xt7hmg7fsg33 https://exploreuk.uky.edu/dips/xt7hmg7fsg33/data/mets.xml   Kentucky Agricultural Experiment Station. 1936 journals kaes_circulars_001_4_193_02 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 193 text Circular (Kentucky Agricultural Experiment Station) n. 193 1936 2014 true xt7hmg7fsg33 section xt7hmg7fsg33 lei
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7 UNIVER ITY F I R I A I lfl
· ·|
¤ . . _ l-, i
,f the   COLLEGE OF AGRICULTURE _` s ` _  
B6 to A EXIBHSIOH D1v1s10n , g v  
1 and , , · ~ ` ·· y »i
home ` THOMAS P. COOPER, Dean and Director   " = A _  
, · ljii S
elnni-   _W_r_ if lj;
com-   J , V `  
l give   _ , _ Z; f  
V Y , CIRCULAR N0. 193 1  
urxey { »_ » . ,  
women   (REVISED) _ i _ I- ·  gi
tonnes I V l. _ l l  
ianiza- ___ t y ‘   l  
uncizil i ` `  
{ H PIG PROJECTS FOR 4-H CLUBS  
Z> 10 · {egg?.
nforin _ ~  
unciul   _ , ·  
I  
under- · * , `  
. t V l  
'olm l Lexington, Ky. ` ·  
group    
im  
Y S“lll‘ February, 1936 i _  
Only 4  
believe _ °  
mstra- A l ·  
Jn has . `  
sity of   i  
Home- ‘ Yi"
Published in connection with the agricultural extension work car-  · ‘_r’ A
home tied 0n by co-operation of the College of Agriculture, University of *  
Kentucky, with the U. S. Department of Agriculture, and distributed  if 
ni furtherance of the work provided for in Act of Congress of _ i f
May 8, 1914. `  
  ® * . . 
~ 1 1*%

   3 
  g I
  THE PIG PROJECTS ;
Y g ~ "I 
_; Two pig projects are outlined in this circular; one for iitting .· 
  the pig for the breeding herd and the other for fattening the pig j
ig}  for market. `·
 
f  i 1 
  _ OBJECT  °
    i The object of these projects is to teach farm boys and girls the  
'   ` proper method of feeding, care and management, in raising pigs.  
  The work tends to create and maintain interest in farm animals.  ·
  T REQUIREMENTS I
‘ I E '  
  2;]; 1. The latest date for enrollment is June 1.  J
3   . ` 2. Each member shall raise at least one pig from about
{ Q weaning age to six or seven months old. Pigs should have been .
  farrowed on or after March 1.
il?  _ 3. Each membe1· shall act independently in the feeding, care
,_;»=  and management of the pig. Help may be used for hauling and  I
I . Q4;  . weighing. *
it   4. Each member shall keep a record of all expenses incurred  
gy.;  in connection with the project. These records shall be used in
; j. judging the contest.
  ` ‘ ~ 5. As soon as the project is closed the member shall com-
  ` plete his record and send it to the County Agent or local club ‘
if? leader. .
  ·
Ei ...` ' r
 
 
in  .
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 . - I V I  
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* · P P P ` Q i- i
P   t ' i i
 ‘ CIRCULAR NO. 193 . P  
 I (Revised) ’ " i · i      
tting  1 j;t _,P i `·   1 _»  
  . _. Y; f` P . i
 ; . `  
J  ' _U_ ` ~ · i I-I.:]
1 · ‘ IP ·
P Pro eets for 4 H Clubs P   y
s the - _` ~ '.· ·A 1  
pigs. ·P By E. .1. wu.t=0R¤ ·? f 1 P’ ‘    yjgg
mals.  _ ·. i'_ i‘ . 1 ‘ P · jri
P. P ‘ , `  ilrgil
 ‘ M · ·  K?ii*§
. P c  s=~}
  Breeding-Pig Project _P ` V  
T . P P Yiieii
rpout The pig should be a well—gr0wn purebred weanling far- _ —  
)€€l1 ¢ — . P . . . , . P  
_ rowed on or alter March l. This larrowmg date is important il · iZQ;g».%
P the pig is to be shown in the open classes at the fairs, because n` . ,· i` ·  
, egg   most show-ring classihcations have March l as one ol the base i `. . "· V  
 ‘ dates. It is unfortunate that the pigs must be selected at such V  
uwed , an early age, because some inherent defect may not be apparent i i ,‘ P  
Bd iu at that time. · P V  
P _ ’ i; Et
com- A pig bought from another farm should be quarantined lor ‘ V j  
Club _ three weeks in order to prevent the spread of certain contagious P   P  
P diseases. It is also recommended that the- pig, when hrst brought    
home, he dipped or hand—scrubbed with a good disinfectant such _ * '  
as a two-percent solution of creolin. ` `  
sE1.Ec·riNo THE Pic P · l  
t Le.
, , . P MP.
_ lhe pig should he selected lrom the breed the club mem- ·  
  her likes best, but it is well to choose a breed which has a large '  
number ol representatives in the neighborhood. This and the ‘ P t  
individuality of the pig are important, lor the sale of the pro- y 4  
tlure depends upon the character of the pig and upon the num-  
i   A` i  

