JUDGING SWINE 55 



After Utility, Style is taken up for consideration 

 and the hog should present an attractive appearance; he 

 should be erect in carriage, active and alert in appear- 

 ance, which is an indication of strength, vigor and vital- 

 ity. In action he should be able to get up on his feet 

 and walk freely and easily with feet moving straight 

 forward as he strides. That is, his action should be spir- 

 ited, straightforward, regular, free and easy. 



The form of the hog is of primary importance. This 

 fifth point is considered only in a general way at this 

 time. The latter part of the score card, or standard of 

 excellence, gives the individual points which, when prop- 

 erly made in themselves and correctly put together, make 

 up form. In general, however, the form of a hog should 

 be long, deep, broad, smooth, symmetrical and compact, 

 standing squarely on legs of medium length. 



The length of a hog very often is not given due con- 

 sideration. Furthermore, a mistake is frequently made 

 as to the proper proportion of the length of the various 

 parts. In Cuts 13 and 14 length is very nicely illustrated. 

 A hog should have the greatest part of its weight in the 

 places that are of most value. The back, loin, hams and 

 sides are the most valuable parts of the hog; hence he 

 should have the greater part of his length from the 

 shoulders back. The shoulders, neck and head are parts 

 of lesser value, therefore the lighter these parts of the 

 hog in proportion to the rear part, retaining at the same 

 time strength, vigor and vitality, the more valuable will 

 be the animal. The length of the hog then should be 

 considered two-fold: First, the total or absolute length 

 which comes primarily under the head of weight or size; 

 second, the proportion of length from the rear of the 

 shoulder to the rear end of the hog as compared with the 



