456 Pork Prodvction 



not greatly add to the utUity value of the pigs. The 

 present popularity of the so-called big types is the natural 

 result of this demand on the part of the feeder. 



The second point of importance in maintaining feeding 

 qualities and growthiness in hogs is to select only those 

 gilts which are large for their age and which give promise 

 by their type or conformation of developing suflBcient size 

 at maturity. This means that the short, low-set, fine- 

 boned kind must be shunned. The gilts which appear 

 leggy, which are long-sided, strong-backed, and set on 

 straight legs of ample bone usually develop well and im- 

 prove with age. 



3. The third important quality which the ideal breed 

 or herd of hogs must possess is the ability to top the market 

 when sold. The ultimate end of the hog is the pork 

 barrel, and the price received for the finished shotes is an 

 important factor determining the profits of the business. 

 This factor is probably more important in the production 

 of bacon than of lard hogs. 



The market prefers and will pay the highest price for 

 hogs which will yield a large proportion of dressed to hve 

 weight and carcasses which possess the weight and quality 

 which will please the consumer. The type of finished 

 fat barrow which will give these results is one which is 

 fairly fat, which is wide and thick of back and loin, deep 

 in the hams and sides, which is smooth and uniform in 

 his width, neat about the head and jowl, and trim in his 

 underline. To produce pigs which will be ideal killers, 

 they must have sufficient quality and the aptitude to 

 fatten when six to ten months of age. To produce this 

 kind, the sows and boars must be selected which by their 

 easy feeding qualities and general smoothness seem to 

 possess the ability to transmit quality to their offspring. 



