SWINE 399 



medium length and strong. This breed has been criticized for 

 having weak pasterns, but breeders are now paying more at- 

 tention to this point. Black or bluish spots on the skin are 

 objectionable. 



527. The bacon hog. The bacon hog, as compared with the 

 lard hog, has a longer head, longer legs, smoother shoulders, 

 lighter hams, and produces much less fat. A smooth back, 

 long, deep, smooth sides, and smooth shoulders and hams are 



FIG. 202. The Chester White 

 This hog weighed 785 pounds when the picture was taken, at less than two years of age 



essential characteristics of a good bacon hog. This hog does 

 not require so much fat-producing feed as does the lard hog, 

 consequently hogs of this type are grown in greatest numbers 

 outside of the corn belt. The breeds raised in this country are 

 the Large Yorkshire, the Tarn worth, and the Hampshire. 



528. The Large Yorkshire. The Large Yorkshire (Fig. 203) 

 originated in the county of York, in eastern England. It is not 

 known just when specimens of this breed were first brought into 

 America, but it probably was previous to 1840. This is the 



