THE COMMON TYPES OF SWINE 485 



features, irrespective of breed, in each type. The lard hog 

 is, as the name implies, a producer of excess fat or lard, is 

 phlegmatic of temperament and tends to produce few rather 

 than many young at birth. The bacon hog is valued for its 

 length of side, from which bacon is secured, is very active 

 in temperament, and usually produces large litters. The 

 lard hog, in its more highly developed form, is a product of 

 the great corn-growing section of the Central United States, 

 and is well represented in the vast majority of the hogs that 

 find their way into the American slaughter house. The 

 bacon type is produced in only a small way in this country, 

 while it is quite universal in Europe, where a leaner type of 

 hog is in demand, and where bacon is an important item of 

 consumption. All breeding operations which result in re- 

 ducing the length of head, of body, and of legs, simply 

 emphasize lard conformation. The best examples of the 

 bacon type have long heads, great proportionate length of 

 body, and long legs. Very fattening foods, like corn, pro- 

 mote the lard type, while the small cereals, especially barley, 

 oats and the by-products of wheat, and skim milk, promote 

 the bacon type. 



