SWINE 



207 



to be disappearing. The principal breeds in the United States 

 today which may be considered as standard arc as foHows: 

 Tamworth, Large Yorlvsliire, Berlvsliii-e, Chester White, 

 Hampshire, Poland China, and Duroc-Jersey. 



Tamworth. — The Tamwoi-th breed is of the bacon tyf)e. 

 These hogs have rather long legs, a long snout antl are a large 

 breed. They are not very broad in the body, which is chai- 



Fiii. 50.- 



-Hampshire (thin rind) sow. (From 

 Breeder's Gazette.) 



"ISwiiie" by author i< 



acteristic of the bacon type. They are red in color and as far 

 as known are a direct decendants of the wild boar. They are, 

 therefore, a pure breed in every sense of the word. Tam- 

 worths came into existence in Great Britain and have been an 

 improved breed many years. The breed is a good one for those 

 who like the bacon t.ype. 



Large Yorkshire. — The Large Yorkshire breed of swine was 

 developed in England. The breed was made by crossing hogs 

 of southern Europe of high quality on large coarse pigs of 

 England. The bi-eed is of the bacon type. It is also long in 

 legs but medium in snout. The ears are upright or forward 



