FORTY-THIRD ANNUAL CONVENTION 267 



The principal breeds of the lard type are the Poland-China, 

 Berkshire, Chester White, Duroc-Jersey, and Hampshire. 

 Ranked according to their numbers and popularity, the breeds 

 of swine most largely raised in North America in the first 

 decade of the twentieth century are the Poland-China, Duroc- 

 Jersey, Berkshire, and Chester White. Of these the Berkshire 

 is directly of English origin; the three others may be termed 

 American breeds. 



The Bacon Type of Hog 



In conformation the bacon type of hog is very different 

 from the lard type, being longer in leg and body, with less width 

 of back and lighter in the shoulders and neck. On first sight 

 this type is lean and lanky in appearance. The spring of rib 

 in a bacon hog is very characteristic. The side of the hog is 

 used for the production of bacon ; therefore much emphasis is 

 laid on the development of the side. The bacon hog has great 

 length and depth of body and is very smooth throughout. Large, 

 heavy hams are not desirable in the bacon hog; the hams should 

 be smooth and taper toward the hock. 



The Tamworth and the Yorkshire breeds are both of British 

 origin and are recognized as being especially suitable for bacon 

 production. 



Classes of Hogs 



Hogs may be divided into two classes, the market class 

 and the breeding class. The market class includes hogs to 

 kill for meat purposes. The butcher wants the best quality of 

 meat with the highest dressing percentage. These go with form, 

 quality, condition or covering, and size or weight. These points 

 also are important from the producer's standpoint, but in order 

 to be profitable and to possess these qualities the pigs must 

 have inherited constitutional vigor, feeding capacity, and pro- 

 lificacy, the production of large litters. They should have 

 strong, well-covered backs and loins and large, thick hams. 

 Hence the importance of good breeding stock. 



Breeding animals are similar to market animals in many in- 

 spects, but as they are not kept so fat they do not appear so broad 

 or compact as the market animal. 



