. Western agriculture. Figure 140.—A Yorkshire sow. a little slow in maturing. This breed has a very long, straightsnout and upright ears. The Hampshire breed, formerly called the Thin Rined,is another English bacon breed as yet little known in theWest. Hampshires are a black and white breed, the whitebeing in the form of a belt extending around the shouldersand front legs. Hampshires are now one of the most im-portant breeds in the corn belt. The breed has lost someof its bacon type and is regarded by many as a lard type. QUESTIONS 1. Name and describe the types of hogs. 2. Xame and describe
. Western agriculture. Figure 140.—A Yorkshire sow. a little slow in maturing. This breed has a very long, straightsnout and upright ears. The Hampshire breed, formerly called the Thin Rined,is another English bacon breed as yet little known in theWest. Hampshires are a black and white breed, the whitebeing in the form of a belt extending around the shouldersand front legs. Hampshires are now one of the most im-portant breeds in the corn belt. The breed has lost someof its bacon type and is regarded by many as a lard type. QUESTIONS 1. Name and describe the types of hogs. 2. Xame and describe the breeds belonging to the lard type. 3. Xame and describe the breeds belonging to the bacon type. THE HOG 331 EXERCISES AND PROJECTS 1. Collect pictures of breeds of swine. 2. Collect prices for live hogs, dressed hogs, and ham, lard, and bacon. 3. Examine one or more breeds of hogs. Note color, shape, size, and any peculiarities of breed. 4. Practice scoring by score Figure 141.—A Tamworth sow. STUDENTS SCORE CARD FAT HOGS SCALE OF POINTS FOR FAT HOGS Weight, score according to age Form, deep, broad, low, compact, symmetrical; standing squarelyon legs Finish, smooth, deep, even, mellow covering throughout; free fromwrinkles, creases and lumps Quality, hair fine; bone fine; smooth and refined in general appear-ance Head, face short and broad; snout of medium length and notcoarse; eyes full and bright; ears fine and of medium size Neck, short, thick and full; jowl broad, full and firm Shoulders, broad deep, full, smooth and compact on top Back, broad, smooth, slightly arched and thickly covered Loin, wide, thick and smooth Chest, deep and broad Sides, deep, smooth, thick and full; ribs close and well sprung Belly, straight, smooth and firm Flanks, full and deep Hips, wide apart and smooth Rump, long, wide, level and well covered Hams, smooth, full, wide, deep and firm Legs, short, straight, strong, and wide apart; pasterns
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectagriculture, bookyear
