Because of careless selection of breeding stock, most of the hogs in the region of Canton have low backs, large bellies, scant hams, never produce the best quality of meat, and have a low dressing percentage. The improved hog with a level or slightly arched wide back, long, deep, smooth sides, full hams, and short neck and head, has meat of the best quality, and such hogs have the highest dressing percentage. Fine bone, soft hair, and mellow flesh, qualities generally found in well bred animals, are desired in all animals used for meat, as they indicate meat of a good quality, with a minimum of waste. § 9. Feeding The kind of food the hog gets during the last six or eight weeks of the fattening period largely determines the flavor and the character of the meat. During that period, it is best not to feed very much of rice bran, or peanut cake, as when such feeds are given they produce very soft, oily fat. Wheat bran and corn produce a firm fat, and one or the other, or both together, should constitute a large part of the grain ration for the fattening hog. § 10. Age and Size for Killing It is a well known fact that meat from an old animal is very likely to be tough and difficult to cook sufficiently to make it tender. On the other hand, meat from very young animals is watery and often lacks flavor. An old animal in good condition is to be preferred to a young one in poor condition. Hogs can be killed for meat any time after six weeks, but the most profitable age at which to slaughter is from eight to ten months. Hogs at that age have a higher dressing percentage than when younger. Gain in weight is made at a lower cost in young animals than in older animals. For this reason, it is not advisable to keep a hog much longer than twelve months, or a beef animal more than two years, unless feed is very cheap. If the pork is to be cured, the hogs for butchering should weigh from one hundred and thirty to two hundred pounds. Larger hogs can be butchered conveniently, although a hog much heavier will be more difficult to handle. In southern China, where the day temperature is seldom below sixty degrees Fahrenheit during the butchering season, a difficulty in cooling the meat will be experienced, unless ice is used, and if the meat is not properly cooled it will not cure well. Chickens have the most tender meat at the age of three to six months, depending on the variety, and at that age sell for the highest price. Poultry that have just reached maturity are best for curing. Preparation of the Animals for Slaughter