400 THE ESSENTIALS OF AGRICULTURE 



largest of the bacon breeds. The head is of medium length, and 

 the face is dished. The ears are of medium size and droop slightly 

 forward. The back is of medium width, and the body is long 

 and deep. The shoulders and hams should be smooth, and the 

 thighs should be fairly thick. This breed is always white, though 

 bluish spots on the skin are sometimes noted. 



529. The Tamworth. The Tamworth originated in central 

 England, and probably was introduced into this country about 

 1882. The Tamworth is large and lean and has a long head, 



FIG. 203. The Yorkshire hog 

 Note the rangy appearance and long sides of the bacon type of hog 



a long body, and long legs. The face is long and narrow and 

 only slightly dished. The snout is long and straight. The sides 

 should be long and deep, and the hams and shoulders should 

 be thick and smooth. The color is red, and black spots are 

 objectionable. 



530. The Hampshire. The Hampshire hog (Fig. 204), some- 

 times called the "Thin Rind " hog, probably originated in Ken- 

 tucky. This breed is of medium size, and when grown in the 

 corn belt it takes on more fat than the other bacon breeds. 

 On account of this tendency it is classed as a lard hog in the 