   4 Kewitucky E(Et€7'l·9'iO7’li C*频02tla0‘ N0. 1.93  
if ber of breeders interested in the breed selected; therefore, great T 
* _; » care should be taken in making the selection. The club mem-  _
  ber would handicap himself by starting with an inferior animal Y
    even if it is registered.
= l ·‘ 
¤—;2} - In the selection of the pig the following qualihcations  
  li should be adhered to as closely as possible. _
  Symmetry. The pig should be well balanced in its general  E
    V make-up. It should be smooth, have a uniform width and depth,  
tl?  and stand on straight legs that are well placed. The head and ; 
  neck should be neat and smoothly joined. " 
  Vilalily is indicated by bright, expressive eyes, a broad, deep (
  chest, and activity or alertness. A pig with a narrow, shallow ~
*.4 f chest, open shoulders, a sway back and too small or too large  °
    bones, is not desirable. T
..  _ , , . . . .  ·
  y 1·ecI and Legs. lhe characteristics ot the leet and legs are _
`     I very important. The legs should be of medium length, straight, ”
  of medium size, and placed wide apart. The pasterns should W
  ` A be strong and short. See fig. l.  Y
· . ..·t’ ‘  ;
} M ' ·
¤»   , ,   .» k , ,  ·
  pgs   ti   T ` ?  f   - .
' I- .*  ‘r  > ,*   V  
l'   C is .· {  ..
F —t.. I   4 · *·.»¢ ir .     i _
        _.,. ‘
& all - . V  lim   x l `_ _;
  ‘  ‘ -     .—.·.,. .V t’·° _
   ’ { _,     ·t·a  
  . ,‘’a 4;   ..,,»z ‘  2  . ‘ i
BFE i l , i     V V if ,   ‘
• s-  *" J-.   ,... `      ii ¤»¤»·-- ‘,.‘.     =·  . · Q "·    
  E ‘        . i l"   ‘ _    
~ ·*  ~ · s>·’?+ - ‘ " '— . " iZ1¤,i!·:I,§;"`.. " " · - ” .;T. ti .' `,=;' ’j-J;"‘»¥·"···
  · I;   f    ,, .j »f·  ',_ n »  . ‘· _, _.  _ , — .  .:  
  °   T · ‘   ·‘'· ( ~%'¥`  " ¤i€" 1 "*  .s"  3    · e·  -
  Fig. 1. A good type.
1 ’a
  i
 ¤

