=Breeds.= The selection of a good breed by a pig club member is an important matter. He should be influenced by two conditions: the breeds raised in the community and his own preference. The community which confines its efforts to two, or better, to one breed of hog, will attract buyers and its stock will command fancy prices. On the other hand, a breeder will be most successful with the breed in which he has confidence.
To make an intelligent choice, every club member should become familiar with the characteristics, advantages, and shortcomings of the several breeds of hogs. It should be borne in mind that there is no “best breed.”
=The Large Yorkshire.= This large white breed, too, originated in England. White spots are not desirable and black hairs disqualify animals. The Large Yorkshire possesses the typical bacon conformation: light hams and shoulders, long legs and a long, narrow and deep body. On account of its size, strong bone, and ability to produce large litters, Yorkshire boars have been used for crossing with breeds which are lacking in these respects.
=The Tamworth.= This breed much resembles the Large Yorkshire in size but has a longer snout. The Tamworths are good rustlers and produce bacon which can be used for export purposes at a comparatively early age. They are sometimes criticized for their inability to compete with the lard breeds in the production of fat carcasses. It should be borne in mind, however, that they are distinctly a bacon breed.
The Large Yorkshire and the Tamworth are the only two bacon breeds in this country. Other minor breeds, both lard and bacon, which might be mentioned are the Mule-Foot, Small Yorkshire, Essex, Cheshire, Victoria and Large Black.
=Poland China.= The Poland China is one of the most popular breeds. It is of medium size, black in color with “six white points” on face, tail and feet. Its ears are not erect as are those of the Berkshire, but break and fall forward about two-thirds of the length from the head. The face is not dished as much as that of the Berkshire, another mark of distinction.
Like all of the rest of the lard breeds, it should have heavy shoulders and hind quarters, and deep, short sides. For a time there was a demand upon the part of breeders for small, fine-boned animals. The demand of the packers was too strong, however, and the development of the Big Type Poland China marked the downfall of this “fad.”
