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Merit Badges
- Legend to identify Merit Badges
- 1910 British Merit Badges
- Square 1911 - 33
- Wide Crimped 1934 & 35
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Narrow Tan Crimped 1936 - 42
- Tan Heavyweight Cloth with Silk Embroidery and Printed Back 1936 - 37
- Tan Heavyweight Cloth with Silk Embroidery and Plain Back 1937 - 38
- Tan Lightweight Cloth with Silk Embroidery and Plain Back 1938 - 39
- Tan Lightweight Cloth with Cotton Continuous Loop Embroidery and Plain Back 1939 - 42
- Tan Lightweight Cloth with Cotton Lockstitch Embroidery and Plain Back 1939 - 42
- Blue Background 1942 - 46
- Wartime 1942 - 46
- Khaki Narrow Crimped 1946 - 59
- Green Twill Gauze Back 1960 - 68
- Fully Embroidered Merrowed Edge 1960 - 72
- Unprinted Plastic Back 1972 - 01
- Printed Plastic Back 2002 - Current
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Merit Badge Paper
- Merit Badge Applications
- Merit Badge Cards
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Merit Badge Pamphlets
- Type 1 White Cover - Rectangle Drawing On Cover
- Type 2 White Cover 5-375" x 8" Title at Top
- Type 3A Tan Cover - 200 Fifth Avenue
- Type 3B Tan Cover - 2 line address New York City
- Type 3C Tan Cover - 2 line address New York N.Y.
- Type 3D Tan Cover - 1 line address New York N.Y.
- Type 4 Standing Scout Cover
- Type 5A War Cover
- Type 5B Red and White
- Type 6 Photo-Red Cover
- Type 7 Full Photo Cover or Bulls-eye Cover
- Type 8 Full Photo - Green Stripe Cover
- Type 9 Full Photo - Red Stripe Cover
- Type 10A Blue Stripe - Logo above bottom blue stripe - FDL centered
- Type 10B - Blue Stripe in bottom of photo area. FDL to left of text
- Special Covers
- Boy Craft Helps
- Merit Badge Counselor's Guides
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Youth Position
- Junior Assistant Scoutmaster
- Senior Patrol Leader
- Assistant Senior Patrol Leader
- Patrol Leader
- Assistant Patrol Leader
- Troop Guide
- Scribe
- Quartermaster
- Instructor
- Chaplain Aide
- Den Chief
- Librarian
- Musician
- Webmaster
- Bugler
- Troop Historian
- Troop Representative
- Unit Representative
- Leadership Corps
- Honor Guard
- Leave No Trace Trainer
- Outdoor Ethics Guide
- Patrol Medallions
Fig. 1: HogPor-D1-Front
- Cloth: Fine twill
- Embroidery: Cotton continuous >
Fig. 2: HogPor-D1-Reverse
- Back: Plain NO imprint with starch
Item Name: Hog and Pork Production 1942 - 1945
Item ID: HogPor-D1
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.
Requirements September 1944 until June 1948
1. Visit five or more farms and name and describe two to five breeds of hogs found on the farms visited.
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. Describe life history of one breed of hog observed at fair stock show or on farm.
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 4-H 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.