BREEDS AND TYPES 55 



rlanti: Broarl and full, well let ckiwii to hocks. 



Coat: Abundant long, straight and fine. 



Action: Firm and free. 



Objections. Black hair, very light or ginger hair, curly coat, coarse mane, blacl- 

 ppots on skin, slouch or drooping ears, short or turned up snout, heavy shoulders 

 ■.vrinkled skin, inbent knees, hollowness at back of shoulders. 



HAMPSHIRES 



The Hampshire, known in its earlier days as the Thin- 

 Rind or Belted hog, has been given recent popularity be- 

 cause of the quality of its meat. It is said to have been 

 imported from Hampshire, England, to Massachusetts, 

 between 1820 and 1830, by a ship owner named Mackay 

 living in Boston, although the evidence is not clear that 

 these hogs were then belted. They were known in Mas- 

 sachusetts, where they obtained some popularity, as 

 Mackay hogs. The true belted Thin-Rind seem to have 

 been preserved in Kentucky, to which state they were 

 brought from Pennsylvania by Major Joel Garnet in 

 1835. Tiiey were popular in central Kentucky, and from 

 th&re were taken to Illinois, and in addition to being- 

 called Thin-Rind were sometimes spoken of as the 

 rhinoceros hog. They are not widely disseminated. 



The American Thin-Rind Record Association, com- 

 posed of the breeders of this type, concluded that the 

 appellation Thin-Rind was misleading, ai:d in January, 

 1904, the name of the Association was changed to "The 

 American Hampshire Swine Record Association," and 

 individuals of the breed it represented were the same 

 year shown at the World's fair in St. Louis as Hamp- 

 shires, in deference to their supposed origin in Hamp- 

 shire. England. The breed known in England as 

 Hampshire is, howc\er. of a different type, being black. 



