THE TAMWORTH 



547 



is notably long of snout, tends to be narrow with straight snout, 

 and the face but slightly dished. The ears are large and should 

 be erect or leaning slightly forward, not breaking over. The back 

 is narrow and long and the sides long and should be deep, but 

 usually are not, based on American standards. The shoulders 

 are usually well placed and carry sufficient breadth but lack in 

 thickness. The hams represent the lean type, lacking thickness 

 at the twist and general development of lower thigh. The legs 

 are long and show considerable strength, and the pasterns are 

 well sustained, the pigs standing easily on the toes. In tempera- 

 ment the breed is active 

 and almost restless, but 

 the disposition seems 

 mild and gentle. The 

 National Pig Breeders' 

 Association of Great 

 Britain lists the follow- 

 ing as objectionable 

 points in the Tam- 

 worth : black hair, very 

 light or ginger hair, 

 curly coat, coarse mane, 

 black spots on skin, slouch or drooping ears, short or turned-up 

 snout, heavy shoulders, wrinkled skin, inbent knees, and hollow- 

 ness at back of shoulders. 



The size of the Tamworth is large, approaching, if not equaling, 

 that of the Large Yorkshire. The Buffalo Review of August 17, 

 1 899, refers to a Tamworth boar in England, under three years 

 old, which weighed alive 1607 pounds and dressed 1330 pounds. 

 This, of course, was abnormal. The average mature boar will 

 probably weigh about 600 pounds and the sow 450 pounds. At 

 six months old pigs will weigh about 175 pounds. 



The Tamworth as a bacon pig ranks very high. The claim 

 is made that, owing to dissatisfaction with the fat quality of 

 bacon produced in the average pig in England along in the early 

 eighties, the Tamworth came to the front to supply the necessary 

 lean meat. The sides are long, and in good specimens deep, and 

 have a superior admixture of lean and fat of highly acceptable 



Fig. 254. A Tamworth boar. Photograph 

 from Professor G. E. Day 



