BREEDS AND TYPES 53 



in and following 1888, and most of the stock of that 

 breed in the United States has since then been brought 

 from Canada. 



The Tamworth is considered slow in maturing, but a 

 fairly good feeder, and has obtained a foothold here and 

 there where the idea of raising "bacon" is paramount. 

 In size, the Tamworth is large, averaging 500 to 600 

 pounds or more at maturity. Its head and legs are more 

 than ordinarily loilg,.and its ears large. The color is of 

 \arying shades of "red;" occasional black spots are con- 

 sidered an objection, but not an indication of impurity, 

 and are not a bar to registration. Even in late years 

 some of the best Tamworths have had small black spots, 

 but breeders are endeavoring to eliminate these and pro- 

 duce stock that will be reliably red. The Tamworth is 

 noted for hardiness and activity, and never becomes very 

 fat. It is not nearly as popular in any part of the 

 United States as it is in Canada. 



Champions of the breed claim it has two character- 

 istics for which it is entitled to pre-eminence ; viz : An 

 unusual proportion of lean meat, and large litters of ))igs ; 

 also that Tamworths will make as many pounds of gain, 

 largely lean meat, from a given weight of feed as will 

 hogs of any other breed. 



For three years on the Colorado Agricultural College 

 farm the average for all sows was ten live pigs to a 

 litter. A two-year-old sow weighing 750 pounds had 

 18 live pigs at one farrowing, and a Tamworth at the 

 Iowa Agricultural College raised 33 pigs in one year. 



According to H. M. Cottrell "the strongest objection 

 to the Tamworth comes from farmers who neglect their 



