Fig. 1: HogPor-C1-Front
- Cloth: Heavyweight tan right twill
- Embroidery: Continuous loop silk
Fig. 2: HogPor-C1-Reverse
- Back: Black imprint with starch
Item Name: Hog and Pork Production 1936 - 1937
Item ID: HogPor-C1
Collector Rating: 1
Pamphlets Used to Earn this Badge
Requirements January 1928 until September 1944
1. Visit five or more farms and name and describe five breeds of hogs found thereon
2. 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.
3. Explain the different uses of hog products for both commerce and food.
4. Salt at least 2 pounds of pork or smoke 2 pounds of ham, and explain method.
5. Attend state or county fair, and describe life history of one breed of hogs shown at such fair.
6. Write out a balanced ration for fattening hogs, and give reason for its preparation.
7. Explain fully symptoms of hog cholera and preventive measures used.
8. Name the different kinds of food rations needed for hogs from weaning time to market.
OR
Comply with the 4H Club or Home Project Requirements in the Pig Club as follows:
1. Own a pig or hog.
2. Do all the work in its care and management.
3. Keep accurate account records.
4. Exhibit the pig or hog as required by state and county leaders in charge.
5. Make complete report at end of season or year as required by leaders.