  . 2 l ~
  `. I. ` { A ` r    
  Pig Projects for 4-H Clubs 5 P { P l T i 5
.1 - T . ‘ ~ " i
feat   Qimlzry. The general appearance of the pig should be I   y 1 ``4· g.  
wm —  Smooth and rehned. Fine, soft, glossylhairg smooth, pliable   ‘ y    
. 1 $ skin, free from wrinkles, and medium-sized, strong bones are " _'   i l, g
[ma  _ indications of quality. A swirl (sometimes misnamed roach) is   . l . _ V Z ¥
 2 a tuft of hair, usually along the top line, where the hairs grow ,' · l   Q ‘
_   in all directions in a twisted formation. This is considered an     . T t {V  
mm  _ indication of a lack of quality and is objectionable in all breeds i y __ ~   `
 ‘ and a disqualification in some. . r    
lcral   Breed C/mraclerislics. \Vhile all breeds of lard and bacon V " i · i _—`    
,p[h 'T  type have the same general characteristics, each breed has its ·   T "   lf}
ani i own specilic characteristics. These appear in color marking, __. ·      
(  i set of ear, shape and dish of face and general physical conlor- _g — .   _ _1   _. Vg
  mation. The selection of the breeding animals (the gilt and , Q. _T A Q f T {  
deep  · the boar) should be based on trueness to type. . j g _ b   I  
.llow   Femininily and Maseulinily. In weanling pigs these charac-   . _' `I   it I  {
large _ teristics are not pronounced. The character of the sire of the _   .· -  3;  
n _ . . . . . . • * b .-  i`»"‘
_ boar pig probably is the best guide as to 1[S masculinity. The ‘ _, ly T   ;·  
gilt should have not less than ten well—developed teats uniformly ly `- T V i ‘ _  
S are placed on a neat, nearly straight underline.   _ ,   T  
ight,  =   . T  
ould » ,· · {Q __`‘  
‘ .. ; 1  lY?7Q‘l
 A   ·7.3: 72 · Y T 
A / ’L"'·"i' ``ieii   ’ “ T  
  » ‘ T ` s I . ‘ I `  
V ` `k"/ fi, j Z : , ," I V" I I  
· · r . L f l V..e. j
_ I 5 '   • l 55,   ' ' . ` ivy?.
· · il ’ 3 · . P  
.' ' E @>  ..  
of . .8 · --· ,{ 3,  
. {4 _ 7 ` . A- » .4 sq
. · V-riff]
_  1 _ T. . T T  
7 ‘\ I  P Q . ‘ *   v_  
·· Fig. 2. Parts of the hog. T _` I· ‘ .  
l. Snout. 2. l·`a<·e. 3. Ear., 4. Joxvl.   Neel;. 6. Shoulder. T. l·`or¤- Leg · f  
Fi. l·`ore Flank. 9. Belly, 10. Flank. 11, Side. 12. Back. 13. Loin. 14. Rumn. rgfgi
_A    15. Ham. 16. Hock. 17. Pastern. 18. Dew Claw. * f‘€’€i
  _ The following score card used by the University ol ken- A . ig;
lucky shows the standards for scoring the breeding lard type of A _ {gg,.
 
