56 SWINE IN AMERICA 



The American Hampshire is of good size, weighing 

 300 pounds and above at 12 months, an excellent grazer 

 and of good fecundity. The sows rank well as mothers 

 and nurses, with good dispositions. They are hearty, re- 

 sponsive feeders, with the desirable quality of bone, and 

 of a style that suggests the "bacon" rather than the '.'lard" 

 hog. Some of them are a little inclined to legginess, and 

 to ha\-e (juite long, sharp faces. They are not dish faced, 

 and their ears are of moderate size, pointing forward 

 rather than erect or drooping. The breed is especially 

 distinguished by a white belt encircling the forepart of 

 the body, from four or five to 12 inches wide and in- 

 cluding the forelegs. The color is otherwise chiefly black. 

 These swine do not always breed true to color, many 

 being born entirely black, and others but partly belted. 



The American Hampshire Swine Record Association 

 uses the description and scale herewith as indicative of 

 what a first-class Hampshire should be : 



Point: 



Head and Face: Head medium length and rather narrow ; cheeks not full; 

 face nearly straight and medium width between the eyes, surface even and 

 regular 4 . 



Eyes: Bright and lively, free from wrinkles or su-rrounding fat 2. 



Ears: Medium length, thin, slightly inclined outward and forward 2. 



Neck: Short, well set to shoulders, tapering from shoulders to head 2. 



Jowl: Light and tapering from neck to point, neat and firm 2. 



Shoulders: Deep, medium width and fullness, well in line with back 6. 



Chest: Large, deep, and roomv; fuU girth, extending down even with line 

 of belly ; 12. 



Back and Loin: Back straight or slightlv arched; medium breadth, with 

 nearly uniform thickness from shoulders to hams and fidl at loin ; sometimes 

 higher at hins than at shoulders IS 



Sides and Ribs: Sides full, smooth, firm; carry size evenly from shoulders 

 to hams; ribs strong, well spnmg at top and bottom 8 . 



Belly and Flavk: Straight and full, devoid of grossness; flank full and 

 running nearly on line with sides 6 . 



Hams and Rump: Hams of medium width, long and deep; rump slightly 

 Tounded from loin to root of tail; buttock full, neat and firm; devoid of flalibi- 

 ness or excessive fat 10 , 



Legs and Feet: Legs medium length, set well apart and squarely under 

 hodv; wide above knee and bork, and rounded and well muscled below, taper- 

 {•--»: ■'•rinc medium: pasterns short and nearly upright; toes short and firm, 

 enabling the animal to carry its weight with ease 10. 



