly reduces their breeding capacities. Es- 

 pecially is size reduced. This condition has been pro- 

 duced by the demand for early-maturing types. The 

 tendency for such animals is to produce fat in abnormal 

 quantities before they have matured their bodies. 

 Quality is, of course, desirable in breeding animals, but 

 we must be careful not to carry it to extremes. We want 

 the maximum of quality so long as it is not obtained at 

 the expense of constitutional vigor and size. 



Condition. — One of the most distinguishing character- 

 istics of our present types and breeds of swine is the even 

 and properly mixing of the fat with the lean. A certain 

 amount of fat is most desirable, but an excess production 

 of fat over lean is to be guarded against. Hogs in low 

 condition have a firm, hard feeling along the back and lack 

 in width. As fattening takes place they widen out and 

 become more yielding to the touch. The degree or extent 

 to which the market pork should be fattened will depend 

 to some extent upon the market and to some extent upon 

 the available foodstuff. In the fat hog condition and 

 finish are synon^^mous. The same degree of condition is 

 not sought in breeding hogs as in fat or market hogs. 



Fleshing. — We must make a distinction between condi- 

 tion and fleshing. By condition we refer to the amount of 

 fat the animal carries. By fleshing we refer to the amount 

 of lean meat. The fleshing should be present in abun- 

 dance and should be placed on smoothly. An evenly 

 fleshed thin hog will fatten smoothly, while an unevenly 

 fleshed thin animal seldom fattens so smoothly. The 

 fleshing is generally indicated by a firm touch along the 

 back, on the sides and on the hams. Heavy, smooth 



