xt7rfj29bg3j https://exploreuk.uky.edu/dips/xt7rfj29bg3j/data/mets.xml   Kentucky Agricultural Experiment Station.  journals kaes_circulars_004_443 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. 443 text Circular (Kentucky Agricultural Experiment Station) n. 443  2014 true xt7rfj29bg3j section xt7rfj29bg3j for 4-H Clubs ~·   r
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By E, J. Wilford cmd F. E. Fish ‘ ` `
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Pig Projects for 4-H Clubs 1
By E. j. \\Yll.l·URl> and E. E. 1·`isn
'l`\\’() l’l{O_]EC'l`S are described iu this circular; one for raising a pig i
lor the breeding herd, and the other for fattening a pig for market.
The ob_ject of these projects is to teach farm boys and girls the proper _
method of feeding, care, and management in raising pigs. ·
Page l '
.. 9 l
REQUIREMENTS OF THE PROJECTS V ;
,. 10 .
10 1. Each 1nember must be enrolled before june l. ' ‘ l
10 2. Each member shall raise at least one pig from about weaning age l
N to li or 7 months. Pigs should have been farrowed on or alter March l.
El. Each member shall feed, care for and manage the pig alone. He
" 11 may use help for hauling and weighing.
.. 12 . . . .
·l. lLll(Zl1']IlC11ll)C1' shall keep a record ol all expenses ol the project. _
.. 12 These records will be used in judging the contest. ‘ y
5. Each member shall complete his record and send it to the County
;\gent or local club leader, as soon as the project is closed.
li. Each member should attend all meetings of his club and take
part in its activities, to get tl1e n1ost development out ol »l-l·l Club work. i
BREEDING-PIG PROJECT
The pig should be a well-grown purebred weanling farrowed on or
alter March l. This farrowing date is important if the pig is to be
shown in the open classes at fairs, because most show-ring classifications
have March l as one of the base dates.
Shelter for the Pig
Z _ Before selecting your pig, build a shelter for it unless you have a
suitable o11e already. Several different kinds of shelter may be built
l>}‘ the club member; the .·\-type house, the box-type house, the straw
>l12tde, or a large box. The A-type and box—1ype houses will probably be
the most satisfactory. lf neither ol` these is used a very practical shade
,_Bcu,— itlttl shelter may be built by using some old boards or straw supported
13,Deu j _ _ ) . . . _ _ _
>} mles. lerha is a large box will be easiest obtanied. Be stue, however,
l m
ilnat the box meets the retjuireinents of a good hog house. i~\ good hog _
house must be dry, well lighted, well ventilated, cheap in construction.
lree lroin dust. ol suitable size, avarin in winter, and cool in sunnner} `
'l’lans for hog houses can be had liI`()lll the College ol .\gricullure and lloine j
Itononnitzs. University of Kentucky. Lexington. Order the following blueprints at l
ll' *_<‘1l1s each. No, (Z-oils-1, an salt r\»type house; No. (Zrti—fl{l—l. an Nfl. N £<—l`t_ shed-
innl house: No. (1·6»7·l-l. a donl>le·pen. shed-rooI` house: No. (1-(i—€IlYl. an 8-lt.
x srh. sunlight movable house, Leaflet .\I-3. containing directions for building a y
straw hog house, is free. E
‘ s
3

 I 4
_ ' Selecting the Pig
Select your pig carefully, choosing a breed well represented in the lf
neighborhood. Choosing a popular breed and an extra good pig of that gnart
breed ma be ver im ortant in aidin ou to sell the roduce. B ·ha
Y Y P Y P y or
starting with an inferior animal the club member will handicap him- nl` crt
self, even though the pig is registered. A good breeding pig has thc
following characteristics:
` Symmetry.- Well balanced, smooth, uniform in width and depth 1
· Y with straight legs well placed; head and neck neat, and smoothly joinetl and l
Vit¤Iity.—Br1ght, expressive eyes; broad deep chest; active and Uwe
alert. thsez
_ _ _ _ . nr pl
r Feet qnd Le 5,- Le   of medium len th and size, Sl1`Zll0`l1l, and
. 9 S 8 ei
placed wide apart; pasterns short and strong (Fig. 2). il ig
Quality.- Fine, soft, glossy hair; smooth, pliable skin, free from lgitg
wrinkles, and medium strong bones. A swirl (sometimes misnamed mug
V roach) is a tuft of hair, usually along the topline, where the hairs grow (im
in all directions. This is considered a lack of quality and is objection- Tm
able in all breeds.
•i ‘ Breed characteristics.- Each breed has its 0Wll specific character- 1hGl
istics. These appear in color marking, set of ear, shape and dish of face, limi
and general physical conformation. Base the selection of breeding Th·
animals onitrueness to type.
