JUDGING SWINE 93 



fleshing is most desirable, for it indicates a profitable 

 production and is desired by the consumer. 



Temperament of market hogs. — Temperament is indi- 

 cated for the most part by the features of the head. In 

 general, the nose should be short, with width between 

 the ears and eyes, with a full, high forehead, indicative of 

 a well-developed nervous system and strong vitality. 

 The temperament of the younger and unfinished animals 

 had best be of the more active sort, while of the finished 

 and fattened animal it had best be of the passive and 

 lymphatic order. A wide-open, clear, full eye is indica- 

 tive of the desirable temperament, and a few glances at 

 the head and eye will generally convey to one a fairly 

 accurate measurement of the temperament. The temper- 

 ament is also indicated by the carriage of the hog in 

 walking or moving about. Excitable and nervous hogs 

 are not desirable, for the quality of meat is apt to be 

 afl^ected. 



Style. — Style on a finished hog has a market value, but 

 as a rule it is only in the show ring that it is taken into 

 account. A stylish hog stands squarely on his feet, with 

 a slight arch to his back, with his head in normal posi- 

 tion, but with his eyes and ears ready to catch all that 

 goes on. His style is also manifested in the manner in 

 which he handles himself. Such a hog will attract buyers, 

 for he forces his good points to the attention of the buyer. 



Constitution. — The hog, whether it be a breeding 

 animal or pork maker, must have constitution and vitality 

 to properly support the digestive and other bodily func- 

 tionings. The internal organs must have ample room 

 and full development, for they play an important part in 



