430 AGRICULTURE. 



II. Bacon Hogs. 



This class of hogs attains considerable weight 

 at maturity, but has not the propensity to fat- 

 ten which is found in the lard hogs. Smooth- 

 ness and well-mingled fat and lean are desirable 

 in bacon carcasses. The back is long, arched 

 and smooth. The underline is straight. The 

 shoulders, sides and hams are deep, firm and 

 smoothly fleshed. The legs and head are longer 

 than in the lard hogs. Fine hair, clean bone 

 and smoothness are evidences of quality. The 

 temperament is inclined to be alert, but should 

 not be vicious. The ability to rapidly make a 

 smooth carcass of fat and lean well interlaid is 

 the desired capacity. This type of hog is par- 

 ticularly rugged, has a deep, broad chest, and is 

 capable of caring for itself. 



BREEDS OF BACON HOGS. 



1, TaTuworths, native of central England. 

 This breed possesses great length and depth of 

 side and ham. They are inclined to have rather 

 long legs and head, but are very hardy. Their 

 color is cherry red. The face is somewhat 

 dished, and the ears are large and incline for- 

 ward, but do not break. 



2. Large Yorkshires, an English breed, are 

 white in color. The face is dished and the ears 

 erect. In thickness of fiesh they exceed the 

 Tamworths, but are no smoother. 