hogs.  
' V I ii 1 .1i.
rt  

 I ‘ 6 Kentucky E;vierzs1i0rz Circular N0. 193  3
  SCORE CARD FOR LARD TYPE HOGS  
; l Standard of Excellence. Perfect Score l'
    A. General Appea1·anc<+41 points  {
’ §— \\'eigl1t, 6 111011ths, 200 lbs.; 1 year, 400 lbs.; 2 years, 700 ’,
7 I lbs. E_.. a E.E..E.E..,E..E.....,.. a .E..E._.. a E.r.. S >
`QZQ ·V Form, deep, b1·oad, l0l1g, sy111111etrical, co111pact, sta11di11g g 
‘   squarely 011 legs .Y.....e.,..,,....E.Y.4,.....,. aa 7 1
1 ` . Quality, hair fine; bone straight 110t coarse, Skill sm00tl1,  .
L,  GVGII covering of flesh, free from lumps a11d W1‘ll1l{l€S,  '
'" , features refined but 11ot delicate .,.....a..a. a .. aaa 6 L_
  ‘ Condition thrifty, well fleshed, but not excessively fat aa 4  ;
1 Constitution, chest capacious; brisket adva11ced and low;  1
i- i' flanks full and well let down aaaaaaaaaaaaaaaaaaaaa 8 1
ls:  Disposition, quiet, gentle aaaaaaaaaaaaaaaaaaaaaaaaaa 1 1
°l  1 B1·eed type having all characteristics of breed aaaaaaaa aa 5  l
,  Coat, llll€, straight, bright, smooth, evenly distributed, n
f1 1 lying close to body, 110 swirls aaaaaaaaaaaaaaaaaa aaa 2  
    · 1 1 B. Head and Neck-10 points ,
1  I ` Eyes, full, 111ild, bright, 11ot obscured by wrinkles a aaaaa 2 i
  1 Face, Sl10l`t, broad between eyes, dished according to `
’   breed, cheeks smooth aaaaaaaaaaaaaaaaaaaaaaaaaaaa 2
V *1 . ` Ears, fine texture, lllédllllll size, neatly b11t firmly attacl1ed, .
;—:1l, , carriage according to breed aaaaaaaaaaaaaaaaaaaaaaaa 2  1
—     ' Jowl, s111ooth, H11111, lllédllllll size aaaaaaaaaaaaaa a aaaaa 2 `
‘_ ; Neck, short, deep, thick, narrow at ll3.])€, thickening to- 1
  `_1_   ward a11d joi11i11g s1nootl1ly to shoulder aaaaaaaa__aa__ 2 1
Q   _ C. Fo1·eq11a1·te1·s—-10 points F
j   Shoulders, broad, deep, full but 11ot heavy, on a li11e with
g   sides aaaaaaaaaaaaaaaaaaaaaaaaaaa -. aaaaaaaaaaaaaaa 5
g1   Legs, straight, short, strong, tapering, set well apart, b011es
F '_l ' smooth, joi11ts clea11, D3.St€l'llS upright, feet Illédllllll size, .
> —l y ( ——~——~»———»— -— ———— ———
l ‘·l 1lOt sprawling squarely placed 5 l
l~ _l_1a _`
{   D. Body-20 points _.
  Back and loi11, broad, strong, long, €V€l1 width, thickly
g   and eve11ly fleshed aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa 9
5   Sides, deep, long, full, free from wrinkles; 1·ibs, lo11g and .
. n 1 1 well sprung aaaaaaaaaaaaaaaaaaaa a aaaaaaaaaaaaa a. a 'I 2
  ` Belly, st1·aigl1t, €VBll, 11ot ilabby, proportionate i11 width 2 1
  Flank, full a11d even with body, not out 11p aaaaaaaaaa 2
    Y ` E. Hi11dq11a1·ters—-19 points
1   Rnnip, lOllg, wide, evenly fleshed, 1`0lllldlllg fl'Olll loi11 to
Q p root of tail, neat, higl1 tail setti11g   a aaaaaaaaaaa a. . 3 `
$1% Hams, plump, full, deep, broad, no roughness, 1lOt cut 11p,
    well fleshed to hock aaa   .aaa aaaaaaaaaaaaaaaaaaa 10
  Legs, straight, Sl]Ol'I£, strong, taperi11g, set well apart, b011es
le  s1110oth, joi11ts clean, paste1·ns upright, feet 111ediun1 size
1 .
§_;_j; not sprawling, squarely placed aaa aaaaaaaaaaaaaaaaaa 5
  Tail, 111ediu1n size a11d length, s111ootl1 Elld tapering aaaa 1
  ` Tomi a aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa 5100
{   A careful stud1 of the score card aids the club member in
h . . l . . .
  selecting pigs and also helps the niembers ol pulgiiig teams.

