Montpelier examiner. [volume] (Montpelier, Idaho) 1895-1937, 1916-03-31

prepared by the United States Depart
nent or ARriculturel
The lard or fat type OF hog lie the
most common market type In the Unit.
ed States. In conformation he il
compact. thiek.hodied hos on rather
short legs. He 10 OF a quiet disposi
ton. The butcher deaires q hog that
will dress we'll and yield the largest
percentage of htgh-priced cuts Of
meat. The breeder or feeder should
endeavor to supply these. but he must
have constitution and feeding capacity
to make his operation profitable. From
the breeders or farmers point Of view
prolitcacy and early maturity are
most desirable. Good quality 10 want
ed by both farmer and butcher and Ia
indicated by the flne. silky hair and
smooth. mellow skin The head
should be broad and rather short,
neck short and Joining the shoulder
without creaaes. iOwl full but not
tiabby and the shoulder smooth. deep.
and well covered. The hog should
have a broad long. straight. or slight
ly-arched back. with q deep. smooth
covering OF fat. The loln should be
broad and strong and level with the
back. Hams should be long, deep.
thick. and well let down on the hook.
The body should be long and deep. t4.e
ribs being well sprung and the sides
thick and side lines straight. condi.
ton In the fat hog 10 important from
the market standpoint. II ls desired
to have . thick. even covering Of fat
over the entire carcass. free from wrin.
kles or tires. Market demands vary.
but n pig OF l75 to 900 pounds usually
will command ready sale at the best
prices.
The bacon type OF hog IL less. com.
mon In the United States, but Ia
grown almost exclusively in other
countries, especially Denmark. The
bacon-type pig il less compact and
carries less fat than the fat-type pig
He is characterized by greater length
and depth. relatively. and with longer
head and lighter ham. shoulder. and
iowl. The side 10 the main point
emphasized IN the bacon pig, and the
shoulder and ham should DO light and
level with the side. Depth OF bodJ
with moderate width iB sought, and l
smooth carcass with Arm flesh IL dc
sired. The head 10 longer and the pil
stands on longer legs than the lard
type pig. The bacon pig should no
be made up OF fat but rather of tiru
flesh.
In studying. judging, or seiectlnI
breeding stock OF pure breeding. thu
first thing TO remember is breed type
BY breed type Is meant the character
istics Of the particular breed unde
study. Each breed OF swine has
set standard Of desirable points as 4
size, conformation. form, color, ant
disposition.
The Poland China II one OF the ex
treme lard. or fat. type. It originates
In Ohio, and IL the most common breel
OF hogs In the United States. The Pc
land China pig Ii black or black AM
white in color; has a short. broaI
head, with slightly dished face; th
ears start strong, but break and dro
about one.third Of their length. TIL
body is thick, broad, and compact. an
deposits OF fat are quite thick owe
the entire carcass. The hams an
shoulders are heavy; the back
strong and broad, and It's early ms
turing qualities are remarkably gooc
The DHr0e-Jersey breed originate
In the United States. II IL the mos
prolific of the lard breeds. They ar
good feeders and mature early. TIL
Duroc type of pig ia Of the fat. or lar
! type. and Il II red In color The ear