PORK PRODUCTION FOR RURAL SCHOOLS. 
LESSON III. 
TOPIC: SWINE JUDGING. 
Time. — Fall. Before fairs. 
Lesson outline. — Purpose: To know that a hog possesses the neces- 
sary qualities for laying on fat or producing good bacon, or for trans- 
mitting such qualities to its offspring is important in connection with 
profitable swine production. There are certain characteristics 
peculiar to the fat or lard type of hog and the same is true of the bacon 
type. Those either directly or prospectively interested in swine 
production should be able to recognize those characteristics. Hence 
the necessity for judging swine. 
Fig. 6.— Parts of the hog: 1, snout; 2, eye; 3, face; 4, ear; 5, jowl; 6, neck; 7, shoulder; 8, foreleg; 9, hind- 
leg; 10, breast; 11, chestline; 12, back; 13, loin; 14, side; 15, tail; 16, fore flank; 17, hind flank; 18, hip; 
19, rump; 20, belly; 21, ham; 22, stifle; 23, hock; 24, pasterns; 25, dewclaws; 26, foot. 
Parts of the hog (fig. 6): Before attempting the use of the score 
card the pupils should become familiar with the locations and names 
of the parts of the hog. The accompanying diagram with its legend 
should be studied carefully before using the score card. 
The score cards : These are merely guides in making detailed studies 
of the hogs. Arbitrary values are assigned to the various points to 
emphasize their relative importance. The accompanying score 
cards should be studied carefully to enable the pupils to become 
familiar with them before attempting to use them. As much practice 
as possible should then be given in judging both fat and bacon 
types of hogs. The teacher should arrange for visits to farms of the 
community where pure-bred hogs are kept. 
27820°— 18— Bull. 646 2 
