THE HAMPSHIRE 755 



The size of the Hampshire pig is about medium among the 

 breeds. The standard size as approved by the Hampshire associa- 

 tion is as follows : boar two years old and over, 450 pounds, sow 

 of same age 400 pounds ; boar eighteen months old 350 pounds, 

 sow of same age 325 pounds ; twelve-months-old pig of either sex 

 300 pounds ; six-months-old pig of either sex 140 pounds. Among 

 the heavier weights reported for boars of the breed are 700 to 

 750 pounds. The noted boar Lookout Lad 20371 is said to have 

 weighed 800 pounds as a senior yearling. 



The Hampshire pig as a grazer ranks high. In early days in 

 Kentucky and Indiana the pigs of this breed ranged the forest 

 for roots and were obliged in many instances to " rustle " for a 

 living. With the improvement of the Hampshire as developed in 

 the corn belt in recent years, it has proved itself a good grazer on 

 the pastures of clover or alfalfa now so common in this region. 



The Hampshire as a feeder holds a very good rank. As a rule 

 the pigs of the breed make a good accounting for the feed con- 

 sumed, and no doubt will make a favorable comparison with other 

 breeds. There is very little information concerning experimental 

 feeding of the Hampshire. 



The Hampshire pig for early maturity is of about average 

 rank. It probably will not mature so rapidly as the Poland-China 

 or Chester White, but is not regarded as deficient in this respect. 



The adaptability of the Hampshire pig to a wide range of con- 

 ditions is well established. While the breed is to-day recognized 

 as especially suited to the Middle West, it has also a foothold in 

 a modest way over much of the United States and to some extent 

 in Canada. With his rustling qualities so well established, it is 

 reasonable that he should adjust himself to a considerable range 

 of elevation, temperature, and variety of food and care. 



The quality of Hampshire pork is rated by packers as superior. 

 The fact that pigs of Hampshire breeding are popular with the 

 packers indicates their value as killers. The carcass may be com- 

 pared with that of the Berkshire for relationship of lean to fat and 

 quality of flesh. Excess of fat is not the rule, and the carcass 

 dresses out very well. In fact this breed, in its leaner type, 

 holds a good position in bacon production. R. S. Sinclair of 

 T. M. Sinclair & Company, packers in Iowa, is credited by the 



