SWINE 



503 



hog ranges from 170 to 200 pounds and 

 this weight should be mostly flesh rather 

 than fat. The bacon hogs, however, 

 must carry a reasonable amount of fat, 

 but should never exceed a depth of 2 

 inches on the back. The form of the 

 hog is entirely different from that of 

 the lard type, since the choice cuts are 

 in the sides, and hence a longer bodied 

 hog is desired. 



Furthermore, the body is deep, rather 

 than broad, and the depth carried well 

 back from the front to the rear. The 

 head as a rule is more trim, there is less 

 fat on the jowl, but it is expected that 

 the hind quarters will have the same 

 rounded appearance as in the lard type. 

 The sides should be long, smooth, 



statistics indicating that they are nearly 

 twice as numerous as all other breeds 

 put together and may, therefore, be 

 considered first. 



Poland-Chinas—This hog originated 

 in the Miami valley of Ohio, in Butler 

 and Warren counties, from miscellaneous 

 crosses of Big China, Poland, Byfield, 

 Berkshire and Irish Grazier breeds on 

 the common stock. 



In the early days the breed was vari- 

 ously known under such names as But- 

 ler County, Warren County, Poland, 

 Dick's Crick, Magie, Moore, etc, and it 

 was not until the year 1872 that the 

 name "Poland-China" was permanently 

 adopted. 



Fig. 319 — PRIZE WINNING POLAND-CHINA BOAR 



straight and deep, and the belly well 

 developed. Since the bacon is taken en- 

 tirely from the sides and belly, it is in 

 these parts that we wish to see the most 

 perfect development. The belly should 

 not come to a sharp edge, as it often 

 does in lard hogs, but be trim and firm 

 without flabbiness. The principal bacon 

 breeds are the Tamworth, Yorkshire, 

 and, to a less extent, the Berkshire. 



BREEDS OF HOGS 



The breeds of hogs in the United 

 States mentioned in the order of their 

 importance are the Poland-Chinas, Berk- 

 shires, Duroc- Jerseys, Chester Whites, 

 Yorkshires, Essex, Victorias, Tamworths, 

 Cheshires, Hampshires, etc. The Poland- 

 Chinas lead all other breeds in numbers, 



Further improvement of the breed 

 occurred in Illinois and Iowa, and they 

 now constitute the most popular breed 

 in the corn belt. The type is now firmly 

 fixed and the breed undoubtedly pure. 

 It is perhaps the best suited of all breeds 

 to quickly convert corn into pork. It 

 will stand close confinement and heavy 

 feeding, perhaps better than any other 

 of the large breeds, but is not as good 

 a rustler and able to take care of itself 

 as many other breeds. The sow is not 

 as fertile as the Berkshire, though some 

 strains are excellent breeders. 



The Poland-China is a black hog, 

 with six white points, feet, face and tip 

 of tail. The face is slightly dished and 

 the ear broken about one-fourth, to one- 

 third from the tip. The breed is char- 



