The Tamworth 



is a red hog with a long, gaunt body and long snout. This breed is 

 probably more hardy and a greater rustler than any other breed or 

 type of hog known. On account of the length of legs and their active 

 disposition, they excel all other breeds in the matter of speed. The 

 Tamworth is purely a bacon hog, excelling all other breeds. 



The Cheshire 



is a native of New York. It is white in color, has a long cylindrical 

 body and long legs, but the bones are not large. While the Cheshire 

 is usually called a bacon hog, it is really a medium between the bacon 

 and lard types. 



His skin is pink, covered with white hair. Mr. J. H. Sanders, a well- 

 known writer on live stock, and an authority on breeds of English white 

 hogs, says, "In my opinion, the Cheshire is a derivative of the Yorkshire, 

 as also the Suffolk, Lancashire, Short-face, Middle York, York-Cum- 

 berland and all the other English breeds of white hogs." 



Yorkshire 



A native of England, called Large Whites, Small Whites and Middle 

 Whites. The Large Yorkshire is a bacon hog, the Small is of the lard 

 type, and the Middle Yorkshire is a medium between. 



While the Large Yorkshire is called a typical bacon hog, he carries a 

 little more fat and is a little wider than the Tamworth. In build he is 

 long, quite deep, has a snout of medium length, and medium legs. His 

 tail and ears are very much like the Tamworth. In color, he is white ex- 

 cept occasional pale blue spots on the skin, but the hair is pure white. 

 He is a good rustler, a rapid grower and an easily kept hog. After he is 

 eight or nine months old, if properly fed, he is ready for market. 



The Middle or Medium Yorkshire is a great favorite with packers. 

 He is very meaty, not too fat or too lean, has small bones and dresses 

 out to the maximum. 



All types of the Yorkshire are good breeders and very good mothers. 

 In point of breeding, the large type is superior to either the medium or 

 small. 



