LECTURE NO. 6. 



TAMWORTHS ORIGIN AND HISTORY, CHARACTERIS- 

 TICS AND PRINCIPAL POINTS. 



ORIGIN AND HISTORY. 



I. The Tamworth pigs derive their name from 

 Tamworth, in South Staffordshire, where they have 

 been numerously bred for a very long term of years. 



(1) They are not a composite breed, and are thought by 

 many to be one of the oldest and purest breeds in Britain. 



(2) As long ago as the beginning of the century they were 

 noted for the large proportion of the lean meat which they 

 produced. 



II. The Tarn worths before improvement. 



(1) They were long of limb, long in the snout and flat 

 in the rib. 



(2) They were active, hardy, good rustlers and very pro- 

 lific, but 



(3) They were slow feeders and late in maturing. 



III. The improvement of Tamworths. 



(1) This has been almost entirely effected through selec- 

 tion and judicious breeding and management. 



(2) It is now pretty generally conceded that the blood of 

 other breeds has not been used to any appreciable extent in the 

 improvement of Tamworths. 



IV. When improvement was effected. 



(1) They appear to have been improved to a considerable 

 extent before the middle of the century, as they were given 

 first honors at the Royal Agricultural Society's show, when 

 competing with large breeds, as early as 1847, but 



(2) Subseoi'ent to this period they sank into obscurity, 

 and were onlv known in some local districts. 



(3) Within the last fifteen years, or, say, since 1880, much 

 attention has been given to their improvement, owing to the 

 demand for leaner bacon. 



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