72 SOUTHERN PORK PRODUCTION 



along these lines, as have some of the other breeds. The 

 quality of the meat produced is excellent. As an animal 

 for crossing with other stock it is excellent where certain 

 rustling qualities are desired, and the boars will usually 

 be found quite prepotent in stamping their type. 



The breed is pretty widely distributed over the South, 

 but the numbers are comparatively few. It seldom meets 

 with much popularity on account of its unattractive 

 appearance. It yet remains to be seen how nearly it meets 

 our requirements. The American Tamworth Swine 

 Record Association (1897), E. N. Ball, Secretary, Ann 

 Arbor, Mich., looks after the registrations and general 

 interests of the breed. 



The Victoria. — Two strains of this breed were pro- 

 duced, one by Col. F. D. Curtis in Saratoga County, N.Y., 

 and the other by Geo. F. Davis of Dyer, Ind. The sow. 

 Queen Victoria, was one of the early notables of the 

 breed. In many respects they resemble the Middle York- 

 shire, the face having a medium dish, with the ears small 

 and erect, and of medium lard type. They are white in 

 color, in size they are medium, and mature boars will 

 average about 500 pounds, and the sows about 100 pounds 

 less. They are, as a rule, not well adapted to southern 

 conditions on account of their color, and there are but 

 very few in the South. The registrations are handled 

 and the interests of the breed looked after by the Victoria 

 Swine Breeders' Association, which was organized in 

 1886. 



The Large Black hog. — A breed of swine that has come 

 into prominence in recent years that may play a role in 

 southern swine husbandry is the Large Black pig from 



