32 SWINE 



also be covered with black hair. It is the tendency of 

 breeders to breed the Tamworth with the pure red color, 

 but the policy of breeding good individuals, even if they 

 have an occasional black spot, is sound. 



In constitution the Tamworth is exceptionally well de- 

 veloped. The breed has more native blood in it, or in 

 other words, is more nearly like that of the wild boar, 

 than any other of the domestic breeds. The chest is both 

 broad and deep and many individuals may be found 

 which are as deep in the chest, sometimes even deeper, 

 than in any other part of the body. This unfortunately 

 cannot be said of any of the other breeds of swine. 



Large Yorkshire Swine. The large Yorkshire is very 

 often called the Improved Large Yorkshire. The term 

 "Large" is necessary to distinguish it from the Small 

 Yorkshire or the Middle Yorkshire. These breeds are 

 all native to England and in the home country are called 

 Large Whites, Small Whites, and Middle Whites. The 

 Large Yorkshire is a bacon hog, while the Small York- 

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

 is a medium between these. While the Large Yorkshire 

 is purely a bacon hog, it is not quite such an extreme 

 bacon type as the Tamworth. It has a little more 

 width of body or thickness of covering of fat. The Large 

 Yorkshire, as the name indicates, is also a rapidly grow- 

 ing hog, and together with its size carries considerable 

 quality; hence it may also be considered as an early ma- 

 turing hog. With good feeding it is ready for market 

 at almost any age after reaching a desirable weight. 



In form this hog is long, quite deep in the body with a 

 snout of medium length, and ears and tail similar in form 

 to those of the Tamworth. The legs are medium in length 

 from the bacon standpoint. These, however, when com- 



