1 Dec., 1899.] QUEENSLAND AGRICULTURAL JOURNAL. 539 
Head—Fairly long, snout moderately long and quite straight, face slightly 
dished, wide between ears. 
EHars—Rather large, with fine fringe, carried rigid and inclined slightly 
forward. 
Neck—Fairly long and muscular, especially in boar. 
Chest—Wide and deep. 
Shoulders—Fine, slanting, and well set. 
Legs—Strong and shapely, with plenty of bone, and set well outside of body. 
Pasterns—Strong and sloping. 
Feet—Strong and fair size. 
Back—Long and straight. 
Loin—Strong and broad. 
Tail—Set on high and well tasselled. 
Sides—Long and deep. 
Ribs—Well-sprung and extending well up to flank. 
Belly—Deep, with straight underline. 
Flank—Full and well let down. 
Quarters—Long, wide, and straight from hip to tail. 
Hams—Broad and full, well let down to hocks. 
Coat —Abundant, long, straight, and fine. 
Action—Firm and free, spirited. : 
Objections—Black hair, very light or ginger hair, curly coat, coarse mane, 
black spots on skin, slouch or drooping ears, short or turned-up snout, heavy 
shoulders, blocky build, small heart girth, elephantness, wrinkled skin, inbent 
knees, hollowness at back of shoulder. 
The Tamworth bred in conformity to the standard, shows angularity of 
conformation rather than blockiness, and the fundamental characteristics of 
the Tamworth are in many ways similar to those of the dairy cow. The law of 
milk-giving, red-meat elaboration, and maternity is precisely the same in the 
acon pig asin the bovine dairy mother. The Tamworth bacon pig shows a 
prominent backbone and well-developed vertebrae —the indication of large spinal 
marrow and great nerve force. 
The Tamworth bred in the standard has a slightly prominent pelvic arch, 
showing her strong maternal power; and the milk-giving function is showa by 
her udder, of long abdominal attachment from front to rear, and well-balanced 
as to form, coupled with strong, wedge-shaped digestive capacity, and her 
constitutional vigour is not only shown by her large heart girth, but by the 
strong navel development. 
The well-bred VYamworth is a brainy animal. This ig shown by_her long. 
lean, and smallish head, and her bright, prominent, protruding eyes. By reason 
of her highly nervous organism she is as susceptible to kind or abusive treatment 
as is the gentle kittenish Jersey. 
From the above it will be seen that the Tamworth is fundamentally a 
dairy breed of swine; and a successful dairyman should, from his association 
with high-bred dairy cows, make a good breeder of Tamworths and a successful 
producer of fine bacon ‘The feeding of the young bacon pigs is essentially the 
same as the feeding of dairy calves, and the bacon sow calls for essential] 
similar feeding to that of the dairy cow. The infusion of Tamworth blood. 
into that of Berkshires would he a decided improvement. 
Mr. Robinson favours the Improved Berkshire, so do Messrs. J. C. Hutton 
and Co., the well-known Brisbane bacon-curers. They say :—‘‘ Now that pig- 
raising is becoming an important part of farmers’ work, it is desirable that they 
should haye a clear idea of what class of meat is required by the manufacturer. 
Tn all parts of the world, and in this colony in particular, the demand is only 
for lean medium-sized bacon. By Jean bacon, we mean that a large amount of 
lean, streaky meat must predominate. ‘!'0 get this, farmers must give more 
attention to their breed of pigs: the common, ill-bred swine, which give so 
much fat, must be dispensed with. As bacon-curers, we recommend the medium 
Berkshire pig, which, properly fed, will, at seven months old, produce the class 
