K\\ING 



I'd'.) 



This breed belongs to the tut or lard typobut ischnnictenzod 

 as a long-bodied, lean-meat hog. Th(> hogs devc^lop a, large 

 amount of lean and are frc(|iicntly us(hI fny hacon prodnelioiK 

 They are very active. This is one of the oldest and most 

 highly improved breeds of swine and tliereh)ie one of the l)est. 

 It must, however, be kept untler proper eomlitions. There is 

 in this bi'eed a tendency to revert to the oiigiiud types conse- 

 (|uently l)reeding is somewhat difhcult. 



Chester White. — The Chester AMiite breed was developed 

 in Pennsylvania. It is a white breed of tiie fat or lard type. 



Fig. 52. — Duroc-Jersey sow hea-v 



Its snout is medium and the ears tip over at the point. It is a 

 popular breed. It was made up by a mixture of several breeds 

 which were oiiginally brought over from Europe by early 

 immigrants. 



Hampshire. — The Hampshire breed came from Europe or 

 England at an early date, but was developed in its present form 

 in the United States at a very i-ecent date. It is Ijlack with a 

 white belt around the front part, including the front legs. The 

 breed shows considerable variation between the lard and the 

 bacon types. 



Poland China. — For many years the Poland China was the 

 most popular breed of swine in the United States. It was 

 developed in Ohio under corn belt conditions and is a composite 

 of many other breeds and types. This mixture was so great 

 and the blending of the characteristics of the different types so 



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