r P , IIERE are two distinct types of swine, the lard and the 

 bacon types. Swine of the lard type far outnumber 

 those of the bacon type in the United States. The lard type 

 is preferred by the people of this country, consequently the 

 majority of feeders produce the rapid fattening, heavily 

 fleshed lard type. 



The bacon type is not raised extensively in the United 

 States. The production of choice bacon is more general in 

 those countries where the feed of the hog is more varied and 

 where corn is not relied upon as the principal grain for hogs. 



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

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



The principal breeds of the bacon type are the Tamworth 

 and the Large Yorkshire. 



There is no best breed of swine. Some breeds are superior 

 to others in certain respects, and one breed may be better 

 adapted than another to certain local conditions. This is a 

 matter which the farmer will have to decide for himself. Infor- 

 mation concerning the various breeds of swine, their origin, 

 general appearance, development, and adaptability is given in 

 the following pages. 



