11 



From this table is will be seen that the Yorkshires had a very distinct 



i^rom ^nis Y"^' . ^ experiment. The Yorkshire carcases were char- 



aS :f b; good ffgth of lide'uniformity in thickness of fat along the back, 

 a good -enefal development of flesh (lean), thickly tleshed loin, thick, fleshy 

 bellv and a fleshy ham which required little trimming. Their most serious 

 faults ran in the direction of an undue weight of shoulder coarseness of bone 

 and thickness of skin, though these defects were noticeable m only a small 

 proportion of the carcases. 



The Tamworths generally had a light shoulder and a very unitorm layer ot 

 fat along the back; but, as a rule, they did not quite equal the Yorkshire in 

 length of side thickness of loin and belly, and development of ham. In many 

 of them there was a marked lack of flesh over the loin, accompanied by a 

 thinness of belly and a decided lightness of ham. 



The strong point of the Berkshire carcases was their large muscular 

 development, giving a fleshy carcase. The ham was well developed; but, in 

 many cases, it carried too much fat and required considerable trimming. The 

 main faults were the shortness of side and an undue weight of shoulder, with 

 the fat running very thick over the shoulder top. There was, moreover, a 

 marked lack ol uniformity in the Berkshire carcases, some of them making 

 capital Wiltshire sides, while others were entirely unsuitable. The Yorkshire 

 carcases, on the other hand, were specially noted for their uniformity. 



The Chester White, Poland China and Duroc Jersey carcases were very 

 similar in character. Occasionally a good Wiltshire side was found among 

 them; but it was a noteworthy exception. Shortness of side, a superabund- 

 ance of fat, and a lack of flesh were generally characteristic of the group. 



Relation Betweex Bacon Type and Economy of Pkoduction. 



The results of our experiments are in direct opposition to the theory that 

 it costs more to produce a pound of gain in a hog of the bacon type, than in 

 one of a thick, fat type. It is true that the Berkshire made a better showing 

 in regard to economy of gain than the Yorkshires and Tamworths. which 

 scored highest in the slaughter test; but it is also true that the Berkshires 

 were much superior as bacon hogs to the Duroc Jerseys, Poland Chinas and 

 Chester Whites, and stood higher in point of economy of gain. The last 

 three breeds were the least suitable for export; and they also stood at the 

 bottom of the list in point of economy of gain. If the tables given above 

 prove nothing else, they certainly demonstrate very clearly that a hog of good 

 bacon type can be fed just as cheaply as one of an undesirable type. This 

 also applies to animals of the same breed, but of different types. 



Selection of the Boar. 



It is perhaps unnecessary to say that the boar should be pure bred. The 

 pure-bred male will transmit his own qualities to his progeny and produce 

 pigs more uniform in character than will a grade or a cross-bred. Not only 

 should he be pure-bred but he should be well-bred; that is to say, he should 

 belong to a family noted for its general excellence in the qualities which we 

 desire to reproduce. In addition to these things he should himself possess 

 those qualities which we wish to see in his progeny. A boar of this descrip- 

 tion is likely to give satisfactory results. 



Bacon Tvpk in Boars. 



In the first place a boar should show male character and give indica- 

 tions of strong constitution. He should have good width between the for-e 

 legs and be thick through the heart, or just back of the elbow. He should hi 



