THE FAT OR LARD BREEDS OF SWINE 437 
between the bacon and the fat type. H. F. Work, at one 
time Secretary of the American Hampshire Association, 
describes the color as follows: ‘In color, they are either 
listed or blacks, the most fashionable colors consisting of 
black extremities with a white belt four to twelve inches 
wide, encircling the body and including the fore-legs, which 
should also be white.”’ The term “listed” means that 
the white belt is present. Work further states that there 
are some breeders who try to run their herds all black, 
and asserts that breeders should not be too particular re- 
garding color, except in cases when white spots occur. 
533. Types. — Hampshires do not vary extremely in 
type, if we may judge by exhibits made at the leading 
shows, and the breed has not yet attained sufficient 
prominence to admit of an intelligent study of this phase 
of the question. 
534. Uses of Hampshire hogs. — It is claimed for the 
Hampshire that it is a bacon hog. In regard to this claim, 
we must bear in mind that what the American packer calls 
a bacon hog is a very different animal from the one re- 
quired to make a ‘“ Wiltshire side” for export to Eng- 
land. It is animals suitable for making “ Wiltshire sides ”’ 
that have given rise to the market term, ‘“ bacon hog,” 
and if judged from this standpoint, the Hampshire would 
fall far short of requirements. It is altogether too short 
in the side, too thick in the shoulder, and too heavy in 
the neck to make a number one ‘‘ Wiltshire side,’ but 
as a light-weight hog for supplying bacon for home con- 
sumption, the Hampshire answers the purpose very satis- 
factorily. 
In early maturity and feeding qualities, the Hampshire 
seems to be giving good satisfaction to those who are 
handling it, and it is highly esteemed as a grazer. It is 
