PRACTICUMS 
1 Jupcgineg Swine.—Provide two or more hogs of the pork and 
lard type. Students should familiarize themselves with the details 
of this score card and fix in their minds the relative weights of the 
different regions. If it is possible to have available several hogs for 
scoring so as to place the several individuals in rank from best in- 
dividual down to poorest individual the value of the exercise will be 
increased and increased interest will be added to it. 
Score Carp For Larp Hocs 
Scale of Points 
Student’s 
Score 
Corrected 
Score 
A. General Appearance: 
eight—according to age....... 2.0... ec ec eceeeeeee 6 
Form—deep, low, compact, square on legs........... ..... 10 
Quality—skin and hair fine; bone fine; flesh smooth, mellow | 10 
Condition—deep and even covering of flesh; flesh firm...... 10 
B. Head and Neck: 
Snout—medium, not coarse..... 0... cece cece eee 
Byes—big and. brights: sissies ease ientesd eonabud chvodains a sesh lad tos 
Ears—soft, medium size. ror 
Jowl—short and broad........ 00. eee eee 
Neck—thick, medium length...... .........0.........000. 
C. Forequarters: 
Shoulder—broad, deep, full, on top compact................ 
Breast Wid e wi ssienis terse checnanccn wiper ate Rene hae iad als nae Oe Sytg ene 
Legs—straight, short; bone clean; upright pasterns........ 
D. Body: 
Chest—deep and broad with large girth.................... 
Sides—deep, long, full; well-sprung ribs............... oe 
Back—broad, straight, thick, evenly fleshed................ 
Tein — wider GHiGKi. .ehG car ae 4 owhaels Waccceeins Shad knee ime Soe 
Underline—even and straight...........0.....0 0000 0e eevee ue 
E, Hindquarters: 
Hips—smooth and wide apart..........0.....00 eee e eee eee 
Rump—straight, wide, long, evenly fleshed................. 
Ham—fleshed heavily; full and plump; deep; wide.. 
Thighs—fleshed close up to hocks.................. 
Legs—straight, short; bone clean; upright pasterns.......... 
ee 
NNONN NOCAN NHN BRR 
= 
8 
fey 
aa 
e 
= 
=) 
ra) 
294 
