PORK PRODUCTION FOR RURAL SCHOOLS. 3 
The hams, back, and shoulders are the most valuable parts and should 
be developed to the greatest possible extent. The whole bodj T of the 
animal should be covered with a thick layer of flesh representing the 
extreme development of meat production. This type of hog, under 
good conditions, should weigh 200 pounds or more when 7 to 9 
months of age. This is the most popular market weight. Due to 
the facts that corn is the most abundant hog feed and lard hogs 
mature very early, this type predominates. 
The most popular breeds of the lard type are the Berkshire, the 
Poland-China, the Duroc-Jersey, the Chester White, and the Hamp- 
shire. 
The Berkshire had its origin in England and takes its name from 
a shire or county by that name. The color is black with white mark- 
Fig.L— The lard type. 
ings in the face, on the feet, and on the tip of the tail. The face is 
moderately dished and the snout is of medium length. The ears are 
usually erect, though they may incline forward in aged animals. 
The Poland-China originated in Butler and Warren Counties, Ohio. 
The breed takes its name from the two breeds from the crossing of 
which it is supposed to have resulted, namely, a Poland breed and a 
Chinese breed. The color is black with white on feet, face, and tail. 
The face is nearly straight and the jowl is full and heavy. The ears 
should be firmly attached with the tip drooped. 
The Duroc-Jersey had its origin in the blending of two red breeds, 
the Jersey Reds of New Jersey and the Durocs of New York. The 
color is cherry or yellowish red. The face is slightly dished, the snout 
is of medium length, and the ear is drooped. 
