THE BREEDING OF PIGS FOR BACON 189 



and there are some notable herds scattered over 

 the Union. In many places they are preferred to 

 the Berkshire. 



Tamworths. 



This is a large red pig having a long head and 

 snout, long legs and long body, with deep flat ribs. 

 This breed grows very slowly, but they grow to a 

 large size and they are very hardy indeed, being 

 one of the hardiest breeds known. They have the 

 largest proportion of lean meat to fat of any breed 

 known, and for this reason they are looked upon 

 by the curers in the bacon factory as the very best 

 pig for bacon. It is also noticeable that in adver- 

 tisements for pigs suitable for bacon curing, the 

 different firms offer more for pigs which are half 

 Tamworth blood than they do for other breeds. 

 The Tamworth sow produces very small litters, 

 very seldom more than 6 or 7 in a litter. 



Cross-breeding. 



A cross-bred pig, i.e. a first cross between two 

 pure breeds, generally has a stronger constitution, 

 and grows more rapidly and is usually more 

 profitable for ordinary purposes than a pure-bred 

 pig. It is always advisable to use a pure-bred 

 boar if cross-bred sows are to raise litters. 



In crossing pigs, if we want size and early 