 ‘? 1 · T lil
z ·_ . l ¤
 ; ( (( (· 4   (
;? Pig Projects for 4-H Clubs 7 ’ ‘   `  i
 _· I ` `·_ . ‘ if 1
  si—iE|.·rER Fon THE Pic ( l     i
 Z several kinds of shelter may be constructed by the club mem- T     ._ T ” {  
ore  . ber. Some of the more practical are the A-type house, the box- `4 f T .‘ T i Z  
 ‘ type house, the straw shade or a large box. The A-type and box- V . l . ,   i
 _ type houses probably are the most satisfactory. The club rnern- `_ ' · i       —
8 {  ber can easily build them with the aid of some simple plans.*   = ._ L   l
{ it neither kind of house is available a very practical shade and ( A ( l `- i '
7 — shelter may be built by using some old boards or straw supported . » 4 ¤ l ( _
 — by poles. Perhaps a large box may be obtained more easily than . ·( . i `, l  
5 (  any of the shelters mentioned. Care must be taken, however, _ i     4
4 »  that the box meets the requirements oi a good hog house. A ` ° T   Q   is y
8   good hog house must be (l) dry, (2) well lighted, (3) well venti- (—· ( ` * ,‘ ·   ·ti,»  
1 ( lated, (4) cheap in construction, (5) free from dust, (6) of suit- J j(     ·· " l
5   able size, (7) warm in winter, and (8) cool in summer. "   I '· » ` (  
2 ( SANITATION U  ` _`· · ( '    
Parasites and many diseases can be controlled by keeping .. t -( V     (T   
2 j the pig and his surroundings clean. This means that the house ,   ·‘, `_ _;   ii
» should be kept as clean as possible, without dust or dampness. `_ it Z,      
2  _ The immediate surroundings should be kept free of boards, cobs ( ` · V ( —  
9 _ and trash, as these afford excellent places for the development ·_ . - *  Qfyéll
5  j of disease germs. If the pig does not have plenty of clean range   `_ Y   
(  the ground around the house ought to be cultivated once or _, _  
2 _ twice during the summer. ’t  
Lice. lf lice are present, treat with crude oil which is .'  l'fl··§
usually sprinkled on the pig’s back. Oil from crank cases should ‘ (   »*--  
5 · be used with care as this oil is usually saturated with gasoline t ( ( _ §q`A.f-(
_ which has a tendency to cause the hair to fall out and the skin   ;_ . l»j,‘(
5 ` to become irritated and often cracked. The pig should not be ‘ * ( I  
turned out into the hot sun immediately after being oiled, be- ( _` l .’·`·.  
cause the skin irritation just mentioned is more apt to develop. i ,'  
9 l Round Worms. Adequately to protect the pig against · , ('  
~ round worms, strict sanitation must be practiced. (See Ky. Ex- (  
fz tension Circulars Nos. 2ll and S4.) A V .'  
2 FEEDING i`    
Proper selection of the pig is only a start toward success. (~  
One of the most important factors lies in the continuous growth ` ( _ (  
3 of the pig. Improper feeding limits the development of any { ` . {(3
10 animal no matter how well it is bred for growth. To make rapid . .' ( *_;(
and economical gains, the pig should be fed regularly and have   (  
5 H liberal allowance of a variety of feeds. The kind of grain to '  
1 fCCd depends upon availability and cheapness. The lowest priced ,  
___ ~  ` — Qilia
109 _ :`:lilUt*l1l`lllfS may be had from the College Of AS1‘iCUlt11Y€· U¤i"€‘l"]tY Of  
lventueky, Lexingtoii, Ky., for 10 cents each sheet. No. C-0-28-1 is the · » if
NRS', .\.typo houso gud No (7.1;.;:9-1, is the S'xS’ shed-roof house. N0. ~ `_;‘
I` ill i.‘·(i-T4-1 is double pen shed-roof house. No. C-G-94-1 is sunlight movable lg;)
house S‘x8’. (ln; write to the Division of Publications, ¥\"ashington, D. C., ` '  
l·>1‘ Deiiartiiioiit of .\gi·ir·ulttire Circular N0. 102. ~ {E
1 I " lt  
. _ ( .  Fi
I .,)
.  ’

