SWINE 279 



are classified as: first, lard or fat type; and second, the hacon 

 or lean type. The form of the body in the fat type is com- 

 pact, deep, broad, and low, with short back and deep, fat 

 sides; the neck is short and thick; head small; hams and 

 shoulders large. The bacon type has long legs, long neck, 

 coarse head, narrow back, long and deep sides, in many 

 respects the very opposite of the fat type. Bacon swine are 

 kept for their fine lean cuts of bacon. The demand for this 

 type is not so great in America as in Europe. 



Fig. 185. — The lard type, a Poland China sow. Color, black with white markings. 



Breeds of the Fat Type. — The most popular breeds of 

 swine in America, of the fat type, are Poland China, Berkshire, 

 Chester White, and Duroc-Jersey. Others of less prominence 

 are Cheshire, Victoria, Small Yorkshire, Essex, and Suffolk. 



America has produced very few new breeds of horses, 

 cattle or sheep, but a number of good breeds of swine have 

 been developed here. Swine from Europe are not so well 

 suited to the use of American field corn as to the grains of 

 their own country. Many of the English breeds are of the 

 bacon type and will not thrive on corn. The Berkshire is the 

 only very popular English breed in this country. The Poland 

 China originated in Ohio, the Chester White in Chester 

 County, Pennsylvania, and the Duroc-Jersey in New Jersey, 



