July and August
1. Getting ready for an exhibit. If there is to be a local, county, or state fair, club members will arrange through their leader to have an exhibit of their pigs at the fair. Follow carefully and honestly all directions and rules laid down by your state club leader in entering the contest and exhibiting your pigs. If there is no fair or exhibit for you to attend, make one at your local school. Your state club leader will send full directions for all contests and exhibits.
2. Preparing the pig for exhibition.[3] The first thing to do toward getting the pig ready for a show is to wash his body thoroughly with warm rain water, and a good lathery soap. Use a stiff brush so that dirt and dust will be removed. A little disinfectant in the wash water would be a good thing. Thoroughly rinse the soap out of the hair after washing and allow the pig to dry in a clean, dry stall.
His coat. When all the moisture has disappeared from the hair and skin, a light application of sweet oil may well be made, taking particular care to rub the oil well into the skin. The oil will keep the hair and hide soft and will give the pig a shiny coat, thereby improving his appearance. The use of too much oil is objectionable, both because it is apt to become “gummed” in the hair and make the animal “sticky”, and because it will soil the fingers of the people who will probably stroke and pet the pig when he is taken to the show. If sweet oil is not available, raw linseed oil may be used instead, but a somewhat lighter application of linseed oil should be made. Oil is seldom used on white pigs.
The feet. Frequently the pig’s feet will require some attention. If the toes are too long or are broken off so that they are rough, they should be trimmed with a good sharp jackknife. This can be done best when the animal is lying down. If the boy has taken care of his animal properly, the pig will submit to such handling without any objection. In fact he will like to be played with and will enjoy having his master work with him.
After the pig has been properly groomed he should be kept in a dry stall that is bedded deep with clean straw. If he shows an inclination to root down into the dirt and soil himself by digging beneath his bedding, rings should be placed in his nose. If not absolutely necessary, however, it is better not to ring hogs intended for show.
Make your pig gentle. An hour a day should be spent teaching the pig to stand still while being examined. While it is not customary at big shows to hold pigs while they are being judged, yet at a contest of this kind the best trained pig will be looked upon with special favor, since such a pig will signify to the judges that his master has done everything possible “to bring him out.”
3. Marketing the pigs. The October pigs will be ready for the market this summer, probably as early as July. Study carefully the market classes and grades described in [Part III]. Determine to which classes and grades your pigs should belong. Watch carefully the daily market reports in the papers. Seek the best advice you can get on the important business of marketing your pigs.
4. Concluding work. Finish all records called for in [Part IV]. Achievement, as one boy puts it, is “getting into the game, sticking to it, and finishing the job.” Here is your chance to achieve not only a successful and profitable piece of work for yourself, but a man’s service in adding to the food supply of your country.
PART II
PRACTICAL EXERCISES
1. Wild relatives of swine. Pupils should prepare written reports upon the following wild relatives of the hog: peccary, wart hog, rhinoceros, hippopotamus, wild boar. Consult geographies, natural histories and encyclopedias for such information.
2. Swine on the home farm. Let each pupil report on the swine on the home farm by filling out the following table:
| Types and Breeds | Number of Each | Characteristics of Each | Average Weight | Estimated Value |
|---|---|---|---|---|
3. Market prices. Pupils should record the market prices of hogs in a tabular form, every day for a period of two weeks. Such daily quotations may be obtained from the newspaper. If possible, record the number of the “run” of hogs which were offered for sale at the market where prices are quoted. Note any relation that may exist between price and number of hogs.
4. Inspection trips. The class should make a tour of the farms in the community where the various breeds of swine may be studied. Note the distinguishing characteristics. Use the following table in classifying the distinguishing characteristics:
| Breed | Color | Position of Ears | Snout and Face | Other Characteristics |
|---|---|---|---|---|
5. Comparative judging. Prepare a ring of swine, two, three, or four animals, and have the pupils place these according to rank, basing their judgment on form, condition, and quality of the swine in the ring. In performing this exercise it may be necessary for the instructor to go over the whole matter of conformation, condition, and quality as they should be found in good swine.
6. Exercises in judging. After the pupils have become somewhat familiar with the points in judging swine, information may be given as to the judging of individuals by the score cards. Under the direction of the instructor use the score card of your State Experiment Station.
7. Reports on home feeding methods. Let each pupil report on the methods of feeding and managing swine at home, using the following outline:
(a) The house, pen, or range in which the pigs are fed for fattening.
(b) The feed used, amount, kind, etc.
(c) Criticism of the above methods, and suggestions for improvement.
8. Houses. Pupils should bring pictures of hog houses, clipped from farm papers or other publications in which they may be found, and in class make a critical study of the illustrations assembled. Ground floor plans should be drawn by each student for several types of house.
