12 



FARMKRS' BULLETIN 765. 



Tho Hampshire possesses good early maturing and feeding quali- 

 ties, and the sows are prolific; the breed is also a good grazer. Owing 

 to the fact that the Hampshire has only recently come into promi- 

 nence, its value for crossbreeding is not well known, but it seems 

 reasonable to suppose that it should cross well with fat types of 

 hogs. In breeding condition mature males should weigh ."><)() pounds, 

 mature sows about 400 pounds. 



The secretary of the American Hampshire Record Association is 

 E. ('. Stone, 703 East Nebraska Avenue, Peoria, III. 



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 

 ami 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 



Fig. 11. — Tamworth boar. 



bacon; hence much emphasis is laid on the development of the side. 

 The bacon hog possesses great length and depth of body and is very 

 smooth throughout. Large, heavy hams are not desirable on 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. 



THE TAMWORTH. 



Of all breeds the Tamworth is probably the purest. There is no 

 evidence of its having been crossed with any other breed. In general 

 outline the Tamworth is long, smooth, and fairly deep, having a 

 moderately light fore end and deep ham. The snout is rather long 

 and pointed, the neck is light and muscular, the jowls are light, the 

 ears are large and usually upright, but often inclined forward. Al- 