Femininity und masculinity.-These characteristics are not pro- PCC
nounced in weanling pigs. The character of the boar pig’s sire is the
best guide to its masculinity. The gilt should have not less than lf} llm
y well-developed teats uniformly placed on a neat, nearly straight under- Wm
line.
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Fig. 2.—A good type of gilt Hi

 . 5 V   1
Quarantine l
11 the ll` t11e pig is bought 1`rotn }lll()l.llCl` li2ll`lll. (lll2ll`2lIlllllC it lor E5 weeks to A
fthat guard against the spread ol Zllly contagious disease. ln addition dip
e. By or hand»scrub it with a good disinfectant such as a 2-percent solution
him- ol creolin. ·
s tht:
Sanitation
lepth To control parasites a11d many diseases keep your pig and his house V.
tinetl. and surroundings clean and dry. Keep the surroundings free of boards, g.
_ and robs, and trash, as these provide good places lor the development of i l  
tlisease germs. ll the pig does not have plenty of clean range, spade _ p  
or plow the ground around the house once or twice during the summer. · l
’ and Liee,— Sprinkle the pig with crude oil, or with crank case oil il l
it is not too saturated with gasoline. During hot weather treat the pig
lront late in the day. Do not turn the pig out immediately alter oiling be-
?¤1U€lv
Sing Handling
Get on good terms with your pig at once by treating it kindly. The p
l>t·st time to get acquainted is while the pig is eating. After yot1 are on
Qlltlll terms with it, urge it along with a stick, cane, or buggy whip, and
ttacli it to respond readily to your directions. Study its characteristics ·
uml learn to handle the pig so that it will show at its best.
milk Trimming the ears and the tail.- About 2 weeks before the show, {
lO"l‘ 'lim the ears and rail, Using livestock clippers or a small pair of scissors,
l"`"l llili close all the hair on the inside and outside of the ears. D0 a good, »
ms ll lllllltilli job as it adds greatly to the appearance of the pig. Clip the hair
‘*¤ the upper par; of the tail close, leaving a large bush on the end. E
tcity, (Zurelul clipping at the base of the tail blends the hair at this place with   B
The lltat on the rump.

 4 8
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_,¢~·** *   VV,» -· ""   `e T n Soni
Q, _ _'’`.  T       " * ~   A`; V i V _ gmx
T N3 {     :§ iv   »--~ ·   T oil a
*"i J2? , - * , , -
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    , _ ¤¤»_% _ _   -—.# T —
Fig. 3.-A rope noose used for holding pigs
. Trimming the feet.- Trim the feet about 3 weeks before showing,
E V because if the toes are trimmed too close, the pig may be lame for a
short time. Trimming early gives the feet a chance to get well before
show time. A lame pig never shows well. Often the pig’s feet may be if
trimmed while he is lying down. It is best, however, to put the pig into  
a crate which has had the lowest slat removed (Fig. 4). Place a piece of
two-by-four under the pig’s foot so that the rasp or pruning shears can
be used to cut off the surplus hoof. Trim as close as possible all the way
p around the outer edge of the foot, but do not trim either between the
l toes next to the foot, or the bottom inner wall of each toe. The object
is to level the foot by shortening and evening the toes. Trimming too
close will cause the foot to become sore, because the weight of the pig
will then be supported mainly by the cushions. If a little blood is drawn
by too close trimming the foot may be sore temporarily. Shortening
of the toes improves the appearance of the foot, and makes the pig llei
stand straighter upon its pasterns. Use Fine sandpaper to polish the wit
hoofs on the day of the show. lies
W¤shing.—— ¥Vash the pig thoroughly with tar soap and lukewallll ““i
water at least twice before, and once after reaching the show gl"0llll(l$· lm
A clean pig has a much better chance of winning than a dirty and ill-
kept one. \Vet the pig, rub soap into its hair, then with a brush and
water wash the pig clean. Don’t rub too hard as it may make the skin
tender and sore. Rinse thoroughly to remove all soap. gl.,
OiIing.— After the hair is thoroughly dry, apply oil lightly to all tli
. pigs except white-haired breeds. Powder white pigs with l2ll(`lllll])()W(lCl`· in
or with powdered soapstone alone or with a little ultramarine add€· ~·     ~‘ l
Y I,. ___ l     _;
n the . . . T in ·
>bject . . . .
