GENERAL SWINE MANAGEMENT 29 



appears as though this breed in this country will be permanently 

 known as the Hampshire hog. The origin of the American Hamp- 

 shire is not definitely known. From the history, it is apparent that 

 the first type of hog of this character was developed in Massa- 

 chusetts about 1820. The following is a description of the charac- 

 teristics of the Hampshire hog, according to the Hampshire Swine 

 Record Association. 



Characteristics. — The head is of medium length, narrow back, not 

 full; the face should be nearly straight and of medium width be- 

 tween the eyes. The eyes should be bright and free from wrinkles 

 or overhanging fat. Ears medium in length, thin, slightly inclined 

 outward and forward. Neck short, well set on shoulders and uni- 

 form, tapering from shoulders to head. The jowl should be light 

 and tapering. Shoulders deep, medium wide and ftill and well in 

 line with the back. The thorax large, deep and roomy, full girth 

 and extending down in line with the belly. The back should be 

 straight or slightly arched, nearly uniform from shoulders to ham 

 and full at the loins. These hogs may be higher at the hip than at 

 the shoulders. The sides should be somewhat full and firm. The 

 ribs should be strong and well sprung. The belly should be straight 

 and full, and running nearly on a line with the sides. The hams should 

 be of medium width, long and deep, rump slightly rounded from 

 loin to root of tail. The legs should be of medium length, set well 

 apart but under the body. They should be wide above the knee and 

 hock and well handled. The bones should be medium and the pastern 

 short and nearly upright, the toes short and firm. Tail should be 

 medium in length and slightly curled. The coat should be black 

 with the exception of the white belt encircling the body, including 

 the four legs, and the hair should be fine, straight and smooth. These 

 animals should be active, vigorous and quick and possess a graceful 

 style. They should be docile, quiet and easily handled. 



The Hampshire is usually quite prolific. It is not unusual to find 

 ten to fifteen pigs in a litter, and the sows make excellent mothers 

 and nurses. This breed of hog has been found to be a splendid grazer 

 in Kentucky and in other states where it has been given a trial. 

 This is a characteristic that makes this a popular breed. The quality 

 of meat of the Hampshire, is distinctly superior, particularly the 

 bacon. The breed is not as extensively distributed as some others, 

 but is constantly increasing in popularity. 



