PART IV — SWINE 



CHAPTER LXV 



THE AMERICAN, OR LARD, TYPE OF PIG 



The type of swine most valued in the United States possesses 

 great compactness of form, breadth of back, fullness of ham, 

 shortness of limb, and is capable of fattening rapidly and matur- 

 ing early. It is a type that in its highest-fed and most popular 

 form contains a large amount of fat, especially in leaf lard and 

 external covering. It represents the extreme development of 

 meat production and, as ordinarily corn fed in the states, is not 

 looked upon with favor by people of other countries. It is .com- 

 monly referred to as the lard type of pig, from its natural heavy- 

 fat production. In this connection it may be said that while this 

 type is quite generally popular, the character and degree of flesh- 

 ing is materially influenced by the sort of food fed. Even those 

 breeds recognized as of the bacon type, kept and fed under the 

 conditions of the corn belt, undergo a gradual evolution toward 

 the type most popular in this country, losing to some extent the 

 bacon-producing attributes. In connection with a consideration of 

 this type it is to be borne in mind that the fattest specimens do 

 not represent the best pigs. A pig may easily be made overfat. 

 It would be in the interests of swine in general if judges at 

 shows deprecated and turned down excessively fat animals and 

 placed suitable emphasis on breeding stock or fat stock according 

 to its purpose and merit. 



The general appearance of the pig should be markedly compact 

 and thick, involving shortness of head, broad back, strong hams, 

 deep body, short legs, and plenty of quality, as shown in abun- 

 dance and fineness of hair and strong bone and joints. The 

 temperament should be mild yet active, for the disposition has 

 much to do with determining whether the animal is a desirable 



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