Swine Author:William Dietrich Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: CHAPTER III. PRINCIPAL CHARACTERISTICS. BACON BREEDS. Tamworth Swine.—The Tamworth is an English breed and the extreme of the English bacon type of swine.... more » It is a large hog with considerable depth of body and not very much width. It can very easily be made to weigh from 700 to 900 pounds and even considerably more. It is reported that in recent years a Tamworth boar killed in England weighed 1,607 pounds live and 1,330 pounds dressed weight. Hogs of this type are somewhat high off the ground; that is, have quite long legs, and have a snout that is rather long and pointed. The neck is light and muscular, the jowls are very light, and the ears quite large and usually upright, but often inclined forward. The edges and points of the ears turn backwards and are bordered with a fringe of rather long, fine hair. While the legs of the Tamworth are long, they are straight and very strong and the pasterns are somewhat sloping. The shoulders are light and set in the body smoothly, the sides are long and deep, and the hams rather broad. The back is strong and even in width, the rump is long and of the same width as the back, with the tail, which is quite long, large and bushy at the end, set on moderately high. The color of the Tamworth is a red, resulting from a golden red hair on a flesh-colored skin. Occasionally there appears a small black spot on the skin, which may also be covered with black hair. It is the tendency of breeders to breed the Tamworth with the pure red color, but the policy of breeding good individuals, even if they have an occasional black spot, is sound. In constitution the Tamworth is exceptionally well developed. The breed has more native blood in it, or in other words, is more nearly like that of the wild boar, than any other of the domestic breeds. T...« less