 Q I 8 Kemfueky Extension Circular N0. 193
  grains are not always the most economical, as the weights per
fj 1 bushel and the relative merits of the grains, as feed for hogs,
 if should be considered.
s` .
`A   Sh
f _- y Feeding Value of Grains. By feeding tests made at differ- TG
7   1 ent experiment stations, it has been shown that the different sh
V grains have approximately the following relative values, com-  
7 ` . y pared with corn, when fed to growing and fattening pigs.1 Sb
Q Gi
  100 pounds of ground corn produced as much pork as: or
1-*.  M'
 ir Gl
_ 4  110-112 pounds of ground barley. Tg
- 120-125 pounds of ground oats. 1 C(
.: lll f V
‘   102 pounds of ground rye. Sk
  90 pounds of ground wheat. Sh
  ` p 105 pounds of hominy meal. u
  ru Pounds of grain to the bushel; shelled corn 56, barley 48, {O
ij;  . 1 oats 32, rye 56, and wheat 60. Oi
*   m
  jll  The weight per quart of the following feeds is given, for {U
  6 . the, are not alwa s fed in a mixture: shelled corn 1.7 lbs. tank- F
1  l 1 Y » IC
[ ;s_  age 1.55 lbs., s1 _    
Cornineal ,__________ 5 5 t` · ` _ ' _ P '  
Middlings ,1,____,___ 1 2 1.09 lbs.   ·. ·` .j. ~ "   1
Ground oats .....E... 3 6 "   ·—    
Tankage ,___________ 1 1 ` ‘   » I ._ ,  
No- 5 ‘ ' it ` . _  (
‘ Corn .....,E......1E 1 1   · - I "  Q, (
Skin1—n1ilk ___________ 3 3 I` · -· '_. -`      
2 These weights were taken with the quart measure level full without 'T l Y D    Vila
slmking, tamping or pressing the feed down in the measure. ·_ i' -= L    
- . ` · I  ·;
These mixtures may be used as such or as guides to make `· - ' ,— `4‘  '  
up other mixtures. lf corn is not available, rye, wheat, barley i, · ‘    
or hominy meal may be substituted with good results. Three or     1 i  ff (
four pounds of skim-milk or buttermilk or two pounds of linseed _· ·  V`?]
oil meal may replace one pound of tankage. If the linseed oil » .  it-·=Q1
meal substitution is made, a mineral mixture should be fed to · `  
furnish the mineral elements which this meal lacks. The pro-  jpl
tein content in these mixtures may be cut to one—half of these I _ . H .  
reconnnendations if the pigs are on good pasture. ‘ .   *·   ~ gg;
Selecting e Protein Feed. Having decided upon the cheap- * .  
est and best grain feed or feeds to use as a source of carbohy— _ I I __ · jj;}4
drates, the second step in the choice of a proper mixture is to V ,' g‘·’f¢‘“" - l"‘*`=~¤t~..:s·¤ r ‘ , p iiéif
Fig. il. A rope noose used for holding pigs. _ i ,. `  
T lie?
. . , ‘ TW
should be ehpped close leaving a large bush on the end. Care- . . 1;;,;
ful clipping at the base of the tail blends the hair at this place p M  
with that on the rump. Try to do a neat, clean-cut job in trim- 1  
ming both the ears and the tail. If the pig has been handled . .  
V Correctly from the start. there should be no trouble in doing the `~ »· ‘  
work. _ _·  
. . . , . . V` . F? 
Yrnnmzizg I/1:* [wel. The feet should be trimmed about  g
three weeks before showing because if the toes happen to be ·  
. . . . . swig
trimmed too elose the pig may be lame lor a short time. A lame gg. 
pig never shows well. Often this work can be done while the ` ·  
pig is lying down. A good way to enable the operator to work A  
· is lo put. the pig into a crate which has had the bottom slat re-  
r l i hifi
 
V . I 

 L
T V 12 Kentucky Extension Circular N0. 193
_ moved. See Fig. 4. Place a piece of two—by—four under the pig’s the
· foot so that one can use the rasp or pruning shears to cut off the wa
· surplus hoof. Trim as close as possible all the way around the lim
outer edge of the foot, but do not trim either between the toes 1110
next to the foot, or the bottom inner wall of each toe. If this
1 V 1 `1 wall is trimmed too close, the loot will become sore because the
_ V _ _ _ oil
i. · 1        All 1   .1
1 1 T t      ’f‘’ s  s*=¢     1 T   lll
_   ljj    ‘i· ‘  311%;; V ` l _ ,’‘·  .  $ 1  ““‘
-   {6     rl   __r,r V}   4 7 I   ‘m M§71_       ` 1 be
  QV   t   l  ’7‘“`]‘V  ‘ 1 ;      .1    Q = :1, g* i/AV¥¢`4*i;T   i mt
lr ·   gs.    =     ~ 1. F 1
· F!  5    ;- gil  W       _ p1 ga     .
1 ·     1   V‘’‘`    ? ’1‘t       » 1   1 ~.·
{ li   GV     ,1-‘ 1 VY  1 ·-1    11§ ·ili' 1   lV·— 1 1. Y  
1 1**   ·__?§i~<»“2-M r  ··».— g a   ,,..;%;.1..... y.   » s
1 ‘ * 1   .· 1,., -   rg ,   V L · V   , ,   W    14
li i   V     ii`    V       ·
ll is  ¥s· :1 1. 1. .  # 1    .,   1 · W ‘t·1··‘·*· W*V‘V·iV.P _
1_ T-: 1 yyvwi ly _ 11 Az I   l {' 11  _;,,pat____. `V * 3.% ,5 1
A 1   s  1   -~  ¢ ~1 · · »   ¤1».»,_.»_ y  yy ;      1      On
l · *’ ·   V · 1. ;i;;” ~ V ;j;-.'~,_=1»   *¤~1·· . .1.1¤;;»···. V :
l1 , " ’   _ ' ‘ .f’·.`* ;.;_j_* ‘ .» J,  _"""»’  _j bul
1 l - 1 ‘ » t ‘   1 "l°l
H ‘ .1 . 1... wr
N I·1g. 4. A trimming crate in use. hote the .%x4 under the foot and the
il  snubbing rope in use. SPY
. 1 V Pig
E .   weight of the pig is then supported mainly by the cushions. ing
5 1 IE a little blood 15 drawn by too close trimming at the point of
` Q the toes, one need not worry if temporary soreness occurs. The
· ! ‘ . 1 .... 1 .
X · object ol this trnnnnng IS to level the loot by shortening and
  evening the toes. The shortening of the toes not only improves
· the anearance ol the foot but it also makes the )i¤ stand
. X l l e _
i straighter upon its pasterns. Fine sandpaper may be used to pig
11 _ _ 1·
s l polish the hools, the day of the show. ml
    pig
Q1 *l l llVV(l.Y]Ii}?g. The pig should be thoroly washed at least twice lim
ij   before, and once alter arrival at the show grounds. A clean pig il 5
  tl has a better chance of winning than one that is dirty and ill- SUC
ii-   ke >t. Tar soa J and lukewarm water give the best results. W6! lm
E _ 1 l e
E:

