JUDGING SWINE 65 



minor points from the market standpoint and are given 

 but small value. 



In back and loin the market hog is given much greater 

 value than the breeding hog. This point is as much, or 

 perhaps more, responsible for the price at which hogs 

 sell on the market than any other. It is the one point that 

 is most apparent, and it also is the one point that can be 

 most improved by condition. Hence the market hog has 

 much more emphasis placed on back and loin, and the 

 breeding hog relatively less. However, the breeding hog 

 should have a good back and loin in every respect, 

 though it does not have so much width because it is not 

 so fat. 



For the sides the market hog is again given considerably 

 more value. This also is right on account of the higher 

 condition of the market hog. He also has a little more 

 value attached to the hams because they are better filled 

 out on account of the higher condition. In legs the breed- 

 ing hog has nearly double the value the market hog has. 

 If the market hog has sufScient strength in legs to walk 

 across the scales, it is enough for his purpose, but the 

 breeding hog needs a great deal more. He must be able 

 to do duty as a breeder as well as to roam over pastures 

 and fields to gather part of his feed and to get exercise. 



BACON TYPE. 



The two score cards which follow were made for bacon 

 hogs, one for breeding and the other for market purposes. 

 With the explanations given above these need lio further 

 discussion except to state that the bacon hog is one that 

 is developed primarily for its sides and that the weight of 

 the market bacon hog should range in' general between 

 160 and 220 pounds live weight. The breeding animal of 



