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 Eecord Association, the breed has made rapid progress 

 of late yearSi, 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. — It is generally claimed that the Hampshire is a 

 bacon hog, but, in this connection, we must bear in mind that 

 what the American packer calls a bacon 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. 

 It has made a good record in the dressed carcass competitions 

 at the International Live Stock Exposition at Chicago, and 



