PRINCIPAL CHARACTERISTICS 45 



heavy plump hams, the hams extending well down onto 

 the hock, with short legs and upright pasterns. The bone 

 is fine throughout, the tail fine, the head and ears very 

 neat and attractive, and the quality of the flesh is very 

 good. It is, however, primarily a fat-producing hog and 

 does not have relatively as much lean meat as is required 

 for bacon purposes. The snout is medium in length, ex- 

 tending forward and downward at an angle of about 

 forty-five degrees, quite straight and tapering. The ears 

 are fancy, being two-thirds upright and one-third droop- 

 ing. The neck is short, well filled, deep and thick, carry- 

 ing the upper line well forward toward the head. The 

 back is broad, the sides are full and deep, and the body 

 smooth throughout. 



The large type of the Poland-China has more length of 

 body, but is also longer in the legs, and has heavier ears. 

 It has more size but is coarser grained in flesh, hence is 

 not as good in quality. 



Hampshire Swine. — The Hampshire, formerly called 

 the Thin Rind, is an American breed in its present 

 state of development. Originally it came from England, 

 but lost its identity in this country through cross breed- 

 ing. Later the breed was developed again in its orig- 

 inal form and now occupies a prominent place among 

 the breeds of America. Its recent development has 

 been very rapid. The hog formerly was called Thin 

 Rind on account of the fineness of its skin combined 

 with good quality. The most characteristic feature of 

 this hog is the white belt it has across its body includ- 

 ing the shoulder and front legs, while the rest of the 

 hog ig black. Some individuals are all black. By 

 breeding the belted Hampshire there is a tendency for 

 the white belt to increase in width. When this occurs 



