CHAPTER IX. 
THE HAMPSHIRE BREED (THIN RIND). 
Description.—The Hampshire belongs to the class of 
medium-sized hogs. The face is straight, and the ear inclines 
forward but does not droop like that of the Poland-China. 
The jowl, shoulder, and ham are somewhat lighter than those 
of a typical fat hog. As a rule, too, it has less width of back, 
a little more length of side, and slightly less depth of side than 
a hog of the strictly fat class.) The breed may be described 
as somewhere between the bacon type and the fat tvpe in 
conformation. (Fig. 24.) 
Mr. H. F. Work, at one time secretary of the Breed Asso- 
ciation, describes the color as follows: “In eolor they are 
either listed or blacks, the most fashionable color consisting of 
black extremities with a white belt, from four to twelve inches 
wide, encircling the body and including the fore legs, which 
should also be white.” The term “listed” refers to the 
presence of the white belt. My, Work also states that there 
are some breeders who try to run their herds all black, and he 
claims that breeders should not be too particular regarding 
color, with the exception that: white spots should not be 
tolerated. 
Origin and History.—Originally this breed was known by 
the name Thin Rind, but in 1904 the name was changed to 
Hampshire, which is now the official name of the breed. 
According to Mr. Work, the Hampshire traces to pigs 
brought to Massachusetts from Hampshire, England, about 
1820 or 1825. It is said that descendants of this importation 
were taken to Kentucky about 1825. In any case, the breed 
(83) 