— Fig. 4.—A trimming crate in use. Note the 2x4 under the foot and
lg YOO the snubbing rope in use.
le pig
lrawn Showing
wing A Decide on a way of showing your pig that will make him look his
.6 pig lwsl. .~\ pig with a sway back shows better with its head down. One
ll [hi? Wllil a very steep rump shows better with its head lll). l\lOSt pigs look
llest when movin ¤·. Instead of usin >‘ a stick or cane, ¤ou mi ht want to
B 5 l g
warm Nw il l)ll"`0` i wh1 >. lf rou still have trouble controllin the J1 , a small
eel l l S l S
»uncls. llurdle will solve the problem (Fig. 5).
ld ill- A _
ll and THE FATTENING-PIG PROJECT
e sklll . . . . . . i
lll selecting pigs lor fattening not so much emphasis is put on
H l<‘lllillinity, masculinity, and breed characteristics as when selecting ,
to lil llIClll for the breeding project. Aside from this, however, the foregoing ·
"‘(°$‘ Wggestions l`or the breeding project apply also to the fattening-pig _
_ . • . . i . . . . l
ldded l’l0_]CCt. Any well-formed prg of good quality will do. Start this project  
Jr IC with spring—l`arr0wed pigs, as pigs farrowed in March or early April are l {
most suited for the project. i j
l

 i 10
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_ .,  _ __,,-, ,4:~jj£,V  gg  is ,.VV, ;_,`_;,~,,,,i, eg jwm ,1, V {big _;  ay     1 __,
9 * :*   {~ —   M m 1,Q;;:$*¢_§IQZC',   ct
    -· »i;;·r t~ .       wi, ." »—   ,·, .·_·*·· 1* _·  
ini   l iii ·` ~"     ’e'S"§‘  i—·»tr?é·' »  ,x~i"’    =·i_ » ·tt*»r’      TQi. s °  ,,,".§
i ·°‘gl—yz€   ‘,.v   ’ ~i¤·”#‘t ; -;Zt·¢¢‘°Y§t   Zaaizi TIS'?  1   M  < , i;r»;}  
.       ;r;t.e~ti‘<;..c.st,,.ti;··;·yese’ B. H
E
Fig. 5.—A light, well-constructed hurdle F
yi , Custruticn E
tgastrate pigs selected for fattening before weaning or soon after.
At this age there will be less shock, possibly less check in growth, and J
tl1e pig will develop into a smoother barrow with more quality than if it
castrated later (Ky. Ext. Cir. 84).
Feeding 0. i
When the pig reaches 90 pounds, change from the feed recom- 5
mended on page 6 to Z1 more fattening ration. The following grain ]
i ’ mixtures are recommended:
Parts by Parts by Weight ofillixturc
Mixture 1 Weight Measure {Jer Quart D _
Com .,........................,. 12 12 1.45 lb ' ‘
Tankage , ....................... 1 l `
Mixture 2
Corn ............................ 20 20
Nliddlings ....................... 6 12 l/15 lb
_ Oats ............................ 3 6
Tankage ........................ l 1
Mixture 3
Corn ............................
Tankage ...................i.... Self-fed separately E_
Minerals ......................,.
l·`eed some sun—cured legume hay, especially alfalfa, in drylot feeding.
or in an extremely cold winter when the pig has less chance of getting
enougli vitamins and minerals [rom forage.
SCORING
V The score cards on pages 11 and 12, used by the University of livtt
lucky, show the standards for scoring hogs. Careful study of these S€01`€
Cards will aid club members in selectin i s and hel) membefs of Tm
S P S 1
Jlldglflg teams to make dec1s10ns.

 i` SCORE CARD FOR LARD TYPE HOGS—BREEDING  
Pcr/ect Score
score made
A. General Appearance-41 points
I Weight: 6 months, 200 lbs.; 1 year, 400 lbs.; 2 years, 700 lbs. .... 8 .......... A
` Form: deep, broad, long, symmetrical, compact, standing
squarely on legs ........................................................................................ 7 ..........
Quality: hair line; bone straight not coarse; skin smooth, even
  covering of flesh, free from lumps and wrinkles, features ‘
 ,_ refined but not delicate ..............................................................,......... 6 .......... `
 ‘ Condition: thrifty, well fleshed, but not excessively fat ............ 4 .......... z`
 f i Constitution: chest capacious; brisket advanced and low; 2  
‘ · flanks full and well let down .............................................................. 8 .......... V 4  
  I I
  Disposition: quiet, gentle ........................................................................ 1 ..........  
nr, Breed type: having all characteristics of breed ............................ 5 .......... E
 { Coat: fine straight, bright, smooth, evenly distributed, lying
wg;  close to body—no swirls ........................................................................ 2 ..........
iw, ~l
1**4 . .
 s B. Head and Neck—10 points
Eyes: full, mild, bright, not obscured by wrinkles .......................... 2 .......... ·
Face: short, broad between eyes; dished according to breed;
cheeks smooth .......................................................................................... 2 ..........
_l. __ Ears: fine texture, medium size, neatly but firmly attached,
" [LL carriage according to breed ................................................................ 2 ..........
¤ uw Jowl: smooth, firm, medium size ..........................................,............... 2 .......... ,
mu ll Neck: short, deep, thick, narrow at nape, thickening toward A
and joining smoothly to shoulder .,.................................................. 2 ..........
