THE HAMPSHIRE BREED 85 
has been known in Kentucky for many years, but it seems 
impossible to obtain definite and reliable information regarding 
its origin. 
As shown by the secretary of the American Hampshire 
Swine Record Association, the breed has made rapid progress 
of late years, but, in comparison with the older established 
breeds, the number in any one state is not large, owing to the 
fact that the Hampshire has only recently come into prom- 
inence. In recent years the breed has found its way into 
Canada, but it has not had time to become widely distributed 
in Canada as yet. 
Types.—Though Hampshires may vary in color, they 
.appear to be quite uniform in general type. Possibly, as the 
breed becomes more numerous and better known, variations in 
type may become more apparent. 
Utility—lIt is generally claimed that the Hampshire is a 
bacon hog, but, in this connection, we must bear in mind that 
what the American pzcker calls a hacon hog is very different, 
as a rule, from the hog which is suitable for making Wiltshire 
sides for export to Great Britain. Judged from the stand- 
point of suitability for making export Wiltshire sides, the 
Hampshire falls far short of requirements, as it is too short in 
the side, too thick in the shoulder and back, and too heavy in 
the neck to make a really good Wiltshire side. Inasmuch as 
the terms “bacon hog” and “bacon type” have been used 
throughout this treatise to apply only to hogs suitable for 
supplying export Wiltshire sides, we prefer not to class the 
Hampshire as a hog of bacon type, though it is well suited 
for supplying bacon for home consumption. 
In quality of flesh the Hampshire has a high reputation. 
Tt has made a good record in the dressed carcass competitions 
at the International Live Stock Exposition at Chicago, and 
