Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1920-09-14
Preparing Hogs for Exhibition

preparing Hogs Tor Hxh1p1C1on
Members Of the pig club have
| method of preparing their pigs for
exhibition. The chances of very fine
| animals to win premiums are often
destroyed by q failure to understand
or appreciate the Importance of these
matters, and it does seem that too
much stress cannot be laid on this
subject. Undoubtedly, thousands of
boys will feed and care for their
pigs all summer with good deal
of patience and skill. Their effort
rewards such as the winning of
| prizes at the county or state fair
contests afford, and to lose out when
victory is in sight would be mis-
fortune.
Those who have experience in the
judging and handling of hogs think
that the following points should be
given special consideration In such a
case, and hence the attention of all
of the boy pig club readers of The
special emphasis to this article.
Success in fitting for the snow
things: (1) a weIl-bred pig of the
right type and of good size, and 90
liberal and judicious feeding. where
points in selecting and feeding the
pig, the exhibitor is generally re-
warded with a fair portion of the
prizes.
Outside Of selection and feeding
which have already been discussed,
there are a few more. points con-
corning fitting which the young ex-
hibitor especially should study. A
glossy coat of hair adds to the gen
eral appearance and neatness OF the
animal and makes his quality STANG
out more prominently: aad sind ~
the ration during the six weeks or
month before the show will have
tendency to produce a silky appear
ance to the coat. The amount OF
linseed meal need not be large. ABOUT
one-half pound of linseed meal per
day per 100 pounds live weight should
he sufficient. 1t should be remem-
bered that linseed meal is expensive
in the south.
The hoofs of the pig should be
watched closely. If they snow 4. a
TO Eoow faahion 0f TIE
dition may be remedied or at least
helped by trimming away the obJec-
tionable portion. The roughness PRO
duced by trimming should be smootn-
ed with a file and t dInth Win "
IF the ears, particularly the INSIDE
of them are covered with a grown
of coarse hair the quality OF the pig
NAV be made more pronounced ny
removing this hair VT with e. flp ppponeriv
done, aids materially in displaying a.;
the Quality of the animal. It is often ter
advisable to clip the hair from Ine t
tail, but, of course, a sWltch niuo
remain. If the tail is NJ not nce civil viii
proye more of discredit than II
fthe oneration had not been attempteu.
me pig should always be Tree Ito. 1,
lice. Crude oil is very satlslactt1I ~, y
in killing lice s, ana a mere I unon the
no,t Of hair. The oil may be ap++
nIied in many different ways ~
the most, common means are
brush. the sprinkler, or rupolhs post1
Pigs that are wild ahq I'M: At tn the
Show The exhibitor should pegm
training his pig early so that Tue
MO NAV be easily driven ana con
frol1ed without excitement IN Ii.e
show ring. This training may s1 ~ I
by giving the pig ia. dnliy s,s ma he benz
ficial in that it will encourage the
formation of firm flesh and Will nave
q. tendency to keep the pasterns from
becoming weak. 1oa +u,o,
The pig should be was sea1,s WE VIC
per week during the Two " tbnt W viii
produce considerable lather shouIo
he used for this purpose and the
scrubbing should be done win
Comparatively stiff broom corr
prush After washing, a ngnt applir
cation of dip should be brushed oven
the pig.
The first thing that a seasone'n,
iudge working in the show ring VIII
do Is to step back about h1teen 1eet
from the animals and look them over
in a general way for the points that
fhGir 0pnprA1 aDD6dI-
ance, breed type and quality. Ihua,
he gets a general impression OF the
class as whole. If the class II
large the outstanding poor anlmals
will be eliminated in this hrst stage
Of the Judging and sent back to Their
mems This, then, will leave only the
best pigs in the ring, and the Juoge
will have more room in which &c
give close inspection to each re,
manning individual of the class and
for making his awards.
in the class from the front, looking
for: Width and length of head, good
width between the eyes, attract1'
set of ears, desirable width anr
smoothness over the shoulders, =
wide back and loin showing grea
spring of rib, and width OF ches
between the front legs.
BY moving first to one side of the
pig and then to the other, the judge
will look for: A long, strong and
well arched back, originating with
blending uniformly into a long, Lever
and deep rump; smooth, straight
underline which does not cup up In
the flank; deep and wide shoulder
and hams supported by straight
strong legs of good bone; a deer
and finally for balance and SYM
metry of all these points.
From the rear of the animal the
Judge locks for deep, wide and full
hind quarters; good width and
smoothness over the shoulders, back,
loin and dump.
Next, the quality Of the amman
will be determined by the size ana
strength of bone and joints, the fine
ness of the coat Of hair, and the
smoothness and f1rmness of the nat
ural flesh
After each individual of the class
has been inspected according to this
procedure the judge by balancing in
his mind the points noted will Sc
lect the pig most nearly approach
ing the ideal type and place it a,
the head of the class. The remainder
of the class will be placed in orde.
as they conform to the type select
ed. When the judge has conclude
passing on the class, the ring clerk
| will be notified and the wards re-
A strong, comfortable crate
SHOULD be constructed in which to
send the pig to the show and lib
eral amount of bedding in the crate
will make the trip comfortable for
the animal The quarters at the
show grounds should be we'll bedded
to receive the pig and soon after
his arrival he should be brushed and
cleaned. The first thing to do, after
the pig is safely penned is to give
him some water and a light feed
This will refresh him after his jour-
ney and encourage him to lie down
L.. - G..o& L.