C. Forequarters-10 points
?C0m‘ Shoulders: broad, deep, full but not heavy, on a line with sides 5 .......... _
Emu] Legs: straight, short, strong, tapering, set well apart, bones
smooth, joints clean, pasterns upright, feet medium size, not
ml sprawling, squarely placed .................................................................. 5 ..........
D. Body—20 points
Back and loin: broad, strong, long, even width, thickly and
evenly fleshed ..................................................................................,......... 9 ..........
Sides: deep, long, full, free from wrinkles; ribs long and well
sprung .........................................................,................................................ 7 ..........
Belly: straight, even, not fiabby, proportionate in width ............ 2 ..........
Flank: full and even with body, not cut up .................................... 2 .......,..
E. l-lindquarters—19 points
_(liH,, Rump: long, wide, evenly fleshed, rounding f1·om loin to root ~
‘ _"`_ of tail, neat, high tail setting .......................................................... 3 .......... ·
Aung Hams: plump, full, deep, broad, no roughness, not cut up,
well fleshed to hock ................................................................................ 10 .......... f
Legs: straight, short, strong, tapering, set well apart, bones
smooth, joints clean, pasterns upright, feet medium size, not
_ _ sprawling, squarely placed .................................................................. 5 .......... .
MH- Tail: medium size and length, smooth and tapering .................... 1 ..........
score ——— ———— i
ers of Total ............................................................................................................,........... 100 .......... ?
” F

 i 12
~ SCORE CARD FOR LARD TYPE HOGS—MARKET
Per/cet Sum;
score made
A. General Appearance-40 points
Weight: ............................ lbs according to age .........................A.... 8 ...,,,,___
Form: deep long symmetrical, compact, standing squarely on
legs ..........................................................,..................................................... 10 ...,,,.. .
Condition: thrifty, well fleshed, fat but firm ......,...........,..........,...... 10 ,..4......
Quality: hair nne, bone strong but not coarse, skin smooth,
“ even covering of firm iiesh, free from lumps and wrinkles ...... 10 .,...,....
~ I Style: attractive ....,....................................,................................................ 1 .,.......,
Action: spirited, straightforward, regular, free and easy .............. 1 ......,,,_
B. Head and Neck—7 points
, Sncutz medium length, not coarse .....................................................,.. 1 ....,,....
Eyes: full bright, not obscured by wrinkles .................................... 1 ....:.....
Face: broad between eyes and ears, smooth .................................... 1 .......,..
Ears: fine texture, medium size, neatly attached ............................ 1 ......,...
Jowl: smooth, firm, medium size, not pendulous ............................ 1 .........,
Neck: short, deep, thick, joining head to shoulder smoothly .... 2 ..,.......
C. F0requarters—7 points
Shoulders: deep, full, compact, smooth, not too heavy ................ 4 ...,.....,
, Legs: straight, strong, tapering, medium length, set well apart,
l ‘ bones smooth, joints clean, pasterns upright, feet maclium
size, not sprawling, squarely placed ...,.......................,...............,.... 2 ..........
Breast: full, smooth, neat ...................,.................................................... 1 .....,,.,.
D. Body—29 points
Chest: deep, wide, large girth ........................,....................................... 2 , .........
Back and loin: long, broad, strong, even width, thickly and
evenly fleshed ,........................................................................................... 15 .......,.,
Sides: long, deep, full, even width, free from wrinkles and
flabbiness; ribs long, carrying fullness well down ........................ 10 ..........
` ‘ Belly: straight, even, not flabby; proportionate in width ,,........,. 2 ..........
E. Hindquarters—17 points
Rump: long, wide, even in width, thickly and evenly fleshed,
rounding from loin to root of tail, not too drooping .................. 3 ........»·
` Hams: broad, especially at upper end, deep, full, well fleshed
and plump, not flabby ........,................................................................... 12 ..........
Legs: straight, strong, tapering, medium length, set well apart.
bones smooth, joints clean, pasterns upright, feet medium
size, not sprawling, squarely placed ................................,................. 2 ...,...,..
Total ...,,.,...,,,,...,_,,,...............,...........,,,......,..,..........,,,,,.,,...._,,,,..,,.,_,__,,,,,_,_,,,,,,__,,_,_ 100 .,,,,,..,.
RECORDS OF THE PROJECT
Keep records ol` your project in the “Pig Project Record Book."
and turn the record hook in to the leader or county agent at the close
ol the project. The project is llol complete without an ztccurnte record
uml :1 story ol your experience.
  CTCTTTC `"C TTC if ‘ TTTCKQQQAC4:
Cooperative Extension Work in Agriculture and Home Economics: College of Agricultuff
and Home Economics, University of Kentucky, and the United states Department of Agn;
culture, cooperating, Thomas P. Cooper, Director. Issued in furtherance of the Acts  
May 8 and June 30, 1914. 20M~6· '