304 THE STUDY OF BREEDS. 



LEADING CHARACTERISTICS. 



I. Relative size. 



(1) Tamworths are at least a close second to the Large 

 Improved Yorkshires in size, while some claim that they are 

 even a larger breed, and 



(2) Their natural vigor and hardihood are in keeping 

 with their size. 



II. Adaptability. 



(1) Since Tamworths are without a superior in the pro- 

 duction of bacon they may be advantageously reared by all who 

 desire to produce a superior bacon product, and 



(2) Since they possess much vigor and stamina they may 

 be kept with much appropriateness in the corn growing states 

 either pure or when crossed upon other breeds or grades not of 

 the bacon type. 



III. Early maturing qualities. 



(1) Formerly they required both age and time to fatten, 

 but in both these respects they have improved much during 

 recent years, yet 



(2) They are not equal to the small refined breeds in 

 early maturing qualities. 



IV. Grazing and feeding qualities- 



(1) Since Tamworths are grand rustlers, they answer 

 admirably where pastures are to perform an important part in 

 pork production. 



(2) They will also stand well under forced feeding and 

 they are not hard keepers, as many imagine. 



V. Quality of the meat. 



(i) They are said to excel all the English breeds in the 

 proportion of the lean to the fat, but 



(2} They have more bone relatively than some of the 

 small breeds. 



VI. Value in crossing and grading. 



(1) When crossed upon small, compact and over refined 

 grade sows, they impart size, all-round development, vigor and 

 prolificacy, and 



(2) The offspring produce more and better meat and 

 probably without increase in the cost of production. 



