102 BRE&DS OF SWINE 



Color Golden-red hair on a flesh-colored skin, free from black. 



Head Fairly long, snout moderately long and quite straight, face slightly 



dished, wide between ears. 

 Ears Rather large, with fine fringe, carried rigid and inclined slightly 



forward. 



Xeck Fairly long and muscular, especially in boar. 

 Chest Wide and deep. 

 Shoulders Fine, slanting, and well set. 



Legs Strong and shapely, with plenty of bone and set well outside body. 

 Pasterns Strong and sloping. 

 Feet Strong and of fair size. 

 Back Long and straight. 

 Loin Strong and broad. 

 Tail Set on high and well tassel led. 

 Sides Long and deep. 



Ribs Well sprung and extending well up to flank. 

 Belly Deep, with straight under line. 

 Flank Full and well let down. 



Quarters Long, wide, and straight from hip to tail. 

 Hams Broad and full, well let down to hocks. 

 Coat Abundant, long, straight, and fine. 

 Action Firm and free. 

 Objections Black hair, very light or ginger hair, curly coat, coarse 



mane, black spots on skin, slouch or drooping shoulders, wrinkled 



skin, inbent knees, hollowness at back of shoulders. 



REVIEW. 



1. Give the points of resemblance and of difference between the 

 Tamworth and the Large Yorkshire breeds. 



2. Tell of the standard color of Tamworths. 



3. Give the origin and history of this breed. 



4. When were they first imported? What is their present distribution 

 in America? 



5. What is the special use of the breed. 



0. Why do swine of the bacon type seem to mature more slowly than 

 those of the fat type? 



7. What do experiments show regarding their economical use of feed? 



8. What is claimed for their quality of bacon? 



9 What uses are made of Tamworths in crossing? 



