JUDGING SWINE 101 



Weights. — The tendency at present is towards market 

 hogs of medium size. This preference is probably due 

 to the facts that the meat is better and the cost of pro- 

 ducing is less than in the large hogs. The production of 

 the second hundred pounds in weight costs much more 

 than the first hundred, and the cost increases with the 

 size. The weights of swine are dependent on so many 

 factors that an approximation of average weights is diffi- 

 cult. The age, feeding, sex, breeding, condition and 

 quality influence the weight. The following table may 

 be considered as average weights under different condi- 

 tions of feeding and care. 



6 months 12 months 18 months 



1. Roughed 100 200 275 



2. Medium fed 200 350 450 



3. Full fed 250 450 550 



4. Show fed 300 500 600 



A good standard for mature boars in breeding condi- 

 tion is from 450 to 500 pounds, and for sows from 75 to 

 100 pounds less than the boars. 



Variation in weight. — While we have certain standards 

 of weight according to age, there are other factors, such 

 as breed and sex, that play a part. The more common 

 breeds will rank in size in about the following order, from 

 the heavier to the lighter breeds: Large Yorkshire, 

 Chester White, Duroc-Jersey, Tamworth, Poland-China, 

 Berkshire, Hampshire, Middle Yorkshire, Essex, and 

 Small Yorkshire. The boars generally weigh from one- 

 sixth to one-quarter more than the sows. Swine are 

 usually nearly mature at two years of age, although they 

 will continue to grow some after that age. If slowly fed, 

 they may take as much as four years In which to mature. 



