Agriculture .. . ionable for the reason that it separates breeds whichare valuable for essentially the same purposes. Under many circumstancesthe color does not affect the value of the animal, but where the carcass is tobe sent to market for sale as fresh meat the white hog is in general some-what preferred to an animal of any other color. True, if the colored hogis very carefully dressed, the dead carcass may present as attractive an appear-ance as that of the white hog ; but without great care the dressed carcassof the colored hog will show spots of the dark colored hairs and this maylessen
Agriculture .. . ionable for the reason that it separates breeds whichare valuable for essentially the same purposes. Under many circumstancesthe color does not affect the value of the animal, but where the carcass is tobe sent to market for sale as fresh meat the white hog is in general some-what preferred to an animal of any other color. True, if the colored hogis very carefully dressed, the dead carcass may present as attractive an appear-ance as that of the white hog ; but without great care the dressed carcassof the colored hog will show spots of the dark colored hairs and this maylessen its salability. Where the hog is to be pastured a considerable shareof the time, animals of the colored breeds are generally preferred as theybear exposure to hot sun better than the white breeds. 631. The points of the animal named— While the names applied to theexternal parts of the hog are in general similar to those which are used forcattle, there are certain small differences which must be pointed out. 640. Fig. 226. Hog, Showing Points. I Nose or snout. 8. Tail. 5- Flank. 2 Face or dish. 9- Ham. 16. Belly. 3 Ears. 10. Lower thigh. 17- Side or ribs. 4 Neck. 11. Hock. 18, 18. Girth. 5 Shoulders. 12. Shank. 19- Forearm. 6 Back. »3- Dew claws. 20. Knee. 7 Rump. 14. Hoof or foot. 21. Cheek or jowl 632. Points in general applicable to all breeds — As the general formand shape of the different parts looked for in a hog are with minor excep-tions similar in all breeds, it is best for the sake of brevity to give a descrip-tion of what may be considered the ideal type. This description is takenwith slight modifications from Wallace. Feet — small, upright, neat. Legs—Straight, fine-boned, fleshed down as far as possible in bothfore and hind quarters. * Back—Broad before and behind, not drooping too much at are all liable to arch the back and droop in the rump when line straight and extending over the neck ; belly line parallel andcontinued below th
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectagricul, bookyear1901
