. Western agriculture. orses. 2. Collect prices on various kinds of horses. 3. Visit one or more farms on which are kept some pure bred horses. Observe color, general shape, size and shape of feet and legs,the fineness and length of hair, color and length of mane andtail, and the friendliness suggested in the head and eye. 4. If convenient, try scoring according to score card. REFERENCES Productive Horse Husbandry, Horse, in Horse Breeding, Horse, Roberts. Types and Breeds of Farm Animals, in Animal Husbandry, Husbandry for Sch
. Western agriculture. orses. 2. Collect prices on various kinds of horses. 3. Visit one or more farms on which are kept some pure bred horses. Observe color, general shape, size and shape of feet and legs,the fineness and length of hair, color and length of mane andtail, and the friendliness suggested in the head and eye. 4. If convenient, try scoring according to score card. REFERENCES Productive Horse Husbandry, Horse, in Horse Breeding, Horse, Roberts. Types and Breeds of Farm Animals, in Animal Husbandry, Husbandry for Schools, Bulletins:No. 179. Horseshoeing. 619. Breeds of Draft Horses. 667. Colts: Breaking and Training. 779. How to Select a Sound Horse. Department Bulletin No. 487. Judging Horses as a Subjectof Instruction in Secondary Schools. CHAPTER XXXIX THE HOG The hog is the most lowly of farm animals, but gainsfavor from the fact that it is one of the most profitable, beingcalled the mortgage lifter of the Figure 136.—A good type Berkshire. THE LARD TYPE The lard-type hog is a low-set, blocky pig with consid-erable width of back and depth of rib. These are the com-mon hogs of the corn belt and form about nine tenths ofah hogs sent to the big markets. This type of pig shouldhave a rather short fine head, with good width between theeyes, fine ears, and a light jowl. The neck should be shortand full; the shoulders, though wide and deep, should belong and well-arched and of an even width, carried out wellto the tail. Good width and depth of chest is liked, as itshows constitution, and the sides should be deep and long. 326 THE HOG 327 The ham should be heavily fleshed, deep and plump, extend-ing down to the hock. The feet and legs in lard-type pigsare important, especially those retained for breeding pur-poses. Plenty of bone, straight pasterns, and good feet aredesirable to bear up weight. Straight fine hair is liked onhogs, as it is an indication of quality. Breed
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