60 
BULLETIN" 905, U. S. DEPARTMENT OF AGRICULTURE. 
The improved breeds of hogs have a similar advantage over scrubs 
in conformation, disposition, early maturity, and ease of fattening, 
resulting in the production of a more concentrated food product at 
no more or at less cost per pound. The hog, however, has such an 
1 
:! 
Fig. 19.— A Pinev- Woods ewe. 
excessive tendency to fatten that the most improved breeds do not 
produce the best quality of meat. They are valuable, primarily, 
for the lard which they produce. The breeds with more vigorous 
Fig. 20. — First cross between a Piney- Woods ewe and a purebred ram, showing improvement in type 
and wool. 
growth and less tendency to fatten, such as the Tamworth and York- 
shire, produce a better quality of ham and bacon. 
In parts of the Corn Belt the native hogs have been improved to 
such extent by crosses with purebreds that the advantages of con- 
