i6o BREEDS OF SWINE 



some of the lard type breeds. In this country, where 

 swine producing centers have been extended beyond the 

 corn belt, these hogs are increasing in numbers. 



Characteristics. — This is one of the largest breeds of 

 hogs. The color is pure white, black or blue spots in the 

 skin being objectionable. The hair is smooth and straight ; 

 the sides are long, straight, and free from wrinkles, and the 

 back is straight and of medium width. The face is dished 

 like that of the Berkshire, but is not so short, conforming 

 more to the bacon type. Although of large size, the 

 Yorkshires retain a great deal of quality and smooth- 

 ness. The shoulders are smooth, the chest strong, and the 

 bones fine but strong. The females are very prolific and 

 are good mothers. 



THE TAMWORTH 



History. — The Tamworth, which ranks well with the 

 Large Yorkshire in size;and ability to produce bacon of the 

 best quality, also originated in England. While these hogs 

 have not received so much recognition in the bacon pro- 

 ducing centers of Europe, they are quite extensively raised 

 in Canada, and to a lesser degree in the United States. 



Characteristics. — After once being seen, the Tamworth 

 hogs are easily recognized. They are red in color, a cherry 

 red being preferred, although some of them become chest- 

 nut, and in some cases the color is so dark as to appear al- 

 most black. The face is very different from that of the 

 Large Yorkshire, being long and narrow, and the nose is 

 exceptionally long and straight. Its appearance has much 

 to do in prejudicing many farmers against the breed. The 

 ears are long and inclined slightly forward with no tendency 

 to droop. When compared with lard hogs, the legs of the 



