THE LEADING STATES OF PRODUCTION are, first of all, Iowa, which annually pro duces more than twice as many hogs as any other state in the union. In 1901 the number was 7,290,625. Illinois and Missouri stand next to Iowa in numbers produced, averaging over 3,000,000 an nually, followed by Nebraska, Ohio, In diana and Texas, all with about or a lit tle over 2,000,000 each. Ten states, Kansas, Wisconsin, Minnesota, Ken tucky, Tennessee, Arkansas, Mississippi, Alabama, Georgia, and North Carolina, produce more than 1,000,000 each. The United States produces about two-fifths of the hogs of the world.
Type grown in United States main type of bog grown in the United States is what is known as the "fat," "block," "corn belt," or "lard" hog. It is called the fat or lard hog because of its ability when heavily fed to lay on a large amount of fat. There are a num ber of breeds included in this type, dif fering widely in color, vigor, fecundity, grazing qualities, size and individual characteristics, but all have the general features of the lard hog type.
In general, the lard type is a broad, deep, blocky hog, closely approximating a parallelogram in form, with the cor ners slightly rounded. His back, belly and sides are nearly straight and par allel and when viewed from the front or rear his outline is nearly square, but a little deeper than wide. The snout, neck and head are short, the legs short and set well apart.
This kind of hog has been developed because it is the kind the packers want and will pay the most money for. It supplies the largest amount of high priced meat, such as hams and choice cuts along the back, besides a good qual ity of bacon from the side cuts.
Score card for lard type The various features of this type and their relative importance in the perfect animal are thus set forth in the score card for bar rows formulated by Prof. J. II. Craig in his recent book on judging live stock.