396 



Pork Prodtiction 



such that a systematic and detailed examination of the 

 animal is facilitated. Blank spaces are usually provided 

 in which the scorer may record his ratings for the different 

 "points" or details. 



The score-card method of selecting animals or of judging 

 groups or classes is not a practical one, owing chiefly to 

 the time required. Its general use is impracticable also 

 because few are suflBciently expert in its use to do con- 

 sistently accurate work with it. But the fundamental 

 reason why the score-card result must always be subject 

 to review is because a given "point" may be so faulty 

 that its importance in relation to the individual as a whole 

 is enhanced far beyond the number of credit points assigned 

 it by the score-card. As an expression of a standard of 

 perfection and as a means of preliminary study, however, 

 the score-card has proved itself of great value in teaching 

 the rudiments of live-stock judging to the beginner. 



Score-Cakd pok Market Hogs op the Lard Type 



Scale of PoiNra 



General Appearance — 30 per cent 



1. Weight — score according to age . . 



2. Form — deep, broad, medium length, 



smooth, compact, symmetrical ; 

 standing squarely on mediumly short 

 legs 



3. Condition — fat, well finished ; deep, 



even, firm yet mellow covering ; free 

 from rolls or flabbiness 



4. Quality — hair smooth and fine ; bone 



of medium size, clean, and strong; 

 smooth, refined general, appearance ; 

 free from creases and wrinkles . . . 



Student's 



SCOBE 



