28 



SWINE PRACTICE 



mule-foot hogs, but there will, no doubt, be a rapid increase in the 

 registration of this breed. 



Characteristics. — Head medium length. Face almost straight, wide 

 space between the eyes. Byes bright, free from surrounding wrinkles. 

 Ears medium in length, thin at tips, inclined outward and forward. 

 Neck short and tapering from shoulders. Shoulders deep, medium 

 width, and not extending above line of back. Chest voluminous and 

 roomy but on a line even with belly. Back straight or slightly 

 arched, good width and uniform thickness. Loin full and uniform. 

 Sides full, smooth and uniform from shoulders to ham. Ribs well 

 sprung and strong. Belly straight. Flank full and almost even 

 with side. Hams full, long and deep. Legs well muscled, set evenly, 

 and of medium length. Foot solid, hoof short and smooth. Tail 

 straight or slightly curled a;nd of medium length. Coat fine and 

 smooth. Color, solid black. 



This breed is adaptable to any section of the country. They are 

 splendid feeders with early maturity. The sows are prolific, some 

 breeders claiming an average of nine pigs to the litter. They are 

 docile and easily handled. 



Other breeds of lard hogs may be discussed, such as the Cheshire, 

 the Victoria, Essex, Yorkshire and Suffolk, but these breeds of hogs 

 are not well established in this country, although they may possess 

 characteristics that are equal to any of the other breeds that ha-\e 

 been more definitely described. 



BACON HOGS 



Export trade demands the bacon type of hogs and pork. How- 

 ever, home consumption of the bacon hog is becoming much more 

 common than in previous years. Generally speaking bacon hogs 

 should have a relatively narrow back, head rather elongated, the sides 

 long and deep, shoulders smooth, legs longer than in the lard type. 

 The flesh contains less fat and more lean than the flesh of the lard 

 tj-pe of hogs. Bacon hogs, because of these characteristics, are 

 usually more active than the lard type. They rarely attain a weight 

 of more than 200 or 225 pounds. 



ir.\:\iPSHiEE 



This breed was designated in this country for many years as the 

 thin-rined hog. In 1904 the name was changed to Hampshire and 

 although a different type of hog has the same name in England, it 



