102 BREEDS OF SWINE 
Color—Golden-red hair on « flesh-colored skin, free from black. 
Head—Fairly long, snout moderately Jong and quite straight, face slightly 
dished, wide between ears. 
Lars—Rather large, with fine fringe, carried rigid and inclined slightly 
forward. 
NVeck—Fairly long and muscular, especially in boar. 
Chest—Wide and deep. 
Nhoulders—Fine, slanting, and well set. 
Legs—strong and shapely, with plenty of bone and set well outside body. 
Pasterns—Sti ong and sloping. 
Feet—Strong and of fair size. 
Back—Long and straight. 
Loin—Strong and broad. 
Tail—Set on high and well tasselled. 
Sides—Long and deep. 
Ribs—Well sprung and extending well up to flank. 
Belly—Deep, with straight under line. 
Flank—Full and well Jet down. 
Quarters—Long, wide, and straight from hip to tail. 
Hams—Broad and full, well let down to hocks. 
Coat—Abundant, long, straight, and fine. 
Action—Firm and free. 
Objections—Black hair, very light or ginger hair, curly coat, coarse 
mane, black spots on skin, slouch or drooping shoulders, wrinkled 
skin, inbent knees, hollowness at back of shoulders. 
REVIEW. 
1. Give the points of resemblance and of difference between the 
Tamworth and the Large Yorkshire breeds. 
2. Tell of the standard color of Tamworths. 
3. Give the origin and history of this breed. 
4. When were they first imported? What is their present distribution 
in America? 
5. What is the special use of the breed. 
6. Why do swine of the hacon type seem to mature more slowly than 
those of the fat type? 
7. What do experiments show regarding their economical use of feed? 
8. What is claimed for their quality of bacon? 
9 What uses are made of Tamworths in crossing? 
