. The principles and practice of judging live-stock . Livestock. 274 LIVE-STOCK JUDGING hock, and the shoulder butt, composed of the Boston butt and the clear plate. The head piece furnishes the meat for sausage, head cheese and scrapple. 285. Lard is yielded by the fat back, the clear plate, the leaf lard or internal fat and the trimmings, amounting in all to from one tenth to one third of the weight of the carcass. Hogs dress from 73 to 89 %. 286. Type. — The type of the fat hog is the same block type that is also characteristic of. the beef steer .and the. Fig. 136. — A typical fat barrow.
. The principles and practice of judging live-stock . Livestock. 274 LIVE-STOCK JUDGING hock, and the shoulder butt, composed of the Boston butt and the clear plate. The head piece furnishes the meat for sausage, head cheese and scrapple. 285. Lard is yielded by the fat back, the clear plate, the leaf lard or internal fat and the trimmings, amounting in all to from one tenth to one third of the weight of the carcass. Hogs dress from 73 to 89 %. 286. Type. — The type of the fat hog is the same block type that is also characteristic of. the beef steer .and the. Fig. 136. — A typical fat barrow. mutton wether (Fig. 136). It is a low, broad, deep form, that is productive of greatest weight in a given compass, earliest maturity, the most rapid fattening in the feeder, the highest dressing percentage, and the best yielding carcass. 287. Conformation (Fig. 137). — The head of the lard hog, like that of all other block animals, is short, broad and deep, Digitized by Microsoft®. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Gay, Carl Warren, 1877-. New York : Macmillan
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectlivesto, bookyear1914
