TAMWORTHS. 305 



VII. Breeding qualities. 



(1) Tamworths are unexcelled for prolificacy and 



(2) The young pigs possess the hardihood characteristic 

 of the breed. 



VIII. Compared with Chester Whites. 



(1) Tamworths are probably ahead in what may be 

 termed flexibility in adaptation, are more active grazers, are 

 somewhat ahead in stamina, produce a superior quality of 

 bacon and have even greater power to produce renovation in 

 delicate types when crossed upon them. 



(2) The Chester Whites are probably heavier at matu- 

 rity, are ready for slaughter at a period somewhat earlier, and 

 fatten more quickly when fed for pork rather than for bacon. 



PRINCIPAL POINTS. 



I. In the absence of a suitable scale of points, 

 the following is submitted : 



(1) General Outline The frame is long and deep rather 

 than broad, and is well sustained by strong limbs. 



(2) Head Long, but light rather than heavy, possessed 

 of very moderate dish, and having an appearance of leanness. 



(a) Forehead and poll, of medium width, 

 (fr) Eye, medium, clear. 



(c) Snout, long, straight and tapering, but the aim is to 

 shorten it somewhat. 



(d) Jowl, light rather than heavy. 



(e) Ear, medium in size, pointing forward and fairly 

 erect. 



(3) Neck Rather long than short, and deep than wide, 

 and rising gradually from the poll to the withers. 



(4) Body Long in the coupling and deep, slightly but 

 regularly arched above and straight below. 



(a) Back, moderately wide, with a gradual rounding 

 descent until the side is reached. 



(b) Brisket, wide and on a level with the underline. 



(c) Arm and thigh, broad but not overfull. 



(d) Shoulder, broad, moderately full, not rough, and 

 about equal in thickness to ham. 



(e) Side, long, quite deep, and retaining its thickness 

 down to the belly. 



(f) Ribs, well arched and deep. 



(g) Fore and hind flanks, full, and heart girth and flank 

 girth, good and about equal. 



2O 



