THE PIG 



late the color has altered in shade, having become a sandy or lighter red, 

 a point which is apparently growing in favor, although I question very 

 much whether this color is as pure as the original dark red, for I believe it 

 has been obtained by a not very distant cross with a white pig. 



Spencer has also suggested the white cross and Neapolitan cross. 

 For years the breed was almost unnoticed, excepting by a limited 

 number. In comparatively recent years it has received renewed 

 attention for its bacon value. In 1847 a Tamworth sow won 



FIG. 253. A Tamworth boar, winner of first prize in class at the Royal Agri- 

 cultural Society of England Show, 1904. Exhibited by Robert Ibbotson. 

 Photograph from William Cooper & Nephews, Berkhamsted, England 



first honors at the royal show, but the breed was not given a 

 special class recognition by the Royal Agricultural Society of 

 England until 1885. 



The introduction of the Tamworth to America is generally 

 credited to Mr. Thomas Bennett of Rossville, Illinois, who 

 imported some pure-bred pigs in 1882. Professor Shaw states 

 that since 1888 large numbers have been introduced into Canada. 

 Most of the importations to the United States have been from 

 Canada. 



Characteristics of the Tamworth. The color is red, varying in 

 shade from light to dark, "a golden red hair on a flesh-colored 

 skin free from black " being preferred. In form the Tamworth 

 is large, lean in type, and long in head, body, and leg. The head 



