420 DOMESTIC ANIMALS, DAIRYING, ETC. 



.The snout is long and tends to be straight, and the face is but slightly 

 'dished. The ears are large, and should be erect, or leaning slightly 

 forward, and not breaking over. The back is narrow and long, and 

 the sides long, and should be deep. The shoulders and hams repre- 

 sent the lean type. The Tamworth is distinctively a bacon type of 

 hog, and as such, ranks very high. This breed is large in size, and 

 can be made to weigh from 700 to 900 pounds, and even more. The 

 average mature male will probably weigh about 600 pounds, and the 

 sow, 450 pounds. At six months of age, pigs will weigh about 175 

 pounds. The early maturing quality of this breed is said to be in- 

 ferior, but the feeding quality fairly good. (La. Bui. 124.) 



The Tamworths are the ideal bacon type. The bodies are ex- 

 tremely long and moderately deep. The legs, the head, and the neck 

 are also long and coarse when compared with the hogs of the lard 

 type. The back is not as broad as that of the Yorkshire. They ha\-e 

 the advantage of the Yorkshires in color, as they are red. They will 

 attain a size almost equal to that of the Yorkshire. But it is not 

 probable that the Tamworths will become popular in the South for 

 many years to come, as one of the duties of the purebred boar in the 

 South is to refine and make more compact the scrub. This the Tam- 

 worth will not do as satisfactorily as will some of the other breeds, as 

 he is long and coarse in legs and head and light in hams. The Tam- 

 worths are good rustlers, very prolific, and the meat is of the highest 

 quality. (F. B. 411.) 



Yorkshire. This is an old English white breed of hogs. Its 

 blood is said to have entered into the formation of practically all 

 breeds, either of English or American origin. There are three dif- 

 ferent varieties of the Yorkshire, viz., the Large, Middle or Medium, 

 and Small. The Large Yorkshire is a bacon hog, while the Small 

 Yorkshire is of the fat or lard type, and the Middle Yorkshire is a 

 medium between the two. 



The Large Yorkshire. Color white; the head is medium in 

 length, with but little upturned curve; the underjaw is broad and 

 strong ; the ears incline to be heavy and droop forward. They should 

 be fine, of medium size and be carried well upward and only slightly 

 pointing forward. The body should have considerable length; the 

 back should be of fair and uniform width with considerable depth, 

 the sides being long and deep at the flanks, and full between shoulder 

 and hip. (La. Bui. 124.) 



The individuals of the Large Yorkshire breed are noted for their 

 extreme length and depth of body, from which can be taken large 

 pieces of meat suitable for bacon. They are not as broad as the lard 

 type of hog across the shoulders, backs, and hams. The Yorkshire 

 is a very large breed probably the largest of the breeds of swine 

 known in America. For use in the South their color is against them, 

 as they are white, and in this section there is strong objection to 

 white hogs on the ground that they are more subject to skin diseases 

 than the black or red hogs. This is practically the only point, how- 

 ever, that can be brought against them for southern conditions. 



