IS WINK 2()\) 



This breed belongs to the fat or lard type but is characterized 

 as a long-bodied, lean-meat hog. The hogs develop a large 

 amount of lean and are frequently used for bacon production. 

 They are very active. This is one of the oldest and most 

 highly improved breeds of swine and therefore one of the best. 

 It must, however, be kept under proper conditions. There is 

 in this breed a tendency to revert to the original types conse- 

 quently breeding is somewhat difficult. 



Chester White. — The Chester White breed was developed 

 in Pennsvlvania. It is a white breed of the fat or lard type. 



Fig. 52. — Duroc-Jersey sow heavy in pin. 



Its snout is medium and the ears tip over at the point. It is a 

 popular breed. It w^as made up by a mixture of several breeds 

 which were originally brought over from Europe by early 

 immigrants. 



Hampshire. — The Hampshire breed came from Europe or 

 England at an early date, but was developed in its present form 

 in the United States at a very recent date. It is black with a 

 white belt around the front part, including the front legs. The 

 breed show^s considerable variation between the lard and the 

 bacon types. 



Poland China. — For many years the Poland China was the 

 most popular breed of swine in the United States. It was 

 developed in Ohio under corn belt conditions and is a composite 

 of many other breeds and types. This mixture was so great 

 and the blending of the characteristics of the different types so 



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