Template:Hog and Pork Production/req
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(Difference between revisions)
(New page: # Visit five or more farms and name and describe two to five breeds of hogs found on the farms visited. # Confer with meat market men and from their instruction draw a diagram of a hog, a...) |
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# Explain fully symptoms of hog cholera and preventative measures used. | # Explain fully symptoms of hog cholera and preventative measures used. | ||
# Name the different kinds of food rations needed for hogs from weaning time to market. | # Name the different kinds of food rations needed for hogs from weaning time to market. | ||
| - | + | :OR | |
| - | OR | + | :Comply with the 4-H Club or Home Project Requirements in the Pig Club. |
| - | + | ||
| - | Comply with the 4-H Club or Home Project Requirements in the Pig Club. | + | |
Current revision
- Visit five or more farms and name and describe two to five breeds of hogs found on the farms visited.
- Confer with meat market men and from their instruction draw a diagram of a hog, and mark and name the parts for butcher classification and sale of pork products.
- Explain the different users of hog products for both commerce and food.
- Salt at least 2 pounds of pork or smoke 2 pounds of ham, and explain method.
- Describe life history of one breed of hog observed at fair stock show or on farm.
- Write out a balanced ration for fattening hogs, and give reasons for its preparation.
- Explain fully symptoms of hog cholera and preventative measures used.
- Name the different kinds of food rations needed for hogs from weaning time to market.
- OR
- Comply with the 4-H Club or Home Project Requirements in the Pig Club.
| The official source for the information shown in this article or section is: Handbook for Boys, 1948 Edition |
