Wausau pilot. [volume] (Wausau, Wis.) 1896-1940, 1916-03-28

prepared by the United States Depart
ment of Agriculture.l
The lard or fat type of hog is the
most common market type in the Unit
cd States. In conformation he is
compact, thick-bodied hog on rather
short legs. He is of a quiet disposi-
ton. The butcher desires a hog that
will dress well and yield the largest
percentage of high-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
prolificacy and early maturity, are
most desirable Good quality is want
ed by both farmer and butcher and is
indicated by the fine, silky hair and
smooth, mellow skin The head
should be broad and rather short;
neck short and joining the shoulder
without creases; jOwl full but not
faabby; and the shoulder smooth, deep,
and well covered. The hog should
have broad, long. straight, or slight
lyarched back, with a deep, smooth
| covering of fat. The loin should be
| broad and strong and level with the
back. Hams should be long, deep,
thick, and we'll let down on the hook.
The body should be long and deep, the
ribs being we'll sprung and the sides
thick and side lines straight. Condi-
tiOn in the fat hog is important from
the market standpoint. 1t is desired
to have thick, even covering of fat
over the entire carcass. free from Wrin-
kles or tires. Market demands vary,
but pig of Us to 500 pounds usually
will command ready sale at the best
prices.
| The bacon type of hog is less com
mon in the United States, but is
grown almost exclusively in other
countries, especially Denmark. The
| bacon type pig is 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
jowl The side is the main point
| emphasized i'll the bacon pig. and the
1 shoulder and ham should be light and
! level with the side Depth of body
( with moderate width is sought. and a
! smooth carcass with firm flesh is de-
sired. The head is longer and the pig
stands on longer legs than the lard
! type pig. The bacon pig should not
be made up OF fat bat rather of firm
4 flesh.
| In studying judging, or selecting
breeding stock Of pure breeding, the
| first thing to remember is breed type.
! By breed type is meant the character
istics of the particular breed under
| study Each breed of swine has a
| set standard of desirable points as to
| size. conformation. form. color. and
disposition
| The Poland China is one of the ex-
IRENE lard, or fat, type. 1t originated
in Ohio, and is the most common breed
| 81 hogs in the United States. The Po-
! land-China pig is black or blaci and
white in color; has a short broad
head, with slightly dished face; the
| ears start strong. but break and drop
about one-third of their length. The
body is thick, broad, and compact. and
deposits of fat are quite thick over
the entire carcass. The hams and
shoulders are heavy: the back is
strong and broad and it's early ma
turing qualities are remarkably good
The Duroc-Jersey breed originated
in the United States. 1t is the most
good feeders and mature early. The
Duroc type of pig is of the fat, or lard
type. and it is red in color. The ears