HAMPSHIRES 191 



the packers, and its flesh carries a high percentage of lean, and is 

 generally fine grained. The breed gives good satisfaction in early 

 maturity and feeding qualities and is a good grazer. It is active, 

 hardy, and adaptable to almost any climate. 



During the past few years, there has no breed made greater 

 progress than has the Hampshire in development of individuality 

 and in the distribution of the breed, as they are now found in large 

 numbers in most of the states as well as becoming popular in 

 Canada. 



According to the standard of excellence adopted by the Amer- 

 ican Hampshire Swine Record Association, the ideal Hampshire has 

 a head of a medium length, rather narrow, cheeks not full, face 

 nearly straight, and medium width between the eyes. The eyes are 

 bright and lively, and free from wrinkles or fat surroundings. The 

 ear is medium, although thin, and slightly inclined outward and for- 

 ward. The neck is short and well set to the shoulders ; the back is 

 straight or slightly arched, medium breadth with nearly uniform 

 thickness from shoulder to ham, and full at the loin. The sides are 

 full, smooth and firm. The hams are of medium width and long 

 and deep. The legs are medium length, set well apart, and squarely 

 under the body. The coat is fine, straight, and smooth. The animal 

 is black with the exception of a white belt encircling the body, 

 including the fore legs. The disposition of the Hampshire is docile, 

 quiet, and easily handled. 