9. Breed directory. Let each pupil make a report on the names of swine breeders in the locality and the breeds raised. This may be made into a breed directory for the community.
10. Making a concrete hog wallow.[4] A hog perspires but little during hot weather and is forced to seek a cool mud wallow if nothing else is provided. This has resulted in the impression that the hog is a dirty animal.
A concrete hog wallow provided with a drain will enable the hog raiser to give his hogs a cool, clean refuge from the heat. If a small amount of crude oil is poured on the surface of the water, it will serve to rid the animals of lice and keep the skin in good condition. If possible, the wallow should be located near the water supply, either a tank or spring. The following sectional view of a wallow is taken from the Cement News published by the Universal Portland Cement Co.
1. Sectional View of a Concrete Wallow
It is recommended that the pool be made rectangular with rounded corners. It should not have a depth of more than 18 inches. The size should be determined by the number of pigs kept. A concrete floor 4 feet wide laid around the pool will prevent rooting and the carrying of mud into the wallow.
2. Trough for Young Pigs
11. Wooden troughs for swine. In figures 2 and 3 are shown two types of wooden troughs that are used extensively by swine raisers. The one shown in figure 2 is designed for use in feeding young pigs. As shown in the drawing it is shallow and is constructed with a flat bottom and wide end pieces. The shallowness makes it easy for the young pigs to get at the feed, and the wide ends make it difficult for the pigs to overturn it. The cross pieces prevent the hogs from lying in the trough. The drawing gives all necessary dimensions. Make out a bill of material and a bill of stock, cut the pieces, and assemble them.
3. Trough for Mature Hogs
Figure 3 shows a V-shaped trough for older hogs. Like the one shown for young pigs, it is wide at the ends and is provided with cross pieces. The drawing gives all necessary dimensions. Make out bills of material and stock, and construct.
12. Hurdles for use in stock judging. A hurdle as described in this exercise is a panel of boards made as shown in figure 4. Hurdles are portable and are useful when sorting hogs into groups or when scoring and judging them. Three or four hurdles fastened together at the ends make a very good temporary pen.
4. Hurdle
The materials required are four pieces 1 by 4 inches by 12 feet, one piece 2 by 4 inches by 8 feet, and 2 pounds of eightpenny common nails. To build the panel, cut the pieces as shown in the drawing. Lay the four pieces of 2 by 4 inches on the floor, spacing them 4 feet apart, nail the bottom board, space 2 inches and nail the second board, space 3 inches and nail the third board, and nail the fourth board on the top.
13. Making a collection of feeds. Secure a supply of small bottles and make and label a collection of samples of feeds suitable for pigs.
14. Weighing pigs with steelyards.[5] In the pig project it is recommended that the pig or pigs be weighed each week. Where stock or platform scales are at hand the weighing can be performed easily, but, unfortunately, some boys do not have scales of any kind which they can use for this purpose. In project work boys do not generally feel that they can afford to purchase platform scales, but since the weighing is a very important part of the work, some means should be provided, and steelyards are suggested for the purpose. These are not expensive, costing about $3.00, and with proper arrangement can be used very satisfactorily. For weighing feed they can usually be suspended from joists in granaries, but for weighing the pig it will probably be necessary to construct a horse from which to suspend them. A crate also will be needed for holding the pig while being weighed. The material required for these articles is not expensive and both can be constructed by the boys in the club or class.
Suggestions For Making Horse and Crate[6]
Material. Any ordinary lumber having proper dimensions can be used. If new lumber is purchased, yellow pine will serve the purpose satisfactorily, costing 2½c or 3c per lumber foot. The length suggested for the horse is 8 feet, though this can be reduced by placing the steelyards at right angles to the length of the horse in place of in the same direction, as suggested by the cut. The height should be 7 feet to provide space for fastening the crate to the steelyards. The legs should be beveled at upper ends before nailing to rail and should be spread at bottom so as to measure 3½ feet. Stock required for constructing horse is as follows: One piece 2″×6″×8′ if made eight feet long; two pieces 2″×6″×14′; or 2″×4″×14′ for legs; two pieces 1″×6″×10′ for braces.
In place of the crate any box of the proper size can be used for the purpose by nailing strips on the sides for convenience in handling, and for fastening rope to it. If a crate is constructed it should be 4 or 4½ feet long, 2½ feet high, and 20 inches wide. The slats on one end of the crate should be securely nailed, and on the other they should be arranged to slide into place, so that they can be removed easily after each weighing.
