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.