 vi V ,. i ·i j j
Pig Projects for 4-H Clubs 13 e t · · _ `   
the pig thoroly, rub soap into its hair, then, using a brush and é lv jg l .3 i .    
water, wash the pig clean. Care should be taken not to rub too ·v e`   _ - i`   »,l
hard as it may cause the skin to become tender and sore. Re-   J A   I Y  
move all soap by thoro rinsing. yi,   i s _ v i    
I . j  
Oiling. After the hair is thoroly dry, a light application of ·   g V    
oil may be used with all breeds except those that have white hair. ‘_ . _ _ i V j ‘  
White pigs should be powdered with talc powder. Powdered Y ` j '    
soapstone, alone or with a little ultramarine added, is good. It   ‘_   Q_ »    
may be sifted on with a can having a sifter top, or by using a   _ r gl ` I ‘ · t.JQ_-lj
V muslin bag. For black hogs ordinary crude petroleum oil may   il . ii; ~ i.  
\ be used bt1t it has the ob_jection of leaving the white markings »   A   A  
rather dark and discolored. For black or red pigs, the following     4 ~‘ j __ ;. .    
dressing oils are good:   .I i '_., N 1  
~ Y ,j‘ it T4
1. Two-thirds linseed oil, one-third gasoline. '~ if   I _ vi 
2. Two—thirds light mineral oil, one-third gasoline or kero- ‘_\ · l , i  
sene (or one-sixth of each).   `_  
    i  
Sometimes one pint of linseed oil added to about one gal- _ _ .`  
lon of water gives good results. The oil and water do not mix, ` .  
but the water serves as a means of preventing too much oil being " A _ . · i  
applied. Never put on too much oil as it causes the hair to be- A   j `· . i ‘  
come sticky and gummy. Some showinen never use oil, but `  
· sprinkle the hogs with water _just before they enter the show ring. “ ' !~ °  
» Pigs treated in this way, however, do not make as good a show- · . j A i  
ing as those that have been treated with oil. _ . i  
. . `}F.»
si-towme p    
Having learned your pig’s faults, show him at his best. A _ _ ' ji-?}
pig with a sway back shows better with its head down. One » _` i- .  
with a very steep rump shows better with its head up. Most i - “  
pigs show at their best if kept moving. Show your pig all the _  
time for the judge will try to catch you and the pig napping and ’ ~  
21 Slight let up on your part may be costly. lnstead of using 3. · , ,  
Slidi or cane, many breeders show with a buggy whip. If 0n€ g 4 j 
has trouble in keeping the pig under control using either of  
'.; .  
E ?