5. Arrangement for Weighing Pigs
The pig to be weighed is securely fastened in the crate and the horse placed over it so that the ring or hook of steelyards is nearly over the center. The crate is then raised sufficiently to place 2×4 blocks under it, and it is then fastened to the steelyards by means of a chain or rope. The scale weight on the steelyards can be approximately placed before the blocks are removed from under the crate. To remove blocks, draw down on long end of steelyards, which will raise the crate from the blocks and allow them to be easily removed. After the crate swings free the scale weight can be carefully adjusted to ascertain exactly the gross weight of the pig and crate. The weight of pig can, of course, be easily ascertained by subtracting the weight of crate from the gross weight.
There are advantages in this arrangement for weighing, in addition to its being inexpensive. The parts can easily be moved from place to place without injury, and can be placed in any pen or hog lot without difficulty, which is not always the case with platform or other scales.
PART III
SWINE
Origin. The ancestors of the hogs found on American farms came from two sources, southeastern Asia and western Europe. These two families of hogs are often designated by the names Sus Indica and Sus Scrofa. Although the word sus is Latin, boys or girls who feed pigs use it when they call “sui, sui,” to the pigs at feeding time.
6. A Razor-Back
Sus Indica, a native of China, was a small, fine-boned animal much prized by the people of southeastern Asia. Descendants of Sus Scrofa, the wild boar of western Europe, are still hunted in forests and private game preserves. The wild boar is a large, ferocious animal with thin hams and a heavy shield. From its Chinese ancestor the modern hog has derived its form and quality; from the wild boar it has obtained its size and vigor.
Swine were probably introduced into this country by early Spanish explorers. For many years wild hogs were found in the everglades of Florida. It is recorded that Jamestown had to be fenced to keep out the wild hogs, descendants of those brought over by earlier settlers. Although the ancestors of the hog came from China and western Europe, it remained for English breeders to blend the two and develop the earlier breeds.
The earlier breeds like the Berkshire were developed where corn is not grown successfully. Under such conditions the bacon-type of hog was produced.
Bacon-type. The bacon hog has a longer side, less fat and a smaller ham. Canada, Denmark, and Ireland produce the finest hogs of this type. Bacon hogs furnish the “Wiltshire side,” in which ham, side, and shoulder are marketed in one piece. This cut commands a higher price on the European continent than pork from the lard hog. The weight of this type of hog for market varies from 160 to 200 pounds. The form of the bacon-type is quite different from the form of the lard-type. The hog has longer legs, the body is not so thick or deep, the shoulders, neck, and jowls are lighter. The hog should be longer from shoulder to ham, with sufficient depth and thickness to denote good constitution. Quality, as in the lard-type, is indicated by a smooth coat of hair and an unwrinkled skin. The finished bacon hog “handles” firmer to the touch than a finished lard hog. The bones of this type are larger, but they should present a clean-cut appearance. The loin is the most valuable cut in this hog, and should be as wide as the rest of the back, full, strong, and well packed with flesh. The ribs should spring out boldly from the backbone and turn sharply downward, giving a straight, flat side. The leading breeds of the bacon-type of swine are the Tamworth and the Large Yorkshire. Sometimes the Hampshire is so classed.
Lard-type. The lard hog is a native of the corn belt. This type of hog has a compact, thick, deep, smooth body. The ham, back, loin and shoulders are the most valuable parts and are developed to a higher degree. The production of lard and fat is the principle aim of this type. Quality is denoted by fine hair, smooth, clean, unwrinkled skin, rather fine bone, and an even distribution of flesh. The jowls should be broad, plump, and full, and the belly not baggy in appearance. The hog should have short upright pasterns. The snout should be fine, the face wide between the eyes, and the space between the ears wide and full. Width between the eyes and fullness and width between the ears indicate a good feeder. The neck should be short and deep and should blend smoothly into the shoulder. The shoulder should be well developed, blending smoothly into the body and covered evenly with flesh over all parts. The back should be broad, slightly arched, of medium length and thickly fleshed. The ribs should be well sprung, the sides deep and even between the shoulders and ham. The ham should be broad, deep, plump, and heavily fleshed well down toward the hocks. The rump should be as wide as the back. The legs should be short, straight, set well apart and squarely under the body. The above brief description is general for all breeds of the lard hog. The Poland China, Chester White, Berkshire, and Duroc-Jersey are the popular breeds of this type of hog.
Breeds. The selection of a good breed by a pig club member is an important matter. He should be influenced by two conditions: the breeds raised in the community and his own preference. The community which confines its efforts to two, or better, to one breed of hog, will attract buyers and its stock will command fancy prices. On the other hand, a breeder will be most successful with the breed in which he has confidence.
To make an intelligent choice, every club member should become familiar with the characteristics, advantages, and shortcomings of the several breeds of hogs. It should be borne in mind that there is no “best breed.”