BREEDS OF SWINE. 



13 



though the legs of the Tamworth are long, they are strong and the 

 pasterns erect. 



The color is red, varying from light to dark. A " golden-red hair 

 on a flesh-colored skin, free from black," is preferred. Tamworth 

 pigs do not mature early. The bacon is of exceptionally fine quality, 

 well mixed with lean, and fine grained. The Tamworths are good 

 rustlers. The sows are more prolific than those of the lard breeds, 

 and the boars are very prepotent. A mature boar in good condition 

 should weigh about 650 pounds and a sow 600 pounds. Many in- 

 dividuals weigh more. 



The secretary of the American Tamworth Swine Record Asso- 

 ciation is E. N. Ball, Hamburg, Mich. 



THE LARGE YORKSHIRE. 



The Yorkshire is a white breed of English origin. Black spots 

 on the skin do not disqualify, but the aim of the breeder should be to 



Fig. 12. — Tamworth sow. 



reduce them to a minimum. The presence of black hairs is regarded 

 by authorities as sufficient to justify disqualification. 



The conformation is typical of the bacon hog in general ; that is, 

 upstanding, comparatively narrow, deep, and long, with light shoul- 

 ders and hams. The back is slightly arched and the ribs well sprung. 

 The underline and sides are trim, straight, and level. The body is 

 supported by well-placed legs of medium length. In Denmark, Eng- 

 land, Ireland, and Canada, where the raising of pigs for bacon is an 

 important industry, the Large Yorkshire with its crosses is the most 

 common breed used. 



The Large Yorkshire boar is very valuable for crossing upon 

 breeds which are fine in bone and lacking in size and fecundity. 



