CHOOSING AND JVDGING SWINE 



455 



or larger the tusks as well as the larger and more wrinkled the 

 body throughout. The older the sow the more pendulent the 

 belly, the coarser and more wrinkled she becomes. 



CHOOSING LARD-HOGS 



The lard- or fat-hog is desired for full shoulders and heavy 

 hams. These points must be kept clearly in mind. The 



Fig. 157. 



■ Poland China Yearling Boak. 

 Fair, 1908. 



First prize, Wisconsin State 



The Poland China breed of swine originated in Warren and Butler counties in 

 southwestern Ohio. The breed is noted particularly for its early maturing 

 qualities and tor the ability to take on fat economically. This breed repre- 

 sents the extreme development in lard production, and because of this it lacks 

 in fecundity and prolificacy. In size the breed is classed as a middle-weight. 

 The color is black with white markings, the ears drooping, and face straight. 

 The breed is very popular in America. 



sides and especially the belly produce a cheap grade of meat, 

 and there should be a minimum of these parts with maxi- 

 mum loin, rump, and quarters. In choosing lard-hogs, or any 

 other for that matter, the most convenient and simplest method 