 ly
 
` ‘ 14 Ke-nf-zzclcy Extension Circular No. 193
these, a small hurdle will solve the problem. (See hgure 5.)
— A.
i l
‘ · - — 1
V i  “`  ·-    · ·ll.¢   "   `
“     Q "       -   —s».,. . ......_. r __..   ...,_ . .   B.
L         ~   -‘ s     l·vv:v   ·V··‘      
» .         .   ,,.,¤‘          
`F    _ _ 4.         » .     M      -
. ii   e''.       “·’~·  
  _ I  ·  , 1;*; ll iélfrl `)   lpzgé,     ` J  / rg M ·     ·# \   J—n_._
V; ,  tg !» · HB -V; ;(;•~2 I T)-;    ff?  _—,h,W  Lv.;   .·,’  ~!’    [ •$_..4_.~ ‘, V v¤';;`;• .`   4 
L l l ` ` `* . . lying   V,  »/ •~ vMi1`(yl ¢Qfi i`,i%;;q   .   A (    __! ‘ .-- i,v  V  
’. · ..    ·t ~-¤lr>··‘ :,,»~   ~~-’ t *4 · ,;*4,.2%...,+ J. ·· ·s ».   —  -»
-1 Fig. 5.. A light, well-constructed hurdle.
_. _ ~ ~ D.
»   * The Fattening-Pig Project
li The forevoinr recommendations for the breeding >i¤ are
— · . ¤ 5 . . . 0 I ¤
" a licable to the fattenin ->1v ro ect, exce at that one need not
l . PP . 5} ¤ P .1 I. .
{ T put so much emphasis on femininity, masculinity and breed char-
— _; - i acteristics. Any well-formed pig of good quality will do.
  C{l.S`f}'{l/f()7l.. Male pigs selected for fattening should be cas- E
 . trated before weanin or soon after. At this age there is less `
] . g . p
shock and oossibl less check in rowth. The 1 also develo s
• y _ l Y _ S _   S
{ · , into a smoother barrow with more quality than if castrated later.
Q y _ (See Ky. Extension Circular No. 84, Page ll.)
— i \’\’hen the pig reaches the weight of 90 pounds it is advis-
. Q _ T able to change the feed to a more fattening ration. The follow-
~_ L ing grain mixtures are good:
Q ‘·' Parts by Parts by Weight of Mixture
r `Q Weight Measure Per Quart
. .,_i No. 1 Corn .1....... 12 12 1.45 lbs.
L-   ` Tankage 11._.1 1 1
._   No. 2 Corn ...11111_ 20 20
Q   . Middlings 1.111 6 12 1.45 lbs.
5 " Oats ._.....1 - 1 3 6
t  · Tankage 11_..1 1 1
    N0. 3 Corn 1_11.1.11
g? __ Tankage ._1111 Self—fed Separately
  Y Minerals -11111
i .
 

 J · 1 ifi?
lA    
. ‘ . ‘ ' ¤
. · l 1
. . ·   -  l` l
Pzg Proyccfs for 4-H Clubs 15 . '   -    
SCORE CARD FOR LARD TYPE HOGS—MARKET .   A V ‘`··  
· " . . ‘ l  
Standard of Excellence Perfect Score " , » I ·' ·A    
A. General A])[)C£\l‘£\llC()—40 points .` I ` ` `-  
\Veigl1t, __,_____ lbs., according to age ______________ 8 ' . 5   { { 3
Form, deep, long, symmetrical, compact, standing square- ` V. Aj
ly on legs ._.............c...ee7..............~c 10 · . ¤ `.  
(‘ondition, thrifty, well fleshed, fat but firm _._..._,_E 10 , ,,  2, »A
Quality, hair fine; bone strong but not coarse, skin smooth, . » 1·-·* 1
even covering of firm flesh, free from lumps and wrinkles 10 · A _ A A l fi
Style, attractive ____ __ ______________________________ 1 * · -‘ ‘  
Action, spirited, straightforward, regular, free and easy 1 _ A. l _   ,·¤  
B. Head and Neck-7 points `A   _ _ { {tj;]
Snout, medium length, not coarse _____,_,__________ 1 · . , ‘ ` ~ _‘. , -.__/!
Eyes, full, bright, not obscured by wrinkles __________ 1   _. ,   ,-,' 1
Face, broad between eyes and ears, smooth ________,___ 1 . C- P , __  
Ears, line texture, medium size, neatly attached _...____ 1 B `     —,i» 1
Jowl, s