8 The Colorado Experiment Station. 
When properly handled, it is ready for the market at any time 
after six months of age, whenever the price is right. 
It is a typical lard hog, with a thick, short, massive body, fine 
quality of bone, hair and skin, small, fine head and short legs. It 
is thick fleshed with heavy shoulders and hams, and broad, thick 
loins. The meat is fine grained, but with too large a proportion 
of fat in the matured animal. 
The chief fault with many strains of the Poland-China is that 
through over-feeding of corn they have become poor breeders, hav¬ 
ing only one to four pigs in a litter. Such pigs are usually choice 
feeders, but the number in a litter is too small to make it profit¬ 
able to keep the sow. 
THE TamworTit. 
Champion at World’s Fair—Tamworth, Weight 1,000 Pounds.* 
Where sows are selected from prolific strains and fed muscle 
and bone-making feeds, they are as prolific as any breed. Three 
Poland-China sows on the Colorado Agricultural College farm 
had thirty-one live pigs at one farrowing. Records compiled by 
the U. S. Department of Agriculture of several thousand Poland- 
China sows showed -an average of 7 J 4 pigs to the litter. 
The Tamworth is a strictly bacon hog with a smooth, long, 
deep, thin body, and looks to most people like a “razor back.” 
It has been bred to produce as large a proportion of its weight as 
possible in an even thickness of choice bacon. 
The two strongest characteristics of the Tamworth are lean 
* Owned by W. "Weaver Morton, Russellville, Tennessee. 
