THE BACON BREEDS OF SWINE 457 
narrower and lighter than that of the Yorkshire, the neck 
and shoulder are light, the back and loin of medium 
width, and the side of good length and only moderately 
deep. Deficiency of ham is a common weakness of the 
Tamworth. Since the Tamworth belongs to the bacon 
type, it is not desirable that it should have a heavy, fat 
ham like a fat hog; but the ham is often lacking seriously 
even from a bacon standpoint, and the breeders are mak- 
ing an effort to strengthen this point. The Tamworth is 
a large hog, strong in the bone, and looks leggy beside a 
hog of the fat type. The Tamworth and Large Yorkshire 
are similar in size, and are the two leading breeds of the 
bacon type (Plate XV). 
581. Uses of Tamworth hogs. — The Tamworth is 
especially adapted to the production of bacon. Its light 
shoulder, neck and head, its good length of side, and its 
tendency to produce a large proportion of lean to fat, 
render it well suited to the bacon curer’s requirements. 
Being a large breed, and strong in the bone, it has become 
popular for crossing on finer and fatter breeds in districts 
where it is well known. A cross between the Tamworth 
and the Berkshire is very popular in Canada. 
As to early maturity, it is similar to the Large York- 
shire. For producing fat carcasses at an early age, it is 
unsuitable, as this is not the purpose for which it is bred. 
It will reach suitable weight for the bacon curer, however, 
at as early an age as any of the fat breeds, and will not 
carry the excessive fat which renders the fat breeds un- 
suitable for bacon purposes. For bacon-production, 
therefore, it matures early, and it is from the bacon stand- 
point that the Tamworth must always be judged. 
There is a popular belief among farmers that the Tam- 
worth does not make economical use of food. A good 
