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Hampshire association with stating that the Hampshires " are good 

 bacon hogs and cut the heaviest and best loin of any hog that 

 passes through our packing-house. The Hampshire has a distinct 

 advantage over all other first-class breeds of hogs in the thinness 

 of the jowls. This part of the hog always sells at a low price, and 

 therefore the less of it there is on the carcass, the more it is to 

 the advantage of the killer." Pure-bred or grade Hampshires have 

 made a very fine showing in the carcass contests at the Inter- 

 national Live-Stock Exposition on various occasions. In 1911 



the grand-champion 

 carcass was a pure-bred 

 Hampshire shown by 

 J. Crouch and Son 

 of Indiana, and the 

 grand-champion car- 

 loads of 1918 and 

 1919 were Hamp- 

 shires. 



The crossbred or 

 grade Hampshire pig 

 is commonly seen in 

 Illinois, Indiana, Iowa, 

 and Ohio and other 

 parts of the corn belt. 

 The pure-bred boars 



on grade sows transmit their white and black markings with con- 

 siderable persistency. Even on pure-bred sows of other breeds 

 this is a dominant character. The special advantage of the Hamp- 

 shire cross on the heavier lard type is a more active, smoother- 

 finished sort of pig, somewhat lighter in weight than with other 

 breeds, but killing out to the advantage of the buyer. The black 

 and white colors are not always transmitted, however, and instances 

 are found where Hampshire boars mated to Duroc-Jersey sows 

 result in a red body and white belt. Perhaps the most desirable 

 cross has been with the Poland-China and Chester White. 



The prolificacy of the Hampshire pig is one of its important 

 features. It has always been noted for farrowing litters of good 

 size, this feature being emphasized in the writings of seventy-five 



FIG. 352. Rosie's Hazel 40400, a grand-champion 



Hampshire sow. Owned by J. Crouch & Son, 



La Fayette, Indiana. From photograph, by courtesy 



of the